Food Safety 1990 - 1st Edition - ISBN: 9780750692106, 9781483100197

Food Safety 1990

1st Edition

An Annotated Bibliography of the Literature

Authors: Dorothy C. Gosting M. Ellin Doyle
eBook ISBN: 9781483100197
Imprint: Butterworth-Heinemann
Published Date: 30th April 1991
Page Count: 532
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Description

Food Safety 1990: An Annotated Bibliography of the Literature is an annotated bibliography containing literature on food safety and foodborne diseases that were published during the latter half of 1989 and the first half of 1990. Around 2,000 scientific journals are surveyed and articles from over 400 sources are included in this volume. The book is divided into three parts. Part I discusses topics about the relationship between diet and health such as the correlation of diet and diseases such as cancer and cardiovascular diseases, as well as the other effects of diet on health. Part II covers the different safety measures to be observed in the preparation of food, as well as the effects of food toxicity and contamination. Part III tackles the diseases caused by fungi, bacteria, and parasites found in food. The text is recommended for food technologists, nutritionists, and health personnel who would like to know more about food safety and its advances.

Table of Contents


Contents

Preface

Part I: Diet and Health

1 Diet and Cancer

Epidemiological Studies and Observations in Humans

Dietary Lipids and Experimental Carcinogenesis

Effects of Other Dietary Factors on Carcinogenesis

2 Diet and Cardiovascular Disease

General

Dietary Lipids and Cardiovascular Disease

Effects of Dietary Protein on Serum Lipids

Effects of Mineral Nutrition on Risk of Cardiovascular Disease

Effects of Dietary Fiber on Cardiovascular Disease Risk

Effects of Other Dietary Constituents on Cardiovascular Risk Factors

Diet and Hypertension

3 Other Effects of Diet

Effects on Immune Function

Diet, Glucose Tolerance, and Diabetes

Diet and Endocrine Function

Diet and Kidney Function

Diet and Mineral Nutrition and Metabolism

Diet and Central Nervous System Function

Miscellaneous Effects of Dietary Lipids

Effects of Dietary Fiber

Other Miscellaneous Dietary Effects

PART II: Safety of Food Components

4 Assessment of Food Safety

General and Acute Toxicity

Assessment of Mutagenicity and Carcinogenicity

Assessment of Reproductive and Developmental Toxicity

Assessment of Neurological and Behavioral Effects

Assessment of Immunotoxicity

Risk Assessment and Regulatory Decision-Making

5 Intentional (Direct) Additives

Sulfiting Agents

Nitrate, Nitrite, and N-Nitroso Compounds

Food Preservation by Irradiation

Antioxidants

Thickeners and Emulsifiers

Chelating Agents

Fat Substitutes

Enzymes

Food Colors

Flavors and Flavor Enhancers

Sweeteners

6 Indirect Additives, Residues, and Contaminants

Antimicrobial and Antiparasitic Drugs

Anthelmintics

Hormones and Anabolic Agents

Fumigants

Fungicides

Packaging Materials

Polynuclear Aromatic Hydrocarbons (PAHs)

Polychlorinated Aromatic Hydrocarbons (General)

Polychlorinated Biphenyls

Polychlorinated Dibenzo-p-Dioxins (PCDDs) and Dibenzofurans (PCDFs)

Heavy Metals (General)

Aluminum

Lead

Mercury

Selenium

Tin and Organotin Compounds

Other Inorganic Residues and Contaminants

Radionuclides in Foods

7 Naturally Occurring Toxicants and Food Constituents of Toxicological Interest

Seafood Toxins

Toxic and Antinutritional Components of Legumes

Glucosinolates

Pyrrolizidine Alkaloids

Flavonoids and Other Phenolic Compounds

Phytate and Nutrient Availability

Other Toxic Substances of Plant Origin

Biogenic Amines

L-Tryptophan

Food Allergy and Food Intolerance

Biological Effects of Coffee and Methylxanthines

Ethyl Carbamate (Urethane)

Toxic and Mutagenic Components of Heated Foods

Other Food-Related Carcinogens and Mutagens

Lipid Oxidation Products

PART III: Foodborne Microbial Illness

8 Mycotoxins

Aflatoxins

Ochratoxins

Patulin

Mycotoxins Produced by Fusarium spp. (General)

Toxigenicity of Fusarium moniliforme

T-2 Toxin

Other Trichothecene Mycotoxins

Zearalenone

Other Mycotoxins

9 Foodborne Bacterial Intoxications and Infections

Surveillance Reports and Epidemiological Studies

Staphylococcus Aureus

Clostridium Botulinum

Clostridium Perfringens

Bacillus

Salmonellosis

Shigella

Escherichia Coli as An Enteric Pathogen

Yersinia

Vibrio (General)

Vibrio Cholerae

Vibrio Parahaemolyticus

Vibrio vulnificus

Other Vibrios

Aeromonas spp.

Campylobacter

Listeria

Other Microbial Pathogens

Control and Prevention of Foodbome Illness

10 Foodborne Parasites

Cryptosporidiosis

Toxoplasmosis

Giardiasis

Tapeworms

Trichinosis

Anisakiasis

Gnathostomiasis

Eustrongylides

Paragonimiasis

Appendix:

Food- and Water-Associated Viruses

Food Virology

Water and Soil Virology

Viral Hepatitis

Viral Gastroenteritis

Details

No. of pages:
532
Language:
English
Copyright:
© Butterworth-Heinemann 1991
Published:
Imprint:
Butterworth-Heinemann
eBook ISBN:
9781483100197

About the Author

Dorothy C. Gosting

M. Ellin Doyle