Food Safety 1996

Summarizes the latest research results in food safety and foodborne illness, drawing on some 650 sources worldwide, and overviews epidemiological and intervention studies in humans and experimental studies in animals. Emphasizes diet and health and their relation to cancer and cardiovascular disease, with extensive reviews of microbiological and medical subjects, reporting on areas including bacterial, parasitic, viral, and mycotoxin intoxications and infections; pesticides, organochlorines, heavy metals, and other residues in foods; naturally occurring toxins; and food additives. For professionals in food safety, biochemistry, and nutrition, as well as regulatory officials, food producers, and students. Annotation copyrighted by Book News, Inc., Portland, OR