Encyclopedia of food safety /

• Main Authors: Motarjemi, Yasmine, (Editor), Moy, Gerald, (Editor), Todd, E. C. D. 1939- (Editor)
• Format: eBook
• Language: English
• Published: Amsterdam : Elsevier/Academic Press, 2014.
• Edition: First edition.
• Subjects: Food > Safety measures > Encyclopedias.; Food contamination > Encyclopedias.; Foodborne diseases > Encyclopedias.; Food Safety > Encyclopedias.; BUSINESS & ECONOMICS > Infrastructure.; SOCIAL SCIENCE > General.; Food contamination.; Food > Safety measures.; Foodborne diseases.; voedselveiligheid; food safety; gezondheidsgevaren; health hazards; risicoanalyse; risk analysis; voedselvergiftiging; food poisoning; voedselkwaliteit; food quality; voedselwetenschappen; food sciences; encyclopedias; Food Quality and Safety; Encyclopaedias - Agrotechnology and Food Sciences; Kwaliteit van levensmiddelen, voedselveiligheid; Electronic books.; Encyclopedias.
• Online Access: View fulltext via EzAccess

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, gover...

Table of 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.