Food Safety
The Science of Keeping Food Safe
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, add…
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Produktdetails
- ISBN: 978-1-118-40221-4
- EAN: 9781118402214
- Produktnummer: 16381550
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 448 S.
- Plattform: EPUB
- Masse: 6'522 KB
Über den Autor
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.
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