Food Safety (AACC)

Julie Miller Jones 
AACC  1992  

Hardcover  453 pages with tables and illustrations  ISBN 0962440736      £100.00
A detailed and well researched examination of current US food safety data. The book covers national food safety regulation, naturally occurring food toxicants, chemical additives and preservatives, food processing effects on nutritional quality, and many more related topics, as indicated by the following contents list:

Chapter 1 An Overview of Food Safety: Is There a Food Safety Crisis? - Definitions - Food and Science in the Information Age - What Are the Food Safety Issues?

Chapter 2 Regulating Food Safety: History of Food Laws - Food Laws and Regulations in the United States - Food Labels - Regulation by Government Agencies Other Than FDA

Chapter 3 Establishing the Safety of Food Components: Who Decides What is Safe Food? - Who is Responsible for Safe Food? - Toxicity Testing of Foods - Establishing and Monitoring Safe Levels of Use in the Food Supply - What About Carcinogens in Food? - What, Then, is Safe Food?

Chapter 4 Risk-Benefit: What Is Risk, and What Does It Have to Do with Food, Anyway? - Acceptability of Risks - How Do We Measure Risks and Benefits? - Focusing Risk Elimination Efforts

Chapter 5 Naturally Occurring Food Toxicants: Describing a Natural Food Toxicant - Conditions Under Which Natural Toxicants Create a Problem - A Look at the Toxicants - Conclusion

Chapter 6 Bacteriological Problems Occurring in Food: Definitions of Foodborne Disease - Foodborne Microorganisms - Summary

Chapter 7 Molds and Mycotoxins: History of Molds as a Cause of Disease - Recent Understanding of Mycotoxins - Adverse Effects of Mycotoxins-Coping Strategies

Chapter 8 Parasites, Viruses, and Toxins: Parasites - Viral Infections from Food - Toxins from the Sea - Coping Strategies

Chapter 9 How Food Processing Affects Nutritional Quality and Food Safety: History of Food Processing - Advantages and Disadvantages of Food Processing - Processing Methods - Role of Formulated Prepared Foods - Summary

Chapter 10 Food Additives: What is an Additive - Classification of Food Additives - Cancer, Delaney, and De Minimus-Sweeteners - BHA, BHT, and Other Phenolic Antioxidants - Preservations - Functional Aids - Summary

Chapter 11 Food Colors and Flavors: Food Colors in History - Food Color Regulation in the United States - Certifiable FD&C Colors - Natural Food Colors - Issues About Color Use - Food Flavors - Health Concerns About Specific Flavors and General Uses of Flavors and Colors - Summary

Chapter 12 Food Irradiation: What Is Food Irradiation? - Quality of Irradiation Foods - Safety of Irradiated Foods - Consumer Reactions - Summary

Chapter 13 Pesticides: Pesticide, Herbicide, Fungicide, Rodenticide: What Kind of -Cide is Committed When We Eat? - History of Pests and Pesticides - Effects on Yield, Food Cost, Quality, and Availability - Pesticide Residues in Food - Meat the Pesticides - Risks - Where Do We Go from Here?

Chapter 14 Incidental Contaminants in Food: Contaminants Entering the Food Chain in Agriculture - Organic Produce - Pollutants as Incidental Additives - Summary

Chapter 15 Radionuclides in Food: Radioactivity in Foods - Physiological Effects of Ionizing Radiation - Monitoring the Levels of Radioactivity in the Food Chain - Risks from Food

Epilogue - Where Do We Go From Here?



To find similar publications, click on a keyword below:
American Association of Cereal Chemists : analytical methods : bacteriology : colours : food ingredients : food safety : food science : herbicides : mycology : mycotoxins : nutrition, human : organic farming : pest control : process engineering : regulations : risk assessment : sweeteners : toxicology : virology : volatiles

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