Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. 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 Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw 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.
Illustrated with photographs and examples throughout, this book 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.
Table of Contents
Chapter 1 Introduction
Chapter 2 Food Risk
Chapter 3 Bacteria
Chapter 4 Viruses
Chapter 5 Parasites
Chapter 6 Bovine Spongiform Encephalopathy (Bse)
Chapter 7 Chemical Contaminants
Chapter 8 Natural Toxins
Chapter 9 Endocrine Disrupting Chemicals
Chapter 10 Genetically Modified Food
Chapter 11 Colours, Flavours And Preservatives
Chapter 12 Food Irradiation
Chapter 13 Food Safety And The Unborn Child
Chapter 14 Organic Food
Chapter 15 Food Allergy
Chapter 16 Food Legislation