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001			293744
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007			cr nn 008mamaa
008			150903s2005 gw | o |||| 0|eng d
020			_a9783540270034 _99783540270034
024	7		_a10.1007/b138385 _2doi
035			_avtls000346810
039		9	_a201509030433 _bVLOAD _c201405070511 _dVLOAD _y201402070906 _zstaff
040			_aMX-SnUAN _bspa _cMX-SnUAN _erda
050		4	_aTP248.65.F66
100	1		_aShaw, Ian. _eautor _9326652
245	1	0	_aIs it Safe to Eat? : _bEnjoy Eating and Minimize Food Risks / _cby Ian Shaw.
264		1	_aBerlin, Heidelberg : _bSpringer Berlin Heidelberg, _c2005.
300			_axI, 251 páginas _brecurso en línea.
336			_atexto _btxt _2rdacontent
337			_acomputadora _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_aarchivo de texto _bPDF _2rda
500			_aSpringer eBooks
505	0		_aFood Safety Through the Ages -- Food is Just One of Life’s Risks -- Bacteria in Food — Good or Bad? -- Viruses -- Mad Cow Disease and the Elusive Prion -- Natural Toxins in Food -- Agrochemical Residues in Food -- Gender Bending Chemicals in Food -- Genetically Modified Food -- Is it Safe to Eat?.
520			_aDoes your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it? The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book. But in contrast to many other authors, Ian Shaw sets the risks of food, foodborne pathogens and food contaminats in the context of life’s risks. Enjoyment of food and eating is a benefit that far outweighs the risks, at least if everybody is aware of those risks and uses measures to minimize them.
590			_aPara consulta fuera de la UANL se requiere clave de acceso remoto.
710	2		_aSpringerLink (Servicio en línea) _9299170
776	0	8	_iEdición impresa: _z9783540212867
856	4	0	_uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/b138385 _zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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999			_c293744 _d293744