|
| Books
on Nutrition
and Food Safety |
|
| 2006 |
| |
| |
| Environmental Regulation and
Food Safety: Studies of Protection and Protectionism |
| by Veena Jha, Editor; February 2006; ISBN
184542512X |
| Environmental, health and sanitary requirements
in developed countries are sometimes perceived in developing countries as
non-tariff barriers to trade. This book shows that such restrictions are
perceived to be more stringent during the domestic production season or when
stock levels are high. The authors argue that scientific data for specific
thresholds or limit values sometimes appear to be questionable and that they
vary widely between countries. In some cases, products that had initially
been refused access to a domestic market have subsequently been allowed
access but at a lower price. Thus standards are perceived to be a mechanism
for bidding down the export price. Countries from the same region with
similar water or climatic conditions may be subject to differential degrees
of Sanitary and Phytosanitary measures (SPS). Measures to address
protectionist aspects of standards must be devised to ensure free and fair
trade. |
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| |
| Foodborne Parasites (Food
Microbiology and Food Safety) |
| by Ynes R. Ortega, Editor; May 2006; ISBN
0387300686 |
| Microbiologists are being challenged as
foodborne outbreaks are increasingly being observed worldwide. Most of these
outbreaks are associated with viral and bacterial pathogens such as
Campylobacter, Salmonella, and lately Escherichia coli O157:H7, which
emerged in the 1990s. Although parasites have been evolving with Man since
antiquity, the control and eradication of these diseases are still far from
being achieved. They are more frequently being reported in the literature as
causative agents of food and waterborne illnesses. Foodborne Parasites
examines the two major parasite groups that are transmitted via water or
foods: the protozoa, which are single celled organisms, and the helminths.
The helminths are classified in three sub groups: cestodes (tapeworms),
nematodes (round worms), and trematodes (flukes). To better understand their
significance, each chapter covers the biology, mechanisms of pathogenesis,
epidemiology, treatment, and inactivation of these parasites. This important
new text is crucial to a better understanding of the biology and control of
parasitic infections necessary to reduce and eliminate future outbreaks in
the U.S. and elsewhere. |
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| Global Governance of Food and
Agriculture Industries |
| by Reba A. Carruth, et al., Editors; June 2006;
ISBN 1843761963 |
| As the twenty-first century unfolds, food
safety regulation and the governance of regional and global biotechnology
markets present new and more complex challenges for governments, agri-food
industries and multilateral organizations. The contributors to this
comprehensive volume detail the implications of globalization and regional
market integration on the ability of national governments to regulate food
safety in the food and biotechnology sectors.
In the absence of a global government, the regulation of markets and
industries depends on extensive regional and multilateral cooperation and
policy coordination to protect citizens and the collective good of nations.
As the chapters in this book make clear, the solution to today’s food safety
problems depends on more than just setting the right regulatory policy and
industry standards. On the contrary, food safety now depends on creating the
right kinds of transatlantic, regional and multilateral regulatory
institutions and networks of food safety authorities to establish and
enforce global regulations and industry standards. By focusing on the
transatlantic, regional and multilateral regulation and governance of food
safety, this book offers valuable insight into one of the most pressing
international problems of today and sheds light on much larger questions
about governance in a global economy. Chapters cover a wide array of
countries and regions, from North and South America to Europe, Africa and
Asia.
The complexity of this issue and the challenges facing national
policymakers and networks of regulatory authorities make this volume a
must-read for all those involved in the regulation of food and biotechnology
industries and the institutions charged with regulating them. |
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| The HACCP Food Safety Training
Manual |
| by Tara Paster; July 2006; ISBN 0471784486 |
| This book is a
complete, user-friendly guide to the proper food handling procedures, hazard
and risk analysis, monitoring techniques, and record keeping that every
operation serving or selling food should follow. Collectively called a
Hazard Analysis and Critical Control Point (HACCP) plan, this system is
recognized by the U.S. Secretary of Agriculture and must be used during the
preparation and service of meals.
Incorporating the most recent rules and regulations of the FDA Model Food
Code, this helpful manual reviews food safety and food defense prerequisite
programs and clearly outlines the major principles that define a successful
HACCP system. The goal of this HACCP training program goes further to enable
the reader to master the five points of the HACCP star. The five major
points that define a successful HACCP system are: (1) Establish Prerequisite
Programs, (2) Apply Food Defense, (3) Evaluate Hazards and Critical Control
Points, (4) Manage Critical Limits, Monitoring, and Corrective Actions, and
(5) Confirm by Record Keeping and Documentation.
This comprehensive manual provides the training material that all
foodservice operations need to easily use HACCP standards. Essential
employees and managers can use the enclosed exam answer sheet to complete
the certificate exam to demonstrate their understanding of the HACCP system
and its implementation. |
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| |
| Microorganisms in Foods 7 :
Microbiological Testing in Food Safety Management |
| by International Commission for the
Microbiological Specifications of Foods (ICMSF); June 2006; ISBN 0306472627 |
| This volumn describes the role of
microbiological testing in modern food safety management systems and
explores how risk assessment and management can be used to establish
tolerable levels of risk or food objectives for use in controlling foodborne
illness. |
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| |
| Modern Food Microbiology (7th
Edition, Food Science Texts Series) |
| by James M. Jay, Martin J. Loessner, and David
A. Golden; June 2006; ISBN 0387231803 |
| With 30 revised and updated chapters, the new
edition of this classic text brings benefits to professors and students
alike who will find new sections on proteobacteria, bottled water, food
sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans,
endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic
methods of analysis, food safety objectives, noroviruses, and prions. The
book builds on the trusted and established sections on food preservation by
modified atmosphere, high pressure and pulsed electric field processing,
food-borne pathogens, food regulations, fresh-cut produce, new food
products, and risk assessment and analysis. In-depth references,
appendixes, illustrations, index and thorough updating of taxonomies make
this an essential for every food scientist. |
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|
| by Sagar Goyal, Editor; June 2006; ISBN
0387289356 |
| Human enteric viruses are the leading causes of
foodborne outbreaks. Human caliciviruses such as Norwalk virus (NV) and
Norwalk-like viruses (NLV) are estimated to cause as many as 60% of all
foodborne outbreaks. The significance of viruses in food contamination stems
from the fact that the infectious dose of these viruses is fairly low and
that they can survive in contaminated food for prolonged periods of time.
There are two major sources of viral contamination of food: fecally
contaminated water (irrigation water, shellfish growing water) that comes in
contact with food and poor personal hygiene practiced by infected food
handlers. Uncooked, ready-to-eat foods (fresh produce, shellfish) are more
likely to be virally contaminated. Although f ecal indicator bacteria are
useful in indicating bacterial contamination of food and water, they are not
inadequate in determining the virological safety of food and water. Although
methods for bacterial detection in food are available and routinely used,
methods for detection of viruses in food, with the exception of shellfish,
are not available. It is important, therefore, to develop methods for direct
examination of food for viruses and to explore alternate indicators that can
accurately reflect the virological quality of food. This book addresses
these issues along with strategies for the prevention and control of viral
contamination of food. |
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| When Food Kills: BSE, E. coli,
and Disaster Science |
| by Hugh Pennington; April 2006; ISBN 0198569211 |
The 'food scare' concept took on new meaning in
1996, which opened with variant CJD emerging as the human form of BSE, and
closed with Britain's worst E.coli O157 outbreak in central Scotland. As
people died, so did trust in government and science. This book tells the
story of these events, what led up to them, and what has happened since. It
breaks new ground by dissecting these tragedies alongside catastrophes like
Aberfan, Piper Alpha, Chernobyl, and the worst ever railway accidents in
Ireland and Britain (Armagh and Quintinshill), as well as classical
outbreaks of botulism,
typhoid, E.coli O157 and Salmonella food poisoning. Britain's ability to win
the Nobel prizes marches with a propensity to have disasters. The book
explains why, demonstrating failures in policy making, failures in the
application of science and failing inspectorates. A unique feature of this
book is its breadth since it covers history, politics, and law as well as
science. It also makes some fascination connections, like those between
1930's nuclear physics, E.coli, and molecular biology, and the links between
manslaughter in 19th century mental hospitals, syphilis, the Nobel Prize,
and the prospects for successfully treating variant CJD. Royal murderers,
vaccine research in Auschwitz and Buchenwald, and the race to develop the
atom bomb appear as well. For the general reader, its non-technical but
authoritative account of the science behind these tragedies, its critical
appraisal of
how the government responded to them, its coverage of public inquiries and
its analysis of risk will be informative and stimulating. Scientists will
find its approach to the prion theory and the origins of BSE challenging and
controversial. Policy makers will find not only diagnoses of what went wrong
in the past, but remedies for the future. |
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| |
| 2005 |
|
|
| Aflatoxin and Food Safety |
| by Hamed K. Abbas; October 2005; ISBN
0824723031 |
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|
Bioterrorism And Food Safety
by Barbara A. Rasco and Gleyn E. Bledsoe; January 2005; ISBN 0849327873 |
| Food security is an extension of previous food
safety programs. The authors show how food safety issues, technological
developments in traceability, and legal analysis of current and pending
regulations, can be integrated into good business practices, and the
development of effective and workable food security programs for food
business. Their topics are foods and the bioterrorist threat, potential
biological and toxic chemical agents, bioterrorism regulations and their
impact on the safety of the food supply and trade, effective food security
strategies and plans for production agriculture and food processing, and
security improvements by tracking food. |
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|
Chemistry and Safety of Acrylamide in Food (Advances in
Experimental Medicine and Biology)
|
|
by Mendel
Friedman and Don
Mottram, Editors; April 2005; ISBN 0387239200 |
| Reports that heat processing of foods induces
the formation of acrylamide heightened interest in the chemistry,
biochemistry, and safety of this compound. Acrylamide-induced
neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity
are potential human health risks based on animal studies. Because exposure
of humans to acrylamide can come from both external sources and the diet,
a need exists to develop a better understanding of its formation and
distribution in food and its role in human health. To contribute to this
effort, experts from eight countries will present data on the chemistry,
analysis, metabolism, pharmacology, and toxicology of acrylamide.
Specifically covered are the following aspects: exposure from the
environment and the diet; biomarkers of exposure; risk assessment;
epidemiology; mechanism of formation in food; biological alkylation of
amino acids, peptides, proteins, and DNA by acrylamide and its epoxide
metabolite glycidamide; neurotoxicity, reproductive toxicity, and
carcinogenicity; protection against adverse effects; and possible
approaches to reducing levels in food. Cross-fertilization of ideas among
several disciplines in which an interest in acrylamide has developed,
including food science, pharmacology, toxicology, and medicine, will
provide a better understanding of the chemistry and biology of acrylamide
in food, and can lead to the development of food processes to decrease the
acrylamide content of the diet. |
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|
| Food Safety (At Issue Series) |
| by Stuart A. Kallen, Editor; January
2005; ISBN 0737723726 |
| This solid resource opens with an overview of
food in the United States, commenting on our growing concern with obesity,
America's agribusiness, and how more and more people are starting to
question what they are actually putting in their mouths. Essays and
articles present opposing views on such subjects as terrorism and our food
supply, Mad Cow Disease, genetically engineered crops, pesticides, organic
food, and irradiation. These topics are current and would make good
subjects for research papers. The authors included have authority and
credentials to write the articles. Another plus is the inclusion of an
annotated list of contact organizations concerned with food safety. |
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|
|
Global Governance of Food and
Agriculture Industries
by Reba A. Carruth, Editor; November 2005; ISBN 1843761963 |
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|
|
| Internet Guide to Food Safety and
Security |
| by Elizabeth Connor; June 2005; ISBN 0789026317 |
| This book is a series of well-organized,
category-based lists of Internet information. |
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|
|
| Seafood Sense: The Truth About
Seafood Nutrition & Safety |
| by Ken Babal; July 2005; ISBN 1591201306 |
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|
|
| Toward Safer Food :
Perspectives on Risk and Priority Setting |
| by Sandra Hoffmann and Michael R. Taylor; March
2005; ISBN 1891853902 |
| An integrated, risk-based food safety system is
the essential scientific basis for better priority setting. However, there
has been little advance about how to integrate knowledge about food safety
risks into a system-wide risk analysis framework. This book begins to
answer this need by bringing together leading scientists, risk analysts,
and economists, as well as experienced regulators and policy analysts.
This book includes a multi-disciplinary introduction to the existing data,
research, and methodological and conceptual approaches on which a
system-wide risk analysis framework must draw. It also recognizes that
efforts to improve food safety will be influenced by institutional
contexts. Intended to be accessible to people from a wide variety of
backgrounds, the book retains the conceptual sophistication needed to
understand the challenges that are inherent in improving food safety. |
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|
|
| 2004 |
|
| ADA Pocket Guide to Nutrition Assessment |
| by Pamela Charney and Ainsley Malone
(Editors); January 2004; ISBN 0880911611 |
| This pocket guide provides information on the tools and
techniques of nutrition assessment for dietitians and other dietetics
practitioners. Beginning with screening and progressing through history
taking, conducting the physical assessment, laboratory assessment,
anthropometrics, and determining requirements, the guide emphasizes
interpretation and application of findings to the situations of individual
patients. Samples of assessment tools and forms used in different practice
settings are provided. |
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|
| Advanced Nutrition and Human Metabolism |
| by Sareen S. Gropper, Jack L. Smith, and
James L. Groff; April 2004; ISBN 0534559867 |
| This text presents nutrition at the
biochemical and metabolic level and covers the biochemistry of vitamins,
minerals, and energy nutrients. Written specifically for the advanced
nutrition course, this text continues to be the hallmark text used in the
majority of courses across the country due to its selected topic coverage
at the appropriate level. |
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|
| Adventures in Food and Nutrition |
| by Carol Byrd-Bredbenner and Barbara
Smith; January 2004; ISBN 1566378346 |
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|
| Against the Grain : How Agriculture Has
Hijacked Civilization |
| by Richard Manning; February 2004; ISBN
0865476225 |
| In this controversial and prodigiously
researched condemnation of our current and past systems of growing grain,
the author argues that the major forces that have shaped the
world-disease, imperialism, colonialism, slavery, trade, wealth-are all a
part of the culture of agriculture. He traces the beginnings of
agriculture to the Middle East, where plants were abundant and easily
domesticated in coastal areas; hunter-gathers, who became fishermen,
formed settlements near river mouths. He details the historical spread of
agriculture through the conquest of indigenous peoples and describes how
this expansion led to overpopulation, famine and disease in Europe, Asia
and Africa. Sugar agriculture was supported by slaves and farming by
laborers who grew produce for the rich while the workers ate a high
carbohydrate diet (potatoes, rice, sugar, bread) and ingested no protein.
In the U.S., modern agriculture has evolved into an industrial system
where agribusiness is subsidized to grow commodities like wheat, corn and
rice, not to feed people but to store and trade. According to the author,
agricultural research focuses on just these few crops and is profit
driven. Although he succeeds in drawing attention to critical problems
caused by agriculture, such as water pollution and malnutrition, he is
pessimistic about reform coming from political systems. He advocates
hunting animals for food and hopes that such citizen movements like urban
green markets and organic farms can lead to better nutrition. |
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|
| Annual Editions : Nutrition 04/05 (16th
Edition) |
| by Dorothea J. Klimis-Zacas; April 2004;
ISBN 0072861339 |
| This edition contains timely selections
from the best of the public press. Sources such as Harvard Health Letter,
Mayo Clinic Health Letter, Healthy Weight Journal; and The New England
Journal of Medicine. Some of the issues discussed include the importance
of nutrients and fiber, the affect of diet on health, weight management,
food safety, and the world's food supply. |
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|
| Basic Nutrition: Eating Right |
| by Lori A. Smolin and Mary B. Grosvenor;
March 2004; ISBN 0791080153 |
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|
|
| Beverages in Nutrition and Health |
| by Ted
Wilson, Norman J. Temple, David R. Jacobs, Jr. (Editors); January 2004;
ISBN 1588291731 |
| The authors present work by contributors
from universities, research institutions, industry, and public advocacy
and health care organizations, reviewing how beverages affect health and
nutrition. Contributors discuss the health effects of a range of
beverages, including alcohol, weight management beverages, and soft
drinks. They consider the harmful interactions of citrus juices with
prescription drugs, look at the evidence for tomato juice as an anticancer
agent, and examine the quality and content of bottled water. There is also
information on the regulation of beverage content and the marketing
practices used to promote beverages. The book will be of interest to food
scientists, nutritionists, and public health specialists. |
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|
| Cheese: Chemistry, Physics &
Microbiology, Two-Volume Set |
|
by Patrick Fox, Paul McSweeney, Timothy Cogan, Timothy
Guinee; June 2004; ISBN 0122636511 |
| The market for cheese as a food
ingredient has increased rapidly in recent years and now represents up to
approximately 50% of cheese production in some countries. This third
edition of the highly successful two-volume work on the scientific aspects
of Cheese: Chemistry, Physics, and Microbiology is available in two
volumes entitled General Aspects and Major Cheese Groups.
This title contains up-to-date reviews of the literature on the chemical,
biochemical, microbiological and physico-chemical aspects of cheese in
general. Volume one will focus on general aspects on the principles of
cheese science, while volume two focuses on major cheese groups which is
devoted to the characteristics of the principle families of cheese. |
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|
| Diet and Human Immune Function (Nutrition
and Health) |
| by David A. Hughes, Gail L. Darlington,
Adrianne Bendich (Editors); January 2004; ISBN 1588292061 |
| Twenty-two contributions from
international researchers and clinicians discuss what is currently known
about the ability of diet to enhance human immune function in health,
disease, and under various conditions of stress. Early chapters provide an
overview of human immunity, while subsequent chapters deal with the
importance of individual dietary components. Each chapter concludes with
specific clinical instructions about special nutritional problems (and
their treatment) that may occur in various disease states. |
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|
| Essentials of Food Safety and Sanitation
(4th Edition) |
| by David McSwane, Nancy R. Rue, and
Richard R. Linton; July 2004; ISBN 0131196596 |
| A text for those who work with food in
any capacity. Coverage includes food safety and sanitation management,
factors that affect foodborne illness, environmental sanitation, accident
prevention, and food safety regulations. Includes chapter objectives and
summaries, case studies, quizzes, and discussion questions. This edition
includes new vignettes and new references, including web sites. |
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|
| Food and Nutritional Toxicology |
| by Stanley T. Omaye; March 2004; ISBN
1587160714 |
| This book provides a broad overview of
the chemicals in food that have the potential to produce adverse health
effects. It covers the impact on human health of food containing
environmental contaminants or natural toxicants, food additives, the
migration of chemicals from packaging materials into foods, and the
persistence of feed and food contaminants in food products. Chapters
address the adverse effects of nutrient excesses, the impact of
contaminants on nutrient utilization, metabolism of food toxicants, and
the relationship of the body's biologic defense mechanisms to such
toxicants. The book includes discussions on the risk determination
process, food safety regulation, and the current status of the regulatory
processes. Presenting the general principles of toxicology, this
authoritative reference enhances the understanding of foodborne
intoxications, infections, and diseases linked to foods. This in-depth
study establishes a solid background in the principles and prevention of
foodborne disease and the regulation of food safety. |
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|
| Food Regulation and Trade: Toward a Safe
and Open Global Food System |
| by Donna Roberts, David Orden, Tim
Josling; March 2004; ISBN 0881323462 |
| Guarding the safety of a nation's food
supply, ensuring quality, and providing information to consumers so that
they can make informed choices are widely accepted as universal
obligations of governments. But differences in the way that governments
fulfill these obligations can lead to trade conflicts. The potential for
such conflicts increases as more affluent and safety-conscious consumers
demand additional regulations in national food systems. Governments
should handle these conflicts in a way that both upholds food safety
standards—and public confidence in them—and preserves the framework
for trade and the benefits of an open food system. This book examines
the current state of regulation of the increasingly global food system,
analyzes the underlying causes of the trade conflicts (both those that
are currently evident and those that are waiting in the wings), and
outlines the steps that could be taken to ensure that food safety and
open trade become at least compatible and at best mutually supporting.
