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Book Details Submit a Book Proposal | Write a Review | Inspection Copies | Check Order Book Details Book of the Month New Titles Food Safety: Contaminants and Toxins Forthcoming Titles Text Books Guide to Ordering Contact Us! Editor: J P F D'Mello, Scottish Agricultural College, Bookshop Home CABI Publishing Edinburgh, UK Publication Date: April 2003 Number of Pages: 480 Pages Binding: Hardback ISBN: 0851996078 Price: £80.00 (US$145.00) Contributors Preface Glossary PART I: BIOTOXINS 1 Plant Toxins and Human Health P.S. Spencer and F. Berman 2 Bacterial Pathogens and Toxins in Foodborne Disease E.A. Johnson 3 Shellfish Toxins A. Gago Martínez and J.F. Lawrence 4 Mycotoxins in Cereal Grains, Nuts and Other Plant Products J.P.F. D’Mello PART II: ANTHROPOGENIC CONTAMINANTS 5 Pesticides: Toxicology and Residues in Food P. Cabras 6 Polychlorinated Biphenyls D.L. Arnold and M. Feeley 7 Dioxins in Milk, Meat, Eggs and Fish H. Fiedler 8 Polycyclic Aromatic Hydrocarbons in Diverse Foods M.D. Guill én and P. Sopelana 9 Heavy Metals L. Jorhem 10 Dietary Nitrates, Nitrites and N-nitroso Compounds and Cancer Risk Special Emphasis on the Epidemiological Evidence M. Eichholzer and F. Gutzwiller 11 Adverse Reactions to Food Additives R.A. Simon and H. Ishiwata 12 Migration of Compounds from Food Contact Materials and Articles J.H. Petersen 13 Veterinary Products: Residues and Resistant Pathogens J.C. Paige and L. Tollefson PART III: CASE STUDIES 14 Prion Diseases: Meat Safety and Human Health Implications N. Hunter 15 The Safety Evaluation of Genetically Modified Foods M.J. Gasson 16 Genetically Modified Foods: Potential Human Health Effects A. Pusztai, S. Bardocz and S.W.B. Ewen 17 Radionuclides in Foods: the Post-Chernobyl Evidence J.T. Smith and N.A. Beresford 18 Radionuclides in Foods: American Perspectives E.J. Baratta PART IV: CONCLUSIONS 19 Widespread and Continuing Concerns over Food Safety J.P.F. D’Mello Index Back to Previous Page © CAB International 2003 Feedback Privacy Policy Licences Color profile: Disabled Composite Default screen Contributors Arnold, D.L. Toxicology Research Division, Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario K1A 0L2, Canada Baratta, E.J. Winchester Engineering and Analytical Center, US Food and Drug Administration, 109 Holton Street, Winchester, MA 01890, USA Bardocz, S. Formerly of The Rowett Research Institute, Aberdeen AB2 9SB, UK Beresford, N.A. Centre for Ecology and Hydrology, Winfrith Technology Centre, Dorchester DT2 8ZD, UK Berman, F. Center for Research on Occupational and Environmental Toxicology, Oregon Health & Science University, 3181 SW Sam Jackson Park Road, Portland, Oregon, USA Cabras, P. Dipartimento di Tossicologia, Università di Cagliari, Viale Diaz 182, 09126 Cagliari, Italy D’Mello, J.P.F. Formerly of the Crop Science Department, The Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK Eichholzer, M. Institute of Social and Preventive Medicine, University of Zurich, Sumatrastrasse 30, CH-8006 Zurich, Switzerland Ewen, S.W.B. Department of Pathology, University of Aberdeen, Forresterhill, Aberdeen, UK Feeley, M. Chemical Health Hazard Assessment Division, Bureau of Chemical Safety, Food Director- ate, Health Products and Food Branch, Health Canada, Ottawa, Ontario K1A 0L2, Canada Fiedler, H. Substances Chimiques, UNEP, 11–13 Chemin des Anémones, CH-1219 Chatelaine, Geneva, Switzerland Gago Martínez, A. Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Campus Universitario, 36200-Vigo, Spain Gasson, M.J. Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK Guillén, M.D. Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad 7, 01006-Vitoria, Spain Gutzwiller, F. Institute of Social and Preventive Medicine, University of Zurich, Sumatrastrasse 30, CH-8006 Zurich, Switzerland Hunter, H. Neuropathogenesis Unit, Institute for Animal Health, Ogston Building, West Mains Road, Edinburgh EH9 3JF, UK Ishiwata, H. Division of Food Additives, National Institute of Health Sciences, 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan Johnson, E.A. Department of Food Microbiology and Toxicology, Food Research Institute, University of Wisconsin, Madison, WI 53706, USA Jorhem, L. Research and Development Department, National Food Administration, PO Box 622, SE–751 26 Uppsala, Sweden vii 7 Z:\Customer\CABI\A4382 - d’Mello\A4491 - d’Mello #D.vp Thursday, February 20, 2003 3:24:22 PM 20-Feb-03 Color profile: Disabled Composite Default screen viii Contributors Lawrence, J.F. Food Research Division, Health Canada, Ottawa, Ontario, Canada Paige, J.C. Division of Epidemiology, DHHS/FDA-CVM, 7500 Standish Place, Rockville, MD 20855, USA Petersen, J.H. Institute of Food Safety and Nutrition, Danish Veterinary and Food Administration, Morkhoj Bygade 19, DK 2860 Soborg, Denmark Pusztai, A. Formerly of The Rowett Research Institute, Aberdeen AB2 9SB, UK Simon, R.A. Division of Allergy, Asthma and Immunology, Scripps Clinic, La Jolla, California, USA Smith, J.T. Centre for Ecology and Hydrology, Winfrith Technology Centre, Dorchester DT2 8ZD, UK Sopelana, P. Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad 7, 01006-Vitoria, Spain Spencer, P.S. Center for Research on Occupational and Environmental Toxicology, Oregon Health & Science University, 3181 SW Sam Jackson Park Road, Portland, Oregon, USA Tollefson, L. Center for Veterinary Medicine, DHHS/FDA-CVM, 7500 Standish Place, Rockville, MD 20855, USA 8 Z:\Customer\CABI\A4382 - d’Mello\A4491 - d’Mello #D.vp Thursday, February 20, 2003 3:24:22 PM 20-Feb-03 Color profile: Disabled Composite Default screen Preface Background It is perhaps fitting that Food Safety should have its origins in the UK. The idea for this book was, indeed, conceived and developed at the height of the various food crises in the UK. However, the primary impetus for this book emerged with the stark realization that some 20 years after the initial food scares, college and university undergraduate curricula in agriculture, veterinary medicine and food science have remained quite impervious to food safety issues. There is still, unfortunately, the perception that food poisoning is rare and that denial and crisis management are effective strategies to restore consumer confidence. Yet we must appreciate that, in comparison with our predecessors, we live in a highly contaminated environment. There is a need to take stock and address the human health implications of food contaminants. Although recent events may have given the impression of a nation enduring a malaise, the UKhas also emerged as a hotbed of dissension regarding other issues such as the attributes and safety of genetically modified (GM) and organic foods. The current furore in the UKover these matters undoubtedly has helped in the globalization of food safety concerns in general, and Food Safety has been designed to crystallize the major themes now emerging in Europe, North America and Japan. Policy If educational policy in undergraduate training is in need of radical change, then current post- graduate research programmes in food safety can best be described as grossly inadequate. There is an urgent need to attract talented science graduates to undertake innovative work that will underpin future developments in food safety. Above all, it is critical that an integrated and coordinated policy is devised and implemented. Thus, there is a long-held philosophy among academic and research policy-makers that responsibilities in food production and quality assurance can be separated. It is often argued that the obligations of food producers cease at the farm gate. In this philosophy, matters relating to safety of farm produce are assumed to be the responsibility of a second sector, comprising food processors, manufacturers and retailers. Recent events around the world have served to demonstrate unequivocally the need for a holistic approach in food safety. It is not easy to discern how, for example, pesticide or fertilizer recommendations to arable farmers can be justified solely on agronomic efficacy. ix 9 Z:\Customer\CABI\A4382 - d’Mello\A4491 - d’Mello #D.vp Thursday, February 20, 2003 3:24:22 PM 20-Feb-03 Color profile: Disabled Composite Default screen x Preface Equally, the division of research priorities into ‘strategic’, ‘public good’ and ‘near-market’ categories patently has failed as a policy for ensuring that good science is undertaken and delivered in the interests of food safety. There are now compelling arguments and practical instances to show that this policy is discredited. At the very least, these issues are worth debating in governmental and academic circles. Content Food Safety is divided into sections that reflect the major toxins and contaminants in the plant and animal products that constitute our staple diets. The first part includes chapters on plant and microbial toxins that may contribute to common cases of food allergies, intolerance and poisoning. The second part deals with contaminants arising from anthropogenic activities and environmental pollution, while the third part comprises current topics of particular concern in food safety. Specific emphasis is placed on the nature of compounds, distribution of residues in common foods, uptake, toxicology and regulatory issues. Many food contaminants are now definitively associated with the induction of cancer and with neurotoxic, hepatotoxic
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