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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. 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 Food Safety: The Science of Keeping Food Safe, Second Edition 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. This second edition has been revised and updated throughout to include the latest topics in this fast-moving field Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety 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.
Auteur
IAN C. SHAW 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.
Texte du rabat
Revised and Updated Edition of the Accessible Guide to the Vibrant and Constantly Evolving Subject of Food Safety 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. 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 Food Safety: The Science of Keeping Food Safe, Second Edition 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.
Contenu
Acknowledgements xiv
1 Introduction 1
Introduction 1
A brief history of food safety 1
Evolution of cellular protection mechanisms 2
2 Food Risk 13
Introduction 13
What is risk? 14
Measuring hazard 16
Determining risk 18
Acceptable risk 23
Risk versus benefit 26
Risk perception 27
The precautionary principle 30
Food risk assessment 31
Relative risk and risk ranking 33
Risk management 33
Risk communication 36
Quantitative risk assessment 36
Take home messages 45
Further reading 45
3 Bacteria 46
Introduction 46
The discovery of bacteria 47
The biology of bacteria 52
The bacterial ecology of food 61
Human bacterial pathogens on food 62
Gastroenteritis 63
Food-borne pathogenic bacteria 63
Take home messages 101
Further reading 102
4 Viruses 103
Introduction 103
The discovery of viruses 103
The biology of viruses 105
Diseases caused by viruses and mechanisms of viral transmission 108
Other food-borne viruses 115
Take home messages 116
Further reading 116
5 Parasites 117
Introduction 117
What are parasites? 117
Flatworms Platyhelminthes 118
Tapeworms Cestodes 118
Flukes Trematodes 121
Nematodes 124
Protozoa 130
Take home messages 140
Further reading 140
6 Bovine Spongiform Encephalopathy (BSE) 141
Introduction 141
The history of BSE 141
The epidemiology of BSE in England 142
Spongiform encephalopathies 143
Prions 143
The symptoms of BSE 145
BSE cases in the UK 146
BSE transmission and the origins of PrPSC 146
The risk to human consumers of BSE beef nvCJD 149
The politics of BSE and implications for food safety worldwide 153
BSE incidence around the world 153
Take home messages 154
Further reading 155
7 Chemical Contaminants 156
Introduction 156
Pesticides 157
Insecticides 164
Herbicides 185
Fungicides 187
Veterinary medicines 192
Growth promoting chemicals 203
Fertilisers 208
Natural environmental chemicals 210
Non-agricultural environmental pollutants 213
Residues monitoring programmes 217
Dietary intake and risk to human consumers 218
Take home messages 219
Further reading 219
8 Natural Toxins 220
Introduction 220
Why produce natural toxins? 221
Natural toxins in the human food chain 222
Plant toxins 224
Mycotoxins 237
Phytohaemagglutinins in beans 241
Bacterial toxins 243
Phytoestrogens 243
Take home messages 243
Further reading 243
9 Endocrine Disrupting Chemicals 244
Introduction 244
The first observations of xenoestrogens' effects 245
Estrogen receptors ERs 246
Molecular requirements for estrogenicity 247
Estrogens are present in both males and females 247
Xenoestrogens 248
Population level effects of exposure to xenoestrogens 261
The positive health effects of xenoestrogens 264
Take home messages 265
Further reading 265
10 Genetically Modified Food 266
Introduction 266
A brief introduction to nucleic acids, genetics
and molecular biology 267 Nucleic acids 267<...