Food Safety Assessment

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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.
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Editorial Reviews

Developed from a symposium at the August 1990 national meeting of the ACS, in Washington, DC. The 35 papers present an overview of the principles and issues in evaluating the safety of food, especially in terms of new processes for the manufacture and distribution of food products. The topics include a historical perspective, criteria for safety, risk assessment, the laboratory testing of ingredients, computer models, microbes, the impact of diet, and the evaluation of some specific foods, such as irradiated products, color additives, and potatoes. For chemists in the food industry. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780841221987
  • Publisher: American Chemical Society
  • Publication date: 3/28/1998
  • Series: ACS Symposium Series, #484
  • Pages: 478
  • Product dimensions: 6.10 (w) x 9.00 (h) x 1.10 (d)

Meet the Author

Nabisco Brands, Inc.

American Chemical Society

U.S. Food and Drug Administration

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Table of Contents

Perspectives: Past and Present
1 Food Safety Assessment: Introduction 2
2 History of Food Safety Assessment: From Ancient Egypt to Ancient Washington 8
3 What Is Safe Food? 26
Risk Assessment
4 Risk-Benefit Perception 36
5 Toxicological Evaluation of Genetically Engineered Plant Pesticides: Potential Data Requirements of the U.S. Environmental Protection Agency 41
6 Evaluating Pesticide Residues and Food Safety 48
Laboratory Testing of Ingredients
7 Liver Cell Short-Term Tests for Food-Borne Carcinogens 60
8 Bacterial Test Systems for Mutagenesis Testing 73
9 Current Trends in Animal Safety Testing 88
10 Acute and Chronic Toxicity Testing in the Assessment of Food Additive Safety 99
11 Usefulness of Clinical Studies in Establishing Safety of Food Products 105
12 Good Laboratory Practice Regulations: The Need for Compliance 114
13 Importance of the Hazard Analysis and Critical Control Point System in Food Safety Evaluation and Planning 120
Evaluation Guidelines
14 Threshold of Regulation: Options for Handling Minimal Risk Situations 132
15 Food Ingredient Safety Evaluation: Guidelines from the U.S. Food and Drug Administration 140
16 A Flavor Priority Ranking System: Acceptance and Internationalization 149
Computer Modeling of Risk Assessment
17 Expert Systems and Neural Networks in Food Processing 166
18 Predicting Chemical Mutagenicity by Using Quantitative Structure-Activity Relationships 181
19 HazardExpert: An Expert System for Predicting Chemical Toxicity 191
20 Using the Menu Census Survey To Estimate Dietary Intake: Postmarket Surveillance of Aspartame 201
21 Dietary Exposure Assessment in the Analysis of Risk from Pesticides in Foods 214
Assessing Microbial Safety in Food
22 Current Concerns in Food Safety 232
23 High-Technology Approaches to Microbial Safety in Foods with Extended Shelf Life 243
24 Predictive Microbiology: Mathematical Modeling of Microbial Growth in Foods 250
25 Mycotoxins in Foods and Their Safety Ramifications 261
Impact of Diet
26 Diet-Health Relationship 278
27 Diet and Carcinogenesis 297
28 Food Allergies 316
Evaluation of Specific Foods
29 Chemical Safety of Irradiated Foods 332
30 Safety Issues with Antioxidants in Foods 346
31 Safety and Regulatory Status of Food, Drug, and Cosmetic Color Additives 377
32 Safety Evaluation of Olestra: A Nonabsorbable Fat Replacement Derived from Fat 391
33 Nitrate, Nitrite, and N-Nitroso Compounds: Food Safety and Biological Implications 400
34 Ethyl Carbamate in Alcoholic Beverages and Fermented Foods 419
35 Composition and Safety Evaluation of Potato Berries, Potato and Tomato Seeds, Potatoes, and Potato Alkaloids 429
Author Index 464
Affiliation Index 464
Subject Index 465
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