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April 24, 2003

Running Time: 1:04:00
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Federal and state food safety criteria, cobbled together over decades by various agencies in response to different problems and concerns, need to be clearly linked to specific public health goals and should be established using the latest scientific tools and methodologies, says a new report from the Institute of Medicine and the National Research Council of the National Academies.

Claude Earl Fox, Professor, Department of Population and Family Health Sciences, Johns Hopkins Bloomberg School of Public Health, and Director, Johns Hopkins Urban Health Institute and Co-Chair, Committee on Review of the Use of Scientific Criteria and Performance Standards for Safe Food.