A Reference HandbookBook - 2017 | Third edition
Presenting compelling and current information about some of the most important food safety issues, this book is an invaluable reference for anyone interested in avoiding foodborne disease or understanding how food safety standards could be improved.
• Provides an up-to-date summary of food safety issues, many of which are controversial or commonly discussed in the media
• Offers a breadth of perspectives about the future of food safety from a range of professionals
• Includes an excerpt from the 2011 Food Safety Modernization Act that enables readers to directly examine the key elements of this law that affects many aspects of the food we eat
Redman, a writer and former librarian, and Morrone, a professor of environmental health science, provide a revised edition of their resource on food safety. It outlines the regulatory history of the food industry, the most common foodborne illnesses, food safety management systems, outbreak investigations, international food safety, consumer roles, and other food safety threats, including the additives and contaminants aspartame, olestra, acrylamide, benzene, mercury in fish, and polychlorinated biphenyls in salmon, as well as additional problems and controversies like pesticides, growth hormones in cattle, genetically modified organisms, irradiation, antibiotic resistance, pink slime, and raw milk. It provides perspectives from different individuals with experience in food safety (a new chapter in this edition) on topics like food security, genetically engineered salmon, and whole genome sequencing and the food industry; biographical sketches of key people; a list of key organizations; facts and statistics about food safety issues, key writings, and excerpts from food safety reports, laws, and guidance documents; and a chronology. Annotation ©2017 Ringgold, Inc., Portland, OR (protoview.com)