From their broad analysis and interwoven case studies, the authors
conclude that there is ample room for improving the performance of
regulatory authorities in providing safe food and preventing the spread
of animal and plant disease. International institutions can play a vital
role in coordinating these efforts among developed and developing
countries and in reducing uncertainty. By contrast, the role of
governments in the regulation of quality should in most cases be limited
to the prevention of misleading claims, and international rules should
be focused on reducing transaction costs rather than imposing uniform
measures across disparate markets. |
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|
| Foods : Experimental Perspectives (5th
Edition) |
| by Margaret McWilliams; July 2004;
ISBN 0131425366 |
| A comprehensive introduction to food
science and its chemical and physical bases. The author's accessible,
student-friendly approach guides students through complex subject matter
toward the clear understanding of food that is needed for success in
university laboratory work and careers in food science. Topics covered
include food safety, genetically modified foods, fat substitutes,
carbohydrates, fats and oils, water, proteins, and more. |
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|
|
| Foods That Harm, Foods That Heal: An A-Z
Guide to Safe and Healthy Eating |
| by Editors at Reader's Digest; March
2004; ISBN 0762106050 |
| In a blizzard of conflicting
nutritional claims and information, here is a book that gets down to
basics, debunks many myths, and gives the reader a useful and
comprehensive look at food, nutrition, and health. Based on sound
science and the research of more than 300 nutritional experts worldwide,
it is well organized and indexed, and will be a refreshingly clear
reference for anyone who wants to know about nutrition and health. |
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|
|
| Functional Food: Safety Aspects-Symposium |
| by Senate Commission on Food Safety
SKLM, Editor; May 2004; ISBN 352727765X |
| The Senate Commission on Food Safety
organizes scientific meetings on current aspects of major importance to
the safety of food, with the aim of reviewing and assessing the state of
knowledge in a specific field. This book
summarizes the important results from the meeting on "Functional
Food: Safety Aspects," held at the Federal Research Center for
Nutrition (Bundesforschungsanstalt für Ernährung, BFE) in Karlsruhe,
attended by an outstanding faculty of internationally renowned experts
from academia, industry and administration. |
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|
| Genetically Altered Foods and Your Health: How Genetic
Engineering Threatens Your Food |
| by Ken Roseboro; April 2004; ISBN 1591200598 |
| Most people don't know what's in the food they eat
every day. Although the recognized brands of packaged and processed
foods, salad dressings, canned goods, soft drinks, snack foods, and so
on may look the same as always, in many cases their contents have
radically changed. They now contain something new and unfamiliar:
genetically engineered ingredients. This book examines how genetic
engineering is radically changing our food-at great risk to human health
and the environment. Why are scientists genetically altering foods? Are
they safe? Why aren't genetically engineered foods labeled as such? The
author addresses these and other issues concerning genetically altered
foods and explains why organic foods are practical and safe alternatives
to this risky technology. |
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|
|
| Genetically Engineered Food: A
Self-Defense Guide for Consumers |
| by Ronnie Cummins, Ben
Lilliston, and Frances Moore Lappé; June 2004; ISBN 1569244693 |
| The 1995 outbreak of
"mad cow" disease in Europe provoked public attention to
genetically engineered or modified food, a concern that has spread to the
U.S. The authors examine the scientific, political, economic, and health
issues. With billions of dollars in profits at stake, the biotech food
industry promises that new technology will end world hunger and improve
public health and the environment. The authors weigh those promises
against the unpredictability of the new technology, and the fact that much
of it hasn't been adequately tested for safety and that its products are
being distributed without labeling. Genetically modified organisms are so
common that they are part of the average consumer's daily intake in food
from breakfast cereals to infant formula to margarine. The authors include
information on what consumers can do, from smart shopping to grassroots
lobbying, to reduce the threat of genetically engineered food. |
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|
| Genetically Engineered Foods
(At Issue) |
| by Nancy Harris (Editor);
January 2004; ISBN 0737717866 |
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|
|
| Immunology in Plant Health and
Its Impact on Food Safety |
| by P. Narayanasamy;
November 2004; ISBN 1560222875 |
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|
|
| Nutrients A-Z: A User's Guide
to Foods, Herbs, Vitamins, Minerals & Supplements |
| by Dr. Michael Sharon; May
2004; ISBN 1853755265 |
| This book is a simple, informative rnutrient
eference guide, with a nutritional/medicinal entry for every vegetable,
fruit, herb, vitamin, mineral, and supplement. Today, with manufactured
foods and commercially farmed produce offering less in the way of
nutrition, people are more concerned than ever with the intricacies of
maintaining a balanced and healthy diet. This book offers a complete,
easy-to-use, A-Z reference for every nutrient you might encounter in the
bewildering minefield of food and health products. From the most common
everyday foods to the most recent developments in nutritional supplements
like blue-green algae and shark cartilage, each entry provides: the food
or nutrient's origins, its available forms, ways to prepare and enjoy it,
as well as its benefits, medicinal properties, and recommended daily
dosage. |
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|
| Nutrition |
| by R. Elaine Turner, Don
Ross, Paul M. Insel; April 2004; ISBN 0763707651 |
| This text offers tools for
interpreting nutrition information on food labels and in the media. Interest
is maintained with case scenarios based on everyday life, and material on
issues such as ethnic diets, eating disorders, vegetarianism, fad diets,
alternative nutrition, and alcohol. Material on the relationship between
diet and health is incorporated throughout. Coverage of chemistry and
physiological phenomena is enhanced with annotated illustrations of
molecular structure, shape, and reactivity. |
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|
|
| Pesticide Residues in Food
& Drinking Water: Human Exposure and Risks (Agrochemicals and Plant
Protection) |
| by Denis Hamilton and
Stephen Crossley (Editors); May 2004; ISBN 0471489913 |
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|
| Pre-Harvest and Post-Harvest
Food Safety: Contemporary Issues and Future Directions |
| by Ross C. Beier, etal. (Editor);
June 2004; ISBN 0813808847 |
| Focused on unresolved
research questions in food safety, the editors present 32 papers assessing
the state of current research and addressing research needs for the
future. The papers explore such broad topics as pathogen/host
interactions; ecology, distribution, and spread of foodborne hazards;
antimicrobial resistance; verification tests; decontamination and
prevention strategies; and risk analysis. |
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|
|
| Retail Best Practices and Quick
Reference to Food Safety and Sanitation |
| by Nancy Rue and Anna Graf
Williams; February 2004; ISBN 0130424056 |
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|
|
| Reviews in Food and Nutrition
Toxicity |
| by Victor R. Preedy and Ronald R. Watson;
January 2004; ISBN 0415280257 |
| The authors collect reviews on current
topics in the field. Contributors in public health, medical and allergy
research, and environmental science explain the latest findings in areas
such as the toxicity of herbal beverages, cyanogenic compounds in cassava
and exposure to cyanide, phytoestrogens in the prevention of female
hormonal cancers, allergens in food, and dietary phosphorus as a
nutritional toxin. Metals in wine, toxic considerations related to
carrageenan, safety of probiotic bacteria, and free radicals are some
other topics examined. |
| Buy from Amazon |
|
|
| Safe Food: Bacteria,
Biotechnology, and Bioterrorism (California Studies in Food and Culture,
5) |
| by Marion Nestle; May 2004;
ISBN 0520242238 |
| Food safety is a matter of
intense public concern and for good reason. Millions of annual cases of
food "poisonings" raise alarm not only about the food served in
restaurants and fast-food outlets but also about foods bought in
supermarkets. The introduction of genetically modified foods--immediately
dubbed "Frankenfoods"--only adds to the general sense of unease.
Finally, the events of September 11, 2001, heightened fears by exposing
the vulnerability of food and water supplies to attacks by bioterrorists.
How concerned should we be about such problems? Who is responsible for
preventing them? Who benefits from ignoring them? Who decides?
The author argues that ensuring safe food involves more than
washing hands or cooking food to higher temperatures. It involves
politics. When it comes to food safety, billions of dollars are at stake,
and industry, government, and consumers collide over issues of values,
economics, and political power--and not always in the public interest. The
author demonstrates how powerful food industries
oppose safety regulations, deny accountability, and blame consumers when
something goes wrong, and how century-old laws for ensuring food safety no
longer protect our food supply. |
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|
|
| Toward Safer Food: Perspectives
on Risk and Priority Setting |
| by Sandra Hoffmann and
Michael R. Taylor; August 2004; ISBN 1891853899 |
| Buy from Amazon |
|
|
| Toxins in Food |
| by Waldemar M. Dabrowski
and Zdzisaw E. Sikorski; July 2004; ISBN 0849319048 |
| Buy from Amazon |
|
|
|
| 2003 |
|
| Ada Pocket Guide to Nutrition Assessment |
| by Pamela Charney and Ainsley Malone (Editors); July
2003; ISBN 0880911611 |
| Buy from Amazon |
|
|
| Adventures in Food and
Nutrition |
| by Carol Byrd-Bredbenner
and Barbara Smith; January 2003; ISBN 1566378346 |
| Buy from Amazon
|
|
|
| American Dietetic Association Guide to Better Digestion |
| by Leslie Bonci; January 2003; ISBN 0471442232 |
| Suffering from a gastrointestinal disorder–whether
it’s irritable bowel syndrome, gas, constipation, heartburn, or another
condition–can be embarrassing and debilitating. While medical treatments
and prescriptions can offer relief, one of the most important ways you can
help yourself is to choose the right foods to eat. Backed
by the American Dietetic Association, this user-friendly guide shows you
how to analyze your eating habits so that you can map out a dietary plan
to manage and reduce the uncomfortable symptoms of digestive disorders.
