Modern Food Safety Science

Author: Wu Yongning
Publisher:
Publish Date: 2003-07-21
Features: This book can serve as a reference material for teaching, research, and management personnel in the fields of food science and food hygiene, as well as for on-the-job training and continuing education. It is also a valuable learning resource for graduate and undergraduate students in related disciplines. The book can also provide scientific advice and guidance for food producers, operators, and consumers. From the perspective of modern food safety science, it comprehensively introduces the issues, response strategies, regulations, and scientific research advances in food safety worldwide. It particularly focuses on the risk analysis and control measures for chemical and biological contamination, including the Hazard Analysis and Critical Control Points (HACCP) system. The book covers both foodborne diseases (including zoonotic diseases) and foodborne hazards (such as food additives, metal contamination, nitrosamines, polycyclic aromatic hydrocarbons, heterocyclic amines, pesticide and veterinary drug residues, mycotoxins and algal toxins, and naturally occurring toxins in food). Additionally, it highlights key issues in the field of food safety, such as mad cow disease, E. coli O157:H7, dioxins, chloropropanols, acrylamide, food allergies, genetically modified foods, and irradiated foods. The book provides an overview of their current status, causes, hazards, prevention and control measures, and particularly emphasizes the process of establishing food safety limit standards using risk analysis and important limit indicators, making it a handy reference manual.