Ensuring Global Food Safety
Exploring Global Harmonization
- 1st Edition - November 2, 2009
- Imprint: Academic Press
- Editors: Christine Boisrobert, Sangsuk Oh, Aleksandra Stjepanovic, Huub Lelieveld
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 1 6 3 7 8 - 1
- Hardback ISBN:9 7 8 - 0 - 1 2 - 3 7 4 8 4 5 - 4
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 8 8 9 3 0 - 6
Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or… Read more
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Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation.
- Reduce amount of food destroyed due to difference in regulations between nations
- Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all"
- Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions
- Employ proven science to obtain global consensus for regulations
- Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation
- Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions
Food producers, packagers, new product development scientists and those involved with the international distribution of foods must understand the issues and concerns that both surround -- and can be addressed by -- global harmonization of food safety regulations.
Government and industry professionals who are responsible for public health policies must also consider and evaluate key concerns in order to establish appropriate and realistic strategies for improving food safety around the world.
Government and industry professionals who are responsible for public health policies must also consider and evaluate key concerns in order to establish appropriate and realistic strategies for improving food safety around the world.
Preface
1-Ensuring Global Food Safety - A Public Health Priority and a Global Responsibility
2-Development of Food Legislation around the World
3-The Global Harmonization Initiative
4-A simplified guide to understanding and using Food Safety Objectives and Performance Objectives
5-Global harmonization of analytical methods
6-Water determination in food
7-Testing for Food Safety Using Competent Human Liver Cells
8-Capacity Building-Harmonization and Achieving Food Safety
9-Global food safety analysis capacity building: building capacity for Microbial Food Safety
10-Global harmonization of the control of microbiological risks
11-Towards Intended Normal Use (Part I): A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonisation of Antibiotics Regulation
12-Mycotoxin Management: An International Challenge
13-Monosodium-Glutamate in Foods and its Biological Effects
14-Food Packaging Legislation: Sanitary Aspects
15-Nanotechnology and Food Safety
16-Novel food processing technologies and regulatory hurdles
17-Nutrition and bioavailabilty: sense and nonsense of nutrition labelling
18-New RDA's and Intended Normal Use (Part II)-Efficient Toos in the Universal Management of Risks and Benefits of Micronutrients
19-Nutraceuticals-possible future ingredients and food safety aspects
20-Harmonization of International Standards
21-The First Legislation for Foods with Health Claims in Korea
22-Bioactivity, safety and benefits of traditional and ethnic foods
23-Processing issues: acrylamide, furans and trans fatty acids
24-Managing low level chemical contaminants in foods
1-Ensuring Global Food Safety - A Public Health Priority and a Global Responsibility
2-Development of Food Legislation around the World
3-The Global Harmonization Initiative
4-A simplified guide to understanding and using Food Safety Objectives and Performance Objectives
5-Global harmonization of analytical methods
6-Water determination in food
7-Testing for Food Safety Using Competent Human Liver Cells
8-Capacity Building-Harmonization and Achieving Food Safety
9-Global food safety analysis capacity building: building capacity for Microbial Food Safety
10-Global harmonization of the control of microbiological risks
11-Towards Intended Normal Use (Part I): A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonisation of Antibiotics Regulation
12-Mycotoxin Management: An International Challenge
13-Monosodium-Glutamate in Foods and its Biological Effects
14-Food Packaging Legislation: Sanitary Aspects
15-Nanotechnology and Food Safety
16-Novel food processing technologies and regulatory hurdles
17-Nutrition and bioavailabilty: sense and nonsense of nutrition labelling
18-New RDA's and Intended Normal Use (Part II)-Efficient Toos in the Universal Management of Risks and Benefits of Micronutrients
19-Nutraceuticals-possible future ingredients and food safety aspects
20-Harmonization of International Standards
21-The First Legislation for Foods with Health Claims in Korea
22-Bioactivity, safety and benefits of traditional and ethnic foods
23-Processing issues: acrylamide, furans and trans fatty acids
24-Managing low level chemical contaminants in foods
- Edition: 1
- Published: November 2, 2009
- Imprint: Academic Press
- Language: English
CB
Christine Boisrobert
Affiliations and expertise
Air Liquide, Houston, Texas, USASO
Sangsuk Oh
Prof Sangsuk Oh received his B.A .degree from the Seoul National University and M.S. and Ph.D. from the University of California, Davis. He was honored by the Korean Food and Drug Administration for the ‘Efforts to implementation of food safety system in Korea’ and ‘Career achievement award from IUFoST and an academic award from the Korean Society of Food Hygiene and Safety. He co-founded the Korean Food Safety Institute and acted as the chairperson of the organization. He has worked as an editor for the publication of several books related to food safety. As an IUFoST Fellow, He served as chairman of IUFoST’s Food Chemistry Division. He had experience at US FDA as a Staff Fellow of the National Center for Food Science and Technology at Summit-Argo, IL. He also served as vice president of the Korean Society of Food Science and Technology and the Korean Society of Food Hygiene and Safety. He was a member of many governmental committees related to food safety including the Prime Minister of South Korea Food Safety committee. In addition, he has experience in the food industry as well. At the Shany Food Research and Development Center, he served as director of the center and acted as the head of the flight meal safety center for Korean Air.
Affiliations and expertise
Professor at the department of Food and Nutrition at Ewha Woman's University, South KoreaAS
Aleksandra Stjepanovic
Affiliations and expertise
Norwegian University of Life Sciences, As, NorwaryHL
Huub Lelieveld
Prof. dr. h.c. Huub Lelieveld, formerly with Unilever, now President of the Global Harmonization Initiative, a non-governmental organisation working towards globally harmonised and science based food safety regulations, is also a member of the Executive Committee and Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is Fellow of IAFoST (the International Academy of Food Science and Technology), Fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing and International divisions of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies.
He is editor or co-editor of many books, on food hygiene, food safety and food processing technologies. He also wrote many chapters for such books as well as hundreds of articles in peer-reviewed scientific journals and in relevant magazines. He is visiting professor at the National University of Food Technologies in Kiev, Ukraine.
Affiliations and expertise
formerly Unilever R&D, Vlaardingen, The NetherlandsRead Ensuring Global Food Safety on ScienceDirect