You’ll find practical recommendations for implementing changes in your
lifestyle and advice on steering clear of common dietary mistakes. Your
meals will be pleasurable and nourishing experiences–not painful
ones–when you discover how to make the best and most comfortable food
choices so you can embark on the road to digestive health. |
| Buy from Amazon
|
|
|
| Annual Editions: Nutrition 03/04 |
| by Dorothea J. Klimis-Zacas; March 2003; ISBN
0072838590 |
| This book contains timely selections on topics such
as eating patterns of people today; the importance of nutrients and fiber;
the affect of diet on health; weight management; food safety; and the
world's food supply. |
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|
|
|
| Annual Review of Nutrition: 2003 (Annual Review of
Nutrition, 23) |
| by Donald B. McCormick, Editor; July 2003; ISBN
082432823X |
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|
|
|
| The Best Darn Book About Nutrition and Health |
| by Dorothy Ziegler; March 2003; ISBN 1553955609 |
In this straight-forward reading, the author shows
how to distinguish between nutrition and myth; pinpoint nutritional areas
in your life to change for the better; learn what foods are healthy and
when to eat them; avoid the habits that keep you from becoming healthier
and happier; resist society pressures which unconsciously make you
unhealthy; change and maintain an active lifestyle with little sacrifice;
and more. |
| Buy from Amazon
|
|
|
| Clinical Guide to Nutrition and Dietary Supplements in
Disease Management |
| by Jennifer R. Jamison; June 2003; ISBN 0443071934 |
| Buy from Amazon
|
|
|
| Communication and Education Skills for Dietetics
Professionals |
| by Katherine O'Sullivan Murray, Richard J.
Calabrese, and Julie O'Sullivan-Maillet; May 2003; ISBN 0781737400 |
| A text for students and practitioners in dietetics
that presents theoretical and practical ideas and strategies for improving
communication with patients, clients, and employees. Material is presented
in an informal, engaging style. Chapters on aspects such as interviewing,
behavior modification, motivation, group dynamics, and oral presentations
include discussion questions, suggested activities, and short case
studies, plus b&w photos and illustrations. This third edition
addresses multicultural counseling, using various media, and educational
principles and theories, with a separate chapter on nutrition counseling. |
| Buy from Amazon
|
|
|
| Community Nutrition in Action: An Entrepreneurial
Approach |
| by Marie A. Boyle and Diane H. Morris; March 2003;
ISBN 0534551904 |
| A textbook, for students and practitioners, which provides core
information necessary to solve nutritional and health problems in the
community. It focuses on the tools used by community nutritionists to
identify health problems and design programs to alleviate them. |
| Buy from Amazon
|
|
|
| Contemporary Nutrition: Issues and Insights |
| by Gordon M. Wardlaw; January 2003; ISBN 007119908X |
| This introductory text clearly presents the major
nutrition concepts: the body's use of nutrients, diet planning throughout
the life cycle, and food choices to meet nutrition goals. |
| Buy from Amazon
|
|
|
| Demography and Nutrition: Evidence from Historical and
Contemporary Populations |
| by Susan Scott, Christopher J. Duncan, and Stuart
Scott Duncan; January 2003; ISBN 0632059834 |
| Buy from Amazon
|
|
|
| Don't Worry, It's Safe To Eat: The True Story of GM
Food, BSE, and Foot and Mouth |
| by Andrew Rowell; June 2003; ISBN 1853839329 |
| The author presents his opinion of the GM revolution and the commercial
and scientific manipulation of our food production system using, as
examples, three of the most potent issues of our time - BSE, GM, and foot
and mouth disease. |
| Buy from Amazon |
|
|
| Encyclopedia of Food Sciences and Nutrition, Ten-Volume
Set, Second Edition |
| by Benjamin Caballero, Luiz Trugo, Paul Finglas
(Editors); April 2003; ISBN 012227055X |
| Comprising ten volumes, this new edition provides a
comprehensive coverage of the fields of food science, food technology, and
nutrition. Every article is thorough in its coverage, the writing is
succinct and straightforward, and the work presents the reader with the
best available summary and conclusions on each topic. Easy to use,
meticulously organized, and written from a truly international
perspective, the Encyclopedia is an invaluable reference tool. |
| Buy from Amazon |
|
|
| The Encyclopedia of Nutrition and Good Health (Facts on
File Library of Health and Living) |
| by Robert A. Ronzio; July 2003; ISBN 0816049661 |
| This volume ontains some 2,500 detailed, jargon-free
entries with cross-references, encompassing areas including food
ingredients, foods and related health benefits, diseases related to poor
nutrition, food additives, food allergies, eating disorders, regulations,
food labels, dietary guidelines, and the link between food, cancer, and
cancer prevention. |
| Buy from Amazon |
|
|
| Enzymes for Digestive Health and Nutritional Wealth: The
Practical Guide for Digestive Enzymes |
| by Karen Defelice; June 2003; ISBN 0972591869 |
| Buy from Amazon |
|
|
| Everything You Need to Know About Genetically Modified
Foods (Need to Know Library) |
| by Jeri Freedman; January 2003; ISBN 0823936120 |
| Buy from Amazon |
|
|
| Food Regulation and Trade: Towards a Safe and Open
Global Food System |
| by Donna Roberts, David Orden, and Tim Josling; July
2003; ISBN 0881323462 |
| Buy from Amazon |
|
|
| Food Safety |
| by J. P. F. D'Mello, Editor; June 2003; ISBN
0851996078 |
| Food safety is a global issue. It is a concern for
scientists, policy-makers and consumers. Food poisoning outbreaks are
becoming more common, partly because of the increasing
internationalization of food production. The majority of food safety
issues center on toxins produced naturally or through anthropogenic
activities, such as use of pesticides, chemicals, additives and
pharmaceutical products. This book covers recent developments in the
chemistry, biochemistry and physiological effects of toxicants that might
have an impact on human health and welfare. It also discusses risk
management, legislation and regulatory issues. |
| Buy from Amazon |
|
|
| Food, Inc. : Mendel to Monsanto--The Promises and Perils
of the Biotech Harvest |
| by Peter Pringle; June 2003; ISBN 0743226119 |
| This book presents the a comprehensive and lucid account of the history,
science, and politics of food made with genetic engineering. |
| Buy from Amazon |
|
|
| Food-Safe Kitchens: Presenting Eight Food-Safe Steps |
| by Ann Marchiony; May 2003; ISBN 0131125907 |
| This is a definitive book for the professional and
home cook. It is a culmination of the latest information about everything
from germs to coping with germ-related crises features eight safe-food
steps. Featuring the eight safe-food steps, this book also covers
educational information, holiday food preparation and entertaining, coping
with food-safety health-related crises, and provides a comprehensive
resource for careers in food safety. Entertaining and illuminating, it is
a useful reference work for any cooking/food preparation course, as well
as for professional food handlers, preparers, and home cooks. |
| Buy from Amazon |
|
|
| Genetics: The Nutrition Connection |
| by Ruth M. Debusk; January 2003; ISBN 0880911956 |
| This book provides an overview of
health-and-nutrition related applications of genetics and the key
principles underlying these applications. It also focuses on the new
genetic technologies and how they affect human health, especially in
matching food to an individual's genetically determined ability to use it
in beneficial ways. |
| Buy from Amazon |
|
|
| Global Handbook on Food and Water Safety: For the
Education of Food Industry Management, Food Handlers, and Consumers |
| by Sonia Yuson De Leon, Susan L. Meacham, and
Virginia Serraon Claudio; July 2003; ISBN 039807402X |
| This book is a practical reference on food and water
safety that will be useful for food managers, trainers/educators, food
handlers, and consumers worldwide. The first two chapters emphasize the
importance of food and water safety on health and life maintenance. Each
chapter has an introductory paragraph that states the objective and scope
of the chapter text. Definitions of useful terms, tables, and
illustrations serve to make the key points better understood and easier to
remember. Review questions at the end of each chapter enhance the learning
experience, and the chapter references will give the reader a chance to
delve into areas of interest for further information. A very unique
feature of this book is the segment on foodborne disease outbreaks. A
selection of fifty cases are presented that provide important learning
tools for problem-solving and evaluating foodborne illnesses. Water safety
is explained in great detail, whether it is used for drinking and cooking
or in recreational water facilities. Numerous examples of etiologic agents
that cause illness from contaminated food and water are discussed.
