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Ensuring Global Food Safety - 1st Edition - ISBN: 9780123748454, 9780080889306

Ensuring Global Food Safety

1st Edition

Exploring Global Harmonization

Editors: Christine Boisrobert Aleksandra Stjepanovic Sangsuk Oh Huub Lelieveld
Hardcover ISBN: 9780123748454
eBook ISBN: 9780080889306
Imprint: Academic Press
Published Date: 2nd November 2009
Page Count: 472
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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.

Key Features


  • 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


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.

Table of Contents


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


No. of pages:
© Academic Press 2009
2nd November 2009
Academic Press
Hardcover ISBN:
eBook ISBN:

About the Editors

Christine Boisrobert

Affiliations and Expertise

Air Liquide, Houston, Texas, USA

Aleksandra Stjepanovic

Affiliations and Expertise

Norwegian University of Life Sciences, As, Norwary

Sangsuk Oh

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

Affiliations and Expertise

Ewha Womans University, Seoul, Korea

Huub Lelieveld

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.

Affiliations and Expertise

formerly Unilever R&D, Vlaardingen, The Netherlands


"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

Ratings and Reviews