Ensuring Global Food Safety

Exploring Global Harmonization

Edited by

  • Christine Boisrobert, Air Liquide, Houston, Texas, USA
  • Aleksandra Stjepanovic, Norwegian University of Life Sciences, As, Norwary
  • Sangsuk Oh, Ewha Womans University, Seoul, Korea
  • Huub Lelieveld, formerly Unilever R & D, Vlaardingen, The Netherlands

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.
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Book information

  • 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




Table of 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