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Safety analysis of foods of animal origin.(Book review)(Brief review)


Safety analysis of foods of animal origin.

Ed. by Leo M.L. Nollet and Fidel Toldra.

CRC Press


984 pages




Offering convenient access to the highest and latest standards of practice, 38 contributed chapters are arranged in three sections pertaining to meat, processed meats, and poultry; fish and seafoods; and milk and dairy foods. In each section chapters deal with safety aspects of biological agents; methods of control of bacteria, viruses, or parasites; and control of the sometimes hazardous products of biological agents. Also addressed are irradiation, genetically modified organisms, and residues of growth promoters, antibiotics, pollutants, and various other compounds. …

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