Food Safety and Food Quality

Jim Wright; Andrew Chesson; David M. Taylor; Lois Swirsky Gold; Thomas H. Slone; Bruce N. Ames; Christina Goodacre; Geoff Andrews; Alastair Penman; Chris Hart; Peter J. Lillford

doi:10.1039/9781847550897

Food Safety and Food Quality

Author(s):

Jim Wright, Andrew Chesson, David M. Taylor, Lois Swirsky Gold, Thomas H. Slone, Bruce N. Ames, Christina Goodacre, Geoff Andrews, Alastair Penman, Chris Hart, Peter J. Lillfo

Editor(s):

R E Hester, R M Harrison

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The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, w...

The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic. Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.

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