Ensuring Global Food Safety

Author： Boisrobert, Christine;Oh, Sangsuk;Stjepanovic, Aleksandra

Publishers： Elsevier Science

Publishing year： 2009

ISBN： 9780080889306

Subject： [TS201.6 食品安全与卫生]

Language： ENG

Introduction

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.

Benefits:

  • 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

Chapter

  • Front Cover

  • Ensuring Global Food Safety: Exploring Global Harmonization

  • Copyright Page

  • Contents

  • Foreword

  • Preface

  • Acronyms and Abbreviations

  • Contributors

  • Chapter 1. Ensuring Global Food Safety—A Public Health Priority and a Global Responsibility

  • References

  • Chapter 2. Development of Food Legislation Around the World

  • 2.1 INTRODUCTION

  • 2.2 INTERNATIONAL FOOD LAW

  • 2.3 INDIA

  • 2.4 SOUTH AFRICA

  • 2.5 EASTERN AFRICA

  • 2.6 AUSTRALIA AND NEW ZEALAND

  • 2.7 THE UNITED STATES AND CANADA

  • 2.8 LATIN AMERICA

  • 2.9 EUROPEAN UNION

  • 2.10 NEAR EAST

  • 2.11 NORTHEAST ASIA

  • 2.12 CHINA

  • 2.13 THE RUSSIAN FEDERATION

  • 2.14 CONCLUDING OBSERVATIONS

  • References

  • Further reading

  • Chapter 3. The Global Harmonization Initiative

  • 3.1 INTRODUCTION

  • 3.2 DRIVERS FOR GLOBAL HARMONIZATION OF FOOD SAFETY LEGISLATION AND REGULATIONS

  • 3.3 ADVANCES AND ACHIEVEMENTS IN HARMONIZING FOOD SAFETY POLICY

  • 3.4 THE GLOBAL HARMONIZATION INITIATIVE

  • 3.5 CONCLUSION

  • References

  • Chapter 4. A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives

  • 4.1 INTRODUCTION

  • 4.2 GOOD PRACTICES AND HAZARD ANALYSIS CRITICAL CONTROL POINT

  • 4.3 SETTING PUBLIC HEALTH GOALS—THE CONCEPT OF APPROPRIATE LEVELS OF PROTECTION

  • 4.4 A FOOD SAFETY OBJECTIVE

  • 4.5 A PERFORMANCE OBJECTIVE

  • 4.6 THE DIFFERENCE BETWEEN A FOOD SAFETY OBJECTIVE, PERFORMANCE OBJECTIVE AND MICROBIOLOGICAL CRITERIA

  • 4.7 RESPONSIBILITY FOR SETTING A FOOD SAFETY OBJECTIVE

  • 4.8 SETTING A PERFORMANCE OBJECTIVE

  • 4.9 RESPONSIBILITY FOR COMPLIANCE WITH THE FOOD SAFETY OBJECTIVE

  • 4.10 MEETING THE FOOD SAFETY OBJECTIVE

  • 4.11 NOT ALL FOOD SAFETY OBJECTIVES ARE FEASIBLE

  • 4.12 CONCLUDING REMARKS

  • ACKNOWLEDGEMENTS

  • References

  • Further Reading

  • Chapter 5. Global Harmonization of Analytical Methods

  • 5.1 INTRODUCTION

  • 5.2 METHODS FOR ESTABLISHING THE BASIC COMPOSITION, QUALITY, OR ECONOMIC VALUE OF FOODS

  • 5.3 METHODS FOR ESTABLISHING THE NUTRIENT CONTENT OF FOODS

  • 5.4 METHODS FOR DETECTING OR CONFIRMING THE ABSENCE OF CONTAMINANTS IN FOODS

  • 5.5 CONCLUSION

