Chemical Food Safety: A Scientist's Perspective
March 2003, Wiley-Blackwell
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 people’s intolerance to certain
types of risks—no matter how remote. Chemical Food
Safety is based on credible, scientifically correct data rather
than irrational fears propagated by media coverage concerning food
The book explores these riveting topics:
*food security and the world of bioterrorism,
*toxicity of natural compounds and artificial additives in foods,
*the toxicology of pesticides in food,
*issues of biotechnology and genetically modified food,
*other compelling issues in chemical food safety.With its focus on how the results of toxicology 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.
1 Probability-The Language of Science and Change.
2. Dose Makes the Difference.
3. The Pesticide Threat.
4. Veggie and Fruit Consumption in the Age of the Centenarians.
5. Chemicals Present in Natural Foods.
6. Risk and Regulations.
7. Some Real Issues in Chemical Toxicology.
8. Milk is Good for You.
9. Biotechnology and Genetically Modified Foods: "The Invasion of the Killer Corn" or "New Veggies to the Rescue".
10. Food Security and the World of Bioterrorism.
11. The Future.
A. Toxicology Primer.
B. Selected Readings and Notes.
* offers the most current information on new research and statistics, new chemicals, new biotechnology issues and emerging diseases such as BSE
* bridges the areas of toxicology and risk assessment by providing a thorough and balanced perspective on a variety of topics in food safety.
BTS (British Toxilogical Society) Newsletter 2004