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Ensuring Global Food Safety
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Ensuring Global Food Safety
Exploring Global Harmonization
SECOND EDITION

Edited by
Aleksandra Martinovic
University of Donja Gorica, Centre of Excellence-FoodHub, Podgorica, Montenegro
Sangsuk Oh
Department of Food Science and Technology, Ewha Womans University, Seoul, Korea
Huub Lelieveld
Global Harmonization Initiative (GHI), Vienna, Austria
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Contents

List of contributors xv 3. Food regulation around the world

Bernd van der Meulen, Melissa M. Card,
Ahmad Din, Neal D. Fortin, Alida Mahmudova,
1. Introduction: Ensuring global food Bernard Maister, Halide Gökçe Türkoglu,
safety: A public health priority and Fehmi Kerem Bilgin, Joe Lederman,
Margherita Paola Poto, V.D. Sattigeri, MunGi Sohn,
a global responsibility
Juanjuan Sun, Altinay Urazbaeva,
Julie Larson Bricher Yuriy Vasiliev and Rebeca López-Garcı´a
References 3 3.1 Introduction 11
3.1.1 Purpose of this chapter 11
2. Safety and security: the costs and 3.1.2 Food law 11
benefits of traceability and 3.1.3 Framework of analysis 12
transparency in the food chain Further reading 12
3.2 International food law 12
Katy A. Jones 3.2.1 Codex Alimentarius 12
2.1 The burden of foodborne outbreaks 5 3.2.2 Procedural manual 13
2.1.1 Each year 48 million people get 3.2.3 Standards 13
sick from foodborne illnesses, 3.2.4 Codes 13
128,000 are hospitalized, and 3.2.5 Legal force 13
3000 die 5 3.2.6 WTO/SPS 14
2.1.2 About 23% of U.S. food recalls 3.2.7 Conclusion 15
cost the food industry over $30 References 15
million and 14% cost Further reading 15
organizations over $50 million 5 3.3 United States of America 16
2.1.3 Reducing foodborne illnesses by 3.3.1 Introduction 16
just 1% would prevent nearly 3.3.2 The food regulatory system 18
500,000 Americans from getting 3.3.3 Major federal laws 19
sick each year 6 3.3.4 Principles and concepts 20
2.2 The food supply chain: increasing risk 6 3.3.5 Labeling 22
2.3 Working toward traceability and 3.3.6 Conclusion 24
transparency 6 References 25
2.4 The costs associated to a lack of Further reading 25
traceability 7 3.4 Canada 26
2.4.1 Issues with labeling and brand 3.4.1 Introduction 26
claims 7 3.4.2 Institutional 27
2.4.2 Restrictions to market access 7 3.4.3 Principles and concepts 28
2.5 Benefits beyond food safety 8 3.4.4 Authorization requirements 28
2.5.1 Enhanced credibility 8 3.4.5 Food safety limits 30
2.5.2 Transparent marketing 8 3.4.6 Process requirements 30
2.5.3 Increased reliability for 3.4.7 Labeling 31
consumers 8 3.4.8 Human right to food 34
2.6 More operational efficiency 8 References 34
References 8 Further reading 34

