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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Bibliographic Details
Main Authors Motarjemi, Yasmine (Author, Editor), Moy, Gerald (Author, Editor), Todd, E. C. D. 1939- (Author, Editor)
Format Electronic eBook
LanguageEnglish
Published Amsterdam : Elsevier/Academic Press, 2014.
EditionFirst edition.
Subjects
Food > Safety measures > Encyclopedias.
Food contamination > Encyclopedias.
Foodborne diseases > Encyclopedias.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780123786135
0123786134
1306197945
9781306197946
9780123786128
0123786126
Physical Description1 online resource (4 volumes) : illustrations (some color)

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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.

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