International Food Safety Handbook: Science,

Covers all aspects of food safety--science, regulation, & labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, & nutrition.

Preface

iii

Contributors

ix

Food Safety: A Worldwide Public Issue

1

(20)

Fritz K. Kaferstein

Yasmine Motarjemi

Gerald G. Moy

F. Quevado

Perceptions of Food-Related Risks: Facts and Fancy

21

(6)

Kristen McNutt

Microbiological and Hygienic Aspects of Food Safety

27

(20)

Michael van Schothorst

Chemical Safety Aspects of Food and Drinking Water: An Introduction

47

(12)

Maged Younes

Kees van der Heijden

Exposure Estimation, Toxicological Requirements and Risk Assessment

59

(36)

Andrew G. Renwick

Health Aspects of Nutrition

95

(12)

Michael J. Gibney

Drinking Water Safety

107

(16)

Bent H. Fenger

Jamie Bartram

The Safety of Bottled Water

123

(6)

Vincent Ducasse

Philippe Caillat

Jean-Pierre Mareschi

Safety Aspects of Soft Drinks

129

(12)

Thomas A. Vollmuth

Marilyn D. Schorin

Health Effects of Coffee, Tea, Mate, Cocoa, and Their Major Methylxanthine Components

141

(30)

James L. Emerson

Clifford I. Chappel

Dietetic Foods

171

(32)

Pierre Rene Guesry

Alternative Foods

203

(10)

Wija A. van Staveren

Pieter C. Dagnelie

The Role of Sports Foods in Physical Performance

213

(12)

Wim H. M. Saris

The Safety Assessment of Food Contaminants and Pesticide Residues

225

(14)

Arpad Somogyi

Klaus E. Appel

Safety Assessment of Food Additives and Flavoring Substances

239

(18)

Gerard Pascal

Safety Aspects of Residues of Veterinary Drugs and Feed Additives

257

(16)

F. X. Rolaf van Leeuwen

Safety Assessment of Food-Packaging Materials

273

(14)

Susan M. Barlow

Food Irradiation, Heat Treatment, and Related Processing Techniques: Safety Evaluation

287

(30)

Peter S. Nawrot

Elizabeth J. Vavasour

Donald L. Grant

Assessment of Risk Arising from Food Alterations During Transport, Storage, and Preservation

317

(24)

John H. Steadman

Natural Toxins I. Mycotoxins

341

(16)

Hans P. van Egmond

Gerrit J. A. Speijers

Natural Toxins II. Phycotoxins

357

(12)

Hans P. van Egmond

Gerrit J. A. Speijers

Natural Toxins III. Inherent Plant Toxins

369

(12)

Gerrit J. A. Speijers

Hans P. van Egmond

Novel Foods

381

(16)

Gerrit J. A. Speijers

Maged Younes

Kees van der Heijden

General Aspects of Microbiological Food Safety: Sources of Contamination, Processes, and Health Risks

397

(12)

Michael van Schothorst

Susan E. Jongeneel

Assessment of Microbiological Food Safety

409

(26)

Serve H. W. Notemans

Geoffrey C. Mead

Hygienic Requirements and Means of Prevention of Microbial Contamination of Food

435

(12)

Niels Skovgaard

Food Sensitivities, Allergic Reactions, and Food Intolerances

447

(30)

Charlotte Madsen

Brunello Wuthrich

Accidents Affecting Food and Food Poisoning

477

(16)

Peter Weigert

Food Composition, Caloric Value, and Macronutrient Content: Analytical Aspects

493

(12)

David A. T. Southgate

The Detection and Identification of Residues and Contaminants in Food and Biological Materials of Animal Origin

505

(44)

L. A. van Ginkel

A. K. D. Liem

A. A. M. Stolker

R. Ritsema

R. W. Stephany

R. C. Schothorst

P. van Zoonen

Microbiological Contamination of Food: Analytical Aspects

549

(18)

Serve H. W. Notermans

Geoffrey C. Mead

Bovine Spongiform Encephalopathy and the New Variant Creutzfeldt-Jakob Disease

567

(14)

Carlos Dora

Environmental Issues

581

(16)

Lawrence Fishbein

The Regulation of Food Safety---General Aspects

597

(20)

Paul Shapter Gray

Structure, Organization, and Practical Operation of International/Intergovernmental Food Safety Regulation Bodies

617

(16)

R. F. van der Heide

Food Labeling: Regulations in the European Union and the United States

633

(14)

Kees J. M. de Winter

History of Food Regulation

647

(14)

Robert J. Scheuplein

Shift in Food Safety Perception by Consumers and Consumer Organizations

661

(12)

Rutger A. Schilpzand

Why Consumers Have Lost Confidence in the Food Industry

673

(28)

Tim Lobstein

Perceptions of Food Safety: The Media's Role

701

(8)

Wayne L. Pines

The Control of Food Safety---The Basic Issues

709

(6)

Michael E. Knowles

National and International Control Institutions: Their Structure, Organization, and Mandate

715

(24)

A. Paul Allen

The Control of Food Safety: The Role and Responsibilities of Industry, Agriculture, and Food Supply Sectors

739

(8)

Sherwin Gardner

International Food Trade, Harmonization, and Mutual Acceptance

747

(20)

Anthony J. Whitehead

Food Analysis and Control

767

(20)

Jean-Pierre Doussin

Health Risks Related to Alcoholic Beverages

787

(10)

Henk F. J. Hendriks

Gertjan Schaafsma

Ruud J. J. Hermus

Index

797

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International Food Safety Handbook: Science, International Regulation, and Control

Summary

Table of Contents

Supplemental Materials