Ensuring Global Food Safety: Exploring Global Harmonization

Front Cover
Ensuring Global Food Safety
Ensuring Global Food Safety
Copyright
Contents
List of contributors
1 - Introduction: Ensuring global food safety: A public health priority and a global responsibility
	References
2 - Safety and security: the costs and benefits of traceability and transparency in the food chain
	2.1 The burden of foodborne outbreaks
		2.1.1 Each year 48 million people get sick from foodborne illnesses, 128,000 are hospitalized, and 3000 die (Centers for Disease  ...
		2.1.2 About 23% of U.S. food recalls cost the food industry over $30 million and 14% cost organizations over $50 mi ...
		2.1.3 Reducing foodborne illnesses by just 1% would prevent nearly 500,000 Americans from getting sick each year
	2.2 The food supply chain: increasing risk
	2.3 Working toward traceability and transparency
	2.4 The costs associated to a lack of traceability
		2.4.1 Issues with labeling and brand claims
		2.4.2 Restrictions to market access
	2.5 Benefits beyond food safety
		2.5.1 Enhanced credibility
		2.5.2 Transparent marketing
		2.5.3 Increased reliability for consumers
	2.6 More operational efficiency
	References
3 - Food regulation around the world
	3.1 - Introduction
		3.1.1 Purpose of this chapter
		3.1.2 Food law
		3.1.3 Framework of analysis
		Further reading
	3.2 - International food law
		3.2.1 Codex Alimentarius
		3.2.2 Procedural manual
		3.2.3 Standards
		3.2.4 Codes
		3.2.5 Legal force
		3.2.6 WTO/SPS
		3.2.7 Conclusion
		References
		Further reading
	3.3 - United States of America
		3.3.1 Introduction
		3.3.1.1 What is food law?
		3.3.1.2 The history of U.S. food law
		3.3.1.3 The evolution of food law through scandal and tragedy
		3.3.2 The food regulatory system
		3.3.2.1 Food and Drug Administration
		3.3.2.2 U.S. Department of Agriculture Food Safety and Inspection Service
		3.3.2.3 Centers for Disease Control and Prevention
		3.3.2.4 U.S. Environmental Protection Agency
		3.3.2.5 Alcohol and Tobacco Tax and Trade Bureau
		3.3.2.6 U.S. Customs and Border Protection
		3.3.2.7 Federal Trade Commission
		3.3.2.8 Other federal agencies
		3.3.2.9 State and local governments
		3.3.3 Major federal laws
		3.3.3.1 Food, Drug, and Cosmetic Act
		3.3.3.2 Federal Meat Inspection Act
		3.3.3.3 Poultry Products Inspection Act
		3.3.3.4 Egg Products Inspection Act
		3.3.3.5 The regulations
		3.3.4 Principles and concepts
		3.3.4.1 Codex Alimentarius
		3.3.4.2 Standards
		3.3.4.3 Authorization requirements
		3.3.4.4 Food from genetically engineered organisms
		3.3.4.5 Process requirements
		3.3.4.6 Risk analysis
		3.3.4.7 Powers of enforcement
		3.3.5 Labeling
		3.3.5.1 The affirmative requirements
		3.3.5.2 Labeling of ingredients and food additives
		3.3.5.3 ``Major\'\' allergen labeling
		3.3.5.4 Nutrition facts labeling
		3.3.5.5 Nutrient level claims
		3.3.5.6 Health claims
			3.3.5.6.1 NLEA or significant scientific agreement claims
			3.3.5.6.2 FDAMA or authoritative statement claims
			3.3.5.6.3 Qualified health claim
			3.3.5.6.4 Medicinal claims
		3.3.6 Conclusion
		3.3.6.1 Sources for more information
		References
		Further reading
	3.4 - Canada
		3.4.1 Introduction
		3.4.1.1 Sources of legislation for food
		3.4.1.2 Game changing event(s)
		3.4.1.3 Addressees of food law and the role of risk analysis
		3.4.1.4 Role of the Codex Alimentarius
		3.4.2 Institutional
		3.4.2.1 Authorities in food law
		3.4.2.2 Is an FDA or EFSA model applied?
		3.4.2.3 Powers of enforcement
		3.4.3 Principles and concepts
		3.4.3.1 Food law principles
		3.4.3.2 Important concepts
		3.4.4 Authorization requirements
		3.4.4.1 Food additives
		3.4.4.2 Food irradiation
		3.4.4.3 Novel foods/genetically modified foods
		3.4.5 Food safety limits
		3.4.5.1 Residues limits of veterinary drugs
		3.4.5.2 Chemical contaminants and/or microorganisms limits
		3.4.5.3 Pesticide residue limits
		3.4.6 Process requirements
		3.4.6.1 Business hygiene processes
		3.4.6.2 HACCP requirements
		3.4.6.3 Traceability requirements
		3.4.6.4 Recall obligations
		3.4.7 Labeling
		3.4.7.1 Introduction
		3.4.7.2 Definition
		3.4.7.3 Mandatory labeling requirements
		3.4.7.4 Prohibited elements
		3.4.7.5 Labeling of food additives
		3.4.7.6 Allergen labeling
		3.4.7.7 Nutrition labeling
		3.4.7.8 Nutrition content claims, health claims, and medicinal claims
		3.4.8 Human right to food
		References
		Further reading
	3.5 - The road to harmonization in Latin America
		3.5.1 Introduction
		3.5.2 Steps toward harmonization
		3.5.3 The challenges of regional food regulation
		3.5.4 Regional intentions for improvement: the Pan American Commission of Food Safety (COPAIA 7)
		3.5.5 General regulatory structure
		3.5.6 Trade agreements
		3.5.6.1 Pacific Alliance
		3.5.6.2 NAFTA/USMCA
		3.5.6.3 Andean Community
		3.5.6.4 CARICOM
		3.5.6.5 Central American Customs Union (UniOn Aduanera Centroamericana)
		3.5.6.6 MERCOSUR
		3.5.7 Conclusions
		References
		Further reading
	3.6 - European Union
		3.6.1 Introduction
		3.6.2 Institutional
		3.6.3 Enforcement and incident management
		3.6.4 Principles and concepts
		3.6.5 Standards
		3.6.6 Authorization requirements
		3.6.7 Food safety limits
		3.6.8 Process requirements
		3.6.9 Labeling
		3.6.10 Human right to food/food security
		References
		Further reading
	3.7 - Turkey
		3.7.1 Introduction
			3.7.1.1 Historical evolution of food law in Turkey
			3.7.1.2 Fundamental legislation
			3.7.1.3 Risk analysis
			3.7.1.4 Codex Alimentarius and Turkish food law
		3.7.2 Fundamental institutional framework
			3.7.2.1 Major authorities
			3.7.2.2 Enforcement powers
		3.7.3 Standards
		3.7.4 Authorization requirements
			3.7.4.1 Food subject to authorization
			3.7.4.2 Procedural aspects
		3.7.5 Food safety limits
			3.7.5.1 Residue limits
			3.7.5.2 Contaminant limits
			3.7.5.3 Determination of limits
		3.7.6 Process requirements
			3.7.6.1 The hygienic regulation of business processes
			3.7.6.2 Traceability requirements
		3.7.7 Labeling
			3.7.7.1 Mandatory particulars
			3.7.7.2 Labeling of food additives
			3.7.7.3 Allergen labeling
			3.7.7.4 Nutrition labeling
			3.7.7.5 Nutrition and health claims
			3.7.7.6 Medicinal claims
			3.7.7.7 Modalities of information
		3.7.8 Conclusion
		References
	3.8 - The Russian Federation
		3.8.1 Russian food law
		3.8.2 Institutions
		3.8.3 Technical regulation
		3.8.4 General food safety
		3.8.5 Authorization
			3.8.5.1 General
			3.8.5.2 Specialized food products
			3.8.5.3 Novel foods
		3.8.6 Process requirements
		3.8.7 Labeling
			3.8.7.1 Mandatory particulars
			3.8.7.2 Allergens
			3.8.7.3 Claims
		3.8.8 Developments
		Further reading
	3.9 - Azerbaijan
		3.9.1 Introduction
		3.9.2 Most important sources of legislation for food
		3.9.3 Developments
		3.9.4 Role of risk analysis
		3.9.5 The addressees of food law
		3.9.6 Codex Alimentarius
		3.9.7 Institutional
		3.9.8 Principles and concepts
		3.9.9 Standards
		3.9.10 Authorization requirements
		3.9.11 Food safety limits
		3.9.12 Process requirements
		3.9.13 Labeling
		References
		Further reading
	3.10 - Australia and New Zealand
		3.10.1 Introduction
			3.10.1.1 Food law in Australia and New Zealand
			3.10.1.2 Sources of food legislation
			3.10.1.3 Game-changing events in Australian and New Zealand food law
			3.10.1.4 The role of risk analysis
			3.10.1.5 The addressees of food law
			3.10.1.6 Role of the Codex Alimentarius
		3.10.2 Institutional framework
			3.10.2.1 Food law regulatory bodies
				3.10.2.1.1 Australia
				3.10.2.1.2 New Zealand
					3.10.2.2 The regulatory divide between food and medicine
					3.10.2.3 Enforcement powers
		3.10.3 Principles and concepts
			3.10.3.1 Principles underpinning food law
			3.10.3.2 Important concepts in food law
			3.10.3.3 Definition of food
		3.10.4 Standards
			3.10.4.1 What is the role of standards?
		3.10.5 Authorization requirements
			3.10.5.1 Types of food subject to authorization
				3.10.5.2 Authorization procedure
				3.10.5.3 The role of Codex Alimentarius in food additive authorization
		3.10.6 Food safety limits
			3.10.6.1 Agricultural and veterinary chemical limits
			3.10.6.2 Chemical contaminant and toxicity limits
			3.10.6.3 How limits are set
			3.10.6.4 How do these limits relate to the Codex Alimentarius?
		3.10.7 Process requirements
			3.10.7.1 Business processes to ensure quality and hygiene
			3.10.7.2 Traceability requirements
			3.10.7.3 Recall obligations
		3.10.8 Labeling
			3.10.8.1 Mandatory labeling particulars
			3.10.8.2 Food additive labeling
			3.10.8.3 Allergen labeling
			3.10.8.4 Nutrition information labeling
			3.10.8.5 Nutrition content claims and health claims
			3.10.8.6 Therapeutic and medical claims
			3.10.8.7 How do the labeling requirements apply outside of the label?
