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EBOOKCENTRAL_on1347025495 |
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OCoLC |
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20240329122006.0 |
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m o d |
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cr cnu|||||||| |
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230209s2012 xx o ||| 0 eng d |
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|a EBLCP
|b eng
|c EBLCP
|d OCLCQ
|d EBLCP
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCL
|d OCLCQ
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| 020 |
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|a 9781118402207
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|a 1118402200
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| 035 |
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|a (OCoLC)1347025495
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| 082 |
0 |
4 |
|a 363.19/26
|q OCoLC
|2 23/eng/20230216
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| 049 |
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|a UAMI
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| 100 |
1 |
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|a Shaw, Ian C.
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| 245 |
1 |
0 |
|a Food Safety
|h [electronic resource] :
|b The Science of Keeping Food Safe.
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| 260 |
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|a Newark :
|b John Wiley & Sons, Incorporated,
|c 2012.
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| 300 |
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|a 1 online resource (450 p.).
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| 490 |
1 |
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|a New York Academy of Sciences Ser.
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| 500 |
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|a Description based upon print version of record.
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0 |
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|a Intro -- Food Safety: The Science of Keeping Food Safe -- Copyright -- Contents -- Preface -- Acknowledgements -- 1 Introduction -- A brief history of food safety -- Prehistoric times -- Evolution of cellular protection mechanisms -- Tudor England (1485-1603) -- The times of King George III of England (1760-1820) -- The 1800s -- Pasteur's Germ Theory, Lister's antiseptics and the first refrigerators -- The influence of religion on food safety -- The impact of space travel on food safety -- 2 Food Risk -- Introduction -- What is risk? -- The factors that contribute to risk -- Measuring hazard
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| 505 |
8 |
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|a Acceptable Daily Intake (ADI) -- Maximum Residue Level (MRL) and Maximum Limit (ML) -- Tolerable Daily Intake (TDI) and Tolerable Weekly Intake (TWI) -- Determining risk -- Zero risk -- Risk assessment for a Dundee cake -- Acceptable risk -- Smoking -- an acceptable risk? -- Toxic fugu sashimi -- tasty, but potentially lethal -- Risk versus benefit -- Risk perception -- The precautionary principle -- Food risk assessment -- Relative risk and risk ranking -- Risk management -- Risk communication -- Quantitative risk assessment -- Regulatory committees -- Food risk assessment -- case examples
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| 505 |
8 |
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|a Determining exposure -- Dietary surveys -- Total diet surveys -- Food surveillance -- Decision-making/advisory process -- Take home messages -- Further reading -- 3 Bacteria -- Introduction -- The discovery of bacteria -- The biology of bacteria -- The bacterial cell wall and Gram's stain -- The bacterial ecology of food -- Human bacterial pathogens on food -- Gastroenteritis -- Food-borne pathogenic bacteria -- Aeromonas -- Bacillus -- Brucella -- Campylobacter -- Clostridium -- Clostridium perfringens -- Escherichia -- Listeria -- Salmonella -- Shigella -- Staphylococcus
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| 505 |
8 |
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|a Streptococcus/Enterococcus -- Vibrio -- Yersinia -- Take home messages -- Further reading -- 4 Viruses -- Introduction -- The discovery of viruses -- The biology of viruses -- Diseases caused by viruses and mechanisms of viral transmission -- Norovirus -- Hepatitis -- Bacteriophages -- Other food-borne viruses -- Take home messages -- Further reading -- 5 Parasites -- Introduction -- What are parasites? -- Flatworms -- Platyhelminthes -- Tapeworms -- Cestodes -- Anatomy of a tapeworm -- Fish tapeworms -- Diphyllobothrium sp. -- Beef tapeworm -- Taenia sagitata -- Pork tapeworm -- Taenia solium
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| 505 |
8 |
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|a Flukes -- Trematodes -- Anatomy of flukes -- Liver fluke -- Fasciola hepatica -- Nematodes -- Anatomy of nematodes -- Food-borne nematodes that affect humans -- Protozoa -- Amoebae -- Cryptosporidium -- Giardia -- Sarcocystis -- Toxoplasma -- Take home messages -- Further reading -- 6 Bovine Spongiform Encephalopathy (BSE) -- Introduction -- The history of BSE -- The epidemiology of BSE in England -- Spongiform encephalopathies -- Prions -- The symptoms of BSE -- BSE cases in the UK -- BSE transmission and the origins of PrPSC -- The risk to human consumers of BSE beef -- nvCJD -- A case of nvCJD
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| 500 |
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|a BSE risk to human consumers and risk management
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 655 |
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0 |
|a Electronic books.
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| 758 |
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|i has work:
|a Food safety (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFDVDyRJmcGhb7Pj7Y8bv3
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Shaw, Ian C.
|t Food Safety
|d Newark : John Wiley & Sons, Incorporated,c2012
|z 9781444337228
|
| 830 |
|
0 |
|a New York Academy of Sciences Ser.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=7103609
|z Texto completo
|
| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL7103609
|
| 994 |
|
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|a 92
|b IZTAP
|
