About the Book : Food Safety
Food Safety presents approaches for exposure-led risk assessment and the
management of changes in the chemical, pathogenic microbiological and physical
(radioactivity) contamination of 'food at all key stages of production, from
farm to consumption. This single book resource introduces scientific advances at
all stages of the production to improve reliability, predictability and
relevance of food safety assessments for the protection of public health. This
book is aimed at a diverse audience, including graduate and post-graduate
students in food science, toxicology, microbiology, medicine, public health, and
related fields. The books reach also includes government agencies, industrial
scientists, and policymakers involved in food risk