Product Description
Food Chemical Risk Analysis provides an introduction to thesciences of food chemistry and risk analysis and demonstrates how thepotential hazards associated with food chemicals can be assessed andmanaged.Food scares are never far from the news and particularattention is therefore focused on the consumer perception of risk andrisk communication.Leading international experts provide uniqueinsights in the future of food chemical risk analysis.Chapters onalternatives to animal testing show how emerging methods offer theprospect of a more rational human-based approach to toxicity testing.Discussions about relative risks and protective factors highlightthepossibility that risks from food can be over-estimated andapproachesto avoid such risks are proposed.The science of riskmanagement ispresented as more than just a method for translatingscience intopolicy by demonstrating how social, psychological,economic ethicaland other factors can, and should be taken intoaccount.The bookmakes it clear that if risk communication is to beeffective, anintegrated approach to risk analysis must be adopted. ... Read more

Product Description
This timely collection of essays addresses the international challenges posed by food safety and governance of the food system. Food safety is now an explosive political issue, from the threat of mad cow disease to worries about genetically modified corn. States face novel regulatory difficulties in reconciling science, safety, and trade with heightened consumer fears. Governing food creates friction in transatlantic relations, complicates Britain's relations with its EU partners, and poses challenges to Canada's relations with the United States. The essays in Governing Food, written by distinguished public officials, academics, and industry and civil society commentators, examine the three pillars of food safety - science, regulation and industry - to highlight the pressures on government. Contributors include Charles Cockbill, chairman of the European Food Law Association of the UK; Neville Craddock, group regulatory affairs manager, Nestle UK; Lorne Hepworth, president, Crop Protection Institute (Canada); Catherine Humphries, director of Scientific Services, Co-operative Wholesale Society (UK); Anne A.MacKenzie, associate vice-president of Science Evaluation, Canadian Food Inspection Agency; Peter Phillips, University of Saskatchewan; Robert Wolfe, Queen's University; William Leiss, president, Royal Society of Canada. ... Read more

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Aflatoxins are responsible for damaging up to 25% of the world’s food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional concerns about the safety of food and field supplies. There has not been a comprehensive, single source guide to synthesize the most up-to-date information on this issue – until now.

Aflatoxin and Food Safety presents the latest information available in aflatoxin research and control. The editor – a leading author, educator, and speaker on mycotoxin – has synthesized chapters from internationally renowned experts into a single comprehensive resource. The text considers the worldwide impact of aflatoxins and describes recent advances in research on aflatoxin production, analysis, and toxicology. It also examines the strategies used in controlling aflatoxin production in crops, including the development of crop resistance to aflatoxin by such methods as conventional breeding and genetic engineering. In its final section, the book discusses the post-harvest management of aflatoxin in contaminated foods and feeds.

An ideal resourcefor those involved in a variety of biological, biomedical, and agricultural fields, Aflatoxin and Food Safety aggregates the aflatoxin research completed by the world’s finest scientists over the last 15 years in a thorough and accessible format. ... Read more

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Provides reference information covering all aspects of food safety-science, regulation, and labeling requirements-integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. DLC: Food adulteration and inspection. ... Read more

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Aristotle University, Thessaloniki, Greece. A text and reference concerning the metabolism, functions, properties, pharmacological and toxicological effects, and other factors related to drug residues in food. For anyone involved in food control and safety. ... Read more

Product Description
This digital document is an article from District Administration, published by Professional Media Group LLC on February 1, 2002. The length of the article is 433 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: The science of food safety. (Science).
Author: Melissa Ezarik
Publication: District Administration (Magazine/Journal)
Date: February 1, 2002
Publisher: Professional Media Group LLC
Volume: 38Issue: 2Page: 15(1)

Distributed by Thomson Gale ... Read more

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This digital document is an article from Food Processing, published by Putman Media, Inc. on July 1, 2003. The length of the article is 1048 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Science and food safety.(Regulatory Issues)
Author: David Joy
Publication: Food Processing (Magazine/Journal)
Date: July 1, 2003
Publisher: Putman Media, Inc.
Volume: 64Issue: 7Page: 24(2)

Distributed by Thomson Gale ... Read more

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Presents the most advanced information on this dangerous pathogen & its incidence in the food supply. Features new information on pathogenesis, & typing strains of Listeria monocytogenes. ... Read more

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I want to know about Liesteria bacteriophage. Can we use Listeria bacteriophage for producing avirulence listeria monocytogen which induce abortionin ewes and cow. ... Read more

Product Description
This outstanding, broadly based reference covers the latest developments in food safety and foodborne illness, organizing information to provide easy access to hundreds of topics;both general and specific.Offers comprehensive summaries of the most important, up-to-date advances in food science, compiled from over 620 sources worldwide!Other volumes available:Food Safety 1996Food Safety 1994Food Safety 1993No future volumes will be published. ... Read more

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A series of food-related crises—most notably mad cow disease in Britain, farmer protests in France against American hormone-treated beef, and the European Union's banning of genetically modified food—has turned the regulation of food safety in Europe into a crucible for issues of institutional trust, legitimacy, and effectiveness. What's the Beef? examines European food safety regulation at the national, European, and international levels as a case of "contested governance"—a syndrome of policymaking and political dispute in which not only policy outcomes but aso the fundamental legitimacy of existing institutional arrangements are challenged.

The discussions of European food safety regulation in What's the Beef? open into consideration of broader issues, including the growing importance of multilevel regulation (and the possibility of disagreements among different levels of authority), the future of European integration, discontent over trade globalization, the politicization of risk assessment and regulatory science, the regulation of biotechnology, the shifting balance between public and private regulation, agricultural protectionism, and the "transatlantic divide." After addressing the historical, social, and economic context of European food safety regulation, the book examines national efforts at food safety reform in France, Britain, and Germany and such regional efforts as the creation of the European Food Authority. The book also looks at the international dimensions of European food safety regulation, discussing the conflicts between EU safety rules and World Trade Organization rulings that occur because EU rules are more risk averse ("precautionary") than those of its trading partners, including the United States. ... Read more

Product Description
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality.

Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources.

Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products. ... Read more

Product Description
With increased consumer pressure to reduce the use of pesticides, fertilizers, veterinary medicines and growth promoters in food production systems, demand for organic food continues to rise. Safety and quality scandals have hit the industry in recent years and consumer confidence will only remain high if the safety, quality and health of organic food benefits are assured. This handbook provides comprehensive coverage of the latest research and best practice in ensuring the safety, sensory and nutritional quality of foods from organic and low input production systems to enable professionals to meet consumer demand for safe and high quality foods. ... Read more