International Food Safety Handbook: Science, International Regulation, and Control

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CRC Press, Jul 16, 1999 - Technology & Engineering - 832 pages
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"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."
 

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Contents

A Worldwide Public Issue
1
Facts and Fancy
21
Microbiological and Hygienic Aspects of Food Safety
27
An Introduction
47
Exposure Estimation Toxicological Requirements and Risk Assessment
59
Health Aspects of Nutrition
95
Drinking Water Safety
107
The Safety of Bottled Water
123
Sources of Contamination
397
Assessment of Microbiological Food Safety
409
Hygienic Requirements and Means of Prevention of Microbial Contamination
435
Accidents Affecting Food and Food Poisoning
477
Analytical
493
Analytical Aspects
549
Bovine Spongiform Encephalopathy and the New Variant CreutzfeldtJakob
567
Environmental Issues
581

Safety Aspects of Soft Drinks
129
Health Effects of Coffee Tea Mate Cocoa and Their Major Methylxanthine
141
Dietetic Foods
171
Alternative Foods
203
The Safety Assessment of Food Contaminants and Pesticide Residues
225
Safety Assessment of Food Additives and Flavoring Substances
239
Safety Aspects of Residues of Veterinary Drugs and Feed Additives
257
Safety Assessment of FoodPackaging Materials
273
Safety
287
Assessment of Risk Arising from Food Alterations During Transport Storage
317
Natural Toxins I Mycotoxins
341
Natural Toxins II Phycotoxins
357
Novel Foods
381
The Regulation of Food SafetyGeneral Aspects
597
Structure Organization and Practical Operation of International
617
Regulations in the European Union and the United States
633
History of Food Regulation
647
Shifts in Food Safety Perception by Consumers and Consumer Organizations
661
Why Consumers Have Lost Confidence in the Food Industry
673
The Medias Role
701
Their Structure Organization
715
The Role and Responsibilities of Industry
739
Food Analysis and Control
767
Health Risks Related to Alcoholic Beverages
787
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About the author (1999)

Kees van der Heijden is Associate Fellow of Templeton College, University of Oxford, Professor Emeritus at Strathclyde Business School and was previously Head of Scenario Planning, Shell International.

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