No CrossRef data available.
Article contents
Physical Challenges Underlying Food Safety
Published online by Cambridge University Press: 31 January 2011
Extract
The safety of today' novel foods and food materials, especially those produced by means of genetic modification, has been in the news in recent times. However, the major safety problems in the food chain come from much more long-standing causes. The principal risk remains the health threat from pathogenic bacteria. Other risks include the food chain as a vector for certain serious viral infections such as hepatitis A. Food as a source of significant(and, in extremis, fatal) allergenic reactions is also a growing concern. Another significant food-safety problem is the contamination of food by potentially harmful foreign substances (pesticides, plasticizers, heavy metals, fungal micotoxins, etc.)
- Type
- Research Article
- Information
- MRS Bulletin , Volume 25 , Issue 12: Materials Science in the Food Industry , December 2000 , pp. 44 - 47
- Copyright
- Copyright © Materials Research Society 2000
References
1.Wheeler, J.G., Sethi, D., Cowden, J.M., Wall, P.G., Rodrigues, L.C., Tompkins, D.S., Hudson, M.J., and Roderick, P.J., BMJ 318 (1999) p. 1046.CrossRefGoogle Scholar
2.Hinton, J., “Gene Expression and Food Poisoning by Salmonella typhimurium,” presented at IFR in the 21st Century, London, May 10, 2000.Google Scholar
3.Peck, M.W., Talbot, N.C., and Barker, G.C., in Food Microbiology and Food Safety into the Next Millennium: Proc. 17th Int. Conf. International Committee on Food Microbiology and Hygiene, edited by Tuijtelaars, A.C.J., Samson, R.A., Rombouts, F.M., and Notermans, S. (Ponsen & Wooyen, Wageningen, The Netherlands, 1999) p. 442.Google Scholar