Table of Contents
Chapter 1
An Overview of Food Safety, p. 1
Is There a Food Safety Crisis?--Definitions--Food and Science in
the Information Age--What Are the Food Safety Issues?
Chapter 2
Regulating Food Safety
History of Food Laws--Food Laws and Regulations in the United
States--Food Labels--Regulation by Government Agencies Other Than
FDA
Chapter 3
Establishing the Safety of Food Components
Who Decides What is Safe Food?--Who is Responsible for Safe
Food?--Toxicity Testing of Foods--Establishing and Monitoring Safe
Levels of Use in the Food Supply--What About Carcinogens in
Food?--What, Then, is Safe Food?
Chapter 4
Risk-Benefit
What Is Risk, and What Does It Have to Do with Food,
Anyway?--Acceptability of Risks--How Do We Measure Risks and
Benefits?--Focusing Risk Elimination Efforts
Chapter 5
Naturally Occurring Food Toxicants
Describing a Natural Food Toxicant--Conditions Under Which
Natural Toxicants Create a Problem--A Look at the
Toxicants--Conclusion
Chapter 6
Bacteriological Problems Occurring in Food
Definitions of Foodborne Disease--Foodborne
Microorganisms--Summary
Chapter 7
Molds and Mycotoxins
History of Molds as a Cause of Disease--Recent Understanding of
Mycotoxins--Adverse Effects of Mycotoxins-Coping Strategies
Chapter 8
Parasites, Viruses, and Toxins
Parasites--Viral Infections from Food--Toxins from the
Sea--Coping Strategies
Chapter 9
How Food Processing Affects Nutritional Quality and Food Safety
Histry of Food Processing--Advantages and Disadvantages of Food
Processing--Processing Methods--Role of Formulated Prepared
Foods--Summary
Chapter 10
Food Additives
What is an Additive--Classification of Food Additives--Cancer,
Delaney, and De Minimus-Sweeteners--BHA, BHT, and Other
Phenolic Antioxidants--Preservations--Functional Aids--Summary
Chapter 11
Food Colors and Flavors
Food Colors in History--Food Color Regulation in the United
States--Certifiable FD&C Colors--Natural Food Colors--Issues
About Color Use--Food Flavors--Health Concerns About Specific
Flavors and General Uses of Flavors and Colors--Summary
Chapter 12
Food Irradiation
What Is Food Irradiation?--Quality of Irradiation Foods--Safety
of Irradiated Foods--Consumer Reactions--Summary
Chapter 13
Pesticides
Pesticide, Herbicide, Fungicide, Rodenticide: What Kind of -Cide
is Committed When We Eat?--History of Pests and Pesticides--Effects
on Yield, Food Cost, Quality, and Availability---Pesticide Residues
in Food--Meat the Pesticides--Risks--Where Do We Go from Here?
Chapter 14
Incidental Contaminants in Food
Contaminants Entering the Food Chain in Agriculture--Organic
Produce--Pollutants as Incidental Additives--Summary
Chapter 15
Radionuclides in Food
Radioactivity in Foods--Physiological Effects of Ionizing
Radiation--Monitoring the Levels of Radioactivity in the Rood
Chain--Risks from Food
Epilogue-Where Do We Go From Here?
Glossary
Index
