| Author(s) | Lan Hu |
 | Year | 2019 |
 | Pages | 259 |
 | Language | English
|
 | Format | PDF |
 | Size | 12 MB
|
 | Publisher | Apple Academic Press |
 | ISBN | 1771886285, 978-1771886284, B07FDSW6LP
|
This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards,
focuses on the general concepts, mechanisms, and new applications of
analytical and molecular biology techniques for detecting, removing, and
preventing chemical and biological hazards from food. Edited by a
microbiologist and medical officer with over 20 years of laboratory and
research experience in bacteriology, molecular biology, infectious
disease, and food safety, and who has trained with the U.S. Food and
Drug Administration (FDA), the volume provides an abundance of valuable
information on food safety and foodborne hazards in our food and drink.
Today,
food safety is a growing concern not only of food-related professionals
and policymakers, but also of the public. Foodborne hazards, including
chemical and biological hazards, can cause food intoxication, infectious
diseases, cancers, and other health risks. Foodborne diseases are a
major public health and economic burden in both the developed and
developing countries. In the United States alone, the incidence of
foodborne illness is approximately 9.4 million cases with about 56,000
hospitalizations and 1,351 deaths every year.
- Written in an easy-to-read and user-friend style, each chapter introduces a chemical or biological hazard and addresses:
- What kinds of disease does the foodborne hazard cause
- Why is it necessary for us to study it
- What routes does it take to enter our food and how does it cause us to become sick
- How do we identify it
-
- Chapters
then go on to present new technologies employed to detect, isolate,
and/or identify the hazard and prevention procedures such as: (ADD
BULLETS)
- How can the current application of new technology be used to detect the foodborne hazards
- How do we prevent the diseases caused by the foodborne hazards
This
book will be valuable to professionals and other specialists who work
in food preparation, food safety, clinical laboratories, and food
manufacturing industry. It will be a resource for food handling trainers
as well as to anyone interested in foodborne hazards and their
affective detection, reduction, and prevention strategies. This book can
also serve as a important reference for more specialized courses in
food safety-related courses and training programs.
