This work covers the latest developments in food safety and foodborne illness, organizing information to provide easy access to hundreds of topics, both general and specific. Comprehensive summaries of the most important advances in food science, complied from over 580 sources worldwide, are included. Health and safety, including extensive reviews of microbiology and medical subjects, is highlighted.
"Each volume of this series describes what happened in the world of food safety during a 12-month period. . . The amount of new information in these volumes reinforces the notion that food safety is a burgeoning area of research. To have this series available to thumb through periodically is an effective way of acquiring new information on most aspects of food safety. "
---Australian Journal of Nutrition and Dietetics
Part 1 Diet and Health: Overview; Diet and Cancer; Diet and Cardiovascular Disease; Other Effects of Diet; Food and Dietary Analysis. Part 2 Safety of Food Components: Assessment of Food Safety; Intentional (Direct) Additives; Indirect Additives, Residues, and Contaminants; Naturally Occurring Toxicants and Food Constituents of Toxicological Interest. Part 3 Foodborne Microbial Illness: Mycotoxins; Foodborne Bacterial Intoxications and Infections; Foodborne Parasitic Infections; Appendix: Food- and Water-Associated Viruses.