v
vi Contents

3.5 The road to harmonization in Latin 3.9.3 Developments 70

America 35 3.9.4 Role of risk analysis 72
3.5.1 Introduction 35 3.9.5 The addressees of food law 72
3.5.2 Steps toward harmonization 36 3.9.6 Codex Alimentarius 73
3.5.3 The challenges of regional food 3.9.7 Institutional 73
regulation 37 3.9.8 Principles and concepts 73
3.5.4 Regional intentions for 3.9.9 Standards 74
improvement: the Pan American 3.9.10 Authorization requirements 74
Commission of Food Safety 3.9.11 Food safety limits 74
(COPAIA 7) 38 3.9.12 Process requirements 74
3.5.5 General regulatory structure 38 3.9.13 Labeling 74
3.5.6 Trade agreements 38 References 74
3.5.7 Conclusions 40 Further reading 75
References 41 3.10 Australia and New Zealand 75
Further reading 41 3.10.1 Introduction 75
3.6 European Union 41 3.10.2 Institutional framework 77
3.6.1 Introduction 41 3.10.3 Principles and concepts 79
3.6.2 Institutional 42 3.10.4 Standards 79
3.6.3 Enforcement and incident 3.10.5 Authorization requirements 80
management 42 3.10.6 Food safety limits 81
3.6.4 Principles and concepts 42 3.10.7 Process requirements 82
3.6.5 Standards 43 3.10.8 Labeling 83
3.6.6 Authorization requirements 43 3.10.9 Human right to food/food
3.6.7 Food safety limits 44 security 85
3.6.8 Process requirements 44 3.11 People’s Republic of China 86
3.6.9 Labeling 44 3.11.1 Concepts, principles, and
3.6.10 Human right to food/food background 86
security 44 3.11.2 Food safety legislative
References 45 framework 87
Further reading 46 3.11.3 Food safety regulatory system 88
3.7 Turkey 46 3.11.4 Conclusion 89
3.7.1 Introduction 46 Further reading 89
3.7.2 Fundamental institutional 3.12 Republic of Korea 90
framework 51 3.12.1 Introduction 90
3.7.3 Standards 52 3.12.2 Competent authorities 91
3.7.4 Authorization requirements 53 3.12.3 Recent harmonization and
3.7.5 Food safety limits 54 modernization efforts 93
3.7.6 Process requirements 55 3.12.4 Food safety regulatory
3.7.7 Labeling 56 approaches 95
3.7.8 Conclusion 57 3.12.5 National surveillance and risk
References 58 assessment activities 97
3.8 The Russian Federation 61 3.12.6 Conclusion 97
3.8.1 Russian food law 61 References 98
3.8.2 Institutions 61 Further reading 98
3.8.3 Technical regulation 61 3.13 Japan 98
3.8.4 General food safety 62 3.13.1 Introduction 98
3.8.5 Authorization 63 3.13.2 Competent authorities 99
3.8.6 Process requirements 64 3.13.3 Conclusion 101
3.8.7 Labeling 65 Further reading 101
3.8.8 Developments 67 3.14 India 102
Further reading 69 3.14.1 Introduction 102
3.9 Azerbaijan 69 3.14.2 Institutional 103
3.9.1 Introduction 69 3.14.3 Principles and concepts 104
3.9.2 Most important sources of 3.14.4 Standards 105
legislation for food 70 3.14.5 Role of Codex in standards 106
 Contents vii

