Encyclopedia of Food Safety

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community.

Table of Contents:
280 chapters, which may be grouped under the following general categories: History and basic sciences that support food safety Foodborne diseases, including surveillance and investigation Foodborne hazards, including microbiological and chemical agents Substances added to food, both directly and indirectly Food technologies, including the latest developments Food commodities, including their potential hazards and controls, and Food safety management systems, including their elements and the roles of stakeholders.

About the Author :
Yasmine Motarjemi holds a Masters degree in Food Science and Technology from the University of Languedoc, Montpellier, France (1978) and a Doctoral degree in Food Engineering from the University of Lund, Sweden (1988). After her research and academic career at the University of Lund, in 1990 she joined the World Health Organization in Geneva as Senior Scientist. In WHO, she was responsible for the surveillance and prevention of foodborne illnesses (including education of professional and domestic food handlers), the development of the food safety assurance system (e.g. Hazard Analysis and Critical Control Point system), and for assistance to the WHO Member States in strengthening their national food safety programme and the development of the risk analysis process. She has served in the Secretariat of various sessions of the Codex Alimentarius Commissions and its Committees. From 2000 to 2011, she held the position of Assistant Vice President in Nestle and worked as the Corporate Food Safety Manager. In this capacity, she has, among others, developed the Nestle Food Safety Management system and managed various emerging food safety issues and crises. She is the author, co-author or editor of numerous peer-reviewed articles, books, training manuals and other publications. She is also the author of Les invisibles, a book on food safety for children.

Review :
With such a collection of information, whoever needs first-hand, reliable and authoritative information on food safety does not need to consult various books, periodicals or websites. All of what is presently known in this domain can be found in this comprehensive work. Professor Fritz Kaferstein, DVM, PhD (Former Director of the Department of Food Safety and Food Aid (1980-1998) World Health Organization.