Abstract
The microbiologic hazards of food present an issue of increasing concern.
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In the not-so-distant past, most food was produced and consumed locally. In the 20th century, however, the production and distribution of food in the developed countries of the world have become increasingly industrialized. Small farms are being replaced by feedlots, local dairies supplanted by industrial plants, farmers' markets displaced by supermarkets, and local restaurants edged out by huge national chains. The relations among agricultural workers, food processors, and distributors have become increasingly complex and distant. The food chain and steps in food production are being varied in ways . . .