"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.
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