Ensuring Global Food Safety: Exploring Global Harmonization

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Christine Boisrobert, Sangsuk Oh, Aleksandra Stjepanovic, Huub Lelieveld
Academic Press, Nov 11, 2009 - Technology & Engineering - 472 pages
Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation.

Benefits:

  • Reduce amount of food destroyed due to difference in regulations between nations
  • Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all"
  • Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions
  • Employ proven science to obtain global consensus for regulations
  • Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation
  • Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions
 

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Contents

Chapter 3 The Global Harmonization Initiative
71
Chapter 4 A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives
91
Chapter 5 Global Harmonization of Analytical Methods
99
Chapter 6 Water Determination in Food
109
Chapter 7 Testing for Food Safety Using Competent Human Liver Cells
125
Harmonization and Achieving Food Safety
139
Building Analytical Capacity for Microbial Food Safety
151
Chapter 10 Global Harmonization of the Control of Microbiological Risks
177
Chapter 16 Novel Food Processing Technologies and Regulatory Hurdles
281
Sense and Nonsense of Nutrition Labeling
289
Chapter 18 New RDAs and Intended Normal Use Part IIEfficient Tools in the Universal Management of Risks and Benefits of Micronutrients
311
Possible Future Ingredients and Food Safety Aspects
333
Chapter 20 Harmonization of International Standards
339
Chapter 21 The First Legislation for Foods with Health Claims in Korea
353
Chapter 22 Bioactivity Benefits and Safety of Traditional and Ethnic Foods
363
Acrylamide Furan and Fatty Acids
383

A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonization of Antibiotics Regulation
193
An International Challenge
209
Chapter 13 Monosodium Glutamate in Foods and its Biological Effects
217
Sanitary Aspects
227
Chapter 15 Nanotechnology and Food Safety
263
Chapter 24 Responding to Incidents of Low Level Chemical Contamination in Food
411
Additional Reading
437
Index
447
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About the author (2009)

Professor at the department of Food and Nutrition at Ewha Womans University and former official at the U.S. Food and Drug Administration.

Prof. dr. h.c. Huub Lelieveld, formerly with Unilever, now President of the Global Harmonization Initiative, a non-governmental organisation working towards globally harmonised and science based food safety regulations, is also a member of the Executive Committee and Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is Fellow of IAFoST (the International Academy of Food Science and Technology), Fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing and International divisions of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies.
He is editor or co-editor of many books, on food hygiene, food safety and food processing technologies. He also wrote many chapters for such books as well as hundreds of articles in peer-reviewed scientific journals and in relevant magazines. He is visiting professor at the National University of Food Technologies in Kiev, Ukraine.

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