		3.10.9 Human right to food/food security
			3.10.9.1 Is food recognized as a human right?
			3.10.9.2 Is right to food related to food law?
	3.11 - People\'s Republic of China
		3.11.1 Concepts, principles, and background
		3.11.2 Food safety legislative framework
		3.11.3 Food safety regulatory system
		3.11.4 Conclusion
		Further reading
	3.12 - Republic of Korea
		3.12.1 Introduction
			3.12.1.1 Overall jurisdiction for food safety regulatory system
			3.12.1.2 Food Safety Framework Act: basic concepts, roles, and obligations of government
		3.12.2 Competent authorities
			3.12.2.1 Ministry of Food and Drug Safety
			3.12.2.2 National Institute of Food and Drug Evaluation
			3.12.2.3 Regional Korea Food and Drug Administration
			3.12.2.4 Korea Customs Service
			3.12.2.5 Korea Center for Disease Control
			3.12.2.6 Regional and Local governments
			3.12.2.7 Other agencies and organizations
		3.12.3 Recent harmonization and modernization efforts
			3.12.3.1 Product testing and examination requirements harmonized
			3.12.3.2 Food import procedures and requirements harmonized
			3.12.3.3 Food labeling requirements harmonized
		3.12.4 Food safety regulatory approaches
			3.12.4.1 Food safety standards based on sound science and risk analysis principles
			3.12.4.2 Food code: product-specific standards and general requirements
			3.12.4.3 Nationwide emergency alert and response and recall systems upgraded
			3.12.4.4 Premarket approval and authorization
			3.12.4.5 Labeling requirements: mandatory information
			3.12.4.6 Health claims
		3.12.5 National surveillance and risk assessment activities
			3.12.5.1 Recent surveillance and risk assessment activities
		3.12.6 Conclusion
		References
		Further reading
	3.13 - Japan
		3.13.1 Introduction
			3.13.1.1 Overall jurisdiction for food safety regulatory system
			3.13.2 Competent authorities
			3.13.2.1 Ministry of Health, Labour and Welfare
			3.13.2.2 Food Safety Commission
			3.13.2.3 Consumer Affairs Agency
			3.13.2.4 Ministry of Agriculture, Forestry and Fisheries
			3.13.2.5 Prefectural and Municipal Governments
		3.13.3 Conclusion
		Further reading
	3.14 - India
		3.14.1 Introduction
			3.14.1.1 Legislation
			3.14.1.2 Role of Codex Alimentarius Commission
		3.14.2 Institutional
			3.14.2.1 FSSAI
			3.14.2.2 Risk assessment cell
			3.14.2.3 Powers of enforcement
		3.14.3 Principles and concepts
			3.14.3.1 Principles
			3.14.3.2 Concepts
		3.14.4 Standards
		3.14.5 Role of Codex in standards
		3.14.6 Authorization requirements
			3.14.6.1 Categories
			3.14.6.2 Procedure for authorization
			3.14.6.3 Authorization of food additive vis-A-vis Codex
		3.14.7 Food safety limits
			3.14.7.1 Contaminants
			3.14.7.2 Microorganisms
			3.14.7.3 Pesticides
		3.14.8 Process requirements
			3.14.8.1 Food safety management
			3.14.8.2 Traceability
			3.14.8.3 Food recall
		3.14.9 Labeling
		3.14.10 Apps developed by FSSAI
		3.14.11 Human right to food and food security
		3.14.12 Specific issues
		Further reading
	3.15 - Pakistan
		3.15.1 Food safety standards and regulations
		3.15.2 Status of food laws and regulations
			3.15.2.1 The pure food The Punjab pure food ordinance, 1960
			3.15.2.2 The Cantonment Pure Food Act, 1966
			3.15.2.3 Pakistan hotels and restaurants act, 1976
		3.15.3 Principles and concepts
		3.15.3.1 Food safety principles emerging in food safety standards
			3.15.3.1.1 Professional personal hygiene
			3.15.3.1.2 Time and temperature control of foods
			3.15.3.1.3 Cross-contamination prevention
		3.15.3.2 Standards
		3.15.4 Labeling
		3.15.5 Conclusion
		References
		Further reading
	3.16 - Eastern Africa
		3.16.1 Introduction
			3.16.1.1 Eastern Africa: defining its jurisdiction
			3.16.1.2 Harmonization of food safety principles at regional level
			3.16.1.3 Codex Alimentarius, risk analysis, and food safety authority under the EAC principles
			3.16.1.4 Food law: from the regional harmonization of food safety standards to the national legal acts on food safety
		3.16.2 Institutional
			3.16.2.1 National and regional food safety authorities: a framework still in progress
		3.16.3 Principles and concepts
			3.16.3.1 Food safety principles emerging in the food safety standards
			3.16.4 Standards
			3.16.4.1 The GIZ study on the classification of food safety standards for the East African Community and the common market for Easte ...
