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Food Safety
Food Safety
"...easy to understand...will be accessible to a wide range of readers."
—Food Safety and Security

Item No. 40736
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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.

Food Safety


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?


Regulating Food Safety

History of Food Laws
Food Laws and Regulations in the United States
Food Labels
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?


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


Naturally Occurring Food Toxicants

Describing a Natural Food Toxicant
Conditions Under Which Natural Toxicants Create a Problem
A Look at the Toxicants
Conclusion


Bacteriological Problems Occurring in Food

Definitions of Foodborne Disease
Foodborne Microorganisms
Summary


Molds and Mycotoxins

History of Molds as a Cause of Disease
Recent Understanding of Mycotoxins
Adverse Effects of Mycotoxins
Coping Strategies


Parasites, Viruses, and Toxins

Parasites
Viral Infections from Food
Toxins from the Sea
Coping Strategies


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


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


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


Food Irradiation

What Is Food Irradiation?
Quality of Irradiation Foods
Safety of Irradiated Foods
Consumer Reactions
Summary


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?


Incidental Contaminants in Food

Contaminants Entering the Food Chain in Agriculture
Organic Produce
Pollutants as Incidental Additive
Summary


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?


Glossary
Index

"...easy to understand... will be accessible to a wide range of readers."
—Food Safety and Security
Publish Date: 1992
Format: 6" × 9" hardcover
ISBN: 978-0-9624407-3-1
Pages: 453
Publication Weight: 3 lbs

By Julie Miller Jones

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