Safety, food

Since vegetable oil and other human food grade oils undergo deodorization (steam distillation) and other purification processes (i.e., refining and bleaching) as part of the manufacturing process prior to being used as a food product, they should not contain any of [Pg.934]

Hexane has been used since the 1940 s as an oilseed-extraction solvent on the determination that it is GRAS and it may also be subject to a prior sanction. However, like many other food-processing substances, there is no U.S. FDA regulation specifically listing hexane as GRAS or prior sanctioned. [Pg.935]

Although the primary function of food for humans is survival, it now has the additional associations with health, enjoyment and acceptability. Today s consumer looks to suppliers and manufacturers for a product with which there is no associated risk in consumption and which is marketed in accordance with strict observance of the laws governing food safety. [Pg.126]

In the early 1990s, seientists discovered that more than half of the poultry that Americans consumed was contaminated by Salmonella Enteriditis, a virulent bacterium that causes diarrhea, fever, intestinal cramping, and more serious complications in immune compromised patients. Worse, as modern egg production facilities forced huge flocks of hens into close quarters, their ovaries became infected with Salmonella. As a result, the bacterium became an invisible contaminant of millions of eggs. Scientists estimated that one in ten thousand eggs was infected. Health experts estimated that 2-4 million cases of Salmonella poisoning occurred annually, resulting in around 2,000 deaths. [Pg.133]

Food safety regulation falls under the jurisdiction of the Food Safety and Inspection Service (FSIS) in the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) in the Department of Health and Human Services. FSIS is responsible for ensuring the safety of meat and poultry, and it maintains an inspector at every one of the nation s 934 slaughterhouses and 175 poultry processing plants. These inspectors are responsible for the safety of the 25 billion pounds of beef and 33.5 billion pounds [Pg.133]

As related in Chapter 10, President George H. W. Bush chose a strong safety advocate, David Kessler, to head FDA, and Kessler remained in office through [Pg.136]

FDA was also very slow in responding to the problem of Salmonella-contaminated eggs. In 1999, FDA announced an Egg Safety Action Plan, and it spent the next five years drafting proposed regulations. After FDA completed the final rule in July 2008, OIRA held it up for the remainder of the Bush Administration. One consequence of the unwarranted delay was a massive Salmonella outbreak in August 2010 that sickened more than 1,200 people and resulted in a recall of more than one-half billion eggs. [Pg.138]

A May 1987 National Academy of Sciences report urged USDA to shift from its traditional poke and sniff inspection method to a science-based approach, called hazard analysis at critical control points (HACCP), under which operators develop objective tests for contamination risk at various critical control points of the manufacturing process and adopt measures to [Pg.138]

Center for Food Safety and Applied Nutrition (CFSAN)... [Pg.181]

Points to Consider for the Use of Recycled Plastics in Food Packaging Chemistry Considerations, U.S. Food and Dmg Administration, Center for Food Safety and Apphed Nutrition, PubUcation HFS-245, Washington, D.C., April 1992. [Pg.234]

In the United States, novel food ingredients or food ingredients produced by novel processes must be cleared by the FDA. In the case of meat and poultry, novel ingredients must also be cleared by the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS). [Pg.472]

J. M.]ones, Food Safety, Eagan Press, St. Paul, Minn., 1992. [Pg.481]

M. Friedman, Nutritional and Toxicological Mspects of Food Safety, Plenum Press, New York, 1984. [Pg.483]

USDA, Domestic Residue Data Book, Food Safety and Inspection Service, National Residue Program, Washington, D.C., 1992 pubHshed aimuaHy. General References... [Pg.416]

When illegal residues have been found in monitoring studies conducted by the FDA or USD A, the reason has often been that no U.S. tolerance had been requested for that particular pesticide in that specific crop. For example, an imported crop would be deemed to be adulterated and would be seized at the port of entry into the United States if found to contain a pesticide residue in the absence of a tolerance in that crop. This is so even if tolerances have been set for the same pesticide in several crops grown in the United States and the pesticide had been used to control a pest that does not exist in the United States. Furthermore, an international maximum residue level (MRL) might already have been estabUshed for that pesticide—crop combination under the Codex system of standards for food of importance in international trade. The U.S. GAO issued two reports on food safety and pesticides in 1991 (89,90). [Pg.151]

Food Safety The Interpretation of Risk, CAST No. 1992-1, Council for Agricultural Science and Technology, Ames, Iowa, Apr. 1992. [Pg.152]

