Ensuring Global Food Safety

Ensuring Global Food Safety

Exploring Global Harmonization

1st Edition - November 2, 2009
  • Editors: Christine Boisrobert, Aleksandra Stjepanovic, Sangsuk Oh, Huub Lelieveld
  • Hardcover ISBN: 9780123748454
  • eBook ISBN: 9780080889306

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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

  • 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

Product details

  • No. of pages: 472
  • Language: English
  • Copyright: © Academic Press 2009
  • Published: November 2, 2009
  • Imprint: Academic Press
  • Hardcover ISBN: 9780123748454
  • eBook ISBN: 9780080889306

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