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The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for different food commodities, yet again some may consider that it covers the nutritional quality of the food and the maintenance of an adequate satisfactory diet for the population of the country. I think certainly that it could be all of these things and a glance at the variety of titles of papers which other speakers will be giving later in this symposium illustrates the very wide area which is covered by food quality in its many aspects. I will try only to present to you some of those aspects which are the concern of government in the control of food quality. I will not concern myself with those aspects which are the concern only of the manufacturer and his customer, and here I am thinking of flavour, appearance and physical state, such as whether canned, fresh or frozen. These aspects, which affect the type of products to be marketed, and also the aspects of quality control which set out to maintain the standard that the manufacturer has set himself, are I think outside my province.
Contents
Paper 1. Food and Health from Conception to Extreme Old Age.- Paper 2. The Control and Standardisation of National Food Quality.- Paper 3. The Validity of the Concept of Health Foods.- Paper 4. Healthy Eating.- Paper 5. Education and Responsibility of Modern Food Technologists.- Paper 6. Consumer Health Considerations in EEC Legislation.- Paper 7. The Microbiological Control of Salmonellae in Processed Foods.- Paper 8. The Occurrence and Control of Clostridium botulinum in Foods.- Paper 9. Mycotoxins in Foods.- Paper 10. Assessment and Control of Microbiological Health Risks Presented by Foods.- Paper 11. Biochemical Aspects of Food Safety.- Paper 12. Food Additives: Industrial Uses, Value and Safety.- Paper 13. Acceptable Limits for Pesticides in Foods: The FAO/WHO Approach.- Paper 14. The Role of Food Processing in Decreasing Pesticide Contamination of Foods.- Paper 15. Trends and Perspectives in Food Contaminants.- Paper 16. Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents 251.- Paper 17. Erucic Acid.- Paper 18. Detoxification of Foods in Food Processing.- Paper 19. Performance of Process Plant in Relation to Food Quality and Safety.- Paper 20. The Processing of Food Using Ionising Radiation; Present Status.- Paper 21. Technological and Health Considerations of Modern Food Packaging.- Paper 22. Interaction of Food Components During Processing.- Paper 23. Methodology to Detect Nutritional Damage During Thermal Food Processing.- Paper 24. Are We Adequately Fed?.- Paper 25. Optimisation of Food Nutrient Composition.- Paper 26. Some Aspects of Dietary Fibre Metabolism in the Human Gut.- Paper 27. Obesity and Anorexia.- Paper 28. Infant Nutrition.- Paper 29. Protein Deficiency and the Brain.- Paper 30. Food and the Brain.- Paper 31. Lead and Brain Function.
