Food Safety: The Science of Keeping Food Safe

Overview

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted.

Food safety is a multi-faceted subject, using...

See more details below
Paperback
$52.45
BN.com price
(Save 15%)$61.99 List Price
Other sellers (Paperback)
  • All (11) from $49.67   
  • New (9) from $49.67   
  • Used (2) from $52.44   

Overview

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted.

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. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter 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 range of levels.

Illustrated with photographs and examples throughout, this book 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.

Read More Show Less

Editorial Reviews

From the Publisher

“This valuable handbook is an ideal reading for students and non-specialists to be introduced into the world of all the food safety issues, but also a necessary and stylish read for all those who are already familiar with these topics because they have an academic or professional background in this special field of food sciences.” (Advances in Food Science, 1 January 2013)

“Summing Up: Highly recommended. Lower-division undergraduates and above; general readers.” (Choice, 1 October 2013)

Read More Show Less

Product Details

  • ISBN-13: 9781444337228
  • Publisher: Wiley
  • Publication date: 12/26/2012
  • Edition number: 1
  • Pages: 440
  • Product dimensions: 6.70 (w) x 9.50 (h) x 0.90 (d)

Meet the Author

Ian C. Shaw is Director of Biochemistry and Professor of Toxicology at the University of Canterbury, Christchurch, New Zealand. His CV includes academic positions in biochemistry, toxicology and applied biology, as well as experience as a clinical scientist and a member of various international government advisory bodies on food safety. His book Is it Safe to Eat? was made into a television series for TV New Zealand.

Read More Show Less

Table of Contents

Preface x

Acknowledgements xii

1 Introduction 1

A brief history of food safety 1

Evolution of cellular protection mechanisms 2

2 Food Risk 13

Introduction 13

What is risk? 14

Measuring hazard 16

Determining risk 18

Acceptable risk 23

Risk versus benefit 26

Risk perception 27

The precautionary principle 30

Food risk assessment 31

Relative risk and risk ranking 33

Risk management 33

Risk communication 36

Quantitative risk assessment 36

Take home messages 45

Further reading 45

3 Bacteria 46

Introduction 46

The discovery of bacteria 47

The biology of bacteria 52

The bacterial ecology of food 61

Human bacterial pathogens on food 62

Gastroenteritis 63

Food-borne pathogenic bacteria 63

Take home messages 101

Further reading 102

4 Viruses 103

Introduction 103

The discovery of viruses 103

The biology of viruses 105

Diseases caused by viruses and mechanisms of viral transmission 108

Other food-borne viruses 115

Take home messages 116

Further reading 116

5 Parasites 117

Introduction 117

What are parasites? 117

Flatworms – Platyhelminthes 118

Tapeworms – Cestodes 118

Flukes – Trematodes 121

Nematodes 124

Protozoa 130

Take home messages 140

Further reading 140

6 Bovine Spongiform Encephalopathy (BSE) 141

Introduction 141

The history of BSE 141

The epidemiology of BSE in England 142

Spongiform encephalopathies 143

Prions 143

The symptoms of BSE 145

BSE cases in the UK 146

BSE transmission and the origins of PrP SC 146

The risk to human consumers of BSE beef – nvCJD 149

The politics of BSE and implications for food safety worldwide 153

BSE incidence around the world 153

Take home messages 154

Further reading 155

7 Chemical Contaminants 156

Introduction 156

Pesticides 157

Insecticides 164

Herbicides 185

Fungicides 187

Veterinary medicines 192

Growth promoting chemicals 203

Fertilisers 208

Natural environmental chemicals 210

Non-agricultural environmental pollutants 213

Residues monitoring programmes 217

Dietary intake and risk to human consumers 218

Take home messages 219

Further reading 219

8 Natural Toxins 220

Introduction 220

Why produce natural toxins? 221

Natural toxins in the human food chain 222

Plant toxins 224

Mycotoxins 237

Phytohaemagglutinins in beans 241

Bacterial toxins 243

Phytoestrogens 243

Take home messages 243

Further reading 243

9 Endocrine Disrupting Chemicals 244

Introduction 244

The first observations of xenoestrogens’ effects 245

Estrogen receptors – ERs 246

Molecular requirements for estrogenicity 247

Estrogens are present in both males and females 247

Xenoestrogens 248

Population level effects of exposure to xenoestrogens 261

The positive health effects of xenoestrogens 264

Take home messages 265

Further reading 265

10 Genetically Modified Food 266

Introduction 266

A brief introduction to nucleic acids, genetics and molecular biology 267

Nucleic acids 267

Converting the genetic code into a protein 268

The history of GM crops 271

The tools of the genetic engineer 272

Glyphosate-resistant crops 274

Insect-protected crops – BT toxin 275

GM crops with enhanced flavour or nutritional properties 276

What happens if humans eat GM crops or foods made from them? 277

Changed biochemistry in GM crops 278

What is the effect of eating DNA and RNA? 278

GM animals 279

Take home messages 279

Further reading 279

11 Colours, Flavours and Preservatives 280

Introduction 280

Food colours 282

Flavours 290

Preservatives 305

Take home messages 319

Further reading 319

12 Food Irradiation 320

Introduction 320

Different types of radioactivity 321

How irradiation kills cells 323

The history of food irradiation 324

The effect of radiation on microorganisms 325

How is food irradiated? 326

The effects of irradiation on food chemistry 326

The effects of irradiation on vitamins 327

Radiation dose 331

Does irradiation make food radioactive? 332

Health effects of food irradiation 332

The use of food irradiation around the world 333

Take home messages 334

Further reading 334

13 Food Safety and the Unborn Child 335

Introduction 335

‘You are what your mother ate’ 335

Growth and development of the embryo and fetus 337

Effects of food chemical contaminants 344

Effects of microbiological contaminants 345

Effects on ova and sperm 346

Take home messages 347

Further reading 347

14 Organic Food 349

Introduction 349

What does ‘organic’ mean? 350

The history and philosophy of organic farming 351

Demand for organic food 352

Organic farming methods 352

Organic farming legislation 353

Organic fertilisers 354

Organic pest control 355

Organic weed control 355

Animal health remedies 356

Food processing 356

Is organic food better for you? 357

Myths and facts about organic food 361

Take home messages 364

Further reading 365

15 Food Allergy 367

Introduction 367

What is an allergy? 368

The basics of immunology 368

Immunity and the immune response 368

Sensitisation 371

Food allergies 373

The genetics of allergy 373

Food allergens 374

Milk allergy 375

Peanut allergy 377

Soy allergy 380

Nut allergies 381

Seafood allergies 383

Gluten allergy (coeliac disease) 386

Allergy to eggs 389

Allergen cross-reactivity 390

Banana/latex allergy 390

Food additives allergy 392

Why is the incidence of food allergies increasing? 392

A cautionary note 393

Take home messages 393

Further reading 394

16 Food Legislation 395

Introduction 395

Legal processes – how laws are made 397

A very brief history of food law 398

Food legislation around the world 399

Food legislation in the USA 399

Food legislation in the UK 402

Food legislation in New Zealand 405

Policing food legislation 407

Does food legislation reduce risks to consumers? 410

Case example – non-compliance follow-up 410

The relevance of national food legislation in a global food market 411

Take home messages 412

Further reading 412

Index 413

A colour plate section falls between pages 52 and 53

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)