  • References

  • Chapter 6. Water Determination in Food

  • 6.1 INTRODUCTION

  • 6.2 WATER CONTENT

  • 6.3 WATER DETERMINATION IN DAIRY POWDERS

  • 6.4 WATER CONTENT DETERMINATION BY NEAR-INFRARED SPECTROSCOPY

  • 6.5 CONCLUSION

  • References

  • Chapter 7. Testing for Food Safety Using Competent Human Liver Cells

  • 7.1 ASSESSMENT OF HUMAN FOOD SAFETY AND THE EXISTING PROBLEMS

  • 7.2 ASSESSING GENOTOXIC POTENTIAL OF HUMAN DIETARY COMPONENTS USING HUMAN HEPATOMA HEPG2 CELLS

  • 7.3 VALIDATION OF HUMAN HEPG2 CELLS IN DETECTING KNOWN CARCINOGENS AND NON-CARCINOGENS

  • 7.4 ASSESSMENT OF THE GENOTOXIC POTENTIAL OF MYCOTOXINS IN HEPG2 CELLS

  • 7.5 ASSESSMENT OF THE GENOTOXIC POTENTIAL OF HETEROCYCLIC AROMATIC AMINES IN HEPG2 CELLS

  • 7.6 A COMPARATIVE ANALYSIS FOR PHASE I AND PHASE II ENZYMES BETWEEN HEPG2 CELLS AND HUMAN HEPATOCYTES

  • 7.7 TOXICITY STUDIES OF COMPOUNDS AND MECHANISTIC ASSAYS ON NAD(P)H, ATP, DNA CONTENTS (CELL PROLIFERATION), GLUTATHIONE DEPLETION, CALCEIN UPTAKE AND RADICAL OXYGEN…

  • 7.8 APPLICATION OF A HUMAN HEPG2 CELL SYSTEM TO DETECT DIETARY ANTI-GENOTOXICANTS

  • 7.9 THE USE OF GENOMIC AND PROTEOMIC TECHNOLOGIES IN HUMAN HEPG2 CELLS

  • 7.10 CONCLUSION

  • ACKNOWLEDGEMENTS

  • References

  • Chapter 8. Capacity Building: Harmonization and Achieving Food Safety

  • 8.1 INTRODUCTION

  • 8.2 CAPACITY BUILDING

  • 8.3 THE ROLE OF MULTILATERAL AGREEMENTS IN ACHIEVING FOOD SAFETY

  • 8.4 CONCLUSION

  • References

  • Further Reading

  • Chapter 9. Capacity Building: Building Analytical Capacity for Microbial Food Safety

  • 9.1 INTRODUCTION

  • 9.2 SIGNIFICANCE OF MICROBIAL FOOD SAFETY

  • 9.3 STAPHYLOCOCCUS AND ITS SPECIES

  • 9.4 YERSINIA ENTEROCOLITICA

  • 9.5 LISTERIA MONOCYTOGENES

  • 9.6 BACILLUS CEREUS

  • 9.7 CAPACITY BUILDING INITIATIVE AT CFTRI

  • References

  • Chapter 10. Global Harmonization of the Control of Microbiological Risks

  • 10.1 INTRODUCTION

  • 10.2 MICROBIOLOGICAL FOOD SAFETY MANAGEMENT

  • 10.3 MICROBIOLOGICAL CRITERIA

  • 10.4 MICROBIOLOGICAL TESTING

  • 10.5 VALIDATION OF MICROBIOLOGICAL METHODS

  • 10.6 HARMONIZATION OF GLOBAL REGULATIONS FOR LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS

  • 10.7 CONCLUSION

  • References

  • Chapter 11. Towards Intended Normal Use (Part I): A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonization of Antibiotics Regulation

  • 11.1 INTRODUCTION

  • 11.2 THE 'NATURE' OF ANTIBIOTICS

  • 11.3 CHLORAMPHENICOL—HISTORY, LAW AND SCIENCE (HANEKAMP, FRAPPORTI, & OLIEMAN, 2003)

