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Impact of Processing on Food Safety

  • Lauren S. Jackson
  • Mark G. Knize
  • Jeffrey N. Morgan

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 459)

Table of contents

  1. Front Matter
    Pages i-viii
  2. D. S. Reid, L. J. Harris
    Pages 9-21
  3. J. Bruce German
    Pages 23-50
  4. J. M. King, P. J. White
    Pages 51-65
  5. Pearlly S. Yan
    Pages 79-98
  6. Susan L. Hefle
    Pages 107-119
  7. Mendel Friedman, Gary M. McDonald
    Pages 121-143
  8. G. Sarwar, M. R. L’Abbé, K. Trick, H. G. Botting, C. Y. Ma
    Pages 161-177
  9. Lauren S. Jackson, Lloyd B. Bullerman
    Pages 243-261
  10. Back Matter
    Pages 263-270

About this book

Introduction

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re­ searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de­ stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con­ siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor­ ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

Keywords

Alanin Lipid Nutrition Oxidation Toxin Vitamin allergy food safety microorganism

Editors and affiliations

  • Lauren S. Jackson
    • 1
  • Mark G. Knize
    • 2
  • Jeffrey N. Morgan
    • 3
  1. 1.U.S. Food and Drug AdministrationUSA
  2. 2.Lawrence Livermore National LaboratoryLivermoreUSA
  3. 3.U.S. Environmental Protection AgencyCincinnatiUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-4853-9
  • Copyright Information Kluwer Academic / Plenum Publishers 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7201-1
  • Online ISBN 978-1-4615-4853-9
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site