Abstract

The health of the population of the U.S. is affected by many factors, not the least of which is its food supply. A major source of high quality animal protein comes from poultry, eggs, and meat. The major effect of personal habits and the environment, diet, tobacco, alcohol, are considered, along with the microbiological effect on foodborne illness and health. The inspection system for meat and poultry is reviewed, in light of the publication of significant revisions being instituted at this time. The role of research, regulatory reform, and political science is considered as supportive of food service and consumer education. Education of food service workers, institutional employees, and consumers is a responsibility that the land grant universities should take very seriously. Networking with associations like the National Restaurant Association and its regional affiliates will be invaluable in improving the health of the people of the U.S.

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