		3.16.4.2 The role of the standards
		3.16.5 Authorization requirements
			3.16.5.1 Is there any?
		3.16.6 Food safety limits
			3.16.6.1 Food safety limits for export and for domestic markets: two weights and two measures
		3.16.7 Process requirements
		3.16.8 Labeling
			3.16.8.1 A set of regulations on labeling for the EAC members
			3.16.8.2 Mandatory information
		3.16.9 Human right to food/food security
		3.16.9.1 Food safety as a priority area for the EAC food security plan
		3.16.10 Specific issues
		3.16.10.1 The (interrupted) dialogue between EU and EAC
		References
		Further reading
	3.17 - Republic of South Africa
		3.17.1 History and background
		3.17.2 Food regulatory system
			3.17.2.1 Complexity of the system-milk as an example
			3.17.2.2 Department of Agriculture, Forestry, and Fisheries
			3.17.2.3 Department of Health (DOH)
			3.17.2.4 Department of Trade and Industry (the dti)
		3.17.3 Major laws
			3.17.3.1 The Constitution
		3.17.4 Additional aspects
			3.17.4.1 Codex Alimentarius
			3.17.4.2 Food and associated industries
		3.17.4.3 GMO
			3.17.4.4 Pesticide screening
		3.17.5 Labeling
		References
		Further reading
	3.18 - Private food law
		3.18.1 Introduction
		3.18.2 Triangular structure
		3.18.3 Standards
		3.18.4 Standard setting organizations
		3.18.5 Harmonization
		3.18.6 Enforcement
		3.18.7 Accreditation
		References
		Further reading
	3.19 - Conclusions
4 - The global harmonization initiative
	4.1 Introduction
	4.2 Food and nutrient security
	4.3 International standards
	4.4 The global harmonization initiative
	4.5 GHI association
	4.6 GHI ambassador programme
	4.7 GHI working groups
		4.7.1 Working group nomenclature of food safety and quality
		4.7.2 Working group chemical food safety
		4.7.3 Working group education and training of food handlers
		4.7.4 Working group ethics in food safety practices
		4.7.5 Working group food microbiology
		4.7.6 Working group food packaging materials
		4.7.7 Working group food preservation technologies
		4.7.8 Working group food safety in relation to religious dietary laws
		4.7.9 Working group genetic toxicology and genomics
		4.7.10 Working group global incident alert network
		4.7.11 Working group mycotoxins
		4.7.12 Working group nanotechnology and food
		4.7.13 Working group nutrition
		4.7.14 Working group reducing postharvest losses
		4.7.15 Working group science communication
		4.7.16 Working group food law and regulations
	4.8 GHI library
	4.9 Conclusion
	References
5 - Food safety regulations within countries of increasing global supplier impact
	5.1 Introduction
		5.1.1 International food suppliers
			5.1.1.1 Nestlé33https://expandedramblings.com/index.php/nestle-statistics-and-facts/.
			5.1.1.2 Cargill55https://expandedramblings.com/index.php/cargill-statistics-and-facts/.
			5.1.1.3 Unilever77https://expandedramblings.com/index.php/unilever-statistics-and-facts/.
			5.1.1.4 PepsiCo88https://expandedramblings.com/index.php/pepsi-statistics-and-facts/.
			5.1.1.5 Kraft Heinz foods1111https://expandedramblings.com/index.php/kraft-heinz-statistics-facts/.
			5.1.1.6 InBev1313https://expandedramblings.com/index.php/anheuser-busch-inbev-statistics-facts/.
			5.1.1.7 Mars1515https://expandedramblings.com/index.php/mars-statistics-and-facts/.
			5.1.1.8 Coca-cola1717https://expandedramblings.com/index.php/coca-cola-statistics/.
			5.1.1.9 Tyson2020https://expandedramblings.com/index.php/tyson-foods-statistics-and-facts/.
			5.1.1.10 Danone
		5.1.2 Global food supply chain
		5.1.3 The impact of E-commerce platform on global food supply
			5.1.3.1 The number of node enterprises in the food supply chain has decreased
			5.1.3.2 The role of third-party e-commerce platforms is becoming increasingly prominent
			5.1.3.3 Social responsibility of third-party e-commerce platforms
	5.2 Regulations of global food suppliers by international law and standards
		5.2.1 The recommendations of the codex alimentarius commission2323Also refer to Chapter 2.
		5.2.2 Sanitary and phytosanitary standards of the World Trade Organization
	5.3 Regulations of global food suppliers by domestic laws
		5.3.1 USA
		5.3.2 EU
	5.4 Conclusion: supplier change and global food safety regulation
	Further reading
6 - A simplified guide to understanding and using food safety objectives and performance objectives
	6.1 Introduction
	6.2 Good practices and hazard analysis critical control point
	6.3 Setting public health goals—the concept of appropriate level of protection
	6.4 Food safety objectives
	6.5 Performance objectives
	6.6 The difference between food safety objectives, performance objectives, and microbiological criteria
	6.7 Responsibility for setting a food safety objective
	6.8 Setting a performance objective
	6.9 Responsibility for compliance with the food safety objective
	6.10 Meeting the food safety objective
	6.11 Not all food safety objectives are feasible
	6.12 Concluding remarks
	6.13 About the ICMSF
	Acknowledgments
	References
	Further reading
7 - Regulating emerging food trends: a case study in insects as food for humans
	7.1 Introduction
	7.2 Where and what?
	7.3 Why eating insects?
	7.4 The consumers are having a say
	7.5 Regulatory aspects regarding insects for human consumption
		7.5.1 Codex Alimentarius
		7.5.2 Regulating edible insects in the European Union
		7.5.3 Regulating edible insects in the USA
		7.5.4 Regulating edible insects in Canada
		7.5.5 Regulating edible insects in Australia and New Zealand
		7.5.6 Regulating edible insects in Africa and Asia
	7.6 Conclusions
	References
8 - Some thoughts on the potential of global harmonization of antimicrobials regulation with a focus on chemical fo ...
