Vanderheijden 
International Food Safety Handbook 
Science, International Regulation, and Control

Covers all aspects of food safety–science, regulation, and labeling requirements–integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety.’ —Food Science and Technology