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Hachikō. Faithfully waiting for the return of his deceased owner for more than nine years until his death. Hachikō (ハチ公, November 10, 1923 – March 8, 1935) was a Japanese Akita dog remembered for his remarkable loyalty to his owner, Hidesaburō Ueno, for whom he continued to wait for over nine years following Ueno's death. [2 ...
In April 1934, a bronze statue based in his likeness sculpted by Teru Andō [ ja ] was erected at Shibuya Station, and Hachikō himself was present at its unveiling. The statue was recycled for the war effort during World War II. In 1948, the Society for Recreating the Hachikō Statue commissioned [citation needed] Takeshi Andō, son of the ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Before the 1906 Pure Food and Drug Act, most food oversight was mandated to state laws, which were enacted during the colonial days and served mainly trade interests. [1] They set standards of weight, and "provided for inspections of exports like salt meats, fish and flour". [1] In 1848, the first national law concerned with regulating food ...
The National Museum of Nature and Science (国立科学博物館, Kokuritsu Kagaku Hakubutsukan) is in the northeast corner of Ueno Park in Tokyo. The museum has exhibitions on pre- Meiji science in Japan. It is the venue of the taxidermied bodies of the legendary dogs Hachikō and Taro and Jiro. A life-size blue whale model and a steam ...
Clostridium botulinum produces dangerous toxins and can lead to a life-threatening disease called botulism, per the United States Department of Agriculture (USDA). “Also, a tightly sealed jar ...
v. t. e. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
t. e. Hazard analysis and critical control points, or HACCP(/ˈhæsʌp/[1]), is a systematic preventive approach to food safetyfrom biological, chemical, and physical hazardsin production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid ...