International Food Safety Handbook-Science, International Regulation, and Control

Food safety - a worldwide public issue; perceptions of food related risks - facts and fancy; microbiological and hygienic aspects of food and drinking water; exposure estimation, toxicological requirements, and risk assessment; health aspects of nutrition; drinking water safety; the safety of bottled water; safety aspects of soft drinks; health effects of coffee, tea, mate, cocoa and their major methylxanthine components; dietetic foods; alternative foods; the role of sports foods in physical performance; the safety assessment of food contaminants and pesticide residues; the safety assessment of food additives and flavouring substances; safety aspects of residues of veterinary drugs and feed additives; the safety assessment of food packaging materials; food irradiation, heat treatment, and related processing techniques; assessment of risk arising from food alterations during transport, storage, and preservation; natural toxins I. mycotoxins; natural toxins II. phycotoxins; natural toxins III. inherent plant toxins; novel foods; general aspects of microbiological food safety; sources of contamination, processes, and health risks; assessment of microbiological food safety; hygienic requirements and means of prevention of microbial contamination of food; food sensitivities/allergic reactions/food intolerances; accidents affecting food and food poisonings; food composition, caloric value, and micronutrient content - analytical aspects; the detection and identification of residues and contaminants in food and biological materials of animal origin. (Part contents)