Ensuring Global Food Safety: Exploring Global Harmonization

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 nationsPositively 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 decisionsEmploy proven science to obtain global consensus for regulationsUnderstand how to harmonize test protocols and analytical methods for accurate measurement and evaluationTake advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

Preface; Ensuring Global Food Safety - A Public Health Priority and a Global Responsibility; Development of Food Legislation around the World; The Global Harmonization Initiative; A simplified guide to understanding and using Food Safety Objectives and Performance Objectives; Global harmonization of analytical methods; Water determination in food; Testing for Food Safety Using Competent Human Liver Cells; Capacity Building-Harmonization and Achieving Food Safety; Global food safety analysis capacity building: building capacity for Microbial Food Safety; Global harmonization of the control of microbiological risks; Towards Intended Normal Use (Part I): A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonisation of Antibiotics Regulation; Mycotoxin Management: An International Challenge; Monosodium-Glutamate in Foods and its Biological Effects; Food Packaging Legislation: Sanitary Aspects; Nanotechnology and Food Safety; Novel food processing technologies and regulatory hurdles; Nutrition and bioavailabilty: sense and nonsense of nutrition labelling; New RDA's and Intended Normal Use (Part II)-Efficient Toos in the Universal Management of Risks and Benefits of Micronutrients; Nutraceuticals-possible future ingredients and food safety aspects; Harmonization of International Standards; The First Legislation for Foods with Health Claims in Korea; Bioactivity, safety and benefits of traditional and ethnic foods; Processing issues: acrylamide, furans and trans fatty acids; Managing low level chemical contaminants in foods