Food Safety Reference from C.H.I.P.S.

International Food Safety Handbook
Science, International Regulation, and Control
edited by
Kees van der Heijden

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!


  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


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International Food Safety Handbook:
Science, International Regulation, and Control
edited by Kees van der Heijden et al
811 pages • $258.95 + shipping
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