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The food safety hazard guidebook

Author: Richard Lawley; Laurie Curtis; Judy Davis
Publisher: Cambridge, U.K. : RSC Publishing, 2012.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Database:WorldCat
Summary:
Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical.  Read more...
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Genre/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Additional Physical Format: Print version:
Lawley, Richard.
Food safety hazard guidebook.
Cambridge, UK : RSC Pub., c2012
(DLC) 2012427883
(OCoLC)800355252
Print version:
Lawley, Richard.
Food safety hazard guidebook.
Cambridge : Royal Society of Chemistry, 2012
(OCoLC)772973621
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Richard Lawley; Laurie Curtis; Judy Davis
ISBN: 9781849734813 184973481X 9781621981428 1621981428
OCLC Number: 789150266
Notes: Previous edition: 2008.
Description: 1 online resource (ix, 533 pages)
Contents: Section 1: Chapter 1: Biological Hazards; Chapter 2: Bacteria; Chapter 3: Viruses; Chapter 4: Parasites; Chapter 5: Protozoa; Chapter 6: Nematodes; Chapter 7: Other parasites; Chapter 8: Prions; Section 2: Chapter 9: Chemical Hazards; Chapter 10: Biological toxins; Chapter 11: Fungal toxins; Chapter 12: Plant toxins; Chapter 13: Fish toxins; Chapter 14: Biogenic amines; Chapter 15: Non-biological chemical contaminants; Chapter 16: Contaminants produced during processing; Chapter 17: Contaminants from food contact materials; Chapter 18: Environmental contaminants; Chapter 19: Veterinary residues; Section 3: Chapter 20: Allergens; Chapter 21: Food allergy; Chapter 22: Specific allergens; Chapter 23: Allergen control options; Chapter 24: Allergen legislation; Chapter 25: Food Safety Legislation; Chapter 26: Sources of further information
Responsibility: Richard Lawley, Laurie Curtis and Judy Davis.

Abstract:

This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.  Read more...

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"In summary, this is a very useful reference book - and although it will not on its own enable food companies to deal with any particular hazard, it could well be a starting point from which it could Read more...

 
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