Chemical Food Safety ：A Scientist's Perspective

Publication subTitle ：A Scientist's Perspective

Author： Jim E. Riviere  

Publisher： John Wiley & Sons Inc‎

Publication year： 2008

E-ISBN: 9780470376584

P-ISBN(Hardback):  9780813802541

Subject： TS201.6 Food safety and health

Language： ENG

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Description

Chemical Food Safety: A Scientist's Perspective introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology.

Riviere investigates the potential health consequences of pesticides, food additives and drugs, demonstrating how science can be applied to make risk assessments. He differentiates between “real risks” and “phantom risks,” unearthing numerous fallacies in the public perception of risk assessment and evidence of people’s intolerance to certain types of risks—no matter how remote. Chemical Food Safety is based on credible, scientifically correct data rather than irrational fears propagated by media coverage concerning food safety.

The book explores these riveting topics:
*food security and the world of bioterrorism,
*toxicity of natural compounds and artificial additives in foods,
*the toxicology of pesticides in food,
*issues of biotechnology and genetically modified food,
*other compelling issues in chemical food safety.With its focus on how the results of toxicology are applied in the real world, Chemical Food Safety: A Scientist’s Perspective will be a valuable addition to the libraries of food scientists, dieticians, animal producers, veterinarians and anyone else with a professional or personal interest in risk assessment, toxicology, epidemiology or food safety.

Chapter

Contents

pp.：  9 – 11

Acknowledgements

pp.：  11 – 13

Introduction

pp.：  13 – 23

1 Probability—The Language of Science and Change

pp.：  23 – 39

2 Dose Makes the Difference

pp.：  39 – 57

3 The Pesticide Threat

pp.：  57 – 75

4 Veggie and Fruit Consumption in the Age of the Centenarians

pp.：  75 – 89

5 Chemicals Present in Natural Foods

pp.：  89 – 103

6 Risk and Regulations

pp.：  103 – 111

7 Some Real Issues in Chemical Toxicology

pp.：  111 – 131

8 Milk Is Good for You

pp.：  131 – 141

9 Biotechnology and Genetically Modified Foods: “The Invasion of the Killer Corn” or “New Veggies to the Rescue”

pp.：  141 – 155

10 Food Security and the World of Bioterrorism

pp.：  155 – 165

11 The Future

pp.：  165 – 179

A Toxicology Primer

pp.：  179 – 199

B Selected Readings and Notes

pp.：  199 – 219

Index

pp.：  219 – 234

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