Food safety 1993

Cover......Page 1
Title Page......Page 2
Copyright Page......Page 3
Preface......Page 4
Table of Contents......Page 5
Part I: Diet and Health......Page 16
 1 Overview......Page 18
  General Historical and Epidemiological Studies......Page 19
  Fatty Acids......Page 22
   The cholesterol controversy......Page 24
  Carbohydrates and Fiber......Page 26
  Oxidant Defense......Page 27
  Special Foods and Diets......Page 28
 2 Diet and Cancer......Page 34
  Overview......Page 35
  Epidemiology......Page 37
   Colorectal cancer......Page 40
   Gastric and esophageal cancer......Page 45
   Breast cancer......Page 47
   Lung and laryngeal cancer......Page 49
   Pancreatic cancer......Page 51
   Bladder cancer......Page 52
   Ovarian cancer......Page 53
   Risk factors for fetal or embryonic cells......Page 54
   Vitamins and antioxidants......Page 55
   Fat......Page 59
   Fiber and carbohydrate......Page 63
   Protein......Page 67
   Methyl deficiency......Page 68
   Minerals......Page 69
   Anticarcinogens and antimutagens......Page 71
 3 Diet and Cardiovascular Disease......Page 98
  Overview, Epidemiology, and General Dietary Studies......Page 99
   Studies in human subjects......Page 106
   Animal studies......Page 108
  Effects of Protein......Page 110
   Soy protein......Page 111
  Effects of Fats......Page 112
   Effects on plasma lipids and lipid metabolism......Page 113
   Dietary cholesterol......Page 119
   Dietary fish and fish oil......Page 122
   Lipoprotein and apolipoprotein synthesis and metabolism......Page 126
   Endogenous lipid peroxidation......Page 127
   Atherosclerosis and coronary heart disease......Page 128
   Ischemic heart disease......Page 130
   Blood pressure......Page 131
   Effects of dietary lipids on platelets......Page 134
   Effects of dietary lipids on erythrocytes......Page 137
   Effects of dietary lipids on vascular tissue......Page 138
   Other effects of dietary lipids on the cardiovascular system......Page 140
  Antioxidants......Page 141
   Tocopherols and vitamin E......Page 142
   Vitamin C......Page 143
  Minerals......Page 144
   Potassium......Page 145
   Calcium......Page 146
   Sodium chloride......Page 148
   Allium spp......Page 151
   Herbs and spices......Page 152
   Skim milk, orotic acid, and nucleotides......Page 153
   Miscellaneous......Page 154
   Diet-gene interactions......Page 155
 4 Other Effects of Diet......Page 174
   Immunomodulation by dietary lipids......Page 175
   Immunomodulation by nonlipid dietary components......Page 177
   Effects of diet on specific immune responses and diseases......Page 179
   Dietary carbohydrate and fiber......Page 182
   Dietary lipids......Page 185
   Other dietary and lifestyle factors......Page 188
  Endocrine System, Metabolism, and Reproduction......Page 190
  Kidney Disease and Function......Page 193
   Dietary influences on the gastric mucosa and ulcer disease......Page 195
   Intestinal effects of dietary fiber......Page 196
   Intestinal effects of dietary fat......Page 197
  Stone Diseases......Page 198
   Effects of diet on dental health......Page 199
   Effects of diet on bone health and development of osteoporosis......Page 200
  Nervous System and Behavior......Page 205
  Cataract......Page 211
  Drug Metabolism and Interactions......Page 212
   Influence of dietary fat on development and aging......Page 213
   Influence of diet restriction on aging......Page 215
   Other effects of diet on development and aging......Page 217
 5 Measurement and Bioavailability of Food Components......Page 230
   Fatty acids......Page 231
   Lipids......Page 232
   Minerals......Page 234
   Other......Page 237
   Meats......Page 238
   Eggs......Page 239
   Plant products......Page 240
Part II: Safety of Food Components......Page 244
 6 Assessment of Food Safety......Page 246
  General and Acute Toxicity......Page 247
   Physiochemical properties and structure-activity relationships......Page 248
