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Food Safety Assessment.

With the ever increasing awareness of safety from the consumers' point of view, the food industry has had to tread carefully when introducing new products and materials. The reverse of this coin is the evaluation of safety, or as it is now called, the assessment of risk. As many readers will know, this technique can be both long-winded and costly.

This text was developed from a symposium that was held at the end of August 1990 in Washington DC. In this volume various authors to provide an overview of considerations that must be examined to determine the risk of any new food material. In effect, the various chapters provide a contemporary view of the principles involved and indeed the issues regarding safety evaluation. Perhaps one might identify the stages in the technique as determining the potential human exposure and then studying the structure-activity relationship.

35 chapters are published here and whilst it is not possible to list them all, they are grouped under subheadings: Perspectives - past and present; Risk assessment; Laboratory testing of ingredients; Evaluation guidelines; Assessing microbial safety in food; and Impact of diet. Typical chapter titles are: Food safety assessment - introduction; What is safe food?; Toxicological evaluation of genetically engineered plant pesticides - potential data requirements of the US Environmental Protection Agency; Liver cell short term tests for food-borne carcinogens; Current trends in animal safety testing; Usefulness of clinical studies in establishing safety of food products; Importance of the hazard analysis and critical control point system in the food safety evaluation and planning; Food ingredient safety evaluation - guidelines from the US Food and Drug Administration; Expert systems and neural networks in food processing; HazardExpert - an expert system for predicting chemical toxicity; Dietary exposure assessment in the analysis of risk from pesticides in foods; High technology approaches to microbial safety in foods with extended shelf life; Mycotoxins in foods and their safety ramifications; Diet and carcinogenesis; Chemical safety of irradiated foods; Safety and regulatory status of food, drug and cosmetic colour additives; Nitrate, nitrite and N-nitroso compounds - food safety and biological implications; and Composition and safety evaluation of potato berries, potato and tomato seeds, potatoes and potato alkaloids.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Dec 1, 1992
Words:358
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