  • 11.4 TOXICOLOGY—POTENTIAL RISKS OF CAP EXPOSURE THROUGH FOOD

  • 11.5 TOXICOLOGY—MODELS OF ANALYSIS

  • 11.6 REGULATORY DEVELOPMENTS—EUROPE AND BEYOND (HANEKAMP, 2005)

  • 11.7 BASIC RESOLUTIONS—INTENDED NORMAL USE

  • 11.8 CONCLUSIONS

  • References

  • Chapter 12. Mycotoxin Management: An International Challenge

  • 12.1 INTRODUCTION

  • 12.2 MYCOTOXIN REGULATIONS

  • 12.3 HARMONIZED REGULATIONS

  • 12.4 TRADE IMPACT OF REGULATIONS

  • 12.5 TECHNICAL ASSISTANCE

  • 12.6 CONCLUSION

  • References

  • Chapter 13. Monosodium Glutamate in Foods and its Biological Effects

  • 13.1 INTRODUCTION

  • 13.2 THE UMAMI TASTE

  • 13.3 MSG IN HUMAN AND ANIMAL METABOLISM

  • 13.4 NUTRITIONAL STUDIES

  • 13.5 TOXICOLOGICAL STUDIES

  • 13.6 MSG SENSITIVITY

  • 13.7 HEALTH EFFECTS ON INFANTS

  • 13.8 OTHER EFFECTS

  • 13.9 SAFETY EVALUATION OF MSG

  • 13.10 LABELING ISSUES

  • 13.11 FUTURE PERSPECTIVES

  • References

  • Chapter 14. Food Packaging Legislation: Sanitary Aspects

  • 14.1 INTRODUCTION

  • 14.2 FOOD CONTACT MATERIALS LEGISLATION IN THE EUROPEAN UNION

  • 14.3 FOOD CONTACT MATERIALS LEGISLATION IN THE UNITED STATES OF AMERICA

  • 14.4 FOOD CONTACT MATERIALS LEGISLATION IN JAPAN

  • 14.5 FOOD CONTACT MATERIALS LEGISLATION IN MERCOSUR

  • 14.6 COUNCIL OF EUROPE TECHNICAL RECOMMENDATIONS ON FOOD PACKAGING MATERIALS

  • 14.7 FOOD CONTACT MATERIALS IN THE CODEX ALIMENTARIUS

  • 14.8 COMPARISON OF FCMS LEGISLATIONS

  • 14.9 CONCLUSIONS—HARMONIZATION, MUTUAL RECOGNITION, AND NEW LEGISLATION

  • References

  • Chapter 15. Nanotechnology and Food Safety

  • 15.1 INTRODUCTION

  • 15.2 NANOTECHNOLOGY AND FOOD SYSTEMS

  • 15.3 CURRENT STATUS OF REGULATION OF NANOMATERIALS IN FOOD

  • 15.4 HURDLES IN EVALUATION AND REGULATION OF THE USE OF NANOTECHNOLOGY IN FOODS

  • 15.5 FUTURE DEVELOPMENTS AND CHALLENGES

  • References

  • Chapter 16. Novel Food Processing Technologies and Regulatory Hurdles

  • 16.1 INTRODUCTION

  • 16.2 NOVEL TECHNOLOGIES

  • 16.3 NON-THERMAL TECHNOLOGIES

  • 16.4 THERMAL TECHNOLOGIES

  • 16.5 LEGISLATIVE ISSUES CONCERNING NOVEL TECHNOLOGIES

  • 16.6 GLOBAL HARMONIZATION CONCERNING NOVEL TECHNOLOGIES

  • 16.7 CONCLUDING REMARKS

  • References

  • Chapter 17. Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labeling

  • 17.1 INTRODUCTION

  • 17.2 SCOPE

  • 17.3 METHODOLOGY

  • 17.4 STRUCTURE OF THE REVIEW

  • 17.5 OVERVIEW OF NUTRITION LABELING

  • 17.6 SIMILARITIES AND DIFFERENCES BETWEEN COUNTRIES

  • 17.7 CONSUMER UNDERSTANDING AND USE OF NUTRITION LABELS

  • 17.8 BIOAVAILABILITY AND NUTRITION LABELING

  • 17.9 CONCLUSION

  • ACKNOWLEDGEMENTS

  • References

  • Chapter 18. New RDAs and Intended Normal Use (Part II)—Efficient Tools in the Universal Management of Risks and Benefits of Micronutrients

