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Preventing contamination with problematic chemical compounds in food requires an understanding of how they can enter and pass along the food production and processing chain, as well as relevant issues in toxicology and risk management.
This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book also follows food contaminants through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants, with a view to assessing, managing and communicating risk in the food chain.
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Leon Brimer is at the University of Copenhagen, Denmark.Review:
We live in an era where 'food safety' is rarely out of the news, and rightly so, as the importance of food and nutrition in human health becomes increasingly clear. Therefore the arrival of this book is timely: taking a holistic, 360o, farm-to-fork approach, it provides the reader with a clear grounding on all relevant aspects of chemical food safety, from the various sources and origins of chemical toxins that can find their way into food, through the effects of toxins on the body, and laboratory-based approaches used to test the toxicity of chemicals, to the principal ways in which foods are tested for the presence of toxins. Useful, relevant background information regarding regulatory bodies, whose task it is to legislate and "police" food safety, is also provided. Naturally-occurring toxins are covered, and some attention is also focused on more recent and 'emerging' topics such as allergens and GMOs. Great care has clearly been taken to ensure a clear writing style throughout, and the diagrams and figures are also very clear. Overall, this is a very well-structured, well-written and relevant book that will provide any chemically-literate reader with an excellent grounding in the area of Chemical Food Safety. -Gerard O'Brien, Course Director BSc Hons Food and Nutrition, University of Ulster, Northern Ireland
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