Safe Food: The Politics of Food Safety (77 page)

Upjohn,
232

Uruguay,
237
,
239

USA Today
,
235
,
294

USDA (U.S. Department of Agriculture)

biotechnology regulated by,
4
–5
,
11
,
12
,
13
,
191
,
192
,
195
–96,
232
–34

budget of,
59

and conflicts of interest,
63
–64,
70
,
79
,
84
,
291

foodborne microbes regulated by,
59
,
61
,
62
,
65
–67,
70
,
71
,
73
–76,
79
,
80
–84,
284
,
289
–90

with HACCP,
63
,
67
–71,
75
,
75
,
76
,
81
,
84
,
86
–88,
89
,
90
–92,
94
–97,
104
–10,
205

food industry’s alliance with,
54
,
63
,
64
–65,
66
,
67
,
70
–71,
74
,
84
,
196
,
289
,
294

food industry’s influence on,
76
,
77
,
79
–80,
232
–33,
289
–90

and food security,
264
,
265
,
269

and fragmentation of regulatory authority,
30
,
48
,
52
,
54
,
55
,
56
,
57
,
57
,
58
,
59
–61,
216

and imported foods,
114
,
269

and inspection of industrial practices,
50
,
52
–54,
56
,
57
,
59
,
65
–66,
68
–69,
70
,
71
–72,
73
,
74
,
79
,
80
–84,
87
,
100
,
101
,
107
–11,
289
,
294

irradiation regulated by,
122
,
123

and limitation of regulatory authority,
48
,
52
–53,
99
,
101
,
105
,
123

and mad cow disease,
253
–55,
289
–90

meat processing regulated by,
52
–54,
59
,
61
,
62
–84,
86
–88,
90
–92,
94
–97,
99
–111,
289
–90

and nutritional recommendations,
63
–64

and organic foods,
232
–34

origin of,
63

and relations with Congress,
52
–53,
59
,
63
–66,
71
–72,
91
,
94
,
95
,
101
,
107
,
123
,
265

and reorganization of safety oversight,
131
–36

and responsibility,
66
,
70
,
73
,
75
,
129

and safe handling labels,
66
,
76
–78,
78

and safety education campaigns,
118
–20,
119

and safety recommendations,
75
,
118
–20,
119

and “terminator” genes,
229
,
230

and testing of industrial products,
80
–84,
95
,
97
,
99
,
102
–4,
134
,
135

Vaccines,
147
,
256
,
272

Value-added foods,
149
,
303
n5

Value-based approach,
17
,
18
,
20
–22,
23
,
25
,
126
,
128
,
129
,
281
,
299

and biotechnology,
21
,
25
,
141
,
142
,
162
,
170
–71,
247

Variant Creutzfeldt-Jakob disease
252
–53,
255

Vatican,
170

Veal,
103

Vegetables,
29
–30,
31
,
39
,
40
,
42
,
44
,
48
,
55
,
56
,
59
,
98
,
99
,
113
,
114
,
157
,
165

Veneman, Ann,
65
,
134
,
136

Veterinary medicine,
52
,
54
,
147
,
200
,
250
,
252
,
257

Vibrio
,
36
,
40
,
114
,
282
–83

Vinegar,
35

Violence against government inspectors,
28
,
72
,
110
–11

Viruses

foodborne,
28
,
35
,
36
,
37

genetically modified,
139

Vitamins,
142
,
143
,
147
,
151
,
153
,
156
–57,
158
,
159
,
160
,
162
–65,
176
,
265
,
279
,
325
n5,
327
n26

Voluntary adherence to food-safety practices,
38
,
50
,
53
,
54
,
56
,
89
–90,
91
,
97
,
100
,
105
,
175
,
204
,
209
,
225
,
283
,
284
,
285
,
291
,
293
,
297

