000			02916nam a22005055i 4500
001			978-3-540-27003-4
003			DE-He213
005			20161121231101.0
007			cr nn 008mamaa
008			100301s2005 gw | s |||| 0|eng d
020			_a9783540270034 _9978-3-540-27003-4
024	7		_a10.1007/b138385 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aShaw, Ian. _eauthor.
245	1	0	_aIs it Safe to Eat? _h[electronic resource] : _bEnjoy Eating and Minimize Food Risks / _cby Ian Shaw.
264		1	_aBerlin, Heidelberg : _bSpringer Berlin Heidelberg, _c2005.
300			_aXI, 251 p. 55 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aFood 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?.
520			_aDoes 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.
650		0	_aChemistry.
650		0	_aPharmacology.
650		0	_aFood _xBiotechnology.
650		0	_aNutrition.
650		0	_aHealth psychology.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aPharmacology/Toxicology.
650	2	4	_aNutrition.
650	2	4	_aHealth Psychology.
650	2	4	_aChemistry/Food Science, general.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9783540212867
856	4	0	_uhttp://dx.doi.org/10.1007/b138385
912			_aZDB-2-CMS
950			_aChemistry and Materials Science (Springer-11644)
999			_c508313 _d508313