  • 18.1 INTRODUCTION

  • 18.2 STANDARDIZING FOOD—EUROPEAN FOOD STANDARDS LEGISLATION

  • 18.3 THE SCIENCE OF MICRONUTRIENT SAFETY—HAZARDS, RISKS, BENEFITS, AND PRECAUTION

  • 18.4 ASSESSING EUROPEAN MICRONUTRIENT POLICIES—THE ADEQUATE, VARIED AND BALANCED DIET

  • 18.5 PRECAUTIONARY IMPEDIMENTS

  • 18.6 MICRONUTRIENTS, HUMAN HEALTH, AND SCIENCE—THE STATE-OF-ART AND BEYOND

  • 18.7 THE nRDA-GENOMIC INTEGRITY HOMEOSTASIS U-SHAPE CURVE

  • 18.8 INTEGRATING nRDAs IN THE MODEL OF INTENDED NORMAL USE—TOWARDS REGULATORY MATURATION (SCHWITTERS et al., 2007)

  • 18.9 SAFETY, GOOD MANUFACTURING PRACTICE AND INITIAL TYPE TESTING

  • References

  • Chapter 19. Nutraceuticals: Possible Future Ingredients and Food Safety Aspects

  • 19.1 INTRODUCTION

  • 19.2 CHALLENGES FACING NUTRACEUTICALS

  • 19.3 THE MOLECULE–GENE INTERACTION

  • 19.4 CONCLUSION

  • Further Reading

  • Chapter 20. Harmonization of International Standards

  • 20.1 INTRODUCTION

  • 20.2 WORLD TRADE ORGANIZATION

  • 20.3 THE CODEX ALIMENTARIUS COMMISSION AND OTHER UNITED NATIONS AGENCIES

  • 20.4 WORLD ORGANISATION FOR ANIMAL HEALTH

  • 20.5 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION

  • 20.6 PAS 220

  • 20.7 GLOBAL FOOD SAFETY INITIATIVE

  • 20.8 CONCLUSION

  • 20.9 INTERNATIONAL TRADE RELATED WEBSITES

  • References

  • Chapter 21. The First Legislation for Foods with Health Claims in Korea

  • 21.1 INTRODUCTION

  • 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 DIRECTION

  • References

  • 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

  • ACKNOWLEDGEMENTS

  • References

  • Further Reading

  • Chapter 23. Processing Issues: Acrylamide, Furan and Fatty Acids

  • 23.1 INTRODUCTION

  • 23.2 ACRYLAMIDE

  • 23.4 TRANS FATTY ACIDS

  • 23.5 CONCLUSIONS

  • References

  • Chapter 24. Responding to Incidents of Low Level Chemical Contamination in Food

  • 24.1 INTRODUCTION

  • 24.2 RISK ANALYSIS

  • 24.3 GENERAL CONTROL MEASURES FOR CHEMICALS

  • 24.4 CASE STUDIES

  • 24.5 CONCLUSION

  • ACKNOWLEDGEMENTS

  • References

  • Additional Reading

  • Abstract 1. Integrating Risk Assessment and Cost Benefit Analysis: An Economics Perspective on International Trade and Food Safety

  • ABSTRACT

  • Abstract 2. Food Additives and Other Substances Added to Human Foods

  • ABSTRACT

  • Abstract 3. Global Harmonization of Food Regulations: Benefits and Risks of Organic Food

  • ABSTRACT

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