Developments in food protection are described for microbiological contaminants, delicatessen foods, seafoods, mycotoxins, food additives, and regulatory surveillance. Proposed and advocated is a cooperative, basic data, monitoring program focusing on microbiological, chemical, nutritional, toxicological, and related food quality indices. (BL)

Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)

Discusses the need for environmental health inspections in schools. Reports on the results of a survey of Clackamas County (Oregon) school kitchens, in relation to a high incidence of hepatitis A. Describes the variety of violations found and urges that schools no longer be exempt from state health division regulations. (TW)