Guidelines to supply safe food and water for emergencies that include
preparedness in case of bioterrorism, power outage, floods, hurricanes,
and other disasters are given. Practical guidelines about food and water
safety when handling foods throughout the food chain are explored in each
chapter. In addition, a glossary of terms commonly used in food and water
safety, with cross-references to the chapter contents, is included. In
light of global trade and increasing cultural diversity in food
consumption, this book also deals with challenges for the future to ensure
a safe water and food supply. |
| Buy from Amazon |
|
|
| Health, Nutrition and Food Demand |
| by Wen S. Chern and Kyrre Rickertsen (Editors); May
2003; ISBN 0851996477 |
| Over the last two decades, increasing concerns on
health risks related to diets have had significant impacts on food
consumption patterns in the United States and Europe. This book presents
the results of several studies of the impacts of health information on
food consumption behavior, drawing comparisons among various
socio-economic groups, and many different countries. |
| Buy from Amazon |
|
|
| Microbial Food Safety in Animal Agriculture: Current
Topics |
| by Mary E. Torrence and Richard E. Isaacson; June
2003; ISBN 0813814952 |
| Buy from Amazon |
|
|
| Pesticide Residues in Food
& Drinking Water: Human Exposure and Risks |
| by Denis Hamilton and
Stephen Crossley, Editors; November 2003; ISBN
0471489913 |
| Buy from Amazon |
|
|
| Principles of Human Nutrition |
| by Martin Eastwood; September 2003; ISBN 0632058110 |
| This textbook provides an overview of nutrition and explains the
constantly changing process of the optimal mix of chemicals necessary for
the functioning of an individual at all stages of life. It stresses the
molecular biology, genetic make-up, biochemistry, and physiology
underlying nutrition. |
| Buy from Amazon |
|
|
| Retail Best Practices and Quick Reference to Food Safety
& Sanitation |
| by Nancy Rue and Anna Graf Williams; September 2003;
ISBN 0130424056 |
| Buy from Amazon |
|
|
| Reviews in Food and Nutrition Toxicity |
| by Victor R. Preedy, Ronald Watson, Jeremy R.
Gilbert-Rolfe, Victor Preedy and Ronald Watson (Editors); October 2003;
ISBN 0415280257 |
| This important new series distils a variety of
research into food safety and food technology into one annual volume. It
brings together a wide range of reviews, giving the reader a broad
understanding of the issues involved. |
| Buy from Amazon |
|
|
| Supervisor's Guide to Food Safety and Sanitation |
| by David McSwane, Nancy Rue, Richard Linton, Anna
Graf Willliams; August 2003; ISBN 0130424080 |
| This new, full color guide contains the “must
know” information about food safety and sanitation in the food service
industry. Geared to the industry supervisor, this book is designed to give
the key concepts and details needed to ensure safe food. It serves as an
effective learning tool for any food handling facility from supermarkets
to care centers to restaurants and can be used to prepare for any one of
the national certification exams or as a teaching tool for training on the
basics of food safety. |
| Buy from Amazon |
|
|
| We
Ordered Soup and Got Broom Bristles: A Consumer Guide to Safe Dining |
| by Barbara Fagerlund, Nadine Bridges, Norma Stepp, and Abigail Mieko
Vargus (Editor); July 2003; American Book Publishers; ISBN 1589820592 |
| Three sisters who opened a tearoom in 1989 that passed every health
department inspection with a perfect score of 100 have written a consumer
guide to safe dining based on their knowledge and expertise in the food
service industry. Their Web site
offers the book for sale and includes the book's table of contents and a list to use in deciding where
to eat out safely. |
| Buy from Amazon |
|
| 2001 |
| Food
Safety and Food Quality |
| edited by R.E. Hester and R.M. Harrison; May 2001; ISBN 0854042709 |
| This book presents an overview of food safety and quality issues such as
genetically modified crops, pesticide residues in food, natural and
synthetic cancer-causing chemicals in the normal diet, hazardous
microorganisms, and the incidence and control of transmissible spongiform
encephalopathies. Other issues discussed include the practice of recycling
sewage sludge, agricultural wastes, and industrial wastes to agricultural
land, research in food flavor and polymer science, and assessment of food
quality. |
| Buy from Amazon |
|
| Food, Science, Policy and Regulation in the Twentieth
Century |
| edited by David F. Smith and Jim Phillips; March 2001; ISBN 0415235324 |
| This book offers a comprehensive study of the interaction of food,
politics and science over the last hundred years. Case studies include
pasteurization in Britain and the E coli outbreak. It presents
international perspectives on four key themes in the history of food
science, including the role of science and scientists in policy making,
the growth and impact of consumer representation, the popularization of
scientific knowledge of food, and the role of the media. |
| Buy from Amazon |
|
|
|
|
| 2000 |
| Advances in Food and Nutrition Research, Volume 43 |
| by Steve L. Taylor, Editor; November 2000; ISBN 0120164434 |
| This book is recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis. |
| Buy from Amazon |
|
| Encyclopedia of Food Science and Technology (2nd Edition) |
| by F. J. Francis, Editor; February 2000; ISBN 0471192562 |
| This publication covers fundamental concepts and practical
requirements in food science, as well as cutting-edge technological and
industry information. The encyclopedia features A-to-Z coverage of all
aspects of food science, including: the properties, analysis, and
processing of foods; genetic engineering of new food products; and
nutrition. In addition, nontechnical information is included, such as
descriptions of selected scientific institutions, and research and
development in government agencies. Like the first edition, this second
edition will become the standard reference for food scientists,
bioengineers, and biotechnologists. |
| Buy from Amazon |
|
| Essentials
of Food Safety |
| by Nancy Rue, Richard Linton, and David Zachary McSwane; April 2000;
ISBN 0130173711 |
A text for those who work with food in any capacity. Coverage includes
food safety and sanitation management, factors that affect
foodborne illness, environmental sanitation, accident prevention, and food
safety regulations. Includes chapter objectives and summaries, case
studies, quizzes, and discussion questions. This edition includes new
vignettes and new references, including web sites. |
| Buy from Amazon |
|
| Food Intolerance and the Food Industry |
| by Taraneh Dean, Editor; September 2000; ISBN 0849308534 |
| Buy from Amazon |
|
| Food Toxicology |
| by William Helferich and Carl K. Winter, Editors; August 2000; ISBN
0849327601 |
| This book presents important topics relating to food safety and
toxicology. The text covers topics such as food allergens, dietary
estrogens, anti-toxicants in food, risk evaluation and regulatory
toxicology. Each chapter is authored by an expert in the field. It
discusses both natural toxins and synthetic toxins, such as pesticides;
the potential toxicity and anti-toxicity of food additives; and the types
of food allergens and their various diagnosis. This book evaluates the
safety of genetically engineered food products. Additional information
will be presented that suggests that chemicals in foods can act as
anti-toxicants. Risk evaluation is debated, with an emphasis on the
limitations of the process. The book concludes with an article, by an FDA
source, on the laws that regulate the natural and synthetic toxicants in
foods. |
| Buy from Amazon |
|
| Functional Foods II: Claims and Evidence |
| by M. Saltmarsh and J. Buttriss, Editors; May
2000; ISBN 0854047891 |
| The 27 plenary and contributed papers assemble recent scientific findings about foods that are popularly or traditionally
said to provide positive health benefits over and above normal nutrition. Except for
the poster papers, they are presented in sections on setting the scene, prebiotoics and probiotics, phytochemicals, and micronutrients.
