Is it Safe to Eat? Enjoying Eating and Minimizing Food Risks
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Author(s): I. Shaw
Publisher: Springer
ISBN: 3540212868
Format: hardback
251pp
Price: £19.50
Review Date: 18 April 2005
Review: Here Professor Ian Shaw puts the risks of illnesses caused by food into a wider perspective and looks at the risks caused by various bacteria, toxins and contaminants in food. Most countries in the developed world became food safety aware in the 1980s, since then concern about chemicals in food has increased. Long-term exposure to low doses of food contaminants might have sinister effects. Cancer-causing chemicals can come from many sources, both natural (e.g. Vitamin A?) and man-made (e.g. pesticides). Other chemical contaminants mimic female hormones (xenestrogens). In 1986 worries began about BSE and nvCJD. These and other risks posed by bacteria, natural toxins, agrochemical residues and GM foods are all set in the context of life’s other risks.