The food safety hazard guidebook 1st Edition by Richard Lawley, Laurie Curtis, Judi Davis ISBN 978-0854044603 0854044604

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Product details: 

ISBN 10:   0854044604

ISBN 13: 978-0854044603

Author: Richard Lawley, Laurie Curtis, Judi Davis 

The book is a guidebook, rather than an encyclopedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies.

It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are:

-the wide range of biological and chemical hazards covered in a single book;
-written specifically with food industry professionals in mind;
-easy to navigate and accessible for the non-expert;
-clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises;
-inclusion of references and web links to reliable sources of further information on each chapter;
-specifically designed for practical use by a professional readership.

Table of contents: 

Section 1: Biological Hazards

Chapter 1: Biological Hazards
Chapter 2: Bacteria
Chapter 3: Viruses
Chapter 4: Parasites
Chapter 5: Protozoa
Chapter 6: Nematodes
Chapter 7: Other Parasites
Chapter 8: Prions

Section 2: Chemical Hazards

Chapter 9: Chemical Hazards
Chapter 10: Biological Toxins
Chapter 11: Fungal Toxins
Chapter 12: Plant Toxins
Chapter 13: Fish Toxins
Chapter 14: Biogenic Amines
Chapter 15: Non-Biological Chemical Contaminants
Chapter 16: Contaminants Produced During Processing
Chapter 17: Contaminants from Food Contact Materials
Chapter 18: Environmental Contaminants
Chapter 19: Veterinary Residues

Section 3: Allergens and Legislation

Chapter 20: Allergens
Chapter 21: Food Allergy
Chapter 22: Specific Allergens
Chapter 23: Allergen Control Options
Chapter 24: Allergen Legislation
Chapter 25: Food Safety Legislation
Chapter 26: Sources of Further Information

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