   Microbial test systems......Page 249
   Methods employing cultured mammalian cells in vitro......Page 250
   Short-term in vivo tests......Page 252
   Medium-term tests in rodents......Page 253
   Indices of human exposure to carcinogens......Page 254
   Risk assessment......Page 256
  Reproductive and Developmental Toxicity......Page 257
  Neurotoxicity and Behavioral Effects......Page 259
  Immunotoxicity......Page 260
 7 Intentional (Direct) Addirives......Page 266
   Sulfiting agents......Page 267
   Organic acids......Page 268
   Nitrate and nitrite in foods......Page 269
   Endogenous nitrosation......Page 270
   Occurrence of N-nitroso compounds and their formation in foods......Page 272
   Biological effects of N-nitroso compounds......Page 273
   Detection and assay of N-nitroso compounds......Page 274
   Toxicological studies......Page 275
   Detection of irradiated foods......Page 276
   Ascorbic acid......Page 277
   Butylated hydroxytoluene (BHT)......Page 278
   Ethoxyquin......Page 279
   Aspartame......Page 280
   Fructose......Page 281
   Other flavoring compounds......Page 282
  Food Colors......Page 283
   Vitamin D......Page 285
   Potassium bromate......Page 286
  Fat Substitutes......Page 287
   Calcium lactate......Page 288
 8 Indirect Additives, Residues, and Contaminants......Page 296
  Antimicrobial Drugs......Page 298
   ß-Lactam antibiotics......Page 299
   Sulfonamides......Page 300
   Tetracyclines......Page 301
   Quinoline antibiotics......Page 302
   Nitrofiiran antibiotics......Page 303
   Anthelminthics......Page 304
   Toxicological effects and safety assessment......Page 305
   Multiresidue methods......Page 307
   Fumigants......Page 308
   Fungicides......Page 309
   Herbicides and growth regulators......Page 310
   Insecticides......Page 311
   Packaging components in foods, their migration and determination......Page 313
   Sources of dietary exposure to PAHs......Page 315
  Polyhalogenated Aromatic Hydrocarbons......Page 316
   Polychlorinated biphenyls (PCBs)......Page 318
   Polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzufurans (PCDFs)......Page 321
   Other polyhalogenated aromatic compounds......Page 325
   Chloroform......Page 326
   Formaldehyde......Page 327
   Metals in foods and food-producing animals......Page 328
   Occurrence and effects of heavy metals in humans......Page 330
   Biological effects and toxicity of aluminum......Page 331
   Occurrence and detection of aluminum in foods......Page 332
  Arsenic......Page 333
  Cadmium......Page 334
   Cadmium in foods and the environment......Page 335
   Occurrence and effects of cadmium in humans......Page 336
  Fluoride......Page 337
   Sources of lead in the human diet......Page 339
   Indices of human exposure to lead......Page 341
   Biological effects and toxicity of lead......Page 342
   Sources of dietary exposure to mercury......Page 344
   Occurrence and effects of mercury in humans......Page 345
   Effects of mercury in experimental animals and cell cultures......Page 346
  Selenium......Page 347
  Tin......Page 348
  Vanadium......Page 349
   Iron......Page 350
   Zinc......Page 351
   Levels in humans and toxicological effects......Page 352
   Radionuclides in foods and transfer in the food chain......Page 353
   Decontamination of radioactive foods......Page 354
 9 Naturally Occurring Toxicants and Food Constituents of Toxicological Interest......Page 376
   Ciguatera......Page 377
   Paralytic shellfish poisoning......Page 378
   Domoic acid intoxication (amnesic shellfish poisoning, ASP)......Page 379
   Diarrhetic shellfish poisoning......Page 380
   Tetrodotoxin......Page 381
   Blue-green algal toxins in mussels......Page 382
   Seafood......Page 383
   Alcoholic beverages......Page 384
   Heterocyclic amines......Page 385
   Cholesterol oxides......Page 388
   Other lipid oxidation products......Page 389
   Other compounds in heated foods......Page 390
