Food Safety Assessment

by Finley, John W.; Robinson, Susan F.; Armstrong, David J.

• ISBN13: 9780841221987
• ISBN10: 0841221987
• Format: Hardcover
• Copyright: 1992-05-05
• Publisher: American Chemical Society

Summary

Provides the latest information from academia, industry, and government. Offers a comprehensive examination of the principles and issues involved in the safety and evaluation of foods and ingredients, as well as of new processes for the manufacture and distribution of food products. Covers past and present perspectives, risk assessment, laboratory testing of ingredients, evaluation guidelines, computer modeling of risk assessment, assessing microbial safety in food, impact of diet, and evaluation of specific foods. Discusses both animal and clinical testing guidelines and safety issues, along with potential ethical, legal, and regulatory consequences. Offers specific applications related to safety evaluation.

Table of Contents

Food Safety Assessment: Introduction

History of Food Safety Assessment: From Ancient Egypt to Ancient Washington

What Is Safe Food?

Risk-Benefit Perception

Toxicological Evaluation of Genetically Engineered Plant Pesticides: Potential Data Requirements of the U.S. Environmental Protection Agency

Evaluating Pesticide Residues and Food Safety

Liver Cell Short-Term Tests for Food-Borne Carcinogens

Bacterial Test Systems for Mutagenesis Testing

Current Trends in Animal Safety Testing

Acute and Chronic Toxicity Testing in the Assessment of Food Additive Safety

Usefulness of Clinical Studies in Establishing Safety of Food Products

Good Laboratory Practice Regulations: The Need for Compliance

Importance of the Hazard Analysis and Critical Control Point System in Food Safety Evaluation and Planning

Threshold of Regulation: Options for Handling Minimal Risk Situations

Food Ingredient Safety Evaluation: Guidelines from the U.S. Food and Drug Administration

A Flavor Priority Ranking System: Acceptance and Internationalization

Expert Systems and Neural Networks in Food Processing

Predicting Chemical Mutagenicity by Using Quantitative Structure-Activity Relationships

HazardExpert: An Expert System for Predicting Chemical Toxicity

Using the Menu Census Survey to Estimate Dietary Intake: Postmarket Surveillance of Aspartame

Dietary Exposure Assessment in the Analysis of Risk from Pesticides in Foods

Current Concerns in Food Safety

High-Technology Approaches to Microbial Safety in Foods with Extended Shelf Life

Predictive Microbiology: Mathematical Modeling of Microbial Growth in Foods

Mycotoxins in Foods and Their Safety Ramifications

Diet-Health Relationship

Diet and Carcinogenesis

Food Allergies

Chemical Safety of Irradiated Foods

Safety Issues with Antioxidants in Foods

Safety and Regulatory Status of Food, Drug, and Cosmetic Color Additives

Safety Evaluation of Olestra: A Nonabsorbable Fat Replacement Derived from Fat

Nitrate, Nitrite, and N-Nitroso Compounds: Food Safety and Biological Implications

Ethyl Carbamate in Alcoholic Beverages and Fermented Foods

Composition and Safety Evaluation of Potato Berries, Potato and Tomato Seeds, Potatoes and Potato Alkaloids

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