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Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts.By collecting a wide range of multidisciplinary examples, the text identifies important areas of research while providing a resource for future group-building activities. Topics covered include:oFood research safety teamsoE. coli contamination in a beef slaughterhouseoCosts of pathogen reduction strategies for Australian beef slaughter plantsoFood safety and quality assurance in the food chainoPhytosanitary barriers to tradeoFood safety issues in developing nationsoProduct liability and food safetyoConsumer acceptance of irradiated meatsoFood safety control for retail butchersoBases of food safety concernsoFuture needsThis book encourages comprehensive research by recognizing significant early efforts and considers a range of food safety problems, research techniques, and solutions. The use of global examples and interdisciplinary team-based reports, along with information from the fields of academia, government, and industry, makes Interdisciplinary Food Safety Research an important resource for enhancing the safety of our food supply. ... Read more

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Providing a thorough overview of worldwide research on, and commercial utilization of, irradiated foods, this fully updated Second Edition examines the exaggerations, misunderstandings, and muddled terminology that often characterize the controversies regarding the safety of food irradiation. ... Read more

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Today's international trade regime explicitly rejects culturalperceptions of what is safe to eat, overturning millennia oftradition. The World Trade Organization (WTO) Agreement on theApplication of Sanitary and Phytosanitary Measures (SPS) enshrines"science" as the arbiter in resolving disputes involving this vitalhuman need. This mandate, however, is under attack from many quarters.Critics cite environmental and ethical concerns, unpredictablychanging technology, taste, food preferences, local culture, adequacyof governmental implementation of WTO standards, and the reliabilityof scientific opinion. A basic conflict has crystallized: food asculture versus food as commerce. The WTO/SPS approach is increasinglychallenged for its balance in favor of economic considerations, andfor its visible undermining of unique cultural identities. This important book explores the relationship between the SPSAgreement, food traditions, science, and technology. It deliberatelyconfronts those trade experts who refuse to allow other socialsciences to influence their economics-based trade theory. The authorably investigates the local perception of food and food safety fromthe anthropological and historical points of view, the evolution offood production technologies, and the medicinal, proscriptive (taboo)and security aspects of food that continue to prevail in nearly allcultures today. She succeeds in demonstrating that, no matter howstrong the faith in science and economics, it is unwise to flagrantlydismiss the deeply rooted beliefs of billions of people, a hugemajority of the world's population. The Beef Hormones case; the remaining sovereignty related tofood safety measures; the increasing significance of "appropriatelevels of protection" and "the precautionary principle"; theredefinition of "food hazard" to include production processes as wellas food itself; genetically modified seeds and food products; theconcept of "risk" in the science-based context of the CodexAlimentarius - these are among the issues and topics covered in depth.The author concludes that, although quick "legal" resolutions of tradedisputes about what people should or should not eat might provide a"win" for open trade, support for the entire structure and rationaleof the WTO is undermined unless (at the least) some flexibility ofinterpretation is introduced into the WTO Dispute Resolution System inorder to recognize the weight and validity of public opinion. Food safety is arguably the most important issue affectinginternational commerce today, urgently demanding enlighteneddiscussion and action based on global consensus. This well-researchedand thoughtful contribution offers significant clarification andperspective to policymakers, lawyers, academics and others engaged inthis critical human drama in progress on the world stage. ... Read more

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This book offers a detailed analysis and a set of carefully measured suggestions towards achieving greater integration of science, precaution, and public involvement in current arrangements for European food safety governance. The devised governance framework provides a distinctive system of methodologies, participatory processes, and institutional configurations that demonstrates practical advice of how complex and conflicting food safety demands might be reconciled. At the core of the suggestions for procedural reform is a design with four governance stages (framing, assessment, evaluation, management, with participation and communication as cross-cutting activities), and an organisation into four assessment and management tracks distinguishing between risk-, precaution-, concern- and prevention-based approaches. In addition, the book suggests an innovative food safety interface structure designed to improve the politics-science-society coordination throughout the governance process.

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The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns.This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic. Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors.Students of food science or environmental science will also find it essential reading. Now available electronically--individual chapters from all titles in the Issues in Environmental Science and Technology series are now available online, fully searchable by key word, on a pay-to-view basis.Contents pages can be viewed free of charge.Visithttp://www.rsc.org/issues for full details.[part of the Issues in Environmental Science and Technology series] ... Read more

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With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out. Beginning with a background on protein biology, the book delineates the fundamental differences among proteins and small molecular weight chemicals that impact their safety assessment. It discusses the life cycle of proteins and explains why some protein toxins exert toxic effects and others do not.

