Very science based so need a good health science base to understand a lot of content I really enjoyed it and it makes you never want to eat something ever again until your tummy starts growling Very interesting though A lot of things you just take for granted , .
Meat In Our Burgers, Melamine In Our Infant Formula, Artificial Colors In Our Fish And Fruit As Our Urban Lifestyle Takes Us Farther Away From Our Food Sources, There Are Increasing Opportunities For Dishonesty, Duplicity, And Profit Making Shortcuts Food Adulteration, Motivated By Money, Is An Issue That Has Spanned The Globe Throughout Human History Whether It S A Matter Of Making A Good Quality Oil Stretch A Bit Further By Adding A Little Extra Something ☆ Sorting the Beef from the Bull ☆ Download by ↠´ Richard Evershed Or Labeling A Food Falsely To Appeal To Current Consumer Trends It S All Food Fraud Consumers May Pay The Ultimate Costs For These Crimes, With Their Health And, In Some Cases, Their Lives So How Do We Sort The Beef From The Bull Or Horse, As The Case May Be Illustrious Analytical Chemist Richard Evershed And Science Writer Nicola Temple Explain The Scientific Tools And Techniques That Have Revealed The Century S Biggest Food Fraud Scams They Explore The Arms Race Between Scientists And Adulterators As Better Techniques For Detection Spur Creative And Sophisticated Means Of Adulteration, And Review The Up And Coming Techniques And Devices That Will Help The Industry And Consumers Fight Food Fraud In The Future Engagingly Written, Sorting the Beef from the Bull Lifts The Lid On The Forensics Involved, And Brings To Light The Full Story Of A Fascinating And Underreported World Of Applied Science Rating 3.
5 5I resolved to readnon fiction this year, and Sorting the Beef from the Bull was a fascinating addition to my shelf It does get a bit science heavy at times, but it s incredibly interesting to read about the various food fraud scams that take place, and how analysts try to figure out what s going on think CSI of the culinary world.
From substituting meat species, to adding extra water or other dodgy substitutes to bulk up the contents, mislabelling different types of fish meat veg to fetch a higher price or get around endangered species lists, and creating fake milk, eggs, and vintage wines, it s astonishing just how much room there is for manipulating the food that we eat And it makes sense, when you think about it we are so far removed from the days of growing our own veg in the garden and bartering with the neighbour for some eggs, and there is now a massive di I got this book from our local library because food safety is an issue that interests me Coming from a farm family I have a natural interest in issues revolving around agriculture and food At different points along the way I ve even thought about being a food and ag scientist Certainly some of the people I most admire fit that bill Norman Borlaug and Kevin Folta Sorting the Beef from the Bull is about a part of food science that I hadn t really thought much about food fraud It takes on the tricks that fraudsters use to adulterate, fake or mislabel foods and the science used to sort the real thing from the fake It also delves into the history of food fraud and the societal settings that allow fraud to happen.
You can take this book one of two ways First you can get really grossed out, worried and paranoid about your food After a , .
Sorting the Beef from the Bull Sorting the Beef from the Bull describes various types of food fraud and what scientists and consumers can do about it While there is some science talk when describing how food fraud can be detected, the authors did a good job of explaining those tests in a way that non scientists can follow If you can follow a CSI type show, then you can follow this book The authors started by giving an overview of food adulteration, then they described the origins of food fraud detection and compared it to what s currently being done about it Next they looked at specific categories of food and described past methods of adulteration, what scientists can do to detect that adulteration, and what the consumer can do to avoid it.
The categories they covered were vegetable oil including rapeseed, maize, and olive oil fish beef milk, butter, and cheese

A very eye opening and well researched book which, though not without a rather British sense of humor, is quite dead serious about fraudulent food and the science behind both its production and its detection It can get repetitive at times, and some sections are arguablyinformative than others, but its worth a read for anyone who cares about what they eat, what they believe they re paying for, and the global implications of such decisions I received a Review Copy of this book via NetGalley To be fair, I must acknowledge that as I have worked in food safety for the best part of the last two decades, I m probably not the most representative reader or reviewer of this book in terms of its general appeal That said, there was a lot about this that I found interesting, as well as some aspects that didn t hold my attention so much.
Here, the authors discuss the field of food forensics basically stuff being in your food that s not meant to be there with a focus on a number of particular areas, case studies of where fraud has occurred in the past, and how scientists are looking to detect these adulterations There are a lot of very illustrative examples, several of which substitution of fish containing indigestible waxy oils causing anal leak A thorough examination of how entrenched and insidious food fraud has become in the pursuit of greed and profit This book is quite heavy on the science side but there s still plenty of investigative shock horror that will keep laypersons interested I m reasonably familiar with food fraud but I m armed with new trivia including the use of brick dust to stretch chilli powder, dried papaya seeds adulterating peppercorns, and the dangerous addition of peanut and almond shells to pad out cumin And then there s the use of undisclosed beef plasma to gelatinise fish mush to turn into surimi seafood sticks Eep.

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