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Full Description
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.
Contents
1. Introduction - Ensuring Global Food Safety: A Public Health Priority and a Global Responsibility
2. Safety and Security: The Cost of Food Regulatory Failure
3. Development of Food Legislation Around the World
4. Integrated Risk Assessment and Cost Benefit Analysis: An Economics Perspective on International Trade and Food Safety
5. The Global Harmonization Initiative
6. Food Safety Regulations within Countries of Increasing Global Supplier Impact
7. A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives
8. Regulating emerging food trends: A Case Study in Insects as Food for Humans
9. Towards Intended Normal Use: A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonization of Antibiotics Regulation
10. RDAs and Intended Normal Use - Efficient Tools in the Universal Management of Risks and Benefits of Micronutrients
11. Global Harmonization of Food Regulations: Benefits and Risks of Organic Food
12. Mycotoxin Management: An International Challenge
13. Novel Food Processing Technologies and Regulatory Hurdles
14. Processing Issues: Acrylamide, Furan and Trans Fatty Acids
15. Food additives and Other Substances Added to Human Food
16. Food Packaging Legislation: Sanitary Aspects
17. Nanotechnology and Food Safety
18. Monosodium Glutamate in Foods and its Biological Effects
19. Responding to Incidents of Low-Level Chemical Contamination in Food
20. Nutraceuticals: Possible Future Ingredients and Food Safety Aspects
21. Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labelling
22. Regulating Nutrition Claims: A Case Study: The First Legislation for Foods with Health Claims in Korea
23. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods
24. Water Determination in Food
25. Global Harmonization of Analytical Methods
26. Global Harmonization of the Control of Microbiological Risks
27. Testing for Food Safety Using Competent Human Liver Cells
28. Harmonization of International Standards
29. Capacity Building: Harmonization and Achieving Food Safety
30. Capacity Building: Building Analytical Capacity for Microbial Food Safety
31. Education in food safety at all levels, from academics to street handlers
