Ensuring Global Food Safety
Exploring Global Harmonization

Explores the harmonization of science-based food safety regulations to ensure safe and healthy food for all consumers

Aleksandra Martinovic (Edited by), Sangsuk Oh (Edited by), Huub Lelieveld (Edited by)

9780128160114, Elsevier Science

Paperback, published 14 February 2022

560 pages
23.5 x 19 x 3.5 cm, 1.52 kg

Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based.

1. Introduction - Ensuring Global Food Safety: A Public Health Priority and a Global Responsibility 2. Safety and Security: The Cost of Food Regulatory Failure 3. Development of Food Legislation Around the World 4. Integrated Risk Assessment and Cost Benefit Analysis: An Economics Perspective on International Trade and Food Safety 5. The Global Harmonization Initiative 6. Food Safety Regulations within Countries of Increasing Global Supplier Impact 7. A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives 8. Regulating emerging food trends: A Case Study in Insects as Food for Humans 9. Towards Intended Normal Use: A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonization of Antibiotics Regulation 10. RDAs and Intended Normal Use – Efficient Tools in the Universal Management of Risks and Benefits of Micronutrients 11. Global Harmonization of Food Regulations: Benefits and Risks of Organic Food 12. Mycotoxin Management: An International Challenge 13. Novel Food Processing Technologies and Regulatory Hurdles 14. Processing Issues: Acrylamide, Furan and Trans Fatty Acids 15. Food additives and Other Substances Added to Human Food 16. Food Packaging Legislation: Sanitary Aspects 17. Nanotechnology and Food Safety 18. Monosodium Glutamate in Foods and its Biological Effects 19. Responding to Incidents of Low-Level Chemical Contamination in Food 20. Nutraceuticals: Possible Future Ingredients and Food Safety Aspects 21. Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labelling 22. Regulating Nutrition Claims: A Case Study: The First Legislation for Foods with Health Claims in Korea 23. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods 24. Water Determination in Food 25. Global Harmonization of Analytical Methods 26. Global Harmonization of the Control of Microbiological Risks 27. Testing for Food Safety Using Competent Human Liver Cells 28. Harmonization of International Standards 29. Capacity Building: Harmonization and Achieving Food Safety 30. Capacity Building: Building Analytical Capacity for Microbial Food Safety 31. Education in food safety at all levels, from academics to street handlers

Subject Areas: Food & beverage technology [TDCT], Food security & supply [RNFF], Medical microbiology & virology [MMFM], Constitutional & administrative law [LND]