Food Safety

Zusatztext

<p>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.</p><p>This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of<i>Food Safety: The Science of Keeping Food Safe, Second Edition</i> 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 wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.</p><p> This second edition has been revised and updated throughout to include the latest topics in this fast-moving field<br /> Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements<br /> The most readable and user-friendly food safety book for students, scientists, regulators, and general readers</p><p><i>Food Safety</i> is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.</p>

Autorenportrait

<p><b>IAN C. SHAW</b> is Professor of Toxicology at the University of Canterbury, Christchurch, New Zealand. His CV includes academic positions in biochemistry, toxicology, and applied biology, as well as experience as a clinical scientist and a member of various international government advisory bodies on food safety.

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