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Encyclopedia of food safety

Author: Yasmine Motarjemi; Gerald Moy; E C D Todd
Publisher: Amsterdam : Elsevier/Academic Press, 2014.
Edition/Format:   eBook : Document : English : First editionView all editions and formats
Summary:
With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies  Read more...
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Genre/Form: Electronic books
Encyclopedias
Additional Physical Format: Print version:
Encyclopedia of food safety.
Boston : Academic Press Inc, 2014
(OCoLC)851417462
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Yasmine Motarjemi; Gerald Moy; E C D Todd
ISBN: 9780123786135 0123786134 1306197945 9781306197946
OCLC Number: 865335120
Description: 1 online resource (4 volumes) : illustrations (some color)
Contents: v. 1. History, science and methods. History of food safety and related sciences --
Disciplines associated with food safety --
Risk analysis --
Analytical methods --
Characteristics of foodborne hazard and diseases --
Foodborne diseases --
Bacteria --
v. 2. Hazards and diseases. Prions and agents of TSEs --
Protozoa --
Helminth-cestode --
Helminth-nematode --
Helminth-Trematode --
Spirochetes --
Viruses --
Organisms of concern but not foodborne or confirmed foodborne --
Natural toxicants --
mycotoxins --
Environmental contaminants --
Toxic metals --
Processing contaminants --
Hazards of food contact material --
Food additives --
v. 3. Foods, materials, technologies and risks. Pesticide residues --
Veterinary drugs residues --
Nutriential hazards --
Other significant hazards --
Food technologies --
Foods, materials and risks --
v. 4. Food safety management. Public health measures --
Food safety assurance systems --
Institutions involved in food safety.
Responsibility: editor-in-chief, Yasmine Motarjemi, food safety and risk management consultant, Switzerland ; co-editors, Gerald G Moy, Food Safety Consultants International, Switzerland, Ewen CD Todd, Ewen Todd Consulting LLC, Okemos, MI, USA.

Abstract:

With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound  Read more...

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"...this authoritative, one-stop reference will be useful for academics, consumers, decision makers, managers, public officials, food industry professionals, and nongovernmental specialists. Summing Read more...

 
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