Food Safety

Ian C. Shaw 지음

Wiley-Blackwell 2012년 10월 02일 출간

작품소개

책소개

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill n- that our food should be safe is something we all take for granted.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. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter 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 range of levels.Illustrated with photographs and examples throughout, this book 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.

목차

Preface xAcknowledgements xii1 Introduction 1A brief history of food safety 1Evolution of cellular protection mechanisms 22 Food Risk 13Introduction 13What is risk? 14Measuring hazard 16Determining risk 18Acceptable risk 23Risk versus benefit 26Risk perception 27The precautionary principle 30Food risk assessment 31Relative risk and risk ranking 33Risk management 33Risk communication 36Quantitative risk assessment 36Take home messages 45Further reading 453 Bacteria 46Introduction 46The discovery of bacteria 47The biology of bacteria 52The bacterial ecology of food 61Human bacterial pathogens on food 62Gastroenteritis 63Food-borne pathogenic bacteria 63Take home messages 101Further reading 1024 Viruses 103Introduction 103The discovery of viruses 103The biology of viruses 105Diseases caused by viruses and mechanisms of viral transmission 108Other food-borne viruses 115Take home messages 116Further reading 1165 Parasites 117Introduction 117What are parasites? 117Flatworms &n- Platyhelminthes 118Tapeworms &n- Cestodes 118Flukes &n- Trematodes 121Nematodes 124Protozoa 130Take home messages 140Further reading 1406 Bovine Spongiform Encephalopathy (BSE) 141Introduction 141The history of BSE 141The epidemiology of BSE in England 142Spongiform encephalopathies 143Prions 143The symptoms of BSE 145BSE cases in the UK 146BSE transmission and the origins of PrP SC 146The risk to human consumers of BSE beef &n- nvCJD 149The politics of BSE and implications for food safety worldwide 153BSE incidence around the

출판사 서평

“Summing Up: Highly recommended.& Lower-division undergraduates and above; general readers.”& (Choice, 1 October 2013)

작가정보

저자(글) Ian C. Shaw

저자 :

저자 :

저자 :

저자 :

저자 :
저자 :
저자 :
Ian C. Shaw is Director of Biochemistry and 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. His book Is it Safe to Eat? was made into a television series for TV New Zealand.