Ian C. Shaw - Food Safety The Science of Keeping Food Safe

1. Chapter 02
2. Chapter 03
3. Chapter 05
4. Chapter 06
5. Chapter 07
6. Chapter 08
7. Chapter 09
8. Chapter 11
9. Chapter 12
10. Chapter 14
11. Chapter 15
12. Chapter 17
13. Chapter 18
14. Chapter 19
15. Chapter 20

1. Chapter 01
2. Chapter 02
3. Chapter 03
4. Chapter 04
5. Chapter 05
6. Chapter 06
7. Chapter 07
8. Chapter 08
   1. Figure 8.5 Ciguatera toxin from the dinoflagellate Gambriodiscus toxicus which is eaten by some tropical reef fish. LD50 [i.p*, mouse] = 0.45g/kg body weight; 30g could kill a human and 0.1g causes illness.
      * Intraperitoneal injected into the abdominal cavity; it is considered by toxicologists to be similar to oral dosing.
9. Chapter 09
10. Chapter 10
11. Chapter 11
12. Chapter 12
13. Chapter 13
    1. Figure 13.3 Results (n=7; meanSD) of an experiment in which BPA was added to the perfusion medium of an isolated human placenta* and 17estradiol (top) or BPA (bottom) levels measured on the fetal and maternal sides. This shows that there is much more 17estradiol on the maternal side which indicates that the placenta restricts its trasnsfer to the fetus, but that BPA passes across the placental barrier freely.
       * A placenta obtained following a child's delivery. The placenta was kept alive by pumping synthetic blood through it containing oxygen and important nutrients (e.g. glucose) and chemicals were added to the perfusion medium and measured in the liquid that came out on the fetal side (i.e. equivalent to the fetal blood supply) and the perfusion medium on the maternal side at time intervals.
14. Chapter 14
15. Chapter 15
16. Chapter 16
17. Chapter 17
18. Chapter 18
19. Chapter 19
20. Chapter 20

Second Edition

Ian C. Shaw

University of Canterbury
Christchurch
New Zealand

This edition first published 2018
2018 Ian C. Shaw

Edition History
WileyBlackwell (1e, 2012)

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Library of Congress CataloginginPublication Data

Names: Shaw, Ian C., author.
Title: Food safety : the science of keeping food safe / by Ian C. Shaw.
Description: Second edition. | Hoboken, NJ : John Wiley & Sons, 2018. | Includes bibliographical references and index. |
Identifiers: LCCN 2017037700 (print) | LCCN 2017046184 (ebook) | ISBN 9781119133674 (pdf) | ISBN 9781119133681 (epub) | ISBN 9781119133667 (pbk.)
Subjects: LCSH: FoodAnalysis. | Food contamination. | FoodSafety measures.
Classification: LCC TX531 (ebook) | LCC TX531 .S5848 2018 (print) | DDC 664/.07dc23
LC record available at https://lccn.loc.gov/2017037700

Cover Design: Wiley
Cover Image: Sirirat/Shutterstock; wellphoto/Shutterstock; PhotoMediaGroup/Shutterstock

To David
Without whom my life would be incomplete.

Writing a book is both a great privilege and a daunting task. The invitation from my publishers to write the second edition of Food Safety The Science of Keeping Food Safe was signal that the first edition was well received (a relief!), but is no less daunting a task than writing the first edition (a challenge!). I like challenges and so I said, Yes! to WileyBlackwells invitation. Having reached the stage of writing the acknowledgements means that the challenge is over, which is another relief!

There are many people who deserve my thanks. The most important of these is David Zehms, my partner, to whom this book is dedicated. He provides stability, incredible support and cups of tea (both real and metaphorical) when I most need them; he read and commented on the new chapters in a way that only a teacher of English could.

I thank Dr Steve Marsh for his detailed and very helpful comments on .

Those who deserve thanks whom I have not mentioned personally know who they are thank you!

If you read the first edition of Food Safety, I hope you find the extra chapters in the second edition useful. If this is the first edition you have read, I hope it helps you to understand the science of food safety. And to all of you, I hope you enjoy my book as much as I enjoyed writing it.

Ian C. Shaw
Christchurch, New Zealand

Food safety is a relatively recent invention. It was introduced in the developed world to increase confidence in food. In our modern world it simply is not acceptable to have food that might make us ill. Sadly even now a good proportion of the world's people are very much more concerned about getting food and stemming their unrelenting hunger than they are about whether they might get a stomach upset as a result of eating the food. We must always remember these horrifying facts when we study food safety. Food safety and the legislation emanating from it are for the relatively rich countries that have the luxury of having sufficient food to allow them to make rules about what is safe to eat.