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Food security --- Food --- Sécurité alimentaire --- Aliments --- Toxicology --- Toxicologie

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Food security --- Food relief --- Children --- Poor --- Sécurité alimentaire --- Aide alimentaire --- Food relief. --- Food security. --- Nutrition --- Nutrition. --- United States.

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Les consommateurs sont aujourd'hui de plus en plus exigeants et demandent le risque zéro. Un enjeu important pour la filière agroalimentaire réside dans la maîtrise de la qualité sanitaire afin de prévenir l'implantation et le développement de flores bactériennes indésirables. Cette gestion des dangers microbiologiques passe par l'utilisation d'une diversité de produits antimicrobiens, de la production primaire à la distribution des aliments en passant par les environnements de production jusqu'au stockage des aliments chez le consommateur. Leur utilisation est encadrée par une réglementation en perpétuelle évolution qui tient compte des avancées scientifiques ainsi que des exigences sociétales quant à leur innocuité. agents antimicrobiens et sécurité sanitaire des aliments dévéloppe cette thématique autour de plusieurs grands axes : - la présentation de la réglementation nationale et européenne qui encadre les produits antimicrobiens utilisés en agroalimentaire, - les connaissances scientifiques les plus récentes sur les comportements des microorganismes (pathogènes ou d'altération) dans les environnements de production et les matrices alimentaires ; - la maîtrise de l'ensemble des process industriels sur les microorganismes.

Food industry and trade --- Food Analysis --- Food Security. --- Industrial Microbiology --- Industries agroalimentaires --- Aliments --- Sécurité alimentaire. --- Microorganismes. --- Sanitation --- Quality control. --- Salubrité. --- Qualité --- Contrôle. --- Analyse.

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Autochtones --- Sécurité alimentaire --- Food security --- Indians of North America --- Inuit --- Indigenous peoples --- Nutrition Policy --- Food Supply --- Inuits --- Indians, North American --- Nutrition --- Native peoples

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"This book addresses the various forms of deviance and criminality found within the conventional food system. This system-made up of numerous producers, processors, distributors, and retailers of food-has significant, far-reaching consequences bearing upon the environment and society. Food Crime broadly outlines the processes and impacts of this food system most relevant for the academic discipline of criminology, with a focus on the negative health outcomes of the US diet (e.g., obesity, diabetes) and negative outcomes associated with the system itself (e.g., environmental degradation). The author introduces the concept of "food criminology," a new branch of criminology dedicated to the study of deviance in the food industry. Demonstrating the deviance and criminality involved in many parts of the conventional food system, this book is the first to provide exhaustive coverage of the major issues related to what can be considered food crime. Embedded in the context of state-corporate criminality, the concepts and practices exposed in this book bring attention to harms associated with the conventional food system and illustrate the degree of culpability of food companies and government agencies for these harms. This book is of interest to students, scholars, and practitioners seeking a more just and healthy food system and encourages further future research into food crimes in the disciplines of criminology, criminal justice, and sociology"--

Food industry and trade --- Food supply --- Crime. --- Moral and ethical aspects. --- Food law and legislation --- Food security --- Consumer protection --- Aliments --- Sécurité alimentaire --- Consommateurs --- Criminalité --- Law and legislation --- Industrie et commerce --- Aspect moral --- Droit --- Approvisionnement --- Protection