This new volume, Food Safety: Rapid Detection and Effective
Prevention of Foodborne Hazards, focuses on the general concepts,
mechanisms, and new applications of analytical and molecular
biology techniques for detecting, removing, and preventing chemical
and biological hazards from food. Edited by a microbiologist and
medical officer with over 20 years of laboratory and research
experience in bacteriology, molecular biology, infectious disease,
and food safety, and who has trained with the U.S. Food and Drug
Administration (FDA), the volume provides an abundance of valuable
information on food safety and foodborne hazards in our food and
drink. Today, food safety is a growing concern not only of
food-related professionals and policymakers, but also of the
public. Foodborne hazards, including chemical and biological
hazards, can cause food intoxication, infectious diseases, cancers,
and other health risks. Foodborne diseases are a major public
health and economic burden in both the developed and developing
countries. In the United States alone, the incidence of foodborne
illness is approximately 9.4 million cases with about 56,000
hospitalizations and 1,351 deaths every year. Written in an
easy-to-read and user-friend style, each chapter introduces a
chemical or biological hazard and addresses: What kinds of disease
does the foodborne hazard cause Why is it necessary for us to study
it What routes does it take to enter our food and how does it cause
us to become sick How do we identify it Chapters then go on to
present new technologies employed to detect, isolate, and/or
identify the hazard and prevention procedures such as: (ADD
BULLETS) How can the current application of new technology be used
to detect the foodborne hazards How do we prevent the diseases
caused by the foodborne hazards This book will be valuable to
professionals and other specialists who work in food preparation,
food safety, clinical laboratories, and food manufacturing
industry. It will be a resource for food handling trainers as well
as to anyone interested in foodborne hazards and their affective
detection, reduction, and prevention strategies. This book can also
serve as a important reference for more specialized courses in food
safety-related courses and training programs.
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