International Food Safety Comparison of U.S. and Codex Pesticide Standards, GAO/PEMD-91-22, U.S. General Accounting Office, Washington, D.C., Aug. 1991. [Pg.152]

Agriculture Department USDA agriculture, animal and plant health inspection, forest service, food safety. Rural Electrification Administration, soil conservation service... [Pg.73]

Evaluation of Caffeine Safety, Institute of Food Technologists Expert Panel on Food Safety and Nutrition, Institute of Food Technologists, Chicago,... [Pg.391]

Austrian Agency for Health and Food Safety Spargelfeldstrasse 191, A - 1226 Vienna/ Austria E-mail manfred.sager ages.at... [Pg.256]

Smithing MP, Darvas F. Hazardexpert an expert system for predicting chemical toxicity. In Finlay JW, Robinson SF, Armstrong DJ, editors, Food safety assessment. Washington DC American Chemical Society, 1992. p. 191-200. [Pg.493]

On the GM debate and biosafety research, a review of results performed under the European Commission supervision ( EC-sponsored Research on Safety of Genetically Modified Organisms , edited by C. Kessler and I. Economidis) is available also online at the EU-website http //europa.eu.int/ comm/research/quality-of-life/gmo/. An update on current research in food safety, nutrition and food-related disease might be found in the websites of the World Health Organization, http //www.who.int/fsf/GMfood/index.htm, and of the UK Food Standards Agency, http //www.foodstandards.gov.uk/. [Pg.211]

The safety of a diet could be defined as the overall risk-benefit of consuming that diet over a lifetime. This concept is not one that is applied in determining the safety of a chemical in food. Safety is almost invariably considered as the absence, or minimisation, of risk and not as the maximisation of benefit. Consequently, the scientific basis for regulating food chemicals is based on principles that were developed for assessing the risks posed by pharmaceuticals and industrial chemicals, and minimising these, rather than for maximising the benefits. [Pg.224]

One of the few phytochemicals that has been subjected to the rigorous testing procedures required by food safety authorities is P-carotene, a naturally-occurring carotenoid that is also a pre-cursor of vitamin A in humans. It is increasingly used as a food colour since the food product can be claimed to contain all natural ingredients. For this reason, detailed toxicological studies were undertaken that enabled the Joint FAO/WHO Expert Committee for Food Additives (JECFA) to set an ADI of 0-5 mg/kg/bw/day based on a NOAEL of 50 mg/day and the application of an uncertainty factor of 10 (JECFA, 1974). This low factor was used because it was argued that the compound occurred naturally in food, that its use as a food additive would not lead to a substantial increase in the total amount normally consumed, and that there had been no reports of adverse effects in humans. The ADI would correspond to an acceptable intake in humans of up to 350 mg/day. [Pg.229]

Socaciu, C., Modern strategies of chemical control for food safety assessment Proceedings of International Symposium, USAMV, Cluj-Napoca, Bull. USAMV, 60, 34, 2004. [Pg.325]

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. [Pg.560]

Ropkins, K. and Beck, A.J., Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends Food Sci. TechnoL, 11, 10, 2000. [Pg.578]

Van der Meulen, B. and Van der Velde, M., Food Safety Law in the European Union An Introduction, Wageningen Academic Publishers, Wageningen, 2004. [Pg.578]

Barrows, J.N., Lipman, A., and Bailey, C., Color additives FDA s regnlatory process and historical perspectives. Food Safety, Oct-Nov 2003. [Pg.580]

DeVlieghere, F. et ah, ModeUing food safety, in Safety in Agri-food Chains, Luning, P.A., DeVheghere, F., and Verhe, R., Eds., Wageningen Academic Publishers,... [Pg.580]

Henson, S. and Heasman, M., Food safety regulation and the firm understanding the compliance process. Food Policy, 23, 9, 1998. [Pg.581]

This volume benefits from the contributions of 22 outstanding scientists from the United States, Brazil, and five European countries who are well known for then-competence, sound backgrounds, and personal research experience in food science and technology and related fields such as biophysics, biochemistry, biotechnology, analytical chemistry, quality management, and food safety. [Pg.650]

The Library of Chemical Information is maintained by the US Food and Drug Administration s Center for Food Safety and Applied Nutrition and is an excellent database for multiple classes of chemicals including food additives, cosmetics, colour additives, pesticides and other chemicals. [Pg.311]

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