   Metabolism of caffeine......Page 391
   Cardiovascular effects......Page 392
   Reproductive and developmental effects......Page 394
   Determination of caffeine......Page 395
   Glycoalkaloids from Solanum spp......Page 396
   Atropine and scopolamine......Page 397
   Biological effects......Page 398
   Determination of glucosinolates......Page 399
   Cassava......Page 400
   Other foods and beverages......Page 401
  Protease Inhibitors......Page 402
  Phytate......Page 404
   Tryptophan and its derivatives......Page 405
   Toxic hypoglycemic syndrome......Page 406
   Occurrence and determination of antinutritional factors......Page 407
   Coumarins and furocoumarins......Page 408
   Flavonoids......Page 409
   Tannins......Page 410
  Toxicity and Carcinogenicity of Mushrooms......Page 412
   Case reports......Page 414
   Allergies to specific foods......Page 415
   Isolation and characterization of allergens......Page 416
   Toxicity of licorice......Page 417
   Flour infested with beetles......Page 418
Part III: Foodborne Microbial Illness......Page 432
 10 Mycotoxins......Page 434
   Aflatoxins......Page 436
   Ochratoxins......Page 445
   Patulin......Page 447
   Trichothecenes......Page 448
   Non-trichothecenes......Page 452
  Other Mycotoxins......Page 457
 11 Foodborne Bacterial Intoxications and Infections......Page 466
  Surveillance and Epidemiology......Page 467
   Outbreaks......Page 470
   Occurrence, growth, and toxin production in foods......Page 471
   Toxins and virulence factors......Page 473
   Detection and identification......Page 474
   Clostridium botulinum......Page 476
   Clostridium perfringens......Page 480
   Outbreaks, occurrence, and growth......Page 482
   Toxins......Page 483
   Outbreaks and epidemiologic studies......Page 484
   Occurrence and control......Page 492
   Detection and identification......Page 500
   Virulence and molecular studies......Page 506
   Epidemiology......Page 509
   Virulence and molecular studies......Page 511
   Epidemiology, outbreaks, and clinical features......Page 512
   Occurrence and growth in food......Page 514
   Virulence and pathogenesis......Page 516
   Detection and identification......Page 520
  Yersinia......Page 525
   Epidemiological and clinical features......Page 526
   Occurrence and growth in foods and the environment......Page 528
   Isolation and identification......Page 530
   Virulence and pathogenicity......Page 531
   Vibrio cholerae......Page 534
   Vibrio parahaemolyticus......Page 541
   Vibrio vulnificus......Page 542
   Other vibrios......Page 543
  Aeromonas......Page 545
   Epidemiology and clinical features......Page 547
   Occurrence and survival......Page 549
   Isolation and identification......Page 551
   Virulence......Page 554
   Epidemiology and clinical features......Page 555
   Occurrence and behavior in foods and the food-system environment......Page 557
   Control......Page 563
   Detection and identification......Page 568
   Virulence......Page 575
   Brucella......Page 579
   Borrelia......Page 580
   Occurrence of food-poisoning bacteria......Page 581
   Survival and growth......Page 583
   Antibacterial activity in foods......Page 585
  Prevention and Control......Page 586
   Risk management and the HACCP approach......Page 587
   Natural antimicrobial systems, microbial antagonism, and bacteriocins......Page 592
   Processing technology......Page 594
 12 Foodborne Parasites......Page 634
  Toxoplasmosis......Page 635
  Giardiasis and Entamoeba histolytica infection......Page 636
  Trichinosis......Page 637
  Anisakiasis......Page 638
  Fascioliasis......Page 639
  Opisthorchis viverrini......Page 640
Appendix Food-and Water-Associated Viruses......Page 642
  Foodborne viral disease......Page 643
  Prevention of foodborne viral disease......Page 644
  Wastewater and surface waters......Page 645
  Hepatitis A in cell culture......Page 646
 Viral Gastroenteritis......Page 647
Index......Page 650