3.14.6 Authorization requirements 106 4. The global harmonization initiative

3.14.7 Food safety limits 107
3.14.8 Process requirements 108 Huub Lelieveld and Veslemøy Andersen
3.14.9 Labeling 109 4.1 Introduction 139
3.14.10 Apps developed by FSSAI 111 4.2 Food and nutrient security 140
3.14.11 Human right to food and 4.3 International standards 140
food security 111 4.4 The global harmonization initiative 140
3.14.12 Specific issues 111 4.5 GHI association 141
Further reading 111 4.6 GHI ambassador programme 142
3.15 Pakistan 112 4.7 GHI working groups 142
3.15.1 Food safety standards and 4.7.1 Working group nomenclature
regulations 112 of food safety and quality 142
3.15.2 Status of food laws and 4.7.2 Working group chemical food
regulations 113 safety 143
3.15.3 Principles and concepts 113 4.7.3 Working group education and
3.15.4 Labeling 114 training of food handlers 143
3.15.5 Conclusion 115 4.7.4 Working group ethics in food
References 115 safety practices 143
Further reading 115 4.7.5 Working group food
3.16 Eastern Africa 115 microbiology 144
3.16.1 Introduction 115 4.7.6 Working group food packaging
3.16.2 Institutional 118 materials 144
3.16.3 Principles and concepts 118 4.7.7 Working group food
3.16.4 Standards 119 preservation technologies 144
3.16.5 Authorization requirements 120 4.7.8 Working group food safety in
3.16.6 Food safety limits 120 relation to religious dietary laws 145
3.16.7 Process requirements 121 4.7.9 Working group genetic
3.16.8 Labeling 121 toxicology and genomics 145
3.16.9 Human right to food/food 4.7.10 Working group global incident
security 122 alert network 146
3.16.10 Specific issues 122 4.7.11 Working group mycotoxins 146
References 122 4.7.12 Working group nanotechnology
Further reading 122 and food 146
3.17 Republic of South Africa 123 4.7.13 Working group nutrition 147
3.17.1 History and background 123 4.7.14 Working group reducing
3.17.2 Food regulatory system 124 postharvest losses 147
3.17.3 Major laws 126 4.7.15 Working group science
3.17.4 Additional aspects 128 communication 147
3.17.5 Labeling 131 4.7.16 Working group food law and
References 133 regulations 147
Further reading 133 4.8 GHI library 148
3.18 Private food law 134 4.9 Conclusion 148
3.18.1 Introduction 134 References 148
3.18.2 Triangular structure 134
3.18.3 Standards 134 5. Food safety regulations within
3.18.4 Standard setting countries of increasing global
organizations 134
supplier impact
3.18.5 Harmonization 134
3.18.6 Enforcement 135 Odel Yun LI and Xian-Ming Shi
3.18.7 Accreditation 135
5.1 Introduction 151
References 135
5.1.1 International food suppliers 151
Further reading 135
5.1.2 Global food supply chain 154
3.19 Conclusions 135
viii Contents

5.1.3 The impact of E-commerce 7.3 Why eating insects? 168

platform on global food supply 154 7.4 The consumers are having a say 168
5.2 Regulations of global food suppliers by 7.5 Regulatory aspects regarding insects for
international law and standards 154 human consumption 169
5.2.1 The recommendations of the 7.5.1 Codex Alimentarius 169
codex alimentarius commission 154 7.5.2 Regulating edible insects in the
5.2.2 Sanitary and phytosanitary European Union 169
standards of the World Trade 7.5.3 Regulating edible insects in the
Organization 155 USA 170
5.3 Regulations of global food suppliers by 7.5.4 Regulating edible insects in
domestic laws 155 Canada 170
5.3.1 USA 155 7.5.5 Regulating edible insects in
5.3.2 EU 155 Australia and New Zealand 171
5.4 Conclusion: supplier change and global 7.5.6 Regulating edible insects in
food safety regulation 156 Africa and Asia 171
Further reading 157 7.6 Conclusions 171
References 172
6. A simplified guide to understanding
and using food safety objectives and 8. Some thoughts on the potential of
performance objectives global harmonization of
L.G.M. Gorris, M.B. Cole and The International
antimicrobials regulation with a focus
Commission on Microbiological Specifications
on chemical foodsafety
for Foods Jaap C. Hanekamp
6.1 Introduction 159 8.1 Introduction 175
6.2 Good practices and hazard analysis 8.2 Global estimates of antimicrobials in
critical control point 160 food animalsdthe wrong and the right
6.3 Setting public health goalsdthe trousers 175
concept of appropriate level of 8.3 The “nature” of antimicrobials 176
protection 160 8.4 A precautionary tale and
6.4 Food safety objectives 161 chloramphenicol 177
6.5 Performance objectives 162 8.5 Risk profile of foods containing
6.6 The difference between food safety CAPdof exposure levels and
objectives, performance objectives, toxicological models 179
and microbiological criteria 162 8.6 Toward a straightforward
6.7 Responsibility for setting a food safety resolutiondIntended Normal Use 180
objective 163 References 183
6.8 Setting a performance objective 163
6.9 Responsibility for compliance with the 9. Substantiating regular, qualified, and
food safety objective 163 traditional health claims
6.10 Meeting the food safety objective 164
6.11 Not all food safety objectives are Bert Schwitters and Jaap C. Hanekamp
feasible 164 9.1 Introduction and background 187
6.12 Concluding remarks 164 9.2 When truth and certainty must
6.13 About the ICMSF 165 compete 188
Acknowledgments 165 9.3 Qualifying the certainty of
References 165 information 188
Further reading 166 9.4 RCT’s and plausibility 188
9.5 Traditional medicinal products in the
7. Regulating emerging food trends: EU 189
a case study in insects as food for 9.6 Health claims based on traditional use 190
humans 9.7 Basic evidential requirements 190
9.8 Qualifying the expert 191
Adina Alexandra Baicu
9.9 Reliability of the expert’s opinion 191
7.1 Introduction 167 9.10 Principles and methodology 192
7.2 Where and what? 167 9.11 Degree of scrutiny 192
 Contents ix

9.12 Extrapolating results obtained in 12.2 Novel technologies 222

diseased subjects 192 12.3 Nonthermal technologies 223
9.13 Plausibility 193 12.4 Thermal technologies 224
9.14 The way forward 194 12.5 Legislative issues concerning novel
References 194 technologies 225
12.6 Global harmonization concerning
10. Benefits and risks of organic food novel technologies 225
12.7 Final remarks 227
H.K.S. De Zoysa and Viduranga Y. Waisundara
References 227
10.1 The modern food market 197
10.2 Why organic food? 197 13. Processing issues: acrylamide, furan,
10.2.1 Consumer attitude, and trans fatty acids
behavioral intentions, and
Lauren S. Jackson and Fadwa Al-Taher
preference toward organic
and nonorganic food 13.1 Introduction 229
products 198 13.2 Acrylamide 229
10.3 Organic food production and market 200 13.2.1 Introduction 229
10.3.1 Farming types 201 13.2.2 Occurrence and levels of
10.3.2 Retail marketing aspects of acrylamide in food 230
organic food 202 13.2.3 Mechanism of formation 233
10.4 Impact and benefits of organic food 203 13.2.4 Factors affecting formation 234
10.4.1 Nutritional composition 203 13.2.5 Prevention and mitigation 236
10.4.2 Health benefits 205 13.2.6 Health effects of dietary
10.4.3 Environmental concerns 206 acrylamide 239
10.4.4 Safety aspects 207 13.2.7 Regulatory status/risk
10.5 Limitations, gaps, and future management 240
research 208 13.3 Furan 241
10.6 Conclusions 210 13.3.1 Introduction 241
References 210 13.3.2 Occurrence and levels of
furan in food 241
11. Mycotoxin management: an 13.3.3 Mechanisms of formation 244
international challenge 13.3.4 Factors affecting furan
formation and mitigation
Rebeca López-Garcı´a
in food 245
11.1 Introduction 213 13.3.5 Health effects of dietary
11.2 Mycotoxin regulations 214 furan 246
11.3 Harmonized regulations 214 13.3.6 Regulatory status 246
11.3.1 Australia/New Zealand 215 13.4 Trans fatty acids 247
11.3.2 European Union 215 13.4.1 Introduction 247
11.3.3 MERCOSUR 215 13.4.2 Regulatory status/risk
11.3.4 ASEAN 215 management 247
11.3.5 Codex Alimentarius 216 13.4.3 Hydrogenation 248
11.4 Trade impact of regulations 217 13.4.4 Decreasing trans fatty acids
11.5 Technical assistance 218 in fats and oils 248
11.6 Conclusion 218 13.5 Conclusions 249
References 219 References 250

12. Novel food processing technologies 14. Food safety and regulatory survey
and regulatory hurdles of food additives and other
substances in human food
Gustavo V. Barbosa-Cánovas,
Daniela Bermúdez-Aguirre, Larry Keener
Beatriz Gonçalves Franco, Kezban Cando
gan
14.1 Introduction 259
and Ga Young Shin
14.1.1 Food additive 259
12.1 Introduction 221 14.1.2 Processing aids 262
x Contents

