Chemical Food Safety: A Scientists Perspective

Chemical Food Safety introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology.
Dr. Riviere investigates the potential health consequences of pesticides, food additives and drugs, demonstrating how science can be applied to make risk assessments. He differentiates between "real risks" and "phantom risks," unearthing numerous fallacies in the public perception of risk assessment and evidence of Food Safety is based on credible, scientifically correct data rather than irrational fears propagated by media coverage concerning food safety.
This book explores several compelling issues in chemical food safety, including:

Food security and the world of bioterrorism.
Toxicity of natural compounds and artificial additives in foods.
The toxicity of pesticides in food.
Issues of biotechnology and genetically modified food.
With its focus on how the results of toxicity are applied in the real world, Chemical Food Safety: A Scientist’s Perspective will be a valuable addition to the libraries of food scientists, dieticians, animal producers, veterinarians and anyone else with a professional or personal interest in risk assessment, toxicology, epidemiology or food safety.

Spis treści:
Acknowledgements.
Introduction.
1 Probability–The Language of Science and Change.
2. Dose Makes the Difference.
3. The Pesticide Threat.
4. Veggie and Fruit Consumption in the Age of the Centenarians.
5. Chemicals Present in Natural Foods.
6. Risk and Regulations.
7. Some Real Issues in Chemical Toxicology.
8. Milk is Good for You.
9. Biotechnology and Genetically Modified Foods: "The Invasion of the Killer Corn" or "New Veggies to the Rescue".10. Food Security and the World of Bioterrorism.
11. The Future.
A. Toxicology Primer.
B. Selected Readings and Notes.
Index.

Okładka tylna:
Chemical Food Safety introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology.
Dr. Riviere investigates the potential health consequences of pesticides, food additives and drugs, demonstrating how science can be applied to make risk assessments. He differentiates between "real risks" and "phantom risks," unearthing numerous fallacies in the public perception of risk assessment and evidence of Food Safety is based on credible, scientifically correct data rather than irrational fears propagated by media coverage concerning food safety.
This book explores several compelling issues in chemical food safety, including:

Food security and the world of bioterrorism.
Toxicity of natural compounds and artificial additives in foods.
The toxicity of pesticides in food.
Issues of biotechnology and genetically modified food.
With its focus on how the results of toxicity are applied in the real world, Chemical Food Safety: A Scientist’s Perspective will be a valuable addition to the libraries of food scientists, dieticians, animal producers, veterinarians and anyone else with a professional or personal interest in risk assessment, toxicology, epidemiology or food safety.