Wallace, Henry,
174

Wall Street Journal
,
123

Walmart,
280

Walsh, James,
92
,
94

Wambugu, Florence,
152

Warning labels,
66
–67,
98
–99,
218
,
293
,
309
n1

See also
Safe handling labels

Washing,
1
,
36
,
41
,
42
,
49
,
75
,
117
,
119
,
120

Washington Post
,
2

Water

arsenic in,
136

chlorination of,
28
,
33
,
42
,
48

pathogens transmitted by,
38
,
41
,
130
,
165
,
271

Waters, Alice,
277

Weapons of mass destruction,
265

Weeds,
180
–81,
183
,
184
,
216
,
221
,
230
,
265
,
279

WestCo Fruit and Nut company,
291

Western Family Foods,
8

Weston Price Foundation,
281
–82

What to Eat
(Nestle),
vii
,
278

Wheat,
146
,
172
,
278

Whelan, Elizabeth,
24
,
123

Whistle-blowers,
72
,
74
,
202

White House

Office of Management and Budget (OMB),
96

Office of Science and Technology Policy (OSTP),
12
,
192
,
195

Whitten, Jamie,
64

Whole Foods,
280

Wildavsky, Aaron,
20
,
268

Wiley, Harvey,
50
,
54
,
55
,
312
n40

Wine,
35
,
56

Wingspread statement,
23

Workforce of food industry,
30
–31,
43
,
49
,
64
,
117
–18,
120
,
126

World Cancer Research Fund,
309
n1

World Food Programme,
261
,
262

World Trade Organization (WTO),
116
,
236
–37,
239
,
243

X-rays,
121

Yeast,
35

Yersinia
,
36
,
40

Yogurt,
35

Zeneca,
8
,
214
,
227

1.
Dangerous Tastes: The Story of Spices
, by Andrew Dalby

2.
Eating Right in the Renaissance
, by Ken Albala

3.
Food Politics: How the Food Industry Influences Nutrition and Health
, by Marion Nestle

4.
Camembert: A National Myth
, by Pierre Boisard

5.
Safe Food: The Politics of Food Safety
, by Marion Nestle

6.
Eating Apes
, by Dale Peterson

7.
Revolution at the Table: The Transformation of the American Diet
, by Harvey Levenstein

8.
Paradox of Plenty: A Social History of Eating in Modern America
, by Harvey Levenstein

9.
Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California: Selections from Encarnación Pinedo’s
El cocinero español, by Encarnación Pinedo, edited and translated by Dan Strehl, with an essay by Victor Valle

10.
Zinfandel: A History of a Grape and Its Wine
, by Charles L. Sullivan, with a foreword by Paul Draper

11.
Tsukiji: The Fish Market at the Center of the World
, by Theodore C. Bestor

12.
Born Again Bodies: Flesh and Spirit in American Christianity
, by R. Marie Griffith

13.
Our Overweight Children: What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic
, by Sharron Dalton

14.
The Art of Cooking: The First Modern Cookery Book
, by The Eminent Maestro Martino of Como, edited and with an introduction by Luigi Ballerini, translated and annotated by Jeremy Parzen, and with fifty modernized recipes by Stefania Barzini

15.
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
, by Susan Allport

16.
Meals to Come: A History of the Future of Food
, by Warren Belasco

17.
The Spice Route: A History
, by John Keay

18.
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes
, by Lilia Zaouali, translated by M. B. DeBevoise, with a foreword by Charles Perry

19.
Arranging the Meal: A History of Table Service in France, by Jean-Louis Flandrin
, translated by Julie E. Johnson, with Sylvie and Antonio Roder; with a foreword to the English language edition by Beatrice Fink

20.
The Taste of Place: A Cultural Journey into Terroir
, by Amy B. Trubek

21.
Food: The History of Taste
, edited by Paul Freedman

22.
M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens
, by Joan Reardon, with a foreword by Amanda Hesser

23.
Cooking: The Quintessential Art
, by Hervé This and Pierre Gagnaire, translated by M. B. DeBevoise

24.
Perfection Salad: Women and Cooking at the Turn of the Century
, by Laura Shapiro

25.
Of Sugar and Snow: A History of Ice Cream Making
, by Jeri Quinzio

26.
Encyclopedia of Pasta
, by Oretta Zanini De Vita, translated by Maureen B. Fant, with a foreword by Carol Field

27.
Tastes and Temptations: Food and Art in Renaissance Italy
, by John Varriano

28.
Free for All: Fixing School Food in America
, by Janet Poppendieck

29.
Breaking Bread: Recipes and Stories from Immigrant Kitchens
, by Lynne Christy Anderson, with a foreword by Corby Kummer

30.
Culinary Ephemera: Sleuthing the Paper Trails of American Food History
, by William Woys Weaver