More Details

Summary:

This book examines the history of food safety and describes key events and trends that have created the food safety issues of today. It explores the many controversies concerning food consumption, including contaminants in food, GMOs, factory farm-produced meat, and standards regarding the labeling of food products as well as the ways that these issues have been handled by authorities. Viewpoints from food safety professionals and researchers on key issues are also presented.

Table of Contents:

• 1. Background and history
• 2. Problems, controversies, and solutions
• 3. Perspectives
• 4. Profiles
• 5. Data and documents
• 6. Resources
• 7. Chronology.

Author/Creator:

Redman, Nina , author

Contributors:

Morrone, Michele, 1962- , author

Languages:

English

Language Notes:

Item content: English

Main Work:

Food safety: a reference handbook [by Redman, N.]

Other Related Resources:

Print version: Food safety [by Redman, N.] (Third edition; Santa Barbara, California : ABC-CLIO, LLC, 2017 — ISBN 9781440852626; LCCN 2016042042)

Related Series:

Contemporary world issues

Subjects:

Food adulteration and inspection — Handbooks, manuals, etc.

Food industry and trade — Safety measures — Handbooks, manuals, etc.

Food adulteration and inspection

Food industry and trade — Safety measures

Food industry and trade

Genres:

Handbooks and manuals

General Notes:

Includes bibliographical references and index.
Description based on: Online resource; title from digital title page (viewed on February 24, 2017).

Physical Description:

1 online resource.

Digital Characteristics:

text file

Call Numbers:

TX531 .R44 2017eb

ISBNs:

9781440852633 (electronic bk.)
1440852634 (electronic bk.)
9781440852626 (hardcover, alkaline paper) [Invalid]
1440852626 [Invalid]

Library of Congress Control Numbers:

2016044841

OCLC Numbers:

959611005

Other Control Numbers:

EBC4791387 (source: MiAaPQ)
[Unknown Type]: ybp13401856