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Chemical migration and food contact materials / [Edited by] Karen A Barnes; C Richard Sinclair; D H Watson
Boca Raton, Fla. : CRC, 2007.
481 pages. : illustrations
Ký hiệu phân loại (DDC): 363.192
Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat. Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging. With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food. Reviews worldwide regulation of food contact materialsIncludes the latest developments in the analysis of food contact materialsLooks in detail at different food contact materials.
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Food chemical risk analysis / David R Tennant (editor)
Boston, MA : Springer, 2011
XVII-470 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 641.3
Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading international experts provide unique insights in the future of food chemical risk analysis. Chapters on alternatives to animal testing show how emerging methods offer the prospect of a more rational human-based approach to toxicity testing. Discussions about relative risks and protective factors highlight the possibility that risks from food can be over-estimated and approaches to avoid such risks are proposed. The science of risk management is presented as more than just a method for translating science into policy by demonstrating how social, psychological, economic ethical and other factors can, and should be taken into account. The book makes it clear that if risk communication is to be effective, an integrated approach to risk analysis must be adopted.
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Food safety : the science of keeping food safe / Ian C Shaw
Hoboken, NJ : John Wiley & Sons, Inc., 2018.
xiv, 548 pages, 8 unnumbered pages of plates : illustrations (some color), map ; 25 cm.
Ký hiệu phân loại (DDC): 363.19
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety.
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HACCP : a practical approach / Sara Mortimore; Carol Wallace
New York : Springer, 2013
xxx, 475 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 363.19
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.
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