Bert Popping

Present Knowledge in Food Safety : A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment wherever possible and the management of changes in the chemical, pathogenic microbiological, and physical (radioactivity) contamination of "food" at all key stages of production, from farm to consumption, which may adversely impact safety. This single-volume resource introduces scientific advances at all stages of the production to improve reliability, predictability, and relevance of food safety assessments and the communication challenges thereof for the protection of public health.
This book is aimed at a diverse audience, including graduate and postgraduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis.