Boisrobert / Oh / Stjepanovic Ensuring Global Food Safety

Exploring Global Harmonization
1. Auflage 2009
ISBN: 978-0-08-088930-6
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 472 Seiten

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.
Benefits:
* 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

Autoren/Hrsg.

Boisrobert, Christine

Oh, Sangsuk

Stjepanovic, Aleksandra

Lelieveld, Huub

Inhaltsverzeichnis

1;Front Cover;1
2;Ensuring Global Food Safety: Exploring Global Harmonization;4
3;Copyright Page;5
4;Contents;6
5;Foreword;8
6;Preface;10
7;Acronyms and Abbreviations;12
8;Contributors;20
9;Chapter 1. Ensuring Global Food Safety—A Public Health Priority and a Global Responsibility;22
9.1;References;25
10;Chapter 2. Development of Food Legislation Around the World;26
10.1;2.1 INTRODUCTION;28
10.2;2.2 INTERNATIONAL FOOD LAW;29
10.3;2.3 INDIA;33
10.4;2.4 SOUTH AFRICA;36
10.5;2.5 EASTERN AFRICA;41
10.6;2.6 AUSTRALIA AND NEW ZEALAND;47
10.7;2.7 THE UNITED STATES AND CANADA;53
10.8;2.8 LATIN AMERICA;57
10.9;2.9 EUROPEAN UNION;64
10.10;2.10 NEAR EAST;72
10.11;2.11 NORTHEAST ASIA;74
10.12;2.12 CHINA;78
10.13;2.13 THE RUSSIAN FEDERATION;82
10.14;2.14 CONCLUDING OBSERVATIONS;84
10.15;References;87
10.16;Further reading;89
11;Chapter 3. The Global Harmonization Initiative;92
11.1;3.1 INTRODUCTION;92
11.2;3.2 DRIVERS FOR GLOBAL HARMONIZATION OF FOOD SAFETY LEGISLATION AND REGULATIONS;93
11.3;3.3 ADVANCES AND ACHIEVEMENTS IN HARMONIZING FOOD SAFETY POLICY;100
11.4;3.4 THE GLOBAL HARMONIZATION INITIATIVE;104
11.5;3.5 CONCLUSION;109
11.6;References;110
12;Chapter 4. A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives;112
12.1;4.1 INTRODUCTION;112
12.2;4.2 GOOD PRACTICES AND HAZARD ANALYSIS CRITICAL CONTROL POINT;113
12.3;4.3 SETTING PUBLIC HEALTH GOALS—THE CONCEPT OF APPROPRIATE LEVELS OF PROTECTION;114
12.4;4.4 A FOOD SAFETY OBJECTIVE;114
12.5;4.5 A PERFORMANCE OBJECTIVE;115
12.6;4.6 THE DIFFERENCE BETWEEN A FOOD SAFETY OBJECTIVE, PERFORMANCE OBJECTIVE AND MICROBIOLOGICAL CRITERIA;116
12.7;4.7 RESPONSIBILITY FOR SETTING A FOOD SAFETY OBJECTIVE;116
12.8;4.8 SETTING A PERFORMANCE OBJECTIVE;116
12.9;4.9 RESPONSIBILITY FOR COMPLIANCE WITH THE FOOD SAFETY OBJECTIVE;117
12.10;4.10 MEETING THE FOOD SAFETY OBJECTIVE;118
12.11;4.11 NOT ALL FOOD SAFETY OBJECTIVES ARE FEASIBLE;118
12.12;4.12 CONCLUDING REMARKS;118
12.13;ACKNOWLEDGEMENTS;119
12.14;References;119
12.15;Further Reading;119
13;Chapter 5. Global Harmonization of Analytical Methods;120
13.1;5.1 INTRODUCTION;120
13.2;5.2 METHODS FOR ESTABLISHING THE BASIC COMPOSITION, QUALITY, OR ECONOMIC VALUE OF FOODS;123
13.3;5.3 METHODS FOR ESTABLISHING THE NUTRIENT CONTENT OF FOODS;125
13.4;5.4 METHODS FOR DETECTING OR CONFIRMING THE ABSENCE OF CONTAMINANTS IN FOODS;127
13.5;5.5 CONCLUSION;128
13.6;References;129
14;Chapter 6. Water Determination in Food;130
14.1;6.1 INTRODUCTION;130
14.2;6.2 WATER CONTENT;131
14.3;6.3 WATER DETERMINATION IN DAIRY POWDERS;133
14.4;6.4 WATER CONTENT DETERMINATION BY NEAR-INFRARED SPECTROSCOPY;140
14.5;6.5 CONCLUSION;143
14.6;References;143
15;Chapter 7. Testing for Food Safety Using Competent Human Liver Cells;146
15.1;7.1 ASSESSMENT OF HUMAN FOOD SAFETY AND THE EXISTING PROBLEMS;147
15.2;7.2 ASSESSING GENOTOXIC POTENTIAL OF HUMAN DIETARY COMPONENTS USING HUMAN HEPATOMA HEPG2 CELLS;148
15.3;7.3 VALIDATION OF HUMAN HEPG2 CELLS IN DETECTING KNOWN CARCINOGENS AND NON-CARCINOGENS;148
15.4;7.4 ASSESSMENT OF THE GENOTOXIC POTENTIAL OF MYCOTOXINS IN HEPG2 CELLS;150
15.5;7.5 ASSESSMENT OF THE GENOTOXIC POTENTIAL OF HETEROCYCLIC AROMATIC AMINES IN HEPG2 CELLS;151
15.6;7.6 A COMPARATIVE ANALYSIS FOR PHASE I AND PHASE II ENZYMES BETWEEN HEPG2 CELLS AND HUMAN HEPATOCYTES;151
15.7;7.7 TOXICITY STUDIES OF COMPOUNDS AND MECHANISTIC ASSAYS ON NAD(P)H, ATP, DNA CONTENTS (CELL PROLIFERATION), GLUTATHIONE DEPLETION, CALCEIN UPTAKE AND RADICAL OXYGEN…;153
15.8;7.8 APPLICATION OF A HUMAN HEPG2 CELL SYSTEM TO DETECT DIETARY ANTI-GENOTOXICANTS;154
15.9;7.9 THE USE OF GENOMIC AND PROTEOMIC TECHNOLOGIES IN HUMAN HEPG2 CELLS;155
15.10;7.10 CONCLUSION;156
15.11;ACKNOWLEDGEMENTS;157
15.12;References;157
16;Chapter 8. Capacity Building: Harmonization and Achieving Food Safety;160
16.1;8.1 INTRODUCTION;160
16.2;8.2 CAPACITY BUILDING;161
16.3;8.3 THE ROLE OF MULTILATERAL AGREEMENTS IN ACHIEVING FOOD SAFETY;164
16.4;8.4 CONCLUSION;168
16.5;References;169
16.6;Further Reading;170
17;Chapter 9. Capacity Building: Building Analytical Capacity for Microbial Food Safety;172
17.1;9.1 INTRODUCTION;172
17.2;9.2 SIGNIFICANCE OF MICROBIAL FOOD SAFETY;173
17.3;9.3 STAPHYLOCOCCUS AND ITS SPECIES;174
17.4;9.4 YERSINIA ENTEROCOLITICA;178
17.5;9.5 LISTERIA MONOCYTOGENES;181
17.6;9.6 BACILLUS CEREUS;188
17.7;9.7 CAPACITY BUILDING INITIATIVE AT CFTRI;190
17.8;References;191
18;Chapter 10. Global Harmonization of the Control of Microbiological Risks;198
18.1;10.1 INTRODUCTION;198
18.2;10.2 MICROBIOLOGICAL FOOD SAFETY MANAGEMENT;199
18.3;10.3 MICROBIOLOGICAL CRITERIA;201
18.4;10.4 MICROBIOLOGICAL TESTING;203
18.5;10.5 VALIDATION OF MICROBIOLOGICAL METHODS;205
18.6;10.6 HARMONIZATION OF GLOBAL REGULATIONS FOR LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS;207
18.7;10.7 CONCLUSION;211
18.8;References;211
19;Chapter 11. Towards Intended Normal Use (Part I): A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonization of Antibiotics Regulation;214
19.1;11.1 INTRODUCTION;214
19.2;11.2 THE 'NATURE' OF ANTIBIOTICS;215
19.3;11.3 CHLORAMPHENICOL—HISTORY, LAW AND SCIENCE (HANEKAMP, FRAPPORTI, & OLIEMAN, 2003);216
19.4;11.4 TOXICOLOGY—POTENTIAL RISKS OF CAP EXPOSURE THROUGH FOOD;218
19.5;11.5 TOXICOLOGY—MODELS OF ANALYSIS;219
19.6;11.6 REGULATORY DEVELOPMENTS—EUROPE AND BEYOND (HANEKAMP, 2005);221
19.7;11.7 BASIC RESOLUTIONS—INTENDED NORMAL USE;223
19.8;11.8 CONCLUSIONS;227
19.9;References;227
20;Chapter 12. Mycotoxin Management: An International Challenge;230
20.1;12.1 INTRODUCTION;230
20.2;12.2 MYCOTOXIN REGULATIONS;231
20.3;12.3 HARMONIZED REGULATIONS;232
20.4;12.4 TRADE IMPACT OF REGULATIONS;234
20.5;12.5 TECHNICAL ASSISTANCE;235
20.6;12.6 CONCLUSION;236
20.7;References;236
21;Chapter 13. Monosodium Glutamate in Foods and its Biological Effects;238
21.1;13.1 INTRODUCTION;238
21.2;13.2 THE UMAMI TASTE;239
21.3;13.3 MSG IN HUMAN AND ANIMAL METABOLISM;240
21.4;13.4 NUTRITIONAL STUDIES;242
21.5;13.5 TOXICOLOGICAL STUDIES;243
21.6;13.6 MSG SENSITIVITY;244
21.7;13.7 HEALTH EFFECTS ON INFANTS;244
21.8;13.8 OTHER EFFECTS;244
21.9;13.9 SAFETY EVALUATION OF MSG;244
21.10;13.10 LABELING ISSUES;245
21.11;13.11 FUTURE PERSPECTIVES;245
21.12;References;245
22;Chapter 14. Food Packaging Legislation: Sanitary Aspects;248
22.1;14.1 INTRODUCTION;249
22.2;14.2 FOOD CONTACT MATERIALS LEGISLATION IN THE EUROPEAN UNION;256
22.3;14.3 FOOD CONTACT MATERIALS LEGISLATION IN THE UNITED STATES OF AMERICA;261
22.4;14.4 FOOD CONTACT MATERIALS LEGISLATION IN JAPAN;263
22.5;14.5 FOOD CONTACT MATERIALS LEGISLATION IN MERCOSUR;265
22.6;14.6 COUNCIL OF EUROPE TECHNICAL RECOMMENDATIONS ON FOOD PACKAGING MATERIALS;268
22.7;14.7 FOOD CONTACT MATERIALS IN THE CODEX ALIMENTARIUS;269
22.8;14.8 COMPARISON OF FCMS LEGISLATIONS;273
22.9;14.9 CONCLUSIONS—HARMONIZATION, MUTUAL RECOGNITION, AND NEW LEGISLATION;275
22.10;References;279
23;Chapter 15. Nanotechnology and Food Safety;284
23.1;15.1 INTRODUCTION;284
23.2;15.2 NANOTECHNOLOGY AND FOOD SYSTEMS;285
23.3;15.3 CURRENT STATUS OF REGULATION OF NANOMATERIALS IN FOOD;288
23.4;15.4 HURDLES IN EVALUATION AND REGULATION OF THE USE OF NANOTECHNOLOGY IN FOODS;292
23.5;15.5 FUTURE DEVELOPMENTS AND CHALLENGES;296
23.6;References;297
24;Chapter 16. Novel Food Processing Technologies and Regulatory Hurdles;302
24.1;16.1 INTRODUCTION;302
24.2;16.2 NOVEL TECHNOLOGIES;303
24.3;16.3 NON-THERMAL TECHNOLOGIES;304
24.4;16.4 THERMAL TECHNOLOGIES;305
24.5;16.5 LEGISLATIVE ISSUES CONCERNING NOVEL TECHNOLOGIES;305
24.6;16.6 GLOBAL HARMONIZATION CONCERNING NOVEL TECHNOLOGIES;306
24.7;16.7 CONCLUDING REMARKS;308
24.8;References;308
25;Chapter 17. Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labeling;310
25.1;17.1 INTRODUCTION;310
25.2;17.2 SCOPE;313
25.3;17.3 METHODOLOGY;313
25.4;17.4 STRUCTURE OF THE REVIEW;313
25.5;17.5 OVERVIEW OF NUTRITION LABELING;313
25.6;17.6 SIMILARITIES AND DIFFERENCES BETWEEN COUNTRIES;322
25.7;17.7 CONSUMER UNDERSTANDING AND USE OF NUTRITION LABELS;323
25.8;17.8 BIOAVAILABILITY AND NUTRITION LABELING;325
25.9;17.9 CONCLUSION;328
25.10;ACKNOWLEDGEMENTS;328
25.11;References;328
26;Chapter 18. New RDAs and Intended Normal Use (Part II)—Efficient Tools in the Universal Management of Risks and Benefits of Micronutrients;332
26.1;18.1 INTRODUCTION;333
26.2;18.2 STANDARDIZING FOOD—EUROPEAN FOOD STANDARDS LEGISLATION;334
26.3;18.3 THE SCIENCE OF MICRONUTRIENT SAFETY—HAZARDS, RISKS, BENEFITS, AND PRECAUTION;335
26.4;18.4 ASSESSING EUROPEAN MICRONUTRIENT POLICIES—THE ADEQUATE, VARIED AND BALANCED DIET;338
26.5;18.5 PRECAUTIONARY IMPEDIMENTS;340
26.6;18.6 MICRONUTRIENTS, HUMAN HEALTH, AND SCIENCE—THE STATE-OF-ART AND BEYOND;341
26.7;18.7 THE nRDA-GENOMIC INTEGRITY HOMEOSTASIS U-SHAPE CURVE;344
26.8;18.8 INTEGRATING nRDAs IN THE MODEL OF INTENDED NORMAL USE—TOWARDS REGULATORY MATURATION (SCHWITTERS et al., 2007);345
26.9;18.9 SAFETY, GOOD MANUFACTURING PRACTICE AND INITIAL TYPE TESTING;348
26.10;References;350
27;Chapter 19. Nutraceuticals: Possible Future Ingredients and Food Safety Aspects;354
27.1;19.1 INTRODUCTION;354
27.2;19.2 CHALLENGES FACING NUTRACEUTICALS;355
27.3;19.3 THE MOLECULE–GENE INTERACTION;357
27.4;19.4 CONCLUSION;358
27.5;Further Reading;359
28;Chapter 20. Harmonization of International Standards;360
28.1;20.1 INTRODUCTION;361
28.2;20.2 WORLD TRADE ORGANIZATION;362
28.3;20.3 THE CODEX ALIMENTARIUS COMMISSION AND OTHER UNITED NATIONS AGENCIES;364
28.4;20.4 WORLD ORGANISATION FOR ANIMAL HEALTH;368
28.5;20.5 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION;368
28.6;20.6 PAS 220;370
28.7;20.7 GLOBAL FOOD SAFETY INITIATIVE;370
28.8;20.8 CONCLUSION;371
28.9;20.9 INTERNATIONAL TRADE RELATED WEBSITES;371
28.10;References;372
29;Chapter 21. The First Legislation for Foods with Health Claims in Korea;374
29.1;21.1 INTRODUCTION;374
29.2;21.2 HEALTH/FUNCTIONAL FOOD ACT;375
29.3;21.3 HEALTH CLAIMS ALLOWED FOR HFFS;376
29.4;21.4 SCIENTIFIC SUBSTANTIATION OF HEALTH CLAIMS FOR HFFS;376
29.5;21.5 FUTURE DIRECTION;381
29.6;References;381
30;Chapter 22. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods;384
30.1;22.1 INTRODUCTION;384
30.2;22.2 OBJECTIVE;385
30.3;22.3 SCOPE;385
30.4;22.4 METHODOLOGY;386
30.5;22.5 STRUCTURE OF THE REVIEW;386
30.6;22.6 FOOD AND CHRONIC DISEASES;386
30.7;22.7 BIOLOGICAL MECHANISM OF BIOACTIVE FOOD COMPOUNDS;387
30.8;22.8 BIOACTIVE FOOD COMPOUNDS IN TRADITIONAL/ETHNIC FOODS;388
30.9;22.9 CONCLUSION;397
30.10;22.10 FUTURE SCOPE;398
30.11;ACKNOWLEDGEMENTS;399
30.12;References;399
30.13;Further Reading;403
31;Chapter 23. Processing Issues: Acrylamide, Furan and Fatty Acids;404
31.1;23.1 INTRODUCTION;405
31.2;23.2 ACRYLAMIDE;405
31.3;23.4 TRANS FATTY ACIDS;421
31.4;23.5 CONCLUSIONS;426
31.5;References;426
32;Chapter 24. Responding to Incidents of Low Level Chemical Contamination in Food;432
32.1;24.1 INTRODUCTION;432
32.2;24.2 RISK ANALYSIS;433
32.3;24.3 GENERAL CONTROL MEASURES FOR CHEMICALS;435
32.4;24.4 CASE STUDIES;437
32.5;24.5 CONCLUSION;456
32.6;ACKNOWLEDGEMENTS;456
32.7;References;457
33;Additional Reading;460
33.1;Abstract 1. Integrating Risk Assessment and Cost Benefit Analysis: An Economics Perspective on International Trade and Food Safety;462
33.1.1;ABSTRACT;462
33.2;Abstract 2. Food Additives and Other Substances Added to Human Foods;464
33.2.1;ABSTRACT;464
33.3;Abstract 3. Global Harmonization of Food Regulations: Benefits and Risks of Organic Food;468
33.3.1;ABSTRACT;468
34;Index;470
34.1;A;470
34.2;B;470
34.3;C;470
34.4;D;471
34.5;E;471
34.6;F;471
34.7;G;471
34.8;H;472
34.9;I;472
34.10;J;472
34.11;K;472
34.12;L;472
34.13;M;473
34.14;N;473
34.15;O;474
34.16;P;474
34.17;R;474
34.18;S;474
34.19;T;475
34.20;U;475
34.21;V;475
34.22;W;475
34.23;X;475
34.24;Y;475