Food Safety and Food Quality

The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic. Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.

Assessing the Safety of GM Food Crops	p. 1
Introduction	p. 1
GMOs already in the Food Chain	p. 3
Assessing Environmental Safety	p. 13
Improved Risk Management through Developments in Recombinant DNA Technology	p. 14
Future GM Crops: from Fantasy to Field Trials	p. 17
Safety Assessment of Future GM Crops	p. 21
Conclusions	p. 23
Acknowledgement	p. 24
Safety and Quality Research Priorities in the Food Industry	p. 25
Introduction	p. 25
Food Safety	p. 26
Food Quality	p. 36
Biosolid Recycling and Food Safety Issues	p. 43
Summary	p. 43
Introduction	p. 44
The Legislative Framework and Industry Practice in the UK and USA	p. 48
Principal Pathogens in Sewage Sludge	p. 58
Existing Management Practices in the UK	p. 61
Hazard Analysis and Critical Control Point	p. 64
Conclusions	p. 77
Mad Cows, Demented Humans and Food	p. 79
Introduction	p. 79
The Nature of TDE Agents	p. 80
Routes of Transmission	p. 81
The Evidence that vCJD is Caused by the BSE Agent	p. 86
Reasons for the Occurrence of BSE in the UK and Elsewhere in Europe	p. 87
Measures Introduced to Enhance the Safety of Bovine-derived Food Products	p. 87
The Question as to whether BSE could be Masquerading as Scrapie in Sheep or Goats	p. 92
Future Trends	p. 92
Natural and Synthetic Chemicals in the Diet: a Critical Analysis of Possible Cancer Hazards	p. 95
Introduction	p. 95
Human Exposures to Natural and Synthetic Chemicals	p. 97
The High Carcinogenicity Rate among Chemicals Tested in Chronic Animal Cancer Tests	p. 101
The Importance of Cell Division in Mutagenesis and Carcinogenesis	p. 104
The HERP Ranking of Possible Carcinogenic Hazards	p. 107
Ranking Possible Toxic Hazards from Naturally Occurring Chemicals in the Diet	p. 121
Acknowledgements	p. 128
The MAFF Food LINK Research Programmes	p. 129
Policy Background to the Food Link Programmes	p. 129
The LINK Scheme for Collaborative Research	p. 129
Scientific Themes in Ten Years of Food LINK Programmes	p. 134
Scientific Advances and Commercial Benefits through the Food LINK Programmes	p. 134
Promoting Dissemination and Exploitation	p. 139
Evaluation of Two Food LINK Programmes	p. 140
The Future for Food Research Collaboration	p. 141
Sensory Assessment of Food Qualities	p. 143
Introduction	p. 143
Quality Control and Quality Assurance	p. 143
Consumers and Quality	p. 145
Stimulus Response Measurement	p. 151
Summary	p. 162
Subject Index	p. 163
Table of Contents provided by Syndetics. All Rights Reserved.

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Food Safety and Food Quality

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