International Food Safety Handbook Science, International Regulation, and Control

Food safety - a worldwide public issue; perceptions of food related risks - facts and fancy; microbiological and hygienic aspects of food and drinking water; exposure estimation, toxicological requirements, and risk assessment; health aspects of nutrition; drinking water safety; the safety of bottled water; safety aspects of soft drinks; health effects of coffee, tea, mate, cocoa and their major methylxanthine components; dietetic foods; alternative foods; the role of sports foods in physical performance; the safety assessment of food contaminants and pesticide residues; the safety assessment of food additives and flavouring substances; safety aspects of residues of veterinary drugs and feed additives; the safety assessment of food packaging materials; food irradiation, heat treatment, and related processing techniques; assessment of risk arising from food alterations during transport, storage, and preservation; natural toxins I. mycotoxins; natural toxins II. phycotoxins; natural toxins III. inherent plant toxins; novel foods; general aspects of microbiological food safety; sources of contamination, processes, and health risks; assessment of microbiological food safety; hygienic requirements and means of prevention of microbial contamination of food; food sensitivities/allergic reactions/food intolerances; accidents affecting food and food poisonings; food composition, caloric value, and micronutrient content - analytical aspects; the detection and identification of residues and contaminants in food and biological materials of animal origin. (Part contents).

Biography

Kees van der Heijden is Professor of General and Strategic Management at the Graduate Business School, Strathclyde University, Glasgow, UK, and Visiting Professor at Nijenrode University, Holland. He is a co--founder of Global Business Network, Emeryville, California, and is currently a Principal. Before joining Strathclyde University he was in charge of Royal Dutch/Shell's scenario planning, as head of the Group's Business Environment Division. This involved the general development of the process of scenario planning in which Shell has taken a worldwide leading role. Prior to that he was head of Shell's internal strategy consulting group, assisting management teams worldwide in strategy development and implementation. He specializes in scenario planning, strategy development and institutional strategic management processes and has consulted widely in all these areas. The painting serves as an icon for the idea projected in the book strategy is about conversation, which takes place more in corridors than in boardrooms strategy, often treated as an abstract, is in the final analysis about people responding to the needs of other people the image is unconventional for a business book - the hallmark of any successful scenario/strategy project!

"...This book is designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety."
---Food Science and Technology
". . .bridge[s] the gap between science, regulation and control, showing how these three parts of the food safety system interact. The index of this gargantuan text is particularly comprehensive and user-friendly. The Handbook is an excellent reference document, allowing professionals in any field to get a 'view over the fence' at the neighbour's interest in the subject....will be of particular interest to anyone working in a particular field of food safety."
---Food Technology in New Zealand
"...recommended for scientists who want to know about regulation and control, for those who are working in the latter fields to understand the way scientists work, for lecturers to help interpret the problem in it complexity, and students at universities to get acquainted with the present situation and to see the task to come. "
---Acta Alimentaria, 2000