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Case Studies in Food Safety and Environmental Health

Edited by Ho, Peter; Cortez Vieira, Maria Margarida 
Springer  2007  



Hardcover  105 pp  ISBN 9780387335148      £99.00
This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It is divided into three main sections:
1. microbial food safety
2. chemical residues and contaminants
3. risk assessment and food legislation

These sections can be used individually or together as a series to discuss a range of food safety issues. Section One covers specific food safety issues such as acrylamide, nitrate contamination, residual pesticides, Clostridium botulinum, and botulism. Section Two discusses the historical perspective of food safety issues. Section Three looks at food safety from the standpoint of the researcher: examining food safety issues at hand while figuring out how to approach their investigation. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues and other relevant factors.

A special emphasis is placed on including case studies applicable to each specific topic. The book is intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

Contents include

  • Preface
  • Contributors
  • Acrylamide and Human Health
  • Nitrates in Food, Health and the Environment
  • Endocrine disrupting compounds in olive oil
  • Clostridium botulinum and Botulism
  • Listeria monocytogenes and Listeriosis
  • The Toxic Oil Syndrome in Spain
  • A ban on Paprika in Hungary
  • An Outbreak of Botulism in Italy
  • Listeriosis from butter in Finland
  • Alternative solutions for the treatment of food produce
  • Heavy metals in Organic milk
  • Aflatoxins in farmed fish in Estonia
  • Mycotoxins in Cereal Products from Romania
  • Index.
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Springer : food safety : food science : human health : textbook

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