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Impact of Processing on Food Safety

  • Book
  • © 1999

Overview

Editors:
  1. Lauren S. Jackson

    1. U.S. Food and Drug Administration, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. Mark G. Knize

    1. Lawrence Livermore National Laboratory, Livermore, USA

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    You can also search for this editor in PubMed   Google Scholar

  3. Jeffrey N. Morgan

    1. U.S. Environmental Protection Agency, Cincinnati, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

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

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About this book

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.

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Table of contents (16 chapters)

  1. Front Matter

    Pages i-viii
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  2. Consumer Perceptions and Concerns about Food Contaminants

    • Christine M. Bruhn
    Pages 1-7

  3. Microorganisms and Microbial Toxins

    • D. S. Reid, L. J. Harris
    Pages 9-21

  4. Food Processing and Lipid Oxidation

    • J. Bruce German
    Pages 23-50

  5. Impact of Processing on Formation of Trans Fatty Acids

    • J. M. King, P. J. White
    Pages 51-65

  6. Impact of High-Temperature Food Processing on Fats and Oils

    • Kathleen Warner
    Pages 67-77

  7. Cholesterol Oxidation Products

    • Pearlly S. Yan
    Pages 79-98

  8. The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals

    • Manju B. Reddy, Mark Love
    Pages 99-106

  9. Impact of Processing on Food Allergens

    • Susan L. Hefle
    Pages 107-119

  10. Postharvest Changes in Glycoalkaloid Content of Potatoes

    • Mendel Friedman, Gary M. McDonald
    Pages 121-143

  11. Lysinoalanine in Food and in Antimicrobial Proteins

    • Mendel Friedman
    Pages 145-159

  12. Influence of Feeding Alkaline/Heat Processed Proteins on Growth and Protein and Mineral Status of Rats

    • G. Sarwar, M. R. L’Abbé, K. Trick, H. G. Botting, C. Y. Ma
    Pages 161-177

  13. Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens

    • Mark G. Knize, Cynthia P. Salmon, Pilar Pais, James S. Felton
    Pages 179-193

  14. Effects of Processing on Heavy Metal Content of Foods

    • Jeffrey N. Morgan
    Pages 195-211

  15. Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction During Processing/Cooking Food

    • Mary E. Zabik, Matthew J. Zabik
    Pages 213-231

  16. The Effect of Processing on Veterinary Residues in Foods

    • William A. Moats
    Pages 233-241

  17. Effect of Processing on Fusarium Mycotoxins

    • Lauren S. Jackson, Lloyd B. Bullerman
    Pages 243-261

  18. Back Matter

    Pages 263-270
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Editors and Affiliations

  • U.S. Food and Drug Administration, USA

    Lauren S. Jackson

  • Lawrence Livermore National Laboratory, Livermore, USA

    Mark G. Knize

  • U.S. Environmental Protection Agency, Cincinnati, USA

    Jeffrey N. Morgan

Bibliographic Information

  • Book Title: Impact of Processing on Food Safety

  • Editors: Lauren S. Jackson, Mark G. Knize, Jeffrey N. Morgan

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4615-4853-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1999

  • Hardcover ISBN: 978-0-306-46051-7Published: 30 April 1999

  • Softcover ISBN: 978-1-4613-7201-1Published: 27 September 2012

  • eBook ISBN: 978-1-4615-4853-9Published: 06 December 2012

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: VIII, 270

  • Topics: Food Science, Nutrition

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