Ensuring Global Food Safety

Exploring Global Harmonization

Aleksandra Martinovic, Sangsuk Oh, Huub Lelieveld

• Publisher: Academic Press
• Year: 2022
• eBook ISBN: 9780128160121
• Edition: 2
• Topic: Technology & Engineering
• Subtopic: Administrative Law
• Index: Technology & Engineering

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. - Presents the progress and current status of regulatory harmonization for food standards - Provides a science-based foundation for global regulatory consensus - Approaches challenges from a risk-benefit approach, also including safety assurance - Includes global perspectives from governmental, academic and industry experts

Table of contents

• Title of Book
• Cover image
• Title page
• Table of Contents
• Copyright
• List of contributors
• Chapter 1 Introduction: Ensuring global food safety: A public health priority and a global responsibility
• Chapter 2 Safety and security: the costs and benefits of traceability and transparency in the food chain
• Chapter 3 Food regulation around the world
• Chapter 4 The global harmonization initiative
• Chapter 5 Food safety regulations within countries of increasing global supplier impact
• Chapter 6 A simplified guide to understanding and using food safety objectives and performance objectives
• Chapter 7 Regulating emerging food trends: a case study in insects as food for humans
• Chapter 8 Some thoughts on the potential of global harmonization of antimicrobials regulation with a focus on chemical foodsafety
• Chapter 9 Substantiating regular, qualified, and traditional health claims
• Chapter 10 Benefits and risks of organic food
• Chapter 11 Mycotoxin management: an international challenge
• Chapter 12 Novel food processing technologies and regulatory hurdles
• Chapter 13 Processing issues: acrylamide, furan, and trans fatty acids
• Chapter 14 Food safety and regulatory survey of food additives and other substances in human food
• Chapter 15 Food contact materials legislation: sanitary aspects
• Chapter 16 Nanotechnology and food safety
• Chapter 17 Monosodium glutamate in foods and its biological importance
• Chapter 18 Responding to incidents of low-level chemical contamination and deliberate contamination in food
• Chapter 19 Nutraceuticals: possible future ingredients and food safety aspects
• Chapter 20 Nutrition and bioavailability: sense and nonsense of nutrition labeling
• Chapter 21 The first legislation for foods with health claims in Korea
• Chapter 22 Bioactivity, benefits, and safety of traditional and ethnic foods
• Chapter 23 Water determination in food
• Chapter 24 Global harmonization of analytical methods
• Chapter 25 Global harmonization of the control of microbiological risks
• Chapter 26 Testing for food safety using human competent liver cells (HepG2): a review
• Chapter 27 Capacity building: Harmonization and achieving food safety in an era of unilateral legislation
• Chapter 28 Capacity building: building analytical capacity for microbial food safety
• Chapter 29 Role of education and training of food handlers in improving food safety and nutrition: the Indian experience
• Index