Video Guide - Modern Meat

Video Guide - Modern Meat - 12. Why are microorganisms so...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Modern Meat Video (60 minutes) 1. What % of Americans is afflicted with food born illness each year? 2. What type of meat seems to be more at risk for food born illness? 3. How are modern outbreaks different from historical outbreaks? 4. Describe the first “modern outbreak”. 5. How is 0151H7 really scary? 6. What is HACCP ( Hazard Analysis and Critical Control Point )? 7. How do all cattle begin life? 8. In feed lots what are cattle fed? Is this a natural diet for cattle? Is it bad for cattle? Why? 9. How are cattle protected from microorganisms? 10. How long does it take to get a cow to market? 11. What flavors beef?
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

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?...
View Full Document

This note was uploaded on 01/13/2012 for the course IS 3020 taught by Professor Staff during the Spring '08 term at Kennesaw.

Ask a homework question - tutors are online