The highly emotive issue of the quality and safety of the food we eat is discussed in this timely book.

Food Safety and Food Quality brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including:

• GM crops

• Hazardous microorganisms such as E. coli

• The BSE/CJD problem

• Cancer-causing chemicals, both natural and synthetic

Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.

Contents

1. Assessing the Safety of GM Food Crops
2. Safety and Quality Research Priorities in the Food Industry
3. Biosolid Recycling and Food Safety Issues
4. Mad Cows
5. Demented Humans and Food
6. Natural and Synthetic Chemicals in the Diet: A Critical Analysis of Possible Cancer Hazards
7. The MAFF Food LINK Research Programmes
8. Sensory Assessment of Food Qualities

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