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Is it Safe to Eat? : Enjoy Eating and Minimize Food Risks /

By: Shaw, Ian [author.].
Contributor(s): SpringerLink (Online service).
Material type: materialTypeLabelBookPublisher: Berlin, Heidelberg : Springer Berlin Heidelberg, 2005.Description: XI, 251 p. 55 illus. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9783540270034.Subject(s): Chemistry | Pharmacology | Food -- Biotechnology | Nutrition | Health psychology | Chemistry | Food Science | Pharmacology/Toxicology | Nutrition | Health Psychology | Chemistry/Food Science, generalDDC classification: 641.3 | 664 Online resources: Click here to access online
Contents:
Food Safety Through the Ages -- Food is Just One of Life’s Risks -- Bacteria in Food — Good or Bad? -- Viruses -- Mad Cow Disease and the Elusive Prion -- Natural Toxins in Food -- Agrochemical Residues in Food -- Gender Bending Chemicals in Food -- Genetically Modified Food -- Is it Safe to Eat?.
In: Springer eBooksSummary: Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it? The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book. But in contrast to many other authors, Ian Shaw sets the risks of food, foodborne pathogens and food contaminats in the context of life’s risks. Enjoyment of food and eating is a benefit that far outweighs the risks, at least if everybody is aware of those risks and uses measures to minimize them.
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Item type Current location Call number Status Date due Barcode Item holds
E books E books PK Kelkar Library, IIT Kanpur
Available EBK8600
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Food Safety Through the Ages -- Food is Just One of Life’s Risks -- Bacteria in Food — Good or Bad? -- Viruses -- Mad Cow Disease and the Elusive Prion -- Natural Toxins in Food -- Agrochemical Residues in Food -- Gender Bending Chemicals in Food -- Genetically Modified Food -- Is it Safe to Eat?.

Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it? The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book. But in contrast to many other authors, Ian Shaw sets the risks of food, foodborne pathogens and food contaminats in the context of life’s risks. Enjoyment of food and eating is a benefit that far outweighs the risks, at least if everybody is aware of those risks and uses measures to minimize them.

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