A detailed and well researched examination of current food safety data. Covers food safety regulation, naturally occurring food toxicants, chemical additives and preservatives, food processing effects on nutritional quality, and more.
An Overview of Food Safety
Is There a Food Safety Crisis?
Food and Science in the Information Age
What Are the Food Safety Issues?
Regulating Food Safety
History of Food Laws
Food Laws and Regulations in the United States
Regulation by Government Agencies Other Than FDA
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?
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
Naturally Occurring Food Toxicants
Describing a Natural Food Toxicant
Conditions Under Which Natural Toxicants Create a Problem
A Look at the Toxicants
Bacteriological Problems Occurring in Food
Definitions of Foodborne Disease
Molds and Mycotoxins
History of Molds as a Cause of Disease
Recent Understanding of Mycotoxins
Adverse Effects of Mycotoxins
Parasites, Viruses, and Toxins
Viral Infections from Food
Toxins from the Sea
How Food Processing Affects Nutritional Quality and Food Safety
History of Food Processing
Advantages and Disadvantages of Food Processing
Role of Formulated Prepared Foods
What is an Additive
Classification of Food Additives
Cancer, Delaney, and De Minimus-Sweeteners
BHA, BHT, and Other Phenolic Antioxidants
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
Health Concerns About Specific Flavors and General Uses of Flavors and Colors
What Is Food Irradiation?
Quality of Irradiation Foods
Safety of Irradiated Foods
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
Where Do We Go from Here?
Incidental Contaminants in Food
Contaminants Entering the Food Chain in Agriculture
Pollutants as Incidental Additive
Radionuclides in Food
Radioactivity in Foods
Physiological Effects of Ionizing Radiation
Monitoring the Levels of Radioactivity in the Rood Chain
Risks from Food
Epilogue-Where Do We Go From Here?
"...easy to understand... will be accessible to a wide range of readers."
—Food Safety and Security
Publish Date: 1992
Format: 6" × 9" hardcover
Publication Weight: 3 lbs
By Julie Miller Jones