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Unformatted text preview: 12. Why are microorganisms so easily spread from cow to cow? 13. How many meat companies control the meat industry? Why? 14. Why is “speed of production” a potential health risk? 15. What’s the recipe for hamburger? In a patty, how many cows may have contributed to its production? 16. How many infected carcasses does it that to contaminate tons of hamburger? 17. What is wrong with meat inspection laws? 18. What book started the move toward meat inspection? 19. How has globalization impacted food safety? 20. How much of your food comes from the global market?...
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This note was uploaded on 01/13/2012 for the course IS 3020 taught by Professor Staff during the Spring '08 term at Kennesaw.
- Spring '08