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"A host of chemical substances have become essential parts of human activities and requirements for societal development. Any kind of misuse and/​or negligence in handling these substances can cause health disorders, poisoning, and fatalities among unprotected workers and members of the public exposed to contaminated food, water, and air. Carefully organized for ease of use, Handbook of Chemicals and Safety provides a tool for the management of a range of chemical substances commonly used, handled, stored, transported, and disposed of as wastes. Written in an accessible style with just the right amount of technical rigor, the book covers: General fundamentals and specific hazards and effects of chemical substances. The basics of exposures and responses to chemical substances in the work environment. Toxic responses in different body systems. General perspective on the problem of chemical exposures and the possible health effects. The author includes substances such as industrial solvents, pesticides, metals, air pollutants, toxic gases, drugs, and other items. He supplies the chemical abstract system (CAS) number, IUPAC name, molecular formula, synonyms and trade names, use and exposure, toxicity and health effects, and carcinogen factors. He also includes information on exposure limits, methods of proper storage, and waste disposal. An important reference on exposure to different categories of chemical substances, the book stresses the importance of preparedness in any safety program. Taking a broad and interdisciplinary approach to chemicals and workplace safety, it provides guidance on the judicious management of chemical substances. "

"This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000."