Food Safety and Food Quality

Source Edited by R E Hester; University of York, UK R M Harrison; University of Birmingham, UK
ISBN 0 85404 270 9
ISBN-13 9780854042708
Published April 2001
Format Softcover
Extent 178 pages

Price �32.50

Synopsis

The quality and safety of the food we eat attracts a great deal of publicity, and is high on the list of public concerns. This highly emotive issue is discussed in this timely book which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics, including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic.

Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.

Brief Contents

Assessing the Safety of GM Food Crops
Safety and Quality Research Priorities in the Food Industry
Biosolid Recycling and Food Safety Issues
Mad Cows, Demented Humans and Food
Natural and Synthetic Chemicals in the Diet: a Critical Analysis of Possible Cancer Hazards
The MAFF Food LINK Research Programmes
Sensory Assessment of Food Qualities
Subject Index