Chemical Food Safety: A Scientist's Perspective

“This easy-to-read book focuses on how toxicology data is or should be applied to the real world of food safety. Overall, this book provides the reader with a concise overview of the subject of chemical food safety, comparing real risks with perceived risks, and unearthing numerous myths and people’s intolerance to certain types of risk. It highlights the role of the scientist or toxicologist in providing a professional perspective to help the public differentiate risk. It certainly makes you think!”
―BTS (British Toxilogical Society) Newsletter 2004

Chemical Food Safety introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology.

Dr. Riviere investigates the potential health consequences of pesticides, food additives and drugs, demonstrating how science can be applied to make risk assessments. He differentiates between “real risks” and “phantom risks,” unearthing numerous fallacies in the public perception of risk assessment and evidence of Food Safety is based on credible, scientifically correct data rather than irrational fears propagated by media coverage concerning food safety.

This book explores several compelling issues in chemical food safety, including:

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• Food security and the world of bioterrorism.
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• Toxicity of natural compounds and artificial additives in foods.
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• The toxicity of pesticides in food.

Issues of biotechnology and genetically modified food.

With its focus on how the results of toxicity are applied in the real world, Chemical Food Safety: A Scientist’s Perspective will be a valuable addition to the libraries of food scientists, dieticians, animal producers, veterinarians and anyone else with a professional or personal interest in risk assessment, toxicology, epidemiology or food safety.