Is it Safe to Eat?
Does your perception of food risks closely mirror the real risks? The reality is not what you think it is!
Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is
cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of
Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly
life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it?
Hardcover 251 p. 55 illus ISBN 9783540212867
The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging
from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book.
But in contrast to many other authors, Ian Shaw sets the risks of food, foodborne pathogens and food contaminats
in the context of life€s risks. Enjoyment of food and eating is a benefit that far outweighs the risks, at least if
everybody is aware of those risks and uses measures to minimize them.
Of interest to Everybody interested in food and food safety, culinary science or cooking; cooks,
farmers, growers, bakers, food processors; professionals and students in food technology,
food chemistry and biology; food information specialists, media professionals
To find similar publications, click on a keyword below:
: food science
: genetically modified organisms
: nutrition, human