Food Safety: The Science of Keeping Food Safe 2nd Edition

Food Safety Science: Contaminants, Risk Assessment & Consumer Protection

This revised reference provides a broad introduction to the science of food safety, combining microbiology, chemistry, regulations and risk management. It examines biological and chemical hazards, food allergens, natural toxicants, additive safety and emerging concerns, including food authenticity, radioactivity, food terrorism and supplements.

Key Features

• Explores the scientific foundations of food safety
• Covers food microbiology and chemical safety
• Examines bacterial pathogens and foodborne hazards
• Discusses chemical contaminants in food products
• Explores naturally occurring food toxicants
• Examines the safety of food additives
• Covers food allergens and related safety concerns
• Introduces food safety standards and regulations
• Explains risk assessment and risk management principles
• Includes coverage of radioactivity in food
• Examines food terrorism and potential threats to the food supply
• Explores food authenticity and product verification
• Discusses the safety of food supplements
• Uses photographs and practical examples to explain key concepts
• Provides accessible scientific guidance for students, researchers and food safety professionals