Specific topics include factors to consider when undertaking clinical trials for functional foods, probiotic bacteria and the human immune
system, red clover isoflavone supplementation in peri-menopausal management, the effect of nutrient-dense foods and physical
exercise on dietary intake and body composition in frail elderly people,
probiotic effects against gastrointestinal pathogens, and fermenting cabbage and carrot juices using isolated lactic acid bacteria strains as
a development toward future functional foods. |
| Buy from Amazon |
|
| The Future of Food (Prospects for Tomorrow) |
| by Brian J. Ford; January 2000; ISBN 0500280754 |
| Our future depends on food: it controls our health, underpins social structures, and helps dictate the political agenda. Among the crucial
issues discussed in this challenging study of food are new food-borne diseases and the dietary
needs of the young, the elderly, and women. Complex questions of genetically modified food
are examined and important insights into food intolerance and life-threatening allergies,
the relationship between food and culture, organic farming, the impact of
climate change, and how revolutionary new foods will change the world
are provided. |
| Buy from Amazon |
|
| Mass Spectrometry of Natural Substances in Food |
| by F. Mellon, R. Self, and J. R. Startin; May
2000; ISBN 0854045716 |
| The book introduces the principles, practice, and application of mass spectrometric techniques in the study of natural substances in
foods. Early chapters address the principles and practice of mass spectrometry, followed by applications in flavor analysis
and the determination of non-nutrient, biologically-active, natural substances in
foods. Also covered is the analysis and metabolic study of amino acids, peptides, proteins, lipids, sugars, carbohydrates, and vitamins,
with separate chapters on mineral and micronutrient metabolism and techniques of pyrolysis mass spectrometry. |
| Buy
from Amazon |
|
| Shelf Life Evaluation of Foods |
| by C. M. D. Man and Adrian Jones, Editors;
January 2000; ISBN 0834217821 |
| Summarizes concisely and authoritatively information on the shelf life
evaluation of foods. Covers basic principles, while the remaining chapters cover specific commodities and product groups. |
| Buy from Amazon |
|
| 1999 |
| The Cooking Cardiologist : Recipes to Help Lower Your Cholesterol, Reduce Risk of Heart Disease, Control Weight,
Increase Vitality and Longevity |
| by
Richard E. Collins, Pat Drickey, Dean Ornish; April 1999; ISBN 1889462055 |
| This cookbook offers recipes aimed at helping
readers' live a healthier lifestyle, including lowering cholesterol,
reducing the risk of heart disease, and maintaining proper weight. |
| Buy
from Amazon |
|
| Food
Alert! : The Ultimate Sourcebook for Food Safety |
| by Morton Satin; Checkmark Books; July 1999;
ISBN 0816039364 |
| This book is a comprehensive consumer guide to
the causes, dangers, and prevention of food-borne diseases. With obvious
passion and an authoritative voice, author Morton Satin (a molecular
biologist who is a recognized authority in the international food industry
and an expert in the field of food safety) provides current, accurate, and
complete information on the subject. The book's features include an
appendix of foodborne diseases by symptom, a listing of the 20 most common
causes of food-borne illness in the kitchen, an explanation of the
deficiencies of modern food handling that allow germs and bacteria to
thrive, advice on how to prevent exposure to foodborne illnesses, and
a special reference section covering all of the potentially
dangerous diseases and bacteria carried by food. |
| Buy
from Amazon |
|
| Food Poisoning and Foodborne Diseases (Diseases and People) |
| by Sara L. Latta; August 1999; ISBN 0766011836 |
| Buy
from Amazon |
|
| Genetically Engineered Food : Changing the Nature of Nature : What You Need to Know to Protect Yourself, Your
Family, and Our Planet |
| by Martin Teitel and Kimberly A. Wilson;
November 1999; ISBN: 0892818883 |
| Authors Martin Teitel and Kimberly Wilson
discuss the potential health risks from genetically engineered foods,
which are already present in most of the products in
supermarkets -- often unlabeled and largely untested. The threat of these organisms to human and environmental health has caused them to be virtually banned in Europe, yet the U.S. government and a handful of biotech corporations, working hand-in-hand, have actively encouraged their use while discouraging labeling that might alert consumers to what they are eating.
The authors discuss how genetic engineering works, and they address the ecological catastrophe that could result from these modified plants crossing with wild species and escaping human control altogether, as well as the economic devastation that may befall small farmers who find themselves at the mercy of
mega-corporations for their livelihood. Taking the discussion a step further, they consider the ethical and spiritual implications of this radical change in our relationship to the natural world, showing what the future holds and giving you the information you need to act on your own or to join others in preserving the independence and integrity of our food supply.
About the Authors: Martin
Teitel, Ph.D., is the author of Rain Forest in Your Kitchen and Executive Director of the Council for Responsible Genetics, a national nonprofit organization of concerned scientists, doctors, and activists founded in 1983 to foster public debate about the
social, ethical, and environmental implications of genetic technology.
