Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition.  Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology

chapter 1|20 pages

Food Safety: A Worldwide Public Issue

ByFritz K. Käferstein, Yasmine Motarjemi, Gerald G. Moy, F. Quevado

chapter 2|5 pages

Perceptions of Food-Related Risks: Facts and Fancy

ByKristen McNutt

chapter 3|20 pages

Microbiological and Hygienic Aspects of Food Safety

ByMichael van Schothorst

chapter 4|11 pages

Chemical Safety Aspects of Food and Drinking Water: An Introduction

ByMaged Younes, Kees van der Heijden

chapter 5|36 pages

Exposure Estimation, Toxicological Requirements and Risk Assessment

ByAndrew G. Renwick

chapter 6|11 pages

Health Aspects of Nutrition

ByMichael J. Gibney

chapter 7|16 pages

Drinking Water Safety

ByBent H. Fenger, Jamie Bartram

chapter 8|5 pages

The Safety of Bottled Water

ByVincent Ducasse, Philippe Caillat, Jean-Pierre Mareschi

chapter 9|12 pages

Safety Aspects of Soft Drinks

ByThomas A. Vollmuth, Marilyn D. Schorin

chapter 10|29 pages

Health Effects of Coffee, Tea, Mate, Cocoa, and Their Major Methylxanthine Components

ByJames L. Emerson, Clifford I. Chappel

chapter 11|32 pages

Dietetic Foods

ByPierre René Guesry

chapter 12|10 pages

Alternative Foods

ByWija A. van Staveren, Pieter C. Dagnelie

chapter 13|11 pages

The Role of Sports Foods in Physical Performance

ByWim H. M. Saris

chapter 14|14 pages

The Safety Assessment of Food Contaminants and Pesticide Residues

ByArpad Somogyi, Klaus E. Appel

chapter 15|17 pages

Safety Assessment of Food Additives and Flavoring Substances

ByGérard Pascal

chapter 16|16 pages

Safety Aspects of Residues of Veterinary Drugs and Feed Additives

ByF. X. Rolaf van Leeuwen

chapter 17|13 pages

Safety Assessment of Food-Packaging Materials

BySusan M. Barlow

chapter 18|30 pages

Food Irradiation, Heat Treatment, and Related Processing Techniques: Safety Evaluation

ByPeter S. Nawrot, Elizabeth J. Vavasour, Donald L. Grant

chapter 20|15 pages

Natural Toxins I. Mycotoxins

ByHans P. van Egmond, Gerrit J. A. Speijers

chapter 21|12 pages

Natural Toxins II. Phycotoxins

ByHans P. van Egmond, Gerrit J. A. Speijers

chapter 22|12 pages

Natural Toxins III. Inherent Plant Toxins

ByGerrit J. A. Speijers, Hans R van Egmond

chapter 23|15 pages

Novel Foods

ByGerrit J. A. Speijers, Maged Younes, Kees van der Heijden

chapter 24|12 pages

General Aspects of Microbiological Food Safety: Sources of Contamination, Processes, and Health Risks

ByMichael van Schothorst, Susan E. Jongeneel

chapter 25|25 pages

Assessment of Microbiological Food Safety

ByServé H. W. Notermans, Geoffrey C. Mead

chapter 27|29 pages

Food Sensitivities, Allergic Reactions, and Food Intolerances

ByCharlotte Madsen, Brunello Wüthrich

chapter 28|15 pages

Accidents Affecting Food and Food Poisoning

ByPeter Weigert

chapter 29|12 pages

Food Composition, Caloric Value, and Macronutrient Content: Analytical Aspects

ByDavid A. T. Southgate

chapter 30|44 pages

The Detection and Identification of Residues and Contaminants in Food and Biological Materials of Animal Origin

ByL. A. van Ginkel, A. K. D. Liem, A. A. M. Stolker, R. Ritsema, R. W. Stephany, R. C. Schothorst, P. van Zoonen

chapter 31|18 pages

Microbiological Contamination of Food: Analytical Aspects

ByServé H. W. Notermans, Geoffrey C. Mead

chapter 33|16 pages

Environmental Issues

ByLawrence Fishbein

chapter 34|19 pages

The Regulation of Food Safety—General Aspects

ByPaul Shapter Gray

chapter 36|13 pages

Food Labeling: Regulations in the European Union and The United States

ByKees J. M. de Winter

chapter 37|13 pages

History of Food Regulation

ByRobert J. Scheuplein

chapter 38|11 pages

Shifts in Food Safety Perception by Consumers and Consumer Organizations

ByRutger A. Schilpzand

chapter 39|27 pages

Why Consumers Have Lost Confidence in the Food Industry

ByTim Lobstein

chapter 40|8 pages

Perceptions of Food Safety: The Media’s Role

ByWayne L. Pines

chapter 41|6 pages

The Control of Food Safety—The Basic Issues

ByMichael E. Knowles

chapter 44|20 pages

International Food Trade, Harmonization, and Mutual Acceptance

ByAnthony J. Whitehead

chapter 45|20 pages

Food Analysis and Control

ByJean-Pierre Doussin

chapter 46|10 pages

Health Risks Related to Alcoholic Beverages

ByHenk F. J. Hendriks, Gertjan Schaafsma, Ruud J. J. Hermus