Food Safety The Science of Keeping Food Safe

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.  This second edition has been revised and updated throughout to include the latest topics in this fast-moving field Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

ISBN:	9781119133667
Publisher:	Wiley
Imprint:	Wiley Blackwell
Published date:	23 Feb 2018
DEWEY:	363.1926
DEWEY edition:	23
Language:	English
Number of pages:	xiv, 548
Weight:	1090g
Height:	173mm
Width:	245mm
Spine width:	28mm

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