Shaw, Ian C. <br/><br/>
Food safety :   the science of keeping food safe /  
by Ian C. Shaw. 
 - Second edition. 
 - Hoboken, New Jersey :  Wiley Blackwell/John Wiley & Sons,  2018. 
 - xiv, 548 pages :  illustrations (some color) ;  24 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Food risk -- Bacteria -- Viruses -- Parasites -- Bovine spongiform encephalopathy (bse) -- Chemical contaminants -- Natural toxins -- Endocrine disrupting chemicals -- Genetically modified food -- Colours, flavours and preservatives -- Food irradiation -- Food safety and the unborn child -- Organic food -- Food allergy -- Food legislation -- Radioactivity in food -- Food supplements -- Food terrorism -- Food authenticity. 
<br/><br/> "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."--Back cover.  "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."--Back cover. 
<br/><br/><label>ISBN: </label>9781119133667 (pbk.) 
<br/><br/><label>LCCN: </label>2017037700 (print) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis<br/>Food contamination<br/>Food--Safety measures
<br/><br/><label>LC Class. No.: </label>TX531  / Sh2 2018