Kimberly Wilson directs the council's Program on Commercial Biotechnology and the Environment. |
| Buy
from Amazon |
|
| Impact
of Processing on Food Safety |
| edited by Lauren S. Jackson, Mark G. Knize, and Jeffrey N. Morgan;
Plenum Pub Corp.; February 1999; ISBN 0306460513 |
| This book represents a comprehensive overview
of safety issues relating to food processing. There is a discussion of
food processing and its effects on nutritional quality, the formation of
toxic compounds, and the destruction of detrimental contaminants. Topics
also include the effects of processing on microbial safety and chemical
safety of food. |
| Buy
from Amazon |
|
| 1998 |
| Escherichia coli and Other Shiga Toxin-Producing E. coli |
| edited by Alison D. O'Brien; July 1998;
ISBN 1555811299 |
| This comprehensive, interdisciplinary volume covers all aspects of infections due to Shiga-toxin producing E. coli, including
epidemiology, animal ecology, food safety, pathogenesis, renal pathophysiology, clinical microbiology, clinical management, and
vaccine development. Organized to reflect the perspectives of experts in these diverse areas, this book is a valuable resource for
those new to the field as well as the most highly focused specialists. |
| Buy
from Amazon |
|
| Essentials of Food Safety and Sanitation |
| by Nancy Rue, Richard Linton and David Zachary McSwane;
January 1998; ISBN 0135321360 |
A text for those who work with food in any capacity. Coverage includes food safety and sanitation management, factors that affect
foodborne illness, environmental sanitation, accident prevention, and food safety regulations. Includes chapter objectives and summaries,
case studies, quizzes, and discussion questions. This edition includes new vignettes and new references, including web sites. |
| Buy
from Amazon |
|
| Food Chemical Risk Analysis |
| edited by David R. Tennant; January 1998; ISBN 0412723107 |
| This detailed volume covers an introduction to
food chemicals (including food additives, pesticide residues, veterinary
residues, environmental contaminants, biogenic contaminants, inherent
phytotoxins, cooking and processing contaminants, food contact materials,
and beneficial food chemicals); food chemical risk assessment (including
current approaches to hazard identification and prioritization, hazard
characterization, occurrence data, food consumption data, intake
estimation, risk characterization, sources of uncertainty, interactions
between food chemicals, and correction factors for children's intakes);
quantitative risk assessment (including a comparison between the United
States and the United Kingdom); biomarkers in epidemiological and
toxicological nutrition research; expert systems for hazard evaluation;
alternatives to animal testing in risk assessment; molecular modeling; and
estimation of dietary intake of food chemicals. |
| Buy
from Amazon |
|
| Mad Cow Crisis: Health and the Public Good |
| This multidisciplinary collection of 17
contributions offers an overview of the mad cow disease in relation to the
public's and the media's reactions and perceptions. |
| edited by Scott C. Ratzan; March 1998; ISBN 081477511X |
| Buy
from Amazon |
|
| The
Strang Cookbook For Cancer Prevention: A Complete Nutrition and Lifestyle
Plan to Dramatically Lower Your Cancer Risk |
| by Laura Pensiero, Susan Oliveria, Michael Osborne, Jacques Pepin;
April 1998; ISBN 0525943137 |
| Evidence supporting our ability to reduce the risk of cancer keeps growing. The Strang Cookbook for Cancer Prevention offers compelling information on how to diet, exercise, and control other external factors that affect cancer risk. Authors Laura Pensiero and Susan Olivera then provide clear, specific direction on what you should do to maximize the odds in your favor. Distinguished chefs, such as Charlie Trotter and Norman Van Aken, contributed 150-plus recipes that are both tasty and healthful, while the baking and dessert sections prove that you can have your cake while reducing cancer risk, too. You'll encounter appealing dishes such as No-Fuss Broccoli
Soufflé, Roasted Garlic Caesar Salad, Sautéed Spinach with Garlic, and Green Chili Stew. More elaborate dishes help you
celebrate, entertain, and dine magnificently and healthfully, so you won't have to play catch-up after the party ends. |
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from Amazon |
|
| The Trembling Mountain : A Personal Account of
Kuru, Cannibals, and Mad Cow Disease |
| by Robert Klitzman; May 1998; ISBN 030645792X |
This book generated many favorable reviews,
which can be read on-line at http://www.amazon.com/exec/obidos/ASIN/030645792X/
qid=946487515/sr=1-3/103-2840747-1399836.
This is the autobiographical story of a young researcher invited by a
Nobel-prize winning scientist of the National Institutes of Health to
study the fatal kuru disease (similar to mad cow disease) among the Fore
people of Papua New Guinea, whose cannibalism rituals spread the disease
in nearly epidemic proportions. Reviewers called Klitzman's book
"a gripping medical mystery, an exotic travelogue, and a stirring
coming-of-age story" and said that he painted "vivid portraits
of the men and women he helped and worked with." |
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from Amazon |
|
| 1997 |
| Mad
Cows and Mother's Milk : The Perils of Poor Risk Communication |
| by Douglas Powell, William Leiss;
November 1997; ISBN 0773516190 |
| Communicating the nature and consequences of environmental and health risks is one of the most problematic areas of public policy in western democracies. Given the perceived risks associated with the food we eat, chemicals in the environment, and modern technologies, consumers need clear and timely explanations of the nature of those risks - but rarely get them. Using a series of case
studies (including mad cow disease, dioxin, silicone breast implants, and
others), Douglas Powell and William Leiss outline the crucial role of risk management in dealing with public controversies and
analyze risk communication practice and malpractice to provide a set of lessons for risk managers and communicators. |
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from Amazon |
|
| Mad Cow U.S.A. : Could the Nightmare Happen Here? |
| by Sheldon Rampton and John C. Stauber;
September 1997; ISBN: 1567511112 |
| This is not the book to read before you go out for a steak. In fact, it's not really a book to read before eating anything; this chronicle of government cave-in to pressure from the food industry just might scare away your appetite. Authors Sheldon Rampton and John Stauber argue that both the American and British governments colluded with beef producers to suppress important facts about interspecies transmission of bovine spongiform encephalopathy, or "mad cow disease"--facts that might have prevented gruesome deaths. Could a British-style BSE epidemic happen in America? In a 1996 TV talk show, Oprah Winfrey attempted to ask the same question, only to find herself slapped with a lawsuit by a group of Texas cattlemen. Their grounds: the so-called agricultural product disparagement laws currently on the books in 13 states; these laws prohibit people from questioning the safety of any agricultural product, shifting the legal burden of proof from the food industry to its watchdogs. What happens when anyone who speaks out about problems with our food supply can be sued into silence? Rampton and Stauber fear grave consequences for public health, and they make a convincing case against these laws--and, inadvertently, for vegetarianism. |
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from Amazon |
|
| 1996 |
| E. Coli 0157 : The True Story of a Mother's Battle
with a Killer Microbe |
| by Mary Heersink; August 1996; ISBN 0882821431 |
| A mother tells of her desperate fight to save her son from
the deadly E.coli 0157 bacteria, which he was exposed to at a Boy Scout
function. |
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from Amazon |
|
| Food
Safety 1996 |
| by the Food Research Institute; 1996; ISBN
082479625X |
| Based on research involving 650 sources
worldwide, including epidemiological and intervention studies in humans
and experimental studies in animals, this comprehensive reference covers
developments in food safety and foodborne illness in the mid-1990s.
This volume was the last in a series that included Food Safety 1995,
Food Safety 1994, and Food Safety 1993. No future volumes
are expected to be published. |
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from Amazon |
|
| 1995 |
| Choice and Efficiency in Food Safety Policy
(AEI Studies in Agricultural
Policy) |
| by John M. Antle; September 1995; ISBN 0844739022 |
| Antle (agricultural economics, Montana St. U.) believes a 100% safe food supply is an unattainable goal, and he suggests that
choices must be made between different dimensions of food safety (for instance between the regulation of | |
