Food Safety and Food Quality

The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic. Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.
Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors.
"... a balanced and up-to-date overview ... an easy-to-follow text for a wide readership ..."--Nutrition Bulletin, 2001, 26, p 263-264
"... a series of very good and useful reviews."--Chemistry and Industry, Issue No 2, 31 January 2002, p 26
"... a thoroughly readable account of a set of topics which are of central importance to a wide range of readers ..."--Food Trade Review, Vol 71, May 2001
"... the editors and authors have produced a book that addresses the current hot issues ..."--Trends in Food Science & Technology, 12, 2002, 252
"The book must be heartedly recommended to all members of IFST, both as an interesting and thought-provoking read - and as one to recommend to so many of those who ask us questions about food and the food industry."--Food Science and Technology, Vol 15, Issue 4, p 61, 2001