Food safety is a modern concept. Remarkably, it is only in thelast 200 years that such concepts as foodborne germs, and the meansof combating them (such as antiseptics and refrigeration), havebeen popularised. Yet in the 21st Century, consumers in thedeveloped world do not accept that the food which they purchase andconsume might carry a risk of making them ill - that our foodshould 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 addressissues involving bacterial pathogens, chemical contaminants,natural toxicants, additive safety, allergens and more. In FoodSafety: The Science of Keeping Food Safe, Professor Ian C. Shawintroduces these topics with wit and practical wisdom, providing anaccessible guide to a vibrant and constantly evolving subject. Eachchapter proceeds from introductory concepts and builds towards asophisticated treatment of the topic, allowing the reader to takewhat knowledge is required for understanding food safety at a rangeof levels.
Illustrated with photographs and examples throughout, this bookis the ideal starting point for students and non-specialistsseeking to learn about food safety issues, and an enjoyable andstylish read for those who already have an academic or professionalbackground in the area.