	8.1 Introduction
	8.2 Global estimates of antimicrobials in food animals—the wrong and the right trousers
	8.3 The “nature” of antimicrobials
	8.4 A precautionary tale and chloramphenicol
	8.5 Risk profile of foods containing CAP—of exposure levels and toxicological models
	8.6 Toward a straightforward resolution—Intended Normal Use
	References
9 - Substantiating regular, qualified, and traditional health claims
	9.1 Introduction and background
	9.2 When truth and certainty must compete
	9.3 Qualifying the certainty of information
	9.4 RCT\'s and plausibility
	9.5 Traditional medicinal products in the EU
	9.6 Health claims based on traditional use
	9.7 Basic evidential requirements
	9.8 Qualifying the expert
	9.9 Reliability of the expert\'s opinion
	9.10 Principles and methodology
	9.11 Degree of scrutiny
	9.12 Extrapolating results obtained in diseased subjects
	9.13 Plausibility
	9.14 The way forward
	References
10 - Benefits and risks of organic food
	10.1 The modern food market
	10.2 Why organic food?
		10.2.1 Consumer attitude, behavioral intentions, and preference toward organic and nonorganic food products
	10.3 Organic food production and market
		10.3.1 Farming types
		10.3.2 Retail marketing aspects of organic food
	10.4 Impact and benefits of organic food
		10.4.1 Nutritional composition
			10.4.1.1 Macronutrients
				10.4.1.1.1 Carbohydrates
				10.4.1.1.2 Proteins
				10.4.1.1.3 Fats, fatty acids
			10.4.1.2 Micronutrients
				10.4.1.2.1 Minerals
				10.4.1.2.2 Vitamins
				10.4.1.2.3 Antioxidants
				10.4.1.2.4 Phyto-micronutrients
		10.4.2 Health benefits
		10.4.3 Environmental concerns
		10.4.4 Safety aspects
	10.5 Limitations, gaps, and future research
	10.6 Conclusions
	References
11 - Mycotoxin management: an international challenge
	11.1 Introduction
	11.2 Mycotoxin regulations
	11.3 Harmonized regulations
		11.3.1 Australia/New Zealand
		11.3.2 European Union
		11.3.3 MERCOSUR
		11.3.4 ASEAN
		11.3.5 Codex Alimentarius
	11.4 Trade impact of regulations
	11.5 Technical assistance
	11.6 Conclusion
	References
12 - Novel food processing technologies and regulatory hurdles
	12.1 Introduction
	12.2 Novel technologies
	12.3 Nonthermal technologies
	12.4 Thermal technologies
	12.5 Legislative issues concerning novel technologies
	12.6 Global harmonization concerning novel technologies
	12.7 Final remarks
	References
13 - Processing issues: acrylamide, furan, and trans fatty acids
	13.1 Introduction
	13.2 Acrylamide
		13.2.1 Introduction
		13.2.2 Occurrence and levels of acrylamide in food
		13.2.3 Mechanism of formation
		13.2.4 Factors affecting formation
			13.2.4.1 Processing conditions
			13.2.4.2 Raw material composition
		13.2.5 Prevention and mitigation
			13.2.5.1 Methods that interrupt reactions leading to acrylamide formation
			13.2.5.2 Treatments that reduce the levels of acrylamide precursors
			13.2.5.3 Changing processing/cooking conditions
			13.2.5.4 Agronomic factors
		13.2.6 Health effects of dietary acrylamide
		13.2.7 Regulatory status/risk management
	13.3 Furan
		13.3.1 Introduction
		13.3.2 Occurrence and levels of furan in food
		13.3.3 Mechanisms of formation
		13.3.4 Factors affecting furan formation and mitigation in food
		13.3.5 Health effects of dietary furan
		13.3.6 Regulatory status
	13.4 Trans fatty acids
		13.4.1 Introduction
		13.4.2 Regulatory status/risk management
		13.4.3 Hydrogenation
		13.4.4 Decreasing trans fatty acids in fats and oils
			13.4.4.1 Interesterification
			13.4.4.2 Fractionation
			13.4.4.3 Modified fatty acid composition
	13.5 Conclusions
	References
14 - Food safety and regulatory survey of food additives and other substances in human food
	14.1 Introduction
		14.1.1 Food additive
			14.1.1.1 Codex Alimentarius
			14.1.1.2 United States food additive regulation
			14.1.1.3 China\'s National Food Safety Standard for food additives
		14.1.2 Processing aids
			14.1.2.1 Japanese legislation and regulations
			14.1.2.2 Codex Alimentarius
			14.1.2.3 Australia and New Zealand
			14.1.2.4 United States
			14.1.2.5 Canada
			14.1.2.6 China
		14.1.3 Cosmetic additives—comparison of EU and US color additive regulations
			14.1.3.1 US color additive regulations
			14.1.3.2 EU color additives regulation
