A general introduction to the science of risk assessment applied to food safety. Providing information relevant to the food scientist, animal producer and veterinarian, this book offers current information on new research and statistics, new chemicals, new biotechnology issues and emerging diseases such as BSE which challenge the risk assessment strategies of toxicology and microbiology. The book is not a toxicology or risk assessment text, but bridges these areas and provides a thorough and balanced perspective on a variety of topics in food safety. With its focus on how the results of toxicology are applied in the real world, this is a valuable addition to the libraries of food scientists, dieticians, and anyone else with a professional interest in risk assessment, toxicology, epidemiology or food safety.
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