Main description:

This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. These sections can be used individually or together to discuss a range of issues. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.

Contents:

Specific Issues.- Acrylamide and Human Health.- Nitrates in Food, Health and the Environment.- Endocrine disrupting compounds in olive oil.- Clostridium botulinum and Botulism.- Listeria monocytogenes and Listeriosis.- Historical perspectives.- The Toxic Oil Syndrome in Spain.- A ban on Paprika in Hungary.- An Outbreak of Botulism in Italy.- Listeriosis from butter in Finland.- Research-based.- Alternative solutions for the treatment of food produce.- Heavy metals in Organic milk.- Aflatoxins in farmed fish in Estonia.- Mycotoxins in Cereal Products from Romania.