Encyclopedia of food safety /
With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, gover...
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| Main Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam :
Elsevier/Academic Press,
2014.
|
| Edition: | First edition. |
| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- v. 1. History, science and methods. History of food safety and related sciences
- Disciplines associated with food safety
- Risk analysis
- Analytical methods
- Characteristics of foodborne hazard and diseases
- Foodborne diseases
- Bacteria
- v. 2. Hazards and diseases. Prions and agents of TSEs
- Protozoa
- Helminth-cestode
- Helminth-nematode
- Helminth-Trematode
- Spirochetes
- Viruses
- Organisms of concern but not foodborne or confirmed foodborne
- Natural toxicants
- mycotoxins
- Environmental contaminants
- Toxic metals
- Processing contaminants
- Hazards of food contact material
- Food additives
- v. 3. Foods, materials, technologies and risks. Pesticide residues
- Veterinary drugs residues
- Nutriential hazards
- Other significant hazards
- Food technologies
- Foods, materials and risks
- v. 4. Food safety management. Public health measures
- Food safety assurance systems
- Institutions involved in food safety.