			14.1.3.3 China\'s color additive regulations
			14.1.3.4 Japan\'s color additive regulations
		14.1.4 Prohibited and banned substances
		14.1.5 Conclusion
	References
15 - Food contact materials legislation: sanitary aspects
	15.1 Introduction
		15.1.1 Scope
		15.1.2 Food–packaging–environment interactions
			15.1.2.1 Plastic and elastomeric materials and coatings
			15.1.2.2 Metallic materials (tinplate, tin-free steel, aluminum)
				15.1.2.2.1 Corrosion
			15.1.2.3 Glass and ceramics
				15.1.2.3.1 Leaching
			15.1.2.4 Cellulosic materials (paper and board)
				15.1.2.4.1 Extraction
		15.1.3 Importance of assessing and controlling the interactions
		15.1.4 Hygienic requirements of FCMs
			15.1.4.1 Basic hygienic requirements of FCMs
			15.1.4.2 Pigments and colorants
			15.1.4.3 Functional barriers, threshold of regulation, and postconsumer recycled plastics
			15.1.4.4 Nonintentionally added substances and the threshold of toxicological concern
			15.1.4.5 Active and intelligent materials
			15.1.4.6 Food contact nanomaterials
	15.2 FCMs legislation in the European Union
		15.2.1 EU Framework Regulation on FCMs
		15.2.2 EU regulation on GMP
		15.2.3 EU legislation on specific FCMs
			15.2.3.1 Plastics
			15.2.3.2 Recycled plastics
			15.2.3.3 Active and intelligent materials
			15.2.3.4 Ceramics
			15.2.3.5 Regenerated cellulose films
		15.2.4 EU legislation on specific substances
		15.2.5 Legislation on kitchenware made of melamine or polyamide originating or consigned from China or Hong Kong
		15.2.6 EC recommendation on the coordinated control plan of migrating substances from FCMs
	15.3 The Council of Europe technical recommendations on FCMs
	15.4 FCMs legislation in the United States
	15.5 FCMs legislation in the MERCOSUR
	15.6 FCMs legislation in Japan
	15.7 FCMs legislation in China
		15.7.1 GB standards of general application (horizontal)
			15.7.1.1 GB 4806.1-2016 “general safety requirements for FCMs and articles”
			15.7.1.2 GB 9685-2016 “additives used in FCMs and articles”
		15.7.2 Commodity GB standards
			15.7.2.1 GB 4806.6-2016 “plastics resins”
			15.7.2.2 GB 4806.7-2016 “plastic materials and articles”
			15.7.2.3 GB 4806.8-2016 “paper and paperboard materials and articles”
			15.7.2.4 GB 4806.9-2016 “metals and alloys materials and articles”
			15.7.2.5 GB 4806.10-2016 “coatings”
			15.7.2.6 GB 4806.11-2016 “rubber materials and articles”
		15.7.3 GB 31603-2015 “general health code for production of FCMs and products”
		15.7.4 Compliance testing methods
			15.7.4.1 GB 31604.1-2015 “general rules for migration test of FCMs and products”
			15.7.4.2 GB 5009.156-2016 “general principle of migration test pretreatment method of FCMs and their products”
	15.8 Comparison of FCMs legislations
	15.9 Conclusions—harmonization, mutual recognition, and new legislations
	List of acronyms
	Acknowledgment
	References
	Websites of interest
16 - Nanotechnology and food safety
	16.1 Introduction
	16.2 Nanotechnology and food systems
		16.2.1 Structure and function characterization and modification
		16.2.2 Nutrient delivery systems
		16.2.3 Sensing and safety
		16.2.4 Antimicrobials
		16.2.5 Food packaging and tracking
	16.3 Current status of regulation of nanomaterials in food
		16.3.1 North America
		16.3.2 Europe
			16.3.2.1 Nano-size and regulations
			16.3.2.2 Monitoring the products containing nanotechnology on the market
	16.4 Hurdles in evaluation and regulation of the use of nanotechnology in foods
		16.4.1 Lack of a good definition
		16.4.2 Detection of manmade nanomaterials in complex matrices, including foods
		16.4.3 Assessment of exposure to nanoparticles
		16.4.4 Toxicity of nanoparticles
		16.4.5 Characteristics and behavior of nanoparticles in food
	16.5 Future developments and challenges
	References
	Further reading
17 - Monosodium glutamate in foods and its biological importance
	17.1 Introduction
	17.2 Umami taste
	17.3 Glutamate in human metabolism
	17.4 Nutritional studies
	17.5 Toxicological studies
	17.6 Sensitivity
	17.7 Health effects
	17.8 Other effects
	17.9 Safety evaluations
	17.10 Labeling issues
	17.11 Future perspective
	References
18 - Responding to incidents of low-level chemical contamination and deliberate contamination in food
