ABSTRACT

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

part |2 pages

Part I: Meat, Processed Meats and Poultry

chapter 3|18 pages

Parasites

chapter 9|20 pages

Growth Promoters

chapter 14|20 pages

Polycyclic Aromatic Hydrocarbons