by Nina E. Redman
Is our food safe? Much of the corn, soybeans, and canola oil we eat has been genetically modified, but we don’t know the long-term effects of GM foods on our health and the environment. We also consume antibiotic-resistant strains of bacteria through the meat we eat, and we face new threats like mad cow disease, avian flu, and bioterrorism.
Food Safety: A Reference Handbook, Second Edition provides a broad, readable, and level-headed overview of these and other food safety controversies. Through a combination of statistics and substantive information, it delineates the nature and scope of the issues. It also introduces readers to the researchers, activists, industries, and government agencies that play a role in the battle for food safety—an issue that impacts us all.
- Includes a glossary of food safety terms to help readers negotiate complex concepts from the fields of chemistry, biology, nutrition, agriculture, and epidemiology
- Provides a directory of organizations representing a wide range of viewpoints—activist, industry, and government—showing readers where to turn for more information
- Explores how changing dietary practices as well as farming and processing techniques challenge food safety, and how individuals, governments, and industry are responding
- Covers new food safety threats including bioterrorism, avian flu, mercury poisoning, and acrylamides, as well as pesticides, genetically modified foods, and irradiation
- Examines ten of the most common causes of food-borne illness, noting symptoms, health consequences, numbers of people affected, and mechanism of disease transfer
File size: 1.1 MB
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