Regulating Safety of Traditional and Ethnic Foods
- V. Prakash
- Olga Martin-Belloso
- Larry Keener, GHI Association, Wien, Austria
- Sian Bethan Astley
- Susanne Braun, GHI Association, Wien, Austria
- Helena McMahon
- Huub Lelieveld, formerly Unilever, Vlaardingen, The Netherlands
Led by a team of experts in food safety, nutrition and regulatory affairs, Regulating Safety of Traditional and Ethnic Foods examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.
Many traditional foods provide excellent nutrition from sustainable resources and some have nutraceutical properties that make them not only a source of cultural and traditional value but provide valuable options for addressing a growing need for food resources. However there are instances where the processing and/or consumption of traditional foods may be prone to introducing foodborne illness into a population.
University professors and students, Food companies (producers and traders), NGO's, Researchers interested in food biochemistry, Regulators, in particular those that export or import EF and TF