Safety Analysis of Foods of Animal Origin
by Leo M.L. Nollet, Fidel Toldra
September 2010
September 2010
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá (most recently 2010 American Meat Science Association Distinguished Research Award recipient),Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource —
- Covers all relevant biological and environmental contaminants
- Details methods to protect foods from bacteria, viruses, or parasites
- Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
- Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins
PDF 19 MB
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