Food safety : the science of keeping food safe / / Ian Shaw

• Autore: Shaw Ian <1950->
• Pubblicazione: Chichester, West Sussex, U.K., : Wiley-Blackwell, 2012, c2013
• Edizione: 1st ed.
• Descrizione fisica: xii, 428, [8] p. : ill
• Disciplina: 363.19/26
• Soggetto topico: Food contamination; Food - Analysis; Food - Safety measures
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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 -- 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 -- 7 Chemical Contaminants -- Introduction -- Pesticides -- Pesticide residues in food - assessing risk to the consumer and making sure farmers use pesticides properly -- Risk/benefit assessment for pesticides -- Insecticides -- Organochlorine pesticides (OCs) -- Metabolism/degradation of OCs -- OC residues in food -- Organophosphorus (OP) and carbamate pesticides -- Pyrethroid insecticides -- Herbicides -- Herbicide residues in crops and food -- Fungicides -- Imidazoles (e.g. Imazilil) -- Benzimidazoles (e.g. Thiabendazole) -- Phenylphenol -- Dithiocarbamates (e.g. Zyneb). ; Iprodione -- Vinclozolin -- Veterinary medicines -- Antibiotics (e.g. the penicillins) -- Growth promoting chemicals -- Growth promoting drugs -- Fertilisers -- Nitrate - NO3- -- Natural environmental chemicals -- Cadmium in New Zealand shellfish -- Cadmium in offals -- Other natural environmental contaminants in food -- Non-agricultural environmental pollutants -- Dioxins -- Residues monitoring programmes -- Dietary intake and risk to human consumers -- Take home messages -- Further reading -- 8 Natural Toxins -- Introduction -- Why produce natural toxins? -- Natural toxins in the human food chain -- Animal toxins -- Tetrodotoxin from fugu -- Saxitoxin - paralytic shellfish poisoning -- Ciguatera toxins in tropical reef fish -- Histamine and scombroid fish -- Plant toxins -- Cucurbitacins from the cucumber family -- Glycoalkaloids from potatoes -- Furocoumarins in parsnips, parsley and celery -- Phenylhydrazines in mushrooms -- Toxicity of agaritine -- Capsaicin, peppers and other flavours -- Oxalic acid and rhubarb -- Mycotoxins -- Aflatoxins -- Patulin -- Phytohaemagglutinins in beans -- Amount of phasin in raw and cooked red kidney beans -- Bacterial toxins -- Phytoestrogens -- Take home messages -- Further reading -- 9 Endocrine Disrupting Chemicals -- Introduction -- The first observations of xenoestrogens' effects -- Estrogen receptors - ERs -- Molecular requirements for estrogenicity -- Estrogens are present in both males and females -- Xenoestrogens -- Genistein -- Bisphenol A and 4-nonylphenol -- DDT is also a xenoestrogen -- Human exposure to xenoestrogens -- Can BPA leach from polycarbonate food packaging into food? -- Population level effects of exposure to xenoestrogens -- Estrogens in males and females -- Hypospadias -- Cryptorchidism -- Precocious puberty in girls -- Take home message - are xenoestrogens having an effect on humans?. ; The positive health effects of xenoestrogens -- Take home messages -- Further reading -- 10 Genetically Modified Food -- Introduction -- A brief introduction to nucleic acids, genetics and molecular biology -- Nucleic acids -- Converting the genetic code into a protein -- Part I: transcription - transferring the message -- Part II: translation - making a protein from the DNA message -- The history of GM crops -- The first GM crop -- The tools of the genetic engineer -- Glyphosate-resistant crops -- Insect-protected crops - BT toxin -- GM crops with enhanced flavour or nutritional properties -- Golden Rice -- What happens if humans eat GM crops or foods made from them? -- Changed biochemistry in GM crops -- What is the effect of eating DNA and RNA? -- GM animals -- Take home messages -- Further reading -- 11 Colours, Flavours and Preservatives -- Introduction -- Food colours -- The chemistry of food colours -- The psychology of food colour - the introduction of food dyes -- Non-plant natural colours -- Synthetic food colours -- Take home message - are food colours safe? -- Flavours -- How do we sense flavour? -- Natural flavours -- Nature identical flavours -- Artificial flavours -- The link between flavour and smell -- Flavour enhancers -- Sweeteners -- Preservatives -- Antimicrobial food preservatives -- Antioxidant food preservatives -- Smoking -- Take home messages -- Further reading -- 12 Food Irradiation -- Introduction -- Different types of radioactivity -- Particle-based radioactivity -- Electromagnetic rays -- Radioactive half life -- How irradiation kills cells -- The history of food irradiation -- The effect of radiation on microorganisms -- How is food irradiated? -- The effects of irradiation on food chemistry -- The effects of irradiation on vitamins -- Radiation dose -- Does irradiation make food radioactive?. ; Health effects of food irradiation -- The use of food irradiation around the world -- Take home messages -- Further reading -- 13 Food Safety and the Unborn Child -- Introduction -- 'You are what your mother ate' -- Growth and development of the embryo and fetus -- The stages of development -- The placenta -- Effects of nutrients -- Effects of food chemical contaminants -- Case report - adverse effects on the children of mothers exposed to the insecticide chlopyriphos -- Effects of microbiological contaminants -- Effects on ova and sperm -- Take home messages -- Further reading -- 14 Organic Food -- Introduction -- What does 'organic' mean? -- The history and philosophy of organic farming -- Demand for organic food -- Organic farming methods -- Organic farming legislation -- Organic fertilisers -- Organic pest control -- Organic weed control -- Animal health remedies -- Food processing -- Is organic food better for you? -- Nutrients -- Chemical residues -- Natural toxins -- Nitrate residues -- Myths and facts about organic food -- Take home messages -- Further reading -- 15 Food Allergy -- Introduction -- What is an allergy? -- The basics of immunology -- Immunity and the immune response -- Sensitisation -- Food allergies -- Some food allergy facts and figures -- The genetics of allergy -- Food allergens -- Milk allergy -- Peanut allergy -- Soy allergy -- Nut allergies -- Seafood allergies -- Shellfish -- Fish -- Gluten allergy (coeliac disease) -- Coeliac disease -- Allergy to eggs -- Allergen cross-reactivity -- Banana/latex allergy -- Food additives allergy -- Why is the incidence of food allergies increasing? -- Increased food allergen intake -- In utero transfer of food allergens -- Excretion of food allergens in mother's milk -- A cautionary note -- Take home messages -- Further reading -- 16 Food Legislation -- Introduction. ; Legal processes - how laws are made.
• Sommario/riassunto: Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill - that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
• Titolo autorizzato: Food safety
• ISBN: 9781118402207; 1118402200
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910820110503321
• Lo trovi qui: Univ. Federico II