	18.1 Introduction
	18.2 Risk analysis
	18.3 General control measures for chemicals
		18.3.1 Maximum residue limits for agricultural and veterinary residues in food
		18.3.2 Maximum levels for contaminants in foods
	18.4 Case study 1
		18.4.1 Naturally occurring contamination: ciguatoxins
			18.4.1.1 The issue
			18.4.1.2 The hazard
			18.4.1.3 The risks
			18.4.1.4 The response
	18.5 Case study 2
		18.5.1 Deliberate tampering of strawberries with needles
			18.5.1.1 The issue
			18.5.1.2 The hazard
			18.5.1.3 The risk
			18.5.1.4 The response
			18.5.1.5 Key lessons learnt
				18.5.1.5.1 Greater coordination between food safety regulators and police
				18.5.1.5.2 Traceability of farms, produce, workers
				18.5.1.5.3 Incident response capacity in the horticulture industry
	18.6 Case study 3
		18.6.1 Environmental contamination—per- and poly-fluoro alkyl substances
			18.6.1.1 The issue
			18.6.1.2 The hazard
			18.6.1.3 The risk
			18.6.1.4 The response
	18.7 Conclusion
	Acknowledgments
	References
19 - Nutraceuticals: possible future ingredients and food safety aspects
	19.1 Introduction
	19.2 What are nutraceuticals?
	19.3 Supposed health effects
	19.4 Challenges
	19.5 Regulations and safety issues
	19.6 Conclusion
	References
20 - Nutrition and bioavailability: sense and nonsense of nutrition labeling
	20.1 Introduction
	20.2 Scope
	20.3 Methodology
	20.4 Structure of the review
	20.5 Overview of nutrition labeling
		20.5.1 United States
		20.5.2 Canada
			20.5.2.1 List of ingredients changes
			20.5.2.2 Serving size
				20.5.2.2.1 Foods in single serving containers
				20.5.2.2.2 Foods in multiserve packages
				20.5.2.2.3 Foods that come in pieces or are divided
				20.5.2.2.4 Amounts of foods that are typically eaten
			20.5.2.3 Sugars information
				20.5.2.3.1 List of Ingredients
		20.5.3 Australia and New Zealand
			20.5.3.1 Nutrition information panels
				20.5.3.1.1 Serving size
				20.5.3.1.2 Quantity per 100g
				20.5.3.1.3 Energy/kilojoules
				20.5.3.1.4 Fat
				20.5.3.1.5 Carbohydrates
				20.5.3.1.6 Sugars
				20.5.3.1.7 Dietary fiber
				20.5.3.1.8 Sodium/salt
			20.5.3.2 Review of sugar labeling
			20.5.3.3 Country of origin
			20.5.3.4 Food additives
			20.5.3.5 Exemptions
			20.5.3.6 Food additives and allergies
			20.5.3.7 Genetically modified food labeling
			20.5.3.8 Altered characteristics
			20.5.3.9 Position of the GM information on the label
			20.5.3.10 Exemptions from GM labeling
			20.5.3.11 GMO labeling for restaurant foods
			20.5.3.12 Food from animals that have eaten GM feed
			20.5.3.13 “GM free” and “non-GM” claims
			20.5.3.14 Nutrition content claims and health
		20.5.4 Developing countries—Codex Alimentarius
	20.6 Nutrition labeling in different countries
	20.7 Consumer understanding and use of nutrition labels
		20.7.1 Front-of-pack nutrition labeling system
			20.7.1.1 Describing front-of-pack labeling
		20.7.2 Global situation of FoPL
		20.7.3 Future directions of FoLP
	20.8 Bioavailability and nutrition label
	20.9 Conclusion
	20.10 Future scope
	Acknowledgments
	References
	Further reading
21 - The first legislation for foods with health claims in Korea
	21.1 Background
	21.2 Health/Functional Food Act
	21.3 Health claims allowed for HFFs
	21.4 Scientific substantiation of health claims for HFFs
		21.4.1 Identification and stability of functional ingredients or components
		21.4.2 Safety evaluation of functional ingredients or components
		21.4.3 Review of scientific substantiation of health claims
		21.4.4 Re-evaluation
		21.4.5 Kinds of functional ingredients
		21.4.6 Connection of scientific evaluation to consumer understanding
	21.5 Future directions
	References
22 - Bioactivity, benefits, and safety of traditional and ethnic foods
	22.1 Introduction
	22.2 Objective
	22.3 Scope
	22.4 Methodology
	22.5 Structure of the review
	22.6 Food and chronic diseases
	22.7 Biological mechanism of bioactive food compounds
	22.8 Bioactive food compounds in traditional/ethnic foods
		22.8.1 Latin America
			22.8.1.1 Beneficial effects of yerba mate
			22.8.1.2 Safety of yerba mate
			22.8.1.3 Beneficial effects of pulque (Mexico)
			22.8.1.4 Safety of pulque
		22.8.2 Africa
			22.8.2.1 Beneficial effects of rooibos (South Africa)
			22.8.2.2 Safety of rooibos
			22.8.2.3 Beneficial effects of Java plum (Uganda)
			22.8.2.4 Safety of Java plum
		22.8.3 Asia
			22.8.3.1 Beneficial effects of the mango (India)
			22.8.3.2 Safety of the mango
			22.8.3.3 Beneficial effects of edible algae (Japan)
			22.8.3.4 Safety of edible algae
	22.9 Conclusion
	22.10 Future scope
	Acknowledgments
	References
	Further reading
23 - Water determination in food
	23.1 Introduction
	23.2 Water content
		23.2.1 Importance of water content
		23.2.2 Methods to determine water content
		23.2.3 Drying techniques
		23.2.4 Karl Fischer titration
	23.3 Water determination in dairy powders
		23.3.1 The lactose problem—scientific background
		23.3.2 The lactose problem—economic aspects
		23.3.3 Reference method for determining moisture in milk powders
		23.3.4 Mass loss, moisture content, and water content—comparison of results obtained by different methods for various dairy powders
