| Description |
xi, 428 pages : illustrations (some color) ; 25 cm |
| Note |
Author is a lecturer at the University of Canterbury. |
| Bibliography |
Includes bibliographical references (p. 412) and index. |
| Contents |
Introduction -- Food risk -- Bacteria -- Viruses -- Parasites -- Bovine spongiform encephalopathy (BSE) -- Chemical contaminants -- Natural toxins -- Endocrine disrupting chemicals -- Genetically modified food -- Colours, flavours and preservatives -- Food irradiation -- Food safety and the unborn child -- Organic food -- Food allergy -- Food legislation. |
| Summary |
"Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as food borne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularized. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill--that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In this book, the author introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels."--Back cover. |
| Subject |
Food -- Analysis.
|
|
Food contamination.
|
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Food -- Safety measures.
|
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Food Safety -- methods.
|
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Food Analysis.
|
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Food -- Analysis.
(OCoLC)fst00930460
|
|
Food contamination. (OCoLC)fst00930746
|
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Food -- Safety measures.
(OCoLC)fst00930602
|
| ISBN |
9781444337228 (paperback) (alkaline paper) |
|
144433722X (paperback) (alkaline paper) |
|
