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 modelling 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.
Reihe
Sprache
Verlagsort
Zielgruppe
Maße
Höhe: 235 mm
Breite: 157 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-0-8412-2198-7 (9780841221987)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
Nabisco Brands, Inc.
American Chemical Society
US Food and Drug Administration
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