		23.3.5 Oven drying
		23.3.6 Reference drying
		23.3.7 Karl Fischer titration
		23.3.8 General procedure (Isengard et al., 2006a)
		23.3.9 Results and discussion
		23.3.10 Concluding considerations
	23.4 Water content determination by near-infrared spectroscopy
		23.4.1 Rapid water determination by near-infrared spectroscopy
		23.4.2 Water determination in a whey powder by NIR spectroscopy (from Isengard et al., 2010)
		23.4.3 Results and discussion of NIR measurements
		23.4.4 Concluding considerations
	23.5 Summary
	References
24 - Global harmonization of analytical methods
	24.1 Introduction
	24.2 Methods for establishing the basic composition, quality, or economic value of foods
	24.3 Methods for establishing the nutrient content of foods
	24.4 Methods for detecting or confirming the absence of contaminants in foods
	24.5 Conclusion
	References
25 - Global harmonization of the control of microbiological risks
	25.1 Introduction
	25.2 Microbiological food safety management
	25.3 Emerging foodborne pathogens
		25.3.1 Salmonella spp.
		25.3.2 Staphylococcus aureus
		25.3.3 Campylobacter spp.
		25.3.4 Escherichia coli
	25.4 Microbiological criteria
	25.5 Microbiological testing
	25.6 Validation of microbiological methods
		25.6.1 Association of analytical communities
		25.6.2 International organization for standardization
	25.7 Harmonization of global regulations for Listeria monocytogenes in ready-to-eat foods
	25.8 Conclusion
	References
26 - Testing for food safety using human competent liver cells (HepG2): a review
	26.1 Introduction
	26.2 Assessment of human food safety and the current problems using existing in vitro and in vivo assays
	26.3 Human HepG2 cell system
	26.4 Specific features of human HepG2 cells
	26.5 Validation and application of human HepG2 cells and their S9-fractions in genetic toxicology studies for assessing food safety
		26.5.1 Assessment of the genotoxic potential of known carcinogen and noncarcinogens
		26.5.2 Assessment of the genotoxic potential of mycotoxins
		26.5.3 Assessment of the genotoxic potential of heterocyclic aromatic amines
		26.5.4 Antigenotoxic potential of glycine betaine on a heterocyclic aromatic amine Trp-p-2 in HepG2 cells
		26.5.5 Toxicity studies of compounds and mechanistic assays on NAD(P)H, ATP, DNA contents (cell proliferation), glutathione deplet ...
		26.5.6 The genotoxic potential of heavy metals in HepG2 cells
		26.5.7 To assess the genotoxic potential of human dietary components in fermented food and in alcoholic beverages using HepG2 cells
		26.5.8 To assess DNA damage induction, repair kinetics, and biological consequences of chemical mutagens/carcinogens in HepG2 cells
		26.5.9 Application of human HepG2 cell system to detect dietary antigenotoxicants
		26.5.10 The use of genomic and proteomic technologies in HepG2 cells
	26.6 Conclusion
	Acknowledgments
	References
27 - Capacity building: Harmonization and achieving food safety in an era of unilateral legislation
	27.1 Introduction
	27.2 Capacity building
	27.3 The role of multilateral agreements in achieving food safety
		27.3.1 Historical developments in food safety management and multilateral agreements
			27.3.1.1 Sanitary and Phytosanitary agreement of the World Trade Organization
			27.3.1.2 FAO/WHO and Codex Alimentarius
	27.4 Unilateral food safety legislation for promoting capacity building
		27.4.1 U.S. FDA Food Safety Modernization Act
		27.4.2 European Union General Food Law
		27.4.3 Safe Food for Canadians Act
	27.5 Conclusion
	References
28 - Capacity building: building analytical capacity for microbial food safety
	28.1 Introduction
	28.2 Significance of microbial food safety
	28.3 Staphylococcus and its species
		28.3.1 Characteristics
		28.3.2 Methods of detection
			28.3.2.1 Nucleic acid probes
			28.3.2.2 Polymerase chain reaction
			28.3.2.3 Molecular typing
			28.3.2.4 Microarrays or biochips
			28.3.2.5 Staphylococcal enterotoxin identification using chromatography methods
			28.3.2.6 Chemiluminescence immunoassays
			28.3.2.7 Surface plasmon resonance immunoassays
			28.3.2.8 Aptamer-based bioassays
	28.4 Listeria monocytogenes
		28.4.1 Conventional isolation methods
		28.4.2 Immunological detection methods
		28.4.3 Nucleic acid–based methods
			28.4.3.1 Polymerase chain reaction
		28.4.4 Other methods
	28.5 Bacillus cereus
		28.5.1 Detection methods
			28.5.1.1 Real-time PCR
			28.5.1.2 Aptamer-based spore trapping
			28.5.1.3 Loop-mediated isothermal amplification
			28.5.1.4 DNA microarray
			28.5.1.5 Biosensors
			28.5.1.6 Raman spectroscopy
	28.6 Capacity building in India
	References
	Further reading
29 - Role of education and training of food handlers in improving food safety and nutrition: the Indian experience
	29.1 Food environment: dietary and nutrition transition as prime determinants of food behavior
		29.1.1 Food and waterborne infections are one of the leading causes of illness among young and old alike, especially in developing ...
	References
Index
	A
	B
	C
	D
	E
	F
	G
	H
	I
	J
	K
	L
	M
	N
	O
	P
	Q
	R
	S
	T
	U
	V
	W
	Y
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