This exhaustive reference 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.

Highlights how the three facets of the food safety system interact—how science determines regulations, how regulations are monitored by control measures, and how science solves emerging problems!

Designed to connect the thoughts and experiences of individuals working in industry, government agencies, academia, consumer groups, and the media, the International Food Safety Handbook:

• Discusses global standards of food quality
• Identifies potential health hazards and threats to the food supply
• Analyzes the environmental, political, and economic impact of regulations
• Examines issues of nutritional value
• Demonstrates how disciplines work together to minimize potential health hazards
• Explores contemporary problems such as novel foods and food sensitivities
• Illustrates the importance of sampling and analysis in ensuring the safety of the food supply
• Presents a wide variety of analytical toxicological and risk assessment methodologies
• Explains how foods can be protected from chemical and microbiological agents
• Evaluates society’s role in the scientific, regulatory, and control processes
• And more!

Contents

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 Foods
12. 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. Phycotoxins
22. 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 Origin
31. 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 International/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 Organizations
39. 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

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