Food Safety The Science of Keeping Food Safe.

Detalles Bibliográficos
Autor principal: Shaw, Ian C.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Newark : John Wiley & Sons, Incorporated, 2012.
Colección:New York Academy of Sciences Ser.
Temas:
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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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