Chlorination in various forms has been the predominant method of drinking water disinfection in the United States for more than 70 years. The seventh volume of the Drinking Water and Health series addresses current methods of drinking water disinfection and compares standard chlorination techniques with alternative methods. Currently used techniques are discussed in terms of their chemical activity, and their efficacy against waterborne pathogens, including bacteria, cysts, and viruses, is compared. Charts, tables, graphs, and case studies are used to analyze the effectiveness of chlorination, chloramination, and ozonation as disinfectant processes and to compare these methods for their production of toxic by-products. Epidemiological case studies on the toxicological effects of chemical by-products in drinking water are also presented.
Pharmacokinetics, the study of the movement of chemicals within the body, is a vital tool in assessing the risk of exposure to environmental chemicals. This bookâ€"a collection of papers authored by experts in academia, industry, and governmentâ€"reviews the progress of the risk-assessment process and discusses the role of pharmacokinetic principles in evaluating risk. In addition, the authors discuss software packages used to analyze data and to build models simulating biological phenomena. A summary chapter provides a view of trends in pharmacokinetic modeling and notes some prospective fields of study.
The National Research Council closes the landmark series Drinking Water and Health with Volume 9, published in two parts: Part I: DNA Adducts provides an overview of DNA adducts and their effects on human health, explores the techniques currently in use for detecting them, offers an outlook on future toxicity testing, and lists specific recommendations for action. Part II: Mixtures explores the issues surrounding multiple-chemical exposure from drinking water and reviews options for grouping compounds so their toxicity in mixtures can be reliably assessed. The book describes alternative approaches and considers the option of developing a modified "hazard index" for chemical compounds.
The anthrax attacks in fall 2001 spurred an extensive and costly decontamination effort where many decisions had to be made about which sites required cleanup, what method to use, how to determine the effectiveness of the cleanup, and how "clean" the building had to be for reoccupation. As part of a project funded by the U.S. Department of Homeland Security (DHS), and managed by Lawrence Livermore National Laboratory, the National Research Council was asked to consider the criteria that must be met for a cleanup to be declared successful, allowing the reoccupation of a facility. The report finds that efficiently sampling and characterizing a pathogen is critical for choosing the best remediation strategy. However, there should be no universal standard for deciding when a building is safe to re-enter because varying pathogen amounts and characteristics could require different strategies. The report offers a flowchart for decision-makers that includes questions about the characteristics of the pathogen; how far it has spread; whether it is transmissible between humans; and how long it will survive to pose a threat. The report also recommends that a risk-assessment approach be adopted as part of a strategy for achieving a "socially acceptable" standard for cleanup.
Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
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