International Food Safety Handbook [electronic resource] : 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...
Saved in:
| Online Access: |
Full Text (via Taylor & Francis) |
|---|---|
| Main Author: | |
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton :
Routledge,
2018.
|
| Series: | Food science and technology (Academic Press)
|
| Subjects: |
Table of Contents:
- Cover; Half Title; Title Page; Copyright Page; Preface; Table of Contents; Contributors; 1. Food Safety: A Worldwide Public Issue; 2. Perceptions of Food-Related Risks: Facts and Fancy; 3. Microbiological and Hygienic Aspects of Food Safety; 4. Chemical Safety Aspects of Food and Drinking Water: An Introduction; 5. Exposure Estimation, Toxicological Requirements and Risk Assessment; 6. Health Aspects of Nutrition; 7. Drinking Water Safety; 8. The Safety of Bottled Water; 9. Safety Aspects of Soft Drinks; 10. Health Effects of Coffee, Tea, Mate, Cocoa, and Their Major Methylxanthine Components
- 11. Dietetic Foods12. Alternative Foods; 13. The Role of Sports Foods in Physical Performance; 14. The Safety Assessment of Food Contaminants and Pesticide Residues; 15. Safety Assessment of Food Additives and Flavoring Substances; 16. Safety Aspects of Residues of Veterinary Drugs and Feed Additives; 17. Safety Assessment of Food-Packaging Materials; 18. Food Irradiation, Heat Treatment, and Related Processing Techniques: Safety Evaluation; 19. Assessment of Risk Arising from Food Alterations During Transport, Storage, and Preservation; 20. Natural Toxins I. Mycotoxins
- 21. Natural Toxins II. Phycotoxins22. Natural Toxins III. Inherent Plant Toxins; 23. Novel Foods; 24. General Aspects of Microbiological Food Safety: Sources of Contamination, Processes, and Health Risks; 25. Assessment of Microbiological Food Safety; 26. Hygienic Requirements and Means of Prevention of Microbial Contamination of Food; 27. Food Sensitivities, Allergic Reactions, and Food Intolerances; 28. Accidents Affecting Food and Food Poisoning; 29. Food Composition, Caloric Value, and Macronutrient Content: Analytical Aspects
- 30. The Detection and Identification of Residues and Contaminants in Food and Biological Materials of Animal Origin31. Microbiological Contamination of Food: Analytical Aspects; 32. Bovine Spongiform Encephalopathy and the New Variant Creutzfeldt-Jakob Disease; 33. Environmental Issues; 34. The Regulation of Food Safety-General Aspects; 35. Structure, Organization, and Practical Operation of Intemational/Intergovernmental Food Safety Regulation Bodies; 36. Food Labeling: Regulations in the European Union and the United States; 37. History of Food Regulation
- 38. Shifts in Food Safety Perception by Consumers and Consumer Organizations39. Why Consumers Have Lost Confidence in the Food Industry; 40. Perceptions of Food Safety: The Media's Role; 41. The Control of Food Safety-The Basic Issues; 42. National and International Control Institutions: Their Structure, Organization, and Mandate; 43. The Control of Food Safety: The Role and Responsibilities of Industry, Agriculture, and Food Supply Sectors; 44. International Food Trade, Harmonization, and Mutual Acceptance; 45. Food Analysis and Control; 46. Health Risks Related to Alcoholic Beverages; Index