راهنمای ایمنی مواد غذایی بین المللی: علم، مقررات بین المللی و کنترل ۲۰۱۹
International Food Safety Handbook: Science, International Regulation, and Control 2019

1. Cover

2. Half Title

3. Title Page

4. Copyright Page

5. Preface

6. Table of Contents

7. Contributors

1. Food Safety: A Worldwide Public Issue

2. Perceptions of Food-Related Risks: Facts and Fancy

3. Microbiological and Hygienic Aspects of Food Safety

4. Chemical Safety Aspects of Food and Drinking Water: An Introduction

5. Exposure Estimation, Toxicological Requirements and Risk Assessment

6. Health Aspects of Nutrition

7. Drinking Water Safety

8. The Safety of Bottled Water

9. Safety Aspects of Soft Drinks

10. Health Effects of Coffee, Tea, Mate, Cocoa, and Their Major Methylxanthine Components

11. Dietetic Foods

12. Alternative Foods

13. The Role of Sports Foods in Physical Performance

14. The Safety Assessment of Food Contaminants and Pesticide Residues

15. Safety Assessment of Food Additives and Flavoring Substances

16. Safety Aspects of Residues of Veterinary Drugs and Feed Additives

17. Safety Assessment of Food-Packaging Materials

18. Food Irradiation, Heat Treatment, and Related Processing Techniques: Safety Evaluation

19. Assessment of Risk Arising from Food Alterations During Transport, Storage, and Preservation

20. Natural Toxins I. Mycotoxins

21. Natural Toxins II. Phycotoxins

22. Natural Toxins III. Inherent Plant Toxins

23. Novel Foods

24. General Aspects of Microbiological Food Safety: Sources of Contamination, Processes, and Health Risks

25. Assessment of Microbiological Food Safety

26. Hygienic Requirements and Means of Prevention of Microbial Contamination of Food

27. Food Sensitivities, Allergic Reactions, and Food Intolerances

28. Accidents Affecting Food and Food Poisoning

29. Food Composition, Caloric Value, and Macronutrient Content: Analytical Aspects

30. The Detection and Identification of Residues and Contaminants in Food and Biological Materials of Animal Origin

31. Microbiological Contamination of Food: Analytical Aspects

32. Bovine Spongiform Encephalopathy and the New Variant Creutzfeldt-Jakob Disease

33. Environmental Issues

34. The Regulation of Food Safety—General Aspects

35. Structure, Organization, and Practical Operation of International/Intergovernmental Food Safety Regulation Bodies

36. Food Labeling: Regulations in the European Union and the United States

37. History of Food Regulation

38. Shifts in Food Safety Perception by Consumers and Consumer Organizations

39. Why Consumers Have Lost Confidence in the Food Industry

40. Perceptions of Food Safety: The Media’s Role

41. The Control of Food Safety—The Basic Issues

42. National and International Control Institutions: Their Structure, Organization, and Mandate

43. The Control of Food Safety: The Role and Responsibilities of Industry, Agriculture, and Food Supply Sectors

44. International Food Trade, Harmonization, and Mutual Acceptance

45. Food Analysis and Control

46. Health Risks Related to Alcoholic Beverages

54. Index