Biotechnology and Food Safety. Proceedings of the Second International Symposium

Content: 
Front Matter, Page iii
Copyright, Page iv
Acknowledgment, Page v
PREFACE, Pages xi-xiii, Donald D. Bills, Shain-dow Kung
Food Biotechnology, Pages 3-15, S.K. Harlander
Food Safety Related to Biotechnology: Role of IFBC, Pages 17-24, Julianne Lindemann
Food Safety of Animals Produced by Biotechnology, Pages 25-32, M. Norcross, D. Berkowitz, J. Damare, J. Brown
Legal Aspects of Biotechnology, Pages 33-45, Roger D. Middlekauff
Perspectives on Food Safety and Biotechnology, Pages 47-52, Michael W. Pariza
Bacteriocins of Lactic Acid Bacteria, Pages 55-74, Ulrich Schillinger
Structure, Organization, Expression, and Evolution of the Genes Encoding the Peptide Precursors of Nisin and Subtilin, Pages 75-89, J. Norman Hansen, Sharmila Banerjee, George W. Buchman
Applications of Bacteriocins in Food Systems, Pages 91-104, Mark A. Daeschel
A Proposed Model to Control Aflatoxin Formation, Pages 105-115, T.J. Leonard, E.H. Gendloff, F.S. Chu
Aflatoxin Reduction—A Molecular Strategy, Pages 117-135, T.E. Cleveland, D. Bhatnagar, P.J. Cotty, H.J. Zeringue
Gene Probes Used in Food Microbiology, Pages 139-165, Walter E. Hill, Keith A. Lampel
Gene Probes for Shigella and Escherichia coli, Pages 167-184, K.A. Lampel, W.E. Hill
Nucleic Acid Hybridization to Detect Enteric Viruses, Pages 185-191, M.K. Estes, X. Jiang, Y.-J. Zhou, T.G. Metcalf
Detection of Hepatitis A Virus and Other Enteroviruses in Environmental Samples Using Gene Probe Methods, Pages 193-212, Mark D. Sobsey, Y.S. Carol Shieh, Ralph S. Baric
Role of Biotechnology in the Control of Foodborne Parasites, Pages 215-225, K.D. Murrell, J.P. Dubey, R. Fayer
Antibody Probes For Food Internal Temperature: Ovalbumin As a Model, Pages 227-240, A. Paraf, W. Mahana
Strategy to Improve Disease Resistance by Transferring “Non-Host” Disease Resistance Genes From Peas to Potatoes, Pages 241-253, Lee A. Hadwiger, Chin C. Chiang, Andrew Pettinger, Ming Mei Chang
Biological Control of Postharvest Diseases of Fruits and Vegetables Through Manipulation of Epiphytic Plant Microflora, Pages 255-266, E. Chalutz, C.L. Wilson
Recombinant Proteins in Food: The B.t. Crystal Protein Example, Pages 267-273, Ronald L. Meeusen, Yousef Atallah
Corynebacterium glutamicum: A Model for the Use of DNA Technology in Food Grade Organisms, Pages 277-289, Max Follettie, Anthony J. Sinskey
Biotechnology and the Production of Food Ingredients, Pages 291-310, R.J. Whitaker, D.A. Evans
Safety Evaluation of Genetically Engineered Enzymes for Food Use, Pages 311-323, W. Martin Teague, Raymond J. Metz, Nancy W. Zeman
Safety Testing of Novel Food Products Generated by Biotechnology and Genetic Manipulation, Pages 325-362, Diana Anderson, W.F.J. Cuthbertson
Assessing the Safety of Transgenic Organisms Used in the Food Industry: Issues and Concerns, Pages 363-381, Desmond C. Mahon