LEADER 04692nam 2200637Ia 450 001 9910462300503321 005 20200520144314.0 010 $a1-118-40221-9 010 $a1-118-40220-0 035 $a(CKB)2670000000246819 035 $a(EBL)1031829 035 $a(SSID)ssj0000720623 035 $a(PQKBManifestationID)11477982 035 $a(PQKBTitleCode)TC0000720623 035 $a(PQKBWorkID)10668861 035 $a(PQKB)11334701 035 $a(MiAaPQ)EBC1031829 035 $a(Au-PeEL)EBL1031829 035 $a(CaPaEBR)ebr10605311 035 $a(CaONFJC)MIL527679 035 $a(OCoLC)812178298 035 $a(EXLCZ)992670000000246819 100 $a20120521h20122013 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood safety$b[electronic resource] $ethe science of keeping food safe /$fIan Shaw 210 $aChichester, West Sussex, U.K. $cWiley-Blackwell$d2012, c2013 215 $a1 online resource (450 p.) 300 $aDescription based upon print version of record. 311 $a1-4443-3722-X 320 $aIncludes bibliographical references and index. 327 $aFood 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 1800's - 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) 327 $aMaximum 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 327 $aFood 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 327 $aThe 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 327 $aAmoebae 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; BSE risk to human consumers and risk management; The politics of BSE and implications for food safety worldwide; BSE incidence around the world; Take home messages; Further reading 327 $a7 Chemical Contaminants 606 $aFood$xAnalysis 606 $aFood contamination 606 $aFood$xSafety measures 608 $aElectronic books. 615 0$aFood$xAnalysis. 615 0$aFood contamination. 615 0$aFood$xSafety measures. 676 $a363.19/26 700 $aShaw$b Ian$f1950-$0259457 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910462300503321 996 $aFood safety$92003467 997 $aUNINA