Ensuring Global Food Safety book cover

Ensuring Global Food Safety

Exploring Global Harmonization

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.

Audience
Food producers, packagers, new product development scientists and those involved with the international distribution of foods must understand the issues and concerns that both surround -- and can be addressed by -- global harmonization of food safety regulations.Government and industry professionals who are responsible for public health policies must also consider and evaluate key concerns in order to establish appropriate and realistic strategies for improving food safety around the world.

Hardbound,

Published: November 2009

Imprint: Academic Press

ISBN: 978-0-12-374845-4

Reviews

  • "This book is a must-read for policy-makers especially within the Ministries of Trade, Food and Agriculture, and related agencies. It is a good technical material for the Food and Drugs, and the Ghana Standards Authorities, Universities, Research Institutions and Students of food science, international relations, development economics, agribusiness, and associated disciplines."--Ghana Business News, September 4, 2013
    "…the book provides a thorough examination of food safety legislation around the world…This book is a must-read for policy makers, especially within the ministries of Trade, Food and Agriculture, and related agencies."--Daily Graphic, August 23, 2013
    "This book should be a useful reference for those attempting to harmonize food safety regulations. It should also serve as a stimulus for the growing network of food safety professionals who are involved in emerging efforts to create or restructure national and international food safety organizations, thereby facilitating the harmonization of global food safety procedures and regulations."--Food Technology
    "Based on the principles of the Global Harmonization Initiative (GHI), Ensuring Global Food Safety offers a rational and multi-faceted approach to current food safety issues, while arguing that a science-based global regulatory framework will enhance the safety, availability and quality of the food supply worldwide. GHI was specifically established to help build global consensus on the scientific evidence underpinning food safety policy- making. This book provides practical examples in key areas such as microbiology, toxicology and nutrition, as well as discusses possible improvements necessary to sustain the integrity of the global food supply in the 21st century."--Global Harmonization Newsletter, January/February 2012


Contents

  • Preface 

    Ch 1-Ensuring Global Food Safety - A Public Health Priority and a Global Responsibility 

    Ch 2-Development of Food Legislation around the World

    Ch 3-The Global Harmonization Initiative

    Ch 4-A simplified guide to understanding and using Food Safety Objectives and Performance Objectives

    Ch 5-Global harmonization of analytical methods

    Ch 6-Water determination in food

    Ch 7-Testing for Food Safety Using Competent Human Liver Cells

    Ch 8-Capacity Building-Harmonization and Achieving Food Safety

    Ch 9-Global food safety analysis capacity building: building capacity for Microbial Food Safety

    Ch 10-Global harmonization of the control of microbiological risks

    Ch 11-Towards Intended Normal Use (Part I): A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonisation of Antibiotics Regulation

    Ch 12-Mycotoxin Management: An International Challenge

    Ch 13-Monosodium-Glutamate in Foods and its Biological Effects

    Ch 14-Food Packaging Legislation: Sanitary Aspects

    Ch 15-Nanotechnology and Food Safety

    Ch 16-Novel food processing technologies and regulatory hurdles

    Ch 17-Nutrition and bioavailabilty: sense and nonsense of nutrition labelling

    Ch 18-New RDA's and Intended Normal Use (Part II)-Efficient Toos in the Universal Management of Risks and Benefits of Micronutrients

    Ch 19-Nutraceuticals-possible future ingredients and food safety aspects

    Ch 20-Harmonization of International Standards

    Ch 21-The First Legislation for Foods with Health Claims in Korea

    Ch 22-Bioactivity, safety and benefits of traditional and ethnic foods

    Ch 23-Processing issues: acrylamide, furans and trans fatty acids

    Ch 24-Managing low level chemical contaminants in foods

Advertisement

advert image