Food Safety Assessment

Food Safety Assessment

by John W. Finley
     
 

ISBN-10: 0841221987

ISBN-13: 9780841221987

Pub. Date: 03/28/1998

Publisher: American Chemical Society

Provides the latest information from academia, industry, and government. Offers a comprehensive examination of the principles and issues involved in the safety and evaluation of foods and ingredients, as well as of new processes for the manufacture and distribution of food products. Covers past and present perspectives, risk assessment, laboratory testing of

Overview

Provides the latest information from academia, industry, and government. Offers a comprehensive examination of the principles and issues involved in the safety and evaluation of foods and ingredients, as well as of new processes for the manufacture and distribution of food products. Covers past and present perspectives, risk assessment, laboratory testing of ingredients, evaluation guidelines, computer modeling of risk assessment, assessing microbial safety in food, impact of diet, and evaluation of specific foods. Discusses both animal and clinical testing guidelines and safety issues, along with potential ethical, legal, and regulatory consequences. Offers specific applications related to safety evaluation.

Product Details

ISBN-13:
9780841221987
Publisher:
American Chemical Society
Publication date:
03/28/1998
Series:
ACS Symposium Series, #484
Pages:
478
Product dimensions:
6.10(w) x 9.00(h) x 1.10(d)

Table of Contents

Food Safety Assessment: Introduction
History of Food Safety Assessment: From Ancient Egypt to Ancient Washington
What Is Safe Food?
Risk-Benefit Perception
Toxicological Evaluation of Genetically Engineered Plant Pesticides: Potential Data Requirements of the U.S. Environmental Protection Agency
Evaluating Pesticide Residues and Food Safety
Liver Cell Short-Term Tests for Food-Borne Carcinogens
Bacterial Test Systems for Mutagenesis Testing
Current Trends in Animal Safety Testing
Acute and Chronic Toxicity Testing in the Assessment of Food Additive Safety
Usefulness of Clinical Studies in Establishing Safety of Food Products
Good Laboratory Practice Regulations: The Need for Compliance
Importance of the Hazard Analysis and Critical Control Point System in Food Safety Evaluation and Planning
Threshold of Regulation: Options for Handling Minimal Risk Situations
Food Ingredient Safety Evaluation: Guidelines from the U.S. Food and Drug Administration
A Flavor Priority Ranking System: Acceptance and Internationalization
Expert Systems and Neural Networks in Food Processing
Predicting Chemical Mutagenicity by Using Quantitative Structure-Activity Relationships
HazardExpert: An Expert System for Predicting Chemical Toxicity
Using the Menu Census Survey to Estimate Dietary Intake: Postmarket Surveillance of Aspartame
Dietary Exposure Assessment in the Analysis of Risk from Pesticides in Foods
Current Concerns in Food Safety
High-Technology Approaches to Microbial Safety in Foods with Extended Shelf Life
Predictive Microbiology: Mathematical Modeling of Microbial Growth in Foods
Mycotoxins in Foods and Their Safety Ramifications
Diet-Health Relationship
Diet and Carcinogenesis
Food Allergies
Chemical Safety of Irradiated Foods
Safety Issues with Antioxidants in Foods
Safety and Regulatory Status of Food, Drug, and Cosmetic Color Additives
Safety Evaluation of Olestra: A Nonabsorbable Fat Replacement Derived from Fat
Nitrate, Nitrite, and N-Nitroso Compounds: Food Safety and Biological Implications
Ethyl Carbamate in Alcoholic Beverages and Fermented Foods
Composition and Safety Evaluation of Potato Berries, Potato and Tomato Seeds, Potatoes and Potato Alkaloids

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