Present Knowledge in Food Safety : A Risk-Based Approach Through the Food Chain 1st edition – Ebook PDF Instant Delivery – ISBN(s): 9780128194706,9780128231548,0128194707,0128231548
Product details:
- ISBN-10 : 0128231548
- ISBN-13 : 9780128231548
- Author: Michael E. Knowles, Lucia Anelich , Alan Boobis
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of ‘food’ at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health.
This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book’s reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis.
Table of contents:
Section I
Changes in the chemical composition of food through the various stages of the food chain: plants before harvest
1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks
2. Soil, water, and air: potential contributions of inorganic and organic chemicals
3. Agrochemicals in the Food Chain
4. Mycotoxins: still with us after all these years
Section II
Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production
5. Occurrence of antibacterial substances and coccidiostats in animal feed
6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines
Section III
Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture
7. Marine biotoxins as natural contaminants in seafood: European perspective
8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water
9. Antimicrobial drugs in aquaculture: use and abuse
Section IV
Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution
10. Manufacturing and distribution: the role of good manufacturing practice
11. Global regulations for the use of food additives and processing aids
12. Direct addition of flavors, including taste and flavor modifiers
13. Production of contaminants during thermal processing in both industrial and home preparation of foods
14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
15. Safety assessment of refillable and recycled plastics packaging for food use
16. Preventing food fraud
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