Ensuring Global Food Safety

Exploring Global Harmonization
2. Auflage 2022
ISBN: 978-0-12-816011-4
Verlag: William Andrew Publishing

Buch, Englisch, 560 Seiten, Format (B × H): 216 mm x 276 mm, Gewicht: 1520 g

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.

This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk.

Zielgruppe

<p>Governmental policy-makers, researchers and academics addressing the concerns of food insecurity around the world ; lawyers, legal departments of multinational companies, companies that export and import food; food quality and safety laboratories</p>

Autoren/Hrsg.

Oh, Sangsuk

Lelieveld, Huub

Fachgebiete

• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Rechtswissenschaften Öffentliches Recht Medizin- und Gesundheitsrecht Lebens- und Futtermittelrecht

Inhaltsverzeichnis

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

Über Autor(innen)

Oh, Sangsuk
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.

Lelieveld, Huub
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.