14.1.3 Cosmetic additivesd List of acronyms 311

comparison of EU and US Acknowledgment 314
color additive regulations 264 References 314
14.1.4 Prohibited and banned Websites of interest 323
substances 268
14.1.5 Conclusion 272 16. Nanotechnology and food safety
References 273
Syed S.H. Rizvi, Carmen I. Moraru,
Hans Bouwmeester, Frans W.H. Kampers and
15. Food contact materials legislation: Yifan Cheng
sanitary aspects
16.1 Introduction 325
Alejandro Ariosti 16.2 Nanotechnology and food systems 325
15.1 Introduction 275 16.2.1 Structure and function
15.1.1 Scope 275 characterization and
15.1.2 Foodepackaginge modification 326
environment interactions 275 16.2.2 Nutrient delivery systems 326
15.1.3 Importance of assessing and 16.2.3 Sensing and safety 327
controlling the interactions 279 16.2.4 Antimicrobials 327
15.1.4 Hygienic requirements of 16.2.5 Food packaging and tracking 328
FCMs 279 16.3 Current status of regulation of
15.2 FCMs legislation in the European nanomaterials in food 329
Union 285 16.3.1 North America 329
15.2.1 EU Framework Regulation 16.3.2 Europe 330
on FCMs 285 16.4 Hurdles in evaluation and regulation
15.2.2 EU regulation on GMP 286 of the use of nanotechnology in
15.2.3 EU legislation on specific foods 331
FCMs 286 16.4.1 Lack of a good definition 331
15.2.4 EU legislation on specific 16.4.2 Detection of manmade
substances 289 nanomaterials in complex
15.2.5 Legislation on kitchenware matrices, including foods 332
made of melamine or 16.4.3 Assessment of exposure to
polyamide originating nanoparticles 332
or consigned from China 16.4.4 Toxicity of nanoparticles 333
or Hong Kong 289 16.4.5 Characteristics and behavior
15.2.6 EC recommendation on the of nanoparticles in food 333
coordinated control plan of 16.5 Future developments and challenges 334
migrating substances from References 335
FCMs 289 Further reading 339
15.3 The Council of Europe technical
recommendations on FCMs 289 17. Monosodium glutamate in foods
15.4 FCMs legislation in the and its biological importance
United States 290
Helen Nonye Henry-Unaeze
15.5 FCMs legislation in the MERCOSUR 294
15.6 FCMs legislation in Japan 297 17.1 Introduction 341
15.7 FCMs legislation in China 299 17.2 Umami taste 343
15.7.1 GB standards of general 17.3 Glutamate in human metabolism 344
application (horizontal) 300 17.4 Nutritional studies 345
15.7.2 Commodity GB standards 303 17.5 Toxicological studies 346
15.7.3 GB 31603-2015 “general 17.6 Sensitivity 348
health code for production of 17.7 Health effects 348
FCMs and products” 304 17.8 Other effects 348
15.7.4 Compliance testing methods 304 17.9 Safety evaluations 349
15.8 Comparison of FCMs legislations 305 17.10 Labeling issues 349
15.9 Conclusionsdharmonization, mutual 17.11 Future perspective 349
recognition, and new legislations 306 References 349
 Contents xi

