<i>Chemical Food Safety: A Scientist's Perspective</i> introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology.<br><p>Riviere investigates the potential health consequences of pesticides, food additives and drugs, demonstrating how science can be applied to make risk assessments. He differentiates between “real risks” and “phantom risks,” unearthing numerous fallacies in the public perception of risk assessment and evidence of people’s intolerance to certain types of risks—no matter how remote. <i>Chemical Food Safety</i> is based on credible, scientifically correct data rather than irrational fears propagated by media coverage concerning food safety.<br><p>The book explores these riveting topics:<br>*food security and the world of bioterrorism,<br>*toxicity of natural compounds and artificial additives in foods,<br>*the toxicology of pesticides in food,<br>*issues of biotechnology and genetically modified food,<br>*other compelling issues in chemical food safety.With its focus on how the results of toxicology are applied in the real world, <i>Chemical Food Safety: A Scientist’s Perspective</i> will be a valuable addition to the libraries of food scientists, dieticians, animal producers, veterinarians and anyone else with a professional or personal interest in risk assessment, toxicology, epidemiology or food safety.
This book focuses on food safety for food processors. First it explores rules and regulations imposed by government agencies, customers, and the processing plants themselves (including GMP, SSOP, HACCP, Food Security, and Pest Control programs). Next it analyzes the allergens and allergen programs used by food manufacturers. Last, but certainly not least, it examines the types of recalls and recall programs implemented by food processors when unsafe product reaches the public.
Today's international trade regime explicitly rejects cultural perceptions of what is safe to eat, overturning millennia of tradition. The World Trade Organization (WTO) Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) enshrines "science" as the arbiter in resolving disputes involving this vital human need. This mandate, however, is under attack from many quarters. Critics cite environmental and ethical concerns, unpredictably changing technology, taste, food preferences, local culture, adequacy of governmental implementation of WTO standards, and the reliability of scientific opinion. A basic conflict has crystallized: food as culture versus food as commerce. The WTO/SPS approach is increasingly challenged for its balance in favor of economic considerations, and for its visible undermining of unique cultural identities. This important book explores the relationship between the SPS Agreement, food traditions, science, and technology. It deliberately confronts those trade experts who refuse to allow other social sciences to influence their economics-based trade theory. The author ably investigates the local perception of food and food safety from the anthropological and historical points of view, the evolution of food production technologies, and the medicinal, proscriptive (taboo) and security aspects of food that continue to prevail in nearly all cultures today. She succeeds in demonstrating that, no matter how strong the faith in science and economics, it is unwise to flagrantly dismiss the deeply rooted beliefs of billions of people, a huge majority of the world's population. The Beef Hormones case; the remaining sovereignty related to food safety measures; the increasing significance of "appropriate levels of protection" and "the precautionary principle"; the redefinition of "food hazard" to include production processes as well as food itself; genetically modified seeds and food products; the concept of "risk" in the science-based context of the Codex Alimentarius - these are among the issues and topics covered in depth. The author concludes that, although quick "legal" resolutions of trade disputes about what people should or should not eat might provide a "win" for open trade, support for the entire structure and rationale of the WTO is undermined unless (at the least) some flexibility of interpretation is introduced into the WTO Dispute Resolution System in order to recognize the weight and validity of public opinion. Food safety is arguably the most important issue affecting international commerce today, urgently demanding enlightened discussion and action based on global consensus. This well-researched and thoughtful contribution offers significant clarification and perspective to policymakers, lawyers, academics and others engaged in this critical human drama in progress on the world stage.
In clear, easy-to-grasp language, the author covers many of the topics that you will need to know in order to win your dream job and be the first in line for a promotion.
Minimum income protection provides the last social safety net for people in need. The book provides a systematic comparative and longitudinal analysis of minimum income protection systems in 17 EU countries based on a newly developed dataset. Country-specific chapters providing institutional overviews are combined with comparative quantitative indicators on issues such as benefit levels, expenditures and beneficiaries. The book will be of major interest to researchers, scholars and experts in income protection, poverty and the welfare state.
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