Drawing attention to the increasingly popular insect-protected Bt crops, contributions provide a detailed history of the safety assessment and environmental impact of these crops and answer many safety questions. The editors include the safety assessment process developed for enzymes, one of the earliest applications of proteins in food processing and production. The book addresses protein pharmaceuticals, focusing on the unique challenges of testing protein therapeutics in humans. It summarizes the food safety issues and controversies surrounding the use of bST to increase milk production in dairy cows.

This unique volume also provides nuts and bolts information on conducting safety tests such as how to confirm that an introduced protein does not fit the profile of known allergens, how to carry out dietary exposure assessments for proteins introduced into food crops, and how to use sources of food consumption databases that are available internationally. It provides four case studies on the safety assessment of proteins of different structure and function to be introduced into biotechnology-derived agricultural crops. The final chapter is a review and distillation of the previously presented information on protein safety assessments and provides strategies for the safety assessment of future biotech products under development. ... Read more

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This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated. ... Read more

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Shellfish remain a very popular and nutritious food, but consumption may present a particularly high risk to consumers. Edited by leading authorities in the field, this collection reviews hazards the shellfish industry needs to be aware of and steps that can be taken to improve safety and eating quality. Opening chapters consider microbial, biotoxin, metal and organic contaminants of shellfish. Techniques to reduce contamination are then discussed, such as mitigation of the effects of harmful algal blooms. Chapters also address approaches to managing disease and other methods to improve quality, such as improved packaging methods and reduction of biofouling. ... Read more

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All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks – failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards.

The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation.

The content will also be useful for students of food technology who wish to seek employment in the industry
or are planning on establishing their own manufacturing operation.

Key features
• Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained
• Offers practical guidance on how to control food safety hazards
• Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter ... Read more

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This digital document is an article from Food & Drink Weekly, published by Informa Economics, Inc. on March 15, 2004. The length of the article is 498 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: USDA's food safety chief says science is foundation for food policy decisions.
Publication: Food & Drink Weekly (Newsletter)
Date: March 15, 2004
Publisher: Informa Economics, Inc.
Volume: 10Issue: 10Page: 1(2)

Distributed by Thomson Gale ... Read more

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This digital document is a journal article from Science of the Total Environment, The, published by Elsevier in 2006. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
A greenhouse study was conducted to quantify cadmium and zinc accumulated by soybean (Glycine max (L.) Merr.) when the metals were supplied separately and together. The highest dose of cadmium (100 mg/kg) reduced plant height and dry weight (down to 40% and 34% of control, respectively); the highest dose of zinc (2000 mg/kg) reduced plant height to 55% of control and dry weight to 70% of control. With both metals present, the plants were approximately the same size as those treated with cadmium only. The concentration of cadmium in the roots was unaffected by zinc. In other tissues, the effect of zinc on the accumulation of cadmium depended on the doses provided. At low doses, the addition of zinc reduced the concentration of cadmium in aboveground tissues to 40-50% of that found in plants exposed to cadmium only. However, when applied in high doses, the presence of zinc in cadmium-contaminated soils increased the uptake and accumulation of cadmium in aboveground tissues by up to 42%. In contrast, at high doses, the presence of cadmium in zinc-contaminated soil resulted in approximately 35% lower concentrations of zinc in all tissues. At a lower dose, cadmium had no effect on concentration of zinc in the plant tissues. The effects of high doses of one metal on the uptake of the other metal can be partially explained by the effects of one metal on the bioavailability of the other metal. In soils to which only one metal was added, bioavailable cadmium was 70-80% of the total cadmium, and bioavailable zinc was 50-70% of the total zinc. When both metals were added to the soil, 80-100% of the cadmium and 46-60% of the zinc were bioavailable. Concentrations of both metals were highest in root tissues (10-fold higher for cadmium, and up to 2-fold higher for zinc). Although relatively little cadmium was translocated to pods and seeds, the seeds of all plants (including those from control and zinc-treated plants) had concentrations of cadmium 3-4 times above the limit of 0.2 mg/kg set by the Codex Alimentarius Commission. This was surprising given that cadmium in the soil was only 1 mg/kg well below the maximum allowable amount for agricultural soil. While it is possible that more cadmium was accumulated by plants in this study than that which might occur under agricultural field conditions, these results reinforce the need to monitor concentrations of toxic metals in food crops. ... Read more

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Bridging the gap between journal articles and specialised books, qit-Food Science Reviews-qit will provide expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays will establish themselves as a standard reference on the most interesting current work in the field. This topical first volume covers an area which is increasingly in the public and scientific eye. Expert contributions on all aspects of the microbiological and chemical safety of food provide a key review of food hygiene and safety. ... Read more

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This digital document is a journal article from Environmental Science and Policy, published by Elsevier in 2006. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment. ... Read more

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Food. Animal source foods, Cooking, Agriculture, Restaurant,Food safety, Food allergy, Diet (nutrition), Food science ... Read more