Food safety assessment : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 200th National Meeting of the American Chemical Society, Washington, D.C., August 26-31, 1990

Main Author: Finley, John W.
Corporate Authors: American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 1990, Washington, D.C.)
Other Authors: Robinson, Susan F., Armstrong, David J.
Format: eBook
Published: Washington, D.C. American Chemical Society 1992, 1992
Series:ACS symposium series
Online Access:
Collection: ACS Symposium Series - Collection details see MPG.ReNa
Table of Contents:
  • Includes bibliographical references and indexes
  • introduction / John W. Finley and Susan F. Robinson
  • History of food safety assessment from Ancient Egypt to ancient [sic] Washington / Sanford A. Miller
  • What is safe food? / Fred R. Shank and Karen L. Carson
  • Risk-benefit perception / Michael W. Pariza
  • Toxicological evaluation of genetically engineered plant pesticides : potential data requirements of the U.S. Environmental Protection Agency / J. Thomas McClintock, Roy D. Sjoblad, and Reto Engler
  • Evaluating pesticide residues and food safety / Henry B. Chin
  • Liver cell short-term tests for food-borne carcinogens / Gary M. Williams
  • Bacterial test systems for mutagenesis testing / Johnnie R. Hayes
  • Current trends in animal safety testing / John C. Kirschman
  • Acute and chronic toxicity testing in the assessment of food additive safety / David G. Hattan
  • Usefulness of clinical studies in establishing safety of food products / Walter H. Glinsmann
  • the need for compliance / W.M. Busey and P. Runge
  • Importance of the hazard analysis and critical control point system in food safety evaluation and planning / Donald A. Corlett, Jr.
  • Threshold of regulation : options for handling minimal risk situations / Alan M. Rulis
  • Food ingredient safety evaluation : guidelines from the U.S. Food and Drug Administration / George H. Pauli
  • A flavor priority ranking system : acceptance and internationalization / Otho D. Easterday, Richard A. Ford, Richard L. Hall, Jan Stofberg, Peter Cadby, and Friedrich Grundschober
  • Expert systems and neural networks in food processing / George Stefanek and John M. Fildes
  • Predicting chemical mutagenicity by using quantitative structure-activity relationships / Alan J. Shusterman
  • HazardExpert, an expert system for predicting chemical toxicity / Michael P. Smithing and Ferenc Darvas
  • postmarket surveillance of aspartame / I.J. Abrams
  • Dietary exposure assessment in the analysis of risk from pesticides in foods / Michele Leparulo-Loftus, Barbara J. Petersen, Christine F. Chaisson, and J. Robert Tomerlin
  • Current concerns in food safety / R.V. Lechowich
  • High-technology approaches to microbial safety in foods with extended shelf life / Myron Solberg
  • Predictive microbiology : mathematical modeling of microbial growth in foods / Robert L. Buchanan
  • Mycotoxins in foods and their safety ramifications / Garnett E. Wood and Albert E. Pohland
  • Diet-health relationship / Paul A. Lachance
  • Diet and carcinogenesis / John A. Milner
  • Food allergies / Steve L. Taylor, Julie A. Nordlee, and Robert K. Bush
  • Chemical safety of irradiated foods / George G. Giddings
  • Safety issues with antioxidants in foods / P.B. Addis and C.A. Hassel
  • food safety and biological implications / Joseph H. Hotchkiss, Michael A. Helser, Chris M. Maragos, and Yin-Ming Weng
  • Ethyl carbamate in alcoholic beverages and fermented foods / Gregory W. Diachenko, Benjamin J. Canas, Frank L. Joe, and Michael DiNovi
  • Composition and safety evaluation of potato berries, potato and tomato seeds, potatoes, and potato alkaloids / Mendel Friedman