Encyclopedia of Food Safety
- Yasmine Motarjemi, Editor-in-Chief, FOSA and FOSIN, Nyon, Switzerland
AudienceThe Encyclopedia will be useful for professionals and other specialists working in, but not limited to, the following institutions: Regulatory and Enforcement Agencies; Food Industry; Trade and Industry Organizations; Audit and Certification Bodies; Academic Institutions; Private and Governmental Scientific and Research Institutions; and International and Non-Governmental Organizations with an interest in food.
- Published: December 2013
- Imprint: ACADEMIC PRESS
- ISBN: 978-0-12-378612-8
"...this authoritative, one-stop reference will be useful for academics, consumers, decision makers, managers, public officials, food industry professionals, and nongovernmental specialists. Summing Up: Recommended"--
Table of Contents
280 chapters, which may be grouped under the following general categories:
- History and basic sciences that support food safety
- Foodborne diseases, including surveillance and investigation
- Foodborne hazards, including microbiological and chemical agents
- Substances added to food, both directly and indirectly
- Food technologies, including the latest developments
- Food commodities, including their potential hazards and controls, and
- Food safety management systems, including their elements and the roles of stakeholders.