008 |
|
190919s2010 nyua j 001 0 eng d |
020 |
|
|a9781433919824|q(hbk.)
|
020 |
|
|a1433919826|q(hbk.)
|
020 |
|
|a9781433925146|q(pbk.)
|
020 |
|
|a1433925141|q(pbk.)
|
040 |
|
|aKCIS|cKCIS|beng|eAACR2
|
082 |
00
|
|a363.19/262|222
|
095 |
|
|aLB|bLBCB|cE014150|pB|tDDC
|
100 |
1
|
|aBallard, Carol.
|
245 |
10
|
|aFood safety /|cCarol Ballard.
|
250 |
|
|aNorth American ed.
|
260 |
|
|aPleasantville, NY :|bGareth Stevens Pub.,|c2010.
|
300 |
|
|a48 p. :|bill. (chiefly col.) ;|c28 cm.
|
490 |
1
|
|aWhat if we do nothing?
|
500 |
|
|aIncludes bibliographical references and index.
|
505 |
0
|
|aFood and health -- Animals and our food -- Plants and our food -- Water and our food -- Genetically modified food -- Chemical toxins and additives -- From producer to consumer -- Reducing the risks.
|
520 |
|
|aPesticides, microbes, pollution, and chemical additives can all make our food unsafe to eat. Learn about the precautions taken by food producers, retailers, and food safety organizations to guard against food-borne illnesses.
|
650 |
0
|
|aFood|xSafety measures|vJuvenile literature.
|
991 |
|
|aKCIS
|
992 |
|
|aLexile 1080L
|
992 |
|
|a1080
|
993 |
|
|a8.0
|