Overview
With a growing global population, providing a safe and nutritious food supply has become a major challenge. To meet this goal, effective risk management based on sound science and unbiased information is required by the food industry, governments, and consumers. The globalization of the food supply also requires harmonizing policies and standards based on a common understanding of food safety. The 280 chapters of the Encyclopedia of Food Safety concisely cover a broad range of food safety topics, including history and basic sciences, food-borne diseases and hazards, substances added to food, food technologies and commodities, food safety management systems, and the roles of stakeholders. The Encyclopedia provides a platform for experts in food safety and related fields to share and learn from state-of-the art expertise. Assembled with the objective of facilitating the work of those in food safety and related fields, this work covers the spectrum of food safety topics in one comprehensive reference work. The editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information' and specialized and general definitions of food safety terminology. Sound scientific information is key to effectively and efficiently assessing, managing, and communicating food safety risks. Yet, professionals and other specialists are finding it increasingly difficult to stay abreast of developments outside their immediate areas of expertise. A single source of concise, reliable, and authoritative information on food safety has, more than ever, become a necessity.
