John Wiley & Sons, Inc., 2003. – 928 pages.
The intent of this book is to de?ne and categorize the real and perceived safety issues surrounding food, to provide scienti?cally non-biased perspectives on these issues, and to provide assistance to the reader in understanding these issues. While the primary professional audience for the book includes food technologists and scientists in the industry and regulatory sector, the book should provide useful information for many other audiences.
Part I focuses on general descriptions of potential food safety hazards and provides in-depth background into risk assessment and epidemiology. Potential food hazards are characterized in Part II, where biological hazards are discussed, and in Part III, which addresses chemical and physical hazards.
Control systems and intervention strategies for reducing risk or preventing food hazards are presented in Part IV, V and VI. The emphasis of Part IV is on regulatory surveillance and industry programs including Hazard Analysis Critical Control Point (HACCP) systems. Food safety intervention in food processing, handling and distribution are addressed in Part V, while the focus of Part VI is on the retail foods sector. Diet, health and safety issues are characterized in Part VII, with emphasis on food forti?cation, dietary supplements, and functional foods.
Finally, Part VIII addresses world-wide food safety issues through discussion of Codex Alimentarius Commission (CAC), the European Union perspectives on genetic modi?cation, and other globally accepted food standards.
The intent of this book is to de?ne and categorize the real and perceived safety issues surrounding food, to provide scienti?cally non-biased perspectives on these issues, and to provide assistance to the reader in understanding these issues. While the primary professional audience for the book includes food technologists and scientists in the industry and regulatory sector, the book should provide useful information for many other audiences.
Part I focuses on general descriptions of potential food safety hazards and provides in-depth background into risk assessment and epidemiology. Potential food hazards are characterized in Part II, where biological hazards are discussed, and in Part III, which addresses chemical and physical hazards.
Control systems and intervention strategies for reducing risk or preventing food hazards are presented in Part IV, V and VI. The emphasis of Part IV is on regulatory surveillance and industry programs including Hazard Analysis Critical Control Point (HACCP) systems. Food safety intervention in food processing, handling and distribution are addressed in Part V, while the focus of Part VI is on the retail foods sector. Diet, health and safety issues are characterized in Part VII, with emphasis on food forti?cation, dietary supplements, and functional foods.
Finally, Part VIII addresses world-wide food safety issues through discussion of Codex Alimentarius Commission (CAC), the European Union perspectives on genetic modi?cation, and other globally accepted food standards.