Cover image for Food safety : a reference handbook
Title:
Food safety : a reference handbook
Author:
Redman, Nina.
Personal Author:
Publication Information:
Santa Barbara, Calif. : ABC-CLIO, 2000.
Physical Description:
xiv, 317 pages ; 24 cm.
Language:
English
ISBN:
9781576071588
Format :
Book

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Summary

Summary

This useful reference presents laws, facts, and figures about food safety, illustrated with real-life examples.

* Biographies of influential figures

* Directory of organizations and resources for access to further study


Author Notes

Nina E. Redman is a librarian at Glendale College and Epson America.


Reviews 2

Booklist Review

Further titles in the publisher's Contemporary World Issues series, providing background, chronologies, biographies, documents, directories, and resource lists and their respective topics.


Choice Review

In the decade since the second edition (2007) of this title was released in the publisher's "Reference Handbook" series--closely following the 2000 first edition (CH, Apr'01, 38-4224)--quite a bit has continued to change in the field. The authors have done a good job of keeping up with these developments and incorporating them throughout the work. Though the length and layout remain approximately the same, updates are evident, with data from 2016 cited frequently. A "Perspectives" section was added, consisting of seven three- to five-page essays on current topics. Approximately one-fifth of the book is a "Profiles" section featuring individuals and organizations, with some entries added and a few removed. As is the case with most ABC-CLIO titles, the work was written to be readily accessible to laypeople and students although still educational in tone. The work's glossary and chronology are useful, as are the section of annotated resources and the thorough, accurate index. The inclusion of lengthy URLs in some sections favors those using the book electronically, which is a purchase option. Based on the relevance of the topic and the amount of updated material, libraries that acquired the previous editions will probably want to replace them with this one. Summing Up: Highly recommended. High school through beginning undergraduates; professionals/practitioners. --Susan Hurst, Miami University


Table of Contents

Prefacep. xiii
1 Introduction: A Food Safety Overviewp. 1
Historyp. 2
USDAp. 3
International Food Safetyp. 4
Beyond Regulationp. 5
Epidemiology and Foodborne Illnessesp. 7
Bacteria and Foodp. 8
Campylobacterp. 9
Listeriap. 10
Salmonellap. 12
E. coli O157:H7p. 13
Shigellap. 16
Yersiniap. 16
Staphylococcusp. 17
Parasitesp. 17
Virusesp. 19
Hepatitis Ap. 20
Norwalk Virusp. 20
Mad Cow Diseasep. 20
Other Food Safety Threatsp. 23
Pesticidesp. 25
Alar, Oprah, and Food Disparagement Lawsp. 28
Growth Hormones in Beef Cattlep. 29
Recombinant Bovine Growth Hormonep. 31
Antibioticsp. 32
Factory Farmingp. 33
Genetically Engineered Foodp. 34
Functional Foodsp. 35
Food Additivesp. 36
Irradiationp. 37
Hazard Analysis and Critical Control Pointsp. 39
New Food Safety Techniquesp. 41
Protecting Yourself from Food Poisoningp. 42
Referencesp. 43
2 Chronologyp. 49
3 Biographical Sketchesp. 67
Rachel Carsonp. 67
Ronnie Cumminsp. 69
Nancy Donleyp. 69
Patricia Griffinp. 70
Mary Heersinkp. 71
Fred Kirschenmannp. 72
Alice Lakeyp. 72
Antonie van Leeuwenhoekp. 74
Howard Lymanp. 74
Helen McNab Millerp. 76
Michael Osterholmp. 77
Louis Pasteurp. 77
Stanley Prusinerp. 78
John Robbinsp. 79
Upton Sinclairp. 80
David Thenop. 81
Harvey Wileyp. 82
Craig Wilsonp. 83
4 Facts and Statisticsp. 85
Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbookp. 85
Salmonella spp.p. 85
Clostridium botulinump. 89
Staphylococcus aureusp. 94
Campylobacter jejunip. 98
Vibrio cholerae Serogroup O1p. 101
Listeria monocytogenesp. 104
Clostridium perfringensp. 107
Bacillus cereus and Other Bacillus spp.p. 109
Enteropathogenic Escherichia colip. 113
Escherichia coli O157:H7p. 115
Enteroinvasive Escherichia colip. 119
Shigella spp.p. 120
Miscellaneous Entericsp. 123
Streptococcus spp.p. 124
Giardia lambliap. 126
Cryptosporidium parvump. 129
Hepatitis A Virusp. 131
Rotavirusp. 134
The Norwalk Virus Familyp. 136
Other Gastroenteritis Virusesp. 139
Various Shellfish-Associated Toxinsp. 142
Scombrotoxinp. 145
Mushroom Toxinsp. 148
Aflatoxinsp. 160
Chemical Cuisine: CSPI's Guide to Food Additivesp. 164
Introduction to Food Additivesp. 164
Glossaryp. 165
Cancer Testingp. 165
Alphabetical Listing of Additivesp. 166
Food Additive Cemetery--Additives That Have Been Bannedp. 186
5 Directory of Organizationsp. 189
Nonprofit, Trade, and Professional Organizationsp. 189
National Agenciesp. 211
International Agenciesp. 215
State Organizationsp. 216
6 Print Resourcesp. 239
Booksp. 239
Reference Worksp. 241
Animal Productsp. 243
Consumer Resourcesp. 246
Coursesp. 249
Food Additivesp. 251
Food Safety in Commercial Applicationsp. 254
Food Safety Law and Policyp. 257
Foodborne Diseasesp. 258
Generalp. 261
Genetically Modified Foodsp. 263
Historyp. 265
Irradiation and Other Methods of Preservationp. 266
Microbiology of Foodsp. 268
Pesticidesp. 269
Toxins and Contaminantsp. 272
Selected Journals and Periodicalsp. 274
7 Nonprint Resourcesp. 279
Databasesp. 279
General Databasesp. 279
Specialized Databasesp. 280
Free Internet Databasesp. 282
Videotapesp. 283
Glossaryp. 295
Indexp. 301
About the Authorp. 317