18. Responding to incidents of low- 20.5.3 Australia and New Zealand 395
level chemical contamination and 20.5.4 Developing countriesd
deliberate contamination in food Codex Alimentarius 402
20.6 Nutrition labeling in different
Elizabeth A. Szabo, Elisabeth J. Arundell, countries 404
Hazel Farrell, Alison Imlay, Thea King, 20.7 Consumer understanding and use
Craig Shadbolt and Matthew D. Taylor of nutrition labels 405
18.1 Introduction 359 20.7.1 Front-of-pack nutrition
18.2 Risk analysis 360 labeling system 407
18.3 General control measures for 20.7.2 Global situation of FoPL 407
chemicals 362 20.7.3 Future directions of FoLP 408
18.3.1 Maximum residue limits for 20.8 Bioavailability and nutrition label 408
agricultural and veterinary 20.9 Conclusion 411
residues in food 362 20.10 Future scope 412
18.3.2 Maximum levels for Acknowledgments 412
contaminants in foods 363 References 412
18.4 Case study 1 364 Further reading 415
18.4.1 Naturally occurring
contamination: ciguatoxins 364 21. The first legislation for foods with
18.5 Case study 2 368 health claims in Korea
18.5.1 Deliberate tampering of Ji Yeon Kim, Sewon Jeong, Oran Kwon and
strawberries with needles 368 Sangsuk Oh
18.6 Case study 3 370
18.6.1 Environmental 21.1 Background 417
contaminationdper- and 21.2 Health/Functional Food Act 417
poly-fluoro alkyl substances 370 21.3 Health claims allowed for HFFs 418
18.7 Conclusion 374 21.4 Scientific substantiation of health
Acknowledgments 374 claims for HFFs 418
References 374 21.4.1 Identification and stability of
functional ingredients or
19. Nutraceuticals: possible future components 418
ingredients and food safety aspects 21.4.2 Safety evaluation of
functional ingredients or
M.A.J.S. van Boekel components 418
19.1 Introduction 379 21.4.3 Review of scientific
19.2 What are nutraceuticals? 379 substantiation of health
19.3 Supposed health effects 380 claims 419
19.4 Challenges 381 21.4.4 Re-evaluation 420
19.5 Regulations and safety issues 381 21.4.5 Kinds of functional
19.6 Conclusion 381 ingredients 420
References 382 21.4.6 Connection of scientific
evaluation to consumer
20. Nutrition and bioavailability: sense understanding 421
21.5 Future directions 421
and nonsense of nutrition labeling
References 422
Adelia C. Bovell-Benjamin
20.1 Introduction 383
22. Bioactivity, benefits, and safety of
20.2 Scope 385 traditional and ethnic foods
20.3 Methodology 386 Adelia C. Bovell-Benjamin
20.4 Structure of the review 386
20.5 Overview of nutrition labeling 386 22.1 Introduction 423
20.5.1 United States 386 22.2 Objective 424
20.5.2 Canada 388 22.3 Scope 424
xii Contents

22.4 Methodology 424 23.4.2 Water determination in

22.5 Structure of the review 424 a whey powder by NIR
22.6 Food and chronic diseases 424 spectroscopy 447
22.7 Biological mechanism of bioactive 23.4.3 Results and discussion of
food compounds 425 NIR measurements 448
22.8 Bioactive food compounds in 23.4.4 Concluding considerations 448
traditional/ethnic foods 427 23.5 Summary 450
22.8.1 Latin America 427 References 450
22.8.2 Africa 429
22.8.3 Asia 431 24. Global harmonization of analytical
22.9 Conclusion 434 methods
22.10 Future scope 434
Acknowledgments 435 Pamela L. Coleman, Anthony J. Fontana and
References 435 John Szpylka
Further reading 438 24.1 Introduction 453
24.2 Methods for establishing the basic
23. Water determination in food composition, quality, or economic
value of foods 454
Heinz-Dieter Isengard
24.3 Methods for establishing the nutrient
23.1 Introduction 439 content of foods 456
23.2 Water content 439 24.4 Methods for detecting or confirming
23.2.1 Importance of water content 439 the absence of contaminants in
23.2.2 Methods to determine water foods 458
content 440 24.5 Conclusion 459
23.2.3 Drying techniques 440 References 459
23.2.4 Karl Fischer titration 440
23.3 Water determination in dairy 25. Global harmonization of the control
powders 441 of microbiological risks
23.3.1 The lactose problemd
scientific background 441 Cynthia M. Stewart, Frank F. Busta and
23.3.2 The lactose problemd John Y.H. Tang
economic aspects 441 25.1 Introduction 461
23.3.3 Reference method for 25.2 Microbiological food safety
determining moisture in management 461
milk powders 441 25.3 Emerging foodborne pathogens 462
23.3.4 Mass loss, moisture content, 25.3.1 Salmonella spp. 463
and water contentd 25.3.2 Staphylococcus aureus 463
comparison of results 25.3.3