Ensuring Global Food Safety

Exploring Global Harmonization

2nd Edition - February 10, 2022
Editors: Aleksandra Martinovic, Sangsuk Oh, Huub Lelieveld
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 6 0 1 1 - 4
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 6 0 1 2 - 1

Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This full… Read more

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Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based.

This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Introduction: Ensuring global food safety: A public health priority and a global responsibility
Chapter 2. Safety and security: the costs and benefits of traceability and transparency in the food chain
2.1. The burden of foodborne outbreaks
2.2. The food supply chain: increasing risk
2.3. Working toward traceability and transparency
2.4. The costs associated to a lack of traceability
2.5. Benefits beyond food safety
2.6. More operational efficiency
Chapter 3. Food regulation around the world
Chapter 3.1. Introduction
Chapter 3.2. International food law
Chapter 3.3. United States of America
Chapter 3.4. Canada
Chapter 3.5. The road to harmonization in Latin America
Chapter 3.6. European Union
Chapter 3.7. Turkey
Chapter 3.8. The Russian Federation
Chapter 3.9. Azerbaijan
Chapter 3.10. Australia and New Zealand
Chapter 3.11. People's Republic of China
Chapter 3.12. Republic of Korea
Chapter 3.13. Japan
Chapter 3.14. India
Chapter 3.15. Pakistan
Chapter 3.16. Eastern Africa
Chapter 3.17. Republic of South Africa
Chapter 3.18. Private food law
Chapter 3.19. Conclusions
Chapter 4. The global harmonization initiative
4.1. Introduction
4.2. Food and nutrient security
4.3. International standards
4.4. The global harmonization initiative
4.5. GHI association
4.6. GHI ambassador programme
4.7. GHI working groups
4.8. GHI library
4.9. Conclusion
Chapter 5. Food safety regulations within countries of increasing global supplier impact
5.1. Introduction
5.2. Regulations of global food suppliers by international law and standards
5.3. Regulations of global food suppliers by domestic laws
5.4. Conclusion: supplier change and global food safety regulation
Chapter 6. A simplified guide to understanding and using food safety objectives and performance objectives
6.1. Introduction
6.2. Good practices and hazard analysis critical control point
6.3. Setting public health goals—the concept of appropriate level of protection
6.4. Food safety objectives
6.5. Performance objectives
6.6. The difference between food safety objectives, performance objectives, and microbiological criteria
6.7. Responsibility for setting a food safety objective
6.8. Setting a performance objective
6.9. Responsibility for compliance with the food safety objective
6.10. Meeting the food safety objective
6.11. Not all food safety objectives are feasible
6.12. Concluding remarks
6.13. About the ICMSF
Chapter 7. Regulating emerging food trends: a case study in insects as food for humans
7.1. Introduction
7.2. Where and what?
7.3. Why eating insects?
7.4. The consumers are having a say
7.5. Regulatory aspects regarding insects for human consumption
7.6. Conclusions
Chapter 8. Some thoughts on the potential of global harmonization of antimicrobials regulation with a focus on chemical foodsafety
8.1. Introduction
8.2. Global estimates of antimicrobials in food animals—the wrong and the right trousers
8.3. The “nature” of antimicrobials
8.4. A precautionary tale and chloramphenicol
8.5. Risk profile of foods containing CAP—of exposure levels and toxicological models
8.6. Toward a straightforward resolution—Intended Normal Use
Chapter 9. Substantiating regular, qualified, and traditional health claims
9.1. Introduction and background
9.2. When truth and certainty must compete
9.3. Qualifying the certainty of information
9.4. RCT's and plausibility
9.5. Traditional medicinal products in the EU
9.6. Health claims based on traditional use
9.7. Basic evidential requirements
9.8. Qualifying the expert
9.9. Reliability of the expert's opinion
9.10. Principles and methodology
9.11. Degree of scrutiny
9.12. Extrapolating results obtained in diseased subjects
9.13. Plausibility
9.14. The way forward
Chapter 10. Benefits and risks of organic food
10.1. The modern food market
10.2. Why organic food?
10.3. Organic food production and market
10.4. Impact and benefits of organic food
10.5. Limitations, gaps, and future research
10.6. Conclusions
Chapter 11. Mycotoxin management: an international challenge
11.1. Introduction
11.2. Mycotoxin regulations
11.3. Harmonized regulations
11.4. Trade impact of regulations
11.5. Technical assistance
11.6. Conclusion
Chapter 12. Novel food processing technologies and regulatory hurdles
12.1. Introduction
12.2. Novel technologies
12.3. Nonthermal technologies
12.4. Thermal technologies
12.5. Legislative issues concerning novel technologies
12.6. Global harmonization concerning novel technologies
12.7. Final remarks
Chapter 13. Processing issues: acrylamide, furan, and trans fatty acids
13.1. Introduction
13.2. Acrylamide
13.3. Furan
13.4. Trans fatty acids
13.5. Conclusions
Chapter 14. Food safety and regulatory survey of food additives and other substances in human food
14.1. Introduction
Chapter 15. Food contact materials legislation: sanitary aspects
15.1. Introduction
15.2. FCMs legislation in the European Union
15.3. The Council of Europe technical recommendations on FCMs
15.4. FCMs legislation in the United States
15.5. FCMs legislation in the MERCOSUR
15.6. FCMs legislation in Japan
15.7. FCMs legislation in China
15.8. Comparison of FCMs legislations
15.9. Conclusions—harmonization, mutual recognition, and new legislations
List of acronyms
Chapter 16. Nanotechnology and food safety
16.1. Introduction
16.2. Nanotechnology and food systems
16.3. Current status of regulation of nanomaterials in food
16.4. Hurdles in evaluation and regulation of the use of nanotechnology in foods
16.5. Future developments and challenges
Chapter 17. Monosodium glutamate in foods and its biological importance
17.1. Introduction
17.2. Umami taste
17.3. Glutamate in human metabolism
17.4. Nutritional studies
17.5. Toxicological studies
17.6. Sensitivity
17.7. Health effects
17.8. Other effects
17.9. Safety evaluations
17.10. Labeling issues
17.11. Future perspective
Chapter 18. Responding to incidents of low-level chemical contamination and deliberate contamination in food
18.1. Introduction
18.2. Risk analysis
18.3. General control measures for chemicals
18.4. Case study 1
18.5. Case study 2
18.6. Case study 3
18.7. Conclusion
Chapter 19. Nutraceuticals: possible future ingredients and food safety aspects
19.1. Introduction
19.2. What are nutraceuticals?
19.3. Supposed health effects
19.4. Challenges
19.5. Regulations and safety issues
19.6. Conclusion
Chapter 20. Nutrition and bioavailability: sense and nonsense of nutrition labeling
20.1. Introduction
20.2. Scope
20.3. Methodology
20.4. Structure of the review
20.5. Overview of nutrition labeling
20.6. Nutrition labeling in different countries
20.7. Consumer understanding and use of nutrition labels
20.8. Bioavailability and nutrition label
20.9. Conclusion
20.10. Future scope
Chapter 21. The first legislation for foods with health claims in Korea
21.1. Background
21.2. Health/Functional Food Act
21.3. Health claims allowed for HFFs
21.4. Scientific substantiation of health claims for HFFs
21.5. Future directions
Chapter 22. Bioactivity, benefits, and safety of traditional and ethnic foods
22.1. Introduction
22.2. Objective
22.3. Scope
22.4. Methodology
22.5. Structure of the review
22.6. Food and chronic diseases
22.7. Biological mechanism of bioactive food compounds
22.8. Bioactive food compounds in traditional/ethnic foods
22.9. Conclusion
22.10. Future scope
Chapter 23. Water determination in food
23.1. Introduction
23.2. Water content
23.3. Water determination in dairy powders
23.4. Water content determination by near-infrared spectroscopy
23.5. Summary
Chapter 24. Global harmonization of analytical methods
24.1. Introduction
24.2. Methods for establishing the basic composition, quality, or economic value of foods
24.3. Methods for establishing the nutrient content of foods
24.4. Methods for detecting or confirming the absence of contaminants in foods
24.5. Conclusion
Chapter 25. Global harmonization of the control of microbiological risks
25.1. Introduction
25.2. Microbiological food safety management
25.3. Emerging foodborne pathogens
25.4. Microbiological criteria
25.5. Microbiological testing
25.6. Validation of microbiological methods
25.7. Harmonization of global regulations for Listeria monocytogenes in ready-to-eat foods
25.8. Conclusion
Chapter 26. Testing for food safety using human competent liver cells (HepG2): a review
26.1. Introduction
26.2. Assessment of human food safety and the current problems using existing in vitro and in vivo assays
26.3. Human HepG2 cell system
26.4. Specific features of human HepG2 cells
26.5. Validation and application of human HepG2 cells and their S9-fractions in genetic toxicology studies for assessing food safety
26.6. Conclusion
Chapter 27. Capacity building: Harmonization and achieving food safety in an era of unilateral legislation
27.1. Introduction
27.2. Capacity building
27.3. The role of multilateral agreements in achieving food safety
27.4. Unilateral food safety legislation for promoting capacity building
27.5. Conclusion
Chapter 28. Capacity building: building analytical capacity for microbial food safety
28.1. Introduction
28.2. Significance of microbial food safety
28.3. Staphylococcus and its species
28.4. Listeria monocytogenes
28.5. Bacillus cereus
28.6. Capacity building in India
Chapter 29. Role of education and training of food handlers in improving food safety and nutrition: the Indian experience
29.1. Food environment: dietary and nutrition transition as prime determinants of food behavior
Index

Aleksandra Martinovic

Aleksandra Martinovic,Associate Professor, Faculty of Food Technology, Food Safety and Ecology - ‎University of Donja Gorica Dr Aleksandra Martinović's research interest focuses on the practical application of fundamental knowledge in the field of food safety, microbiology of food, and the development and implementation of new technologies in the food industry. The Ambassador is the Global Harmonization Initiative (GHI) for Montenegro, the Chair of the Global Interest Harmonization Group (SIG) and the Task Team (TT) Scientific Committees in the European Federation of Food Science and Technology the European Federation of Food Science and Technology, chairman of the meat hygiene working group within the European Hygienic Engineering and Design Group (EHEDG). She is a member of a specialized fish processing group within the European Hygienic Engineering and Design Group (EHEDG). Dr Martinovic has independently or as a co-author published dozens of scientific papers, a chapter in a scientific monograph issued abroad, a textbook for pre-university level of education, and a study manual.

Affiliations and expertise

Associate Professor, Faculty of Food Technology, Food Safety and Ecology, ‎University of Donja Gorica

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

Professor at the department of Food and Nutrition at Ewha Womans University

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