ISBN 9788130907567,Threats to Food Safety

Threats to Food Safety

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ISBN 9788130907567

Adams Media Corporation

Publication Year 2008

ISBN 9788130907567

ISBN-10 8130907569


Number of Pages 304 Pages
Language (English)

Literature fiction

Food is an intrinsic part of every society, but recently it has become a source of worry for citizens and government officials. Food poisoning, alimentary contamination from imported food products, and bioterrorism are all potential threats to the population of nations, but to what extent? Many new techniques to ensure food safety have emerged recently to deal with several food-safety problems. However, some of these short-term solutions could end up becoming long-term problems.

Do health-food advocates exaggerate these dangers? Should we worry about food safety? Have the governments failed to product consumers from the risks of food-based diseases? Examining the topic of food safety from multiple perspectives, Threats to Food Safety provides a wealth of essential information on this important issue designed to allow the reader to address these complex questions. This book includes a history of the subject, biographical information on important figures in the field, a complete annotated bibliography, and a carefully designed index--everything the researcher needs to get down to work.

About The Author

Fred C. Pampel holds a B.A., M.A. and Ph.D. in sociology from the University of Illinois, Urbana-Champaign. He is currently a professor at the University of Colorado and has also taught at the University of North Carolina, the University of Iowa, and Florida State University. Pampel specializes in research on fertility, mortality, smoking, and social inequality, and he has received 15 grants to date for in-depth studies of these topics.

Table Of Contents
Part I Overview of the Topic
Introduction to Threats to Food Safety
The Law and Threats to Food Safety
Biographical Listing
Part II Guide to Further Research
How to Research Threats to Food Safety
Annotated Bibliography
Organizations and Agencies
Part III Appendices
Food Additives (1992)
Food Allergies: Rare but Risky (1994)
Assessing Health Risks from Pesticides (1999)
Food Irradiation: A Safe Measure (2000)
Center for Food Safety and Applied Nutrition (2000)
Food Safety in the Kitchen: A "HACCP" Approach (2002)
HHS Issues New Rules to Enhance Security of the U.S. Food Supply (2003)
Expanded "Mad Cow" Safeguards Announced to Strengthen Existing Firewalls against BSE Transmission (2004)