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.
1. Chapter 1. Introduction: Ensuring global food safety: A public health priority and a global responsibility - p. 1 2. Chapter 2. Safety and security: the costs and benefits of traceability and transparency in the food chain - p. 5 3. Chapter 3. Food regulation around the world - p. 11 4. Abstract - p. 11 5. Chapter 3.1. Introduction - p. 11 6. Chapter 3.2. International food law - p. 12 7. Chapter 3.3. United States of America - p. 16 8. Chapter 3.4. Canada - p. 26 9. Chapter 3.5. The road to harmonization in Latin America - p. 35 10. Chapter 3.6. European Union - p. 41 11. Chapter 3.7. Turkey - p. 46 12. Chapter 3.8. The Russian Federation - p. 61 13. Chapter 3.9. Azerbaijan - p. 69 14. 3.9.1 Introduction - p. 69 15. 3.9.2 Most important sources of legislation for food - p. 70 16. 3.9.3 Developments - p. 70 17. 3.9.4 Role of risk analysis - p. 72 18. 3.9.5 The addressees of food law - p. 72 19. 3.9.6 Codex Alimentarius - p. 73 20. 3.9.7 Institutional - p. 73 21. 3.9.8 Principles and concepts - p. 73 22. 3.9.9 Standards - p. 74 23. 3.9.10 Authorization requirements - p. 74 24. 3.9.11 Food safety limits - p. 74 25. 3.9.12 Process requirements - p. 74 26. 3.9.13 Labeling - p. 74 27. Further reading - p. 75 28. Chapter 3.10. Australia and New Zealand - p. 75 29. Chapter 3.11. People's Republic of China - p. 86 30. Chapter 3.12. Republic of Korea - p. 90 31. Chapter 3.13. Japan - p. 98 32. Chapter 3.14. India - p. 102 33. Chapter 3.15. Pakistan - p. 112 34. Chapter 3.16. Eastern Africa - p. 115 35. Chapter 3.17. Republic of South Africa - p. 123 36. Chapter 3.18. Private food law - p. 134 37. Chapter 3.19. Conclusions - p. 135 38. Chapter 4. The global harmonization initiative - p. 139 39. Chapter 5. Food safety regulations within countries of increasing global supplier impact - p. 151 40. Chapter 6. A simplified guide to understanding and using food safety objectives and performance objectives - p. 159 41. Chapter 7. Regulating emerging food trends: a case study in insects as food for humans - p. 167 42. Chapter 8. Some thoughts on the potential of global harmonization of antimicrobials regulation with a focus on chemical foodsafety - p. 175 43. Chapter 9. Substantiating regular, qualified, and traditional health claims - p. 187 44. Chapter 10. Benefits and risks of organic food - p. 197 45. Chapter 11. Mycotoxin management: an international challenge - p. 213 46. Chapter 12. Novel food processing technologies and regulatory hurdles - p. 221 47. Chapter 13. Processing issues: acrylamide, furan, and trans fatty acids - p. 229 48. Chapter 14. Food safety and regulatory survey of food additives and other substances in human food - p. 259 49. Chapter 15. Food contact materials legislation: sanitary aspects - p. 275 50. Chapter 16. Nanotechnology and food safety - p. 325 51. Chapter 17. Monosodium glutamate in foods and its biological importance - p. 341 52. Chapter 18. Responding to incidents of low-level chemical contamination and deliberate contamination in food - p. 359 53. Chapter 19. Nutraceuticals: possible future ingredients and food safety aspects - p. 379 54. Chapter 20. Nutrition and bioavailability: sense and nonsense of nutrition labeling - p. 383 55. Chapter 21. The first legislation for foods with health claims in Korea - p. 417 56. Chapter 22. Bioactivity, benefits, and safety of traditional and ethnic foods - p. 423 57. Chapter 23. Water determination in food - p. 439 58. Chapter 24. Global harmonization of analytical methods - p. 453 59. Chapter 25. Global harmonization of the control of microbiological risks - p. 461 60. Chapter 26. Testing for food safety using human competent liver cells (HepG2): a review - p. 475 61. Chapter 27. Capacity building: Harmonization and achieving food safety in an era of unilateral legislation - p. 489 62. Chapter 28. Capacity building: building analytical capacity for microbial food safety - p. 503 63. Chapter 29. Role of education and training of food handlers in improving food safety and nutrition: the Indian experience - p. 525 64. Index - p. 533
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.
1. Chapter 1. Introduction: Ensuring global food safety: A public health priority and a global responsibility - p. 1 2. Chapter 2. Safety and security: the costs and benefits of traceability and transparency in the food chain - p. 5 3. Chapter 3. Food regulation around the world - p. 11 4. Abstract - p. 11 5. Chapter 3.1. Introduction - p. 11 6. Chapter 3.2. International food law - p. 12 7. Chapter 3.3. United States of America - p. 16 8. Chapter 3.4. Canada - p. 26 9. Chapter 3.5. The road to harmonization in Latin America - p. 35 10. Chapter 3.6. European Union - p. 41 11. Chapter 3.7. Turkey - p. 46 12. Chapter 3.8. The Russian Federation - p. 61 13. Chapter 3.9. Azerbaijan - p. 69 14. 3.9.1 Introduction - p. 69 15. 3.9.2 Most important sources of legislation for food - p. 70 16. 3.9.3 Developments - p. 70 17. 3.9.4 Role of risk analysis - p. 72 18. 3.9.5 The addressees of food law - p. 72 19. 3.9.6 Codex Alimentarius - p. 73 20. 3.9.7 Institutional - p. 73 21. 3.9.8 Principles and concepts - p. 73 22. 3.9.9 Standards - p. 74 23. 3.9.10 Authorization requirements - p. 74 24. 3.9.11 Food safety limits - p. 74 25. 3.9.12 Process requirements - p. 74 26. 3.9.13 Labeling - p. 74 27. Further reading - p. 75 28. Chapter 3.10. Australia and New Zealand - p. 75 29. Chapter 3.11. People's Republic of China - p. 86 30. Chapter 3.12. Republic of Korea - p. 90 31. Chapter 3.13. Japan - p. 98 32. Chapter 3.14. India - p. 102 33. Chapter 3.15. Pakistan - p. 112 34. Chapter 3.16. Eastern Africa - p. 115 35. Chapter 3.17. Republic of South Africa - p. 123 36. Chapter 3.18. Private food law - p. 134 37. Chapter 3.19. Conclusions - p. 135 38. Chapter 4. The global harmonization initiative - p. 139 39. Chapter 5. Food safety regulations within countries of increasing global supplier impact - p. 151 40. Chapter 6. A simplified guide to understanding and using food safety objectives and performance objectives - p. 159 41. Chapter 7. Regulating emerging food trends: a case study in insects as food for humans - p. 167 42. Chapter 8. Some thoughts on the potential of global harmonization of antimicrobials regulation with a focus on chemical foodsafety - p. 175 43. Chapter 9. Substantiating regular, qualified, and traditional health claims - p. 187 44. Chapter 10. Benefits and risks of organic food - p. 197 45. Chapter 11. Mycotoxin management: an international challenge - p. 213 46. Chapter 12. Novel food processing technologies and regulatory hurdles - p. 221 47. Chapter 13. Processing issues: acrylamide, furan, and trans fatty acids - p. 229 48. Chapter 14. Food safety and regulatory survey of food additives and other substances in human food - p. 259 49. Chapter 15. Food contact materials legislation: sanitary aspects - p. 275 50. Chapter 16. Nanotechnology and food safety - p. 325 51. Chapter 17. Monosodium glutamate in foods and its biological importance - p. 341 52. Chapter 18. Responding to incidents of low-level chemical contamination and deliberate contamination in food - p. 359 53. Chapter 19. Nutraceuticals: possible future ingredients and food safety aspects - p. 379 54. Chapter 20. Nutrition and bioavailability: sense and nonsense of nutrition labeling - p. 383 55. Chapter 21. The first legislation for foods with health claims in Korea - p. 417 56. Chapter 22. Bioactivity, benefits, and safety of traditional and ethnic foods - p. 423 57. Chapter 23. Water determination in food - p. 439 58. Chapter 24. Global harmonization of analytical methods - p. 453 59. Chapter 25. Global harmonization of the control of microbiological risks - p. 461 60. Chapter 26. Testing for food safety using human competent liver cells (HepG2): a review - p. 475 61. Chapter 27. Capacity building: Harmonization and achieving food safety in an era of unilateral legislation - p. 489 62. Chapter 28. Capacity building: building analytical capacity for microbial food safety - p. 503 63. Chapter 29. Role of education and training of food handlers in improving food safety and nutrition: the Indian experience - p. 525 64. Index - p. 533
