000			01217nam a2200229Ia 4500
003			NULRC
005			20250520094836.0
008			250520s9999 xx 000 0 und d
020			_a9781444337228
040			_cNULRC
050			_aTX 531 .S53 2013
100			_aShaw, Ian C. _eauthor
245		0	_aFood safety : _bthe science of keeping food safe / _cIan C. Shaw
260			_aNew Jersey : _bWiley-Blackwell, _cc2013
300			_axi, 428 pages : _billustrations ; _c25 cm.
365			_bPHP3660
504			_aIncludes index.
505			_a1 Introduction -- 2 Food Risk -- 3 Bacteria -- 4 Viruses -- 5 Parasites -- 6 Bovine Spongiform Encephalopathy (BSE) -- 7 Chemical Contaminants -- 8 Natural Toxins -- 9 Endocrine Disrupting Chemicals -- 10 Genetically Modified Food -- 11 Colours, Flavours and Preservatives -- 12 Food Irradiation -- 13 Food Safety and the Unborn Child -- 14 Organic Food -- 15 Food Allergy -- 16 Food Legislation.
520			_aFood safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised.
650			_aFOOD-ANALYSIS
942			_2lcc _cBK
999			_c4085 _d4085