Food Safety The Science of Keeping Food Safe

• Main Author: Shaw, Ian C. (Author)
• Format: Manuscript Book
• Language: English
• Published: Hoboken, NJ John Wiley & Sons 2018
• Edition: Second Edition
• Subjects: Food Safety; Food contamination; Food > Safety measures; Food Analysis
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xiv, 548 pages, 8 unnumbered pages of plates illustrations, portraits 25 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9781119133667; 1119133661

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. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition 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 wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety 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.