Biotechnology and Food Safety
Proceedings of the Second International Symposium
- 1st Edition - August 21, 1990
- Imprint: Butterworth-Heinemann
- Editors: Donald D. Bills, Shain-Dow Kung, Dennis Westhoff
- Language: English
- Paperback ISBN:9 7 8 - 1 - 4 8 3 1 - 3 2 8 7 - 7
- eBook ISBN:9 7 8 - 1 - 4 8 3 1 - 6 5 2 9 - 5
Biotechnology and Food Safety provides information pertinent to practical biotechnological procedures for detecting and quantifying microbial and chemical contaminants of food.… Read more
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Request a sales quoteBiotechnology and Food Safety provides information pertinent to practical biotechnological procedures for detecting and quantifying microbial and chemical contaminants of food. This book focuses on the application of biotechnology to food safety. Organized into five parts encompassing 24 chapters, this book begins with an overview of the tools of biotechnology that have numerous applications throughout the food chain. This text then explains the safety and regulatory issues associated with foods and food ingredients from genetically modified sources. Other chapters explain some considerations regarding the risk of using biotechnology in food and food animal production versus the risks incurred by avoiding such use. This book discusses as well the federal laws governing food and food ingredients, which are rigorously administered and enforced by the Food and Drug Administration. The final chapter deals with the use of transgenic organisms in industry. This book is a valuable resource for molecular biologists, plant and animal physiologists and pathologists, parasitologists, microbiologists, toxicologists, and food scientists.
Policy and Regulation
Food Biotechnology
Food Safety Related to Biotechnology: Role of IFBC
Food Safety of Animals Produced by Biotechnology
Legal Aspects of Biotechnology
Perspectives on Food Safety and Biotechnology
Natural Control of Microorganisms
Bacteriocins of Lactic Acid Bacteria
Structure, Organization, Expression, and Evolution of the Genes Encoding the Peptide Precursors of Nisin and Subtilin
Applications of Bacteriocins in Food Systems
A Proposed Model to Control Aflatoxin Formation
Aflatoxin Reduction—A Molecular Strategy
Detection of Pathogenic Microorganisms
Gene Probes Used in Food Microbiology
Gene Probes for Shigella and Escherichia Coli
Nucleic Acid Hybridization to Detect Enteric Viruses
Detection of Hepatitis A Virus and Other Enteroviruses in Environmental Samples Using Gene Probe Methods
Biological Control of Pests: Relation to Food Safety
Role of Biotechnology in the Control of Foodborne Parasites
Antibody Probes for Food Internal Temperature: Ovalbumin As A Model
Strategy to Improve Disease Resistance by Transferring "Non-Host" Disease Resistance Genes from Peas to Potatoes
Biological Control of Postharvest Diseases of Fruits and Vegetables Through Manipulation of Epiphytic Plant Microflora
Recombinant Proteins in Food: The B.t. Crystal Protein Example
Food Ingredients and Food Safety
Corynebacterium Glutamicum: A Model for the Use of DNA Technology in Food Grade Organisms
Biotechnology and the Production of Food Ingredients
Safety Evaluation of Genetically Engineered Enzymes for Food Use
Safety Testing of Novel Food Products Generated by Biotechnology and Genetic Manipulation
Assessing the Safety of Transgenic Organisms Used in the Food Industry: Issues and Concerns
- Edition: 1
- Published: August 21, 1990
- No. of pages (eBook): 396
- Imprint: Butterworth-Heinemann
- Language: English
- Paperback ISBN: 9781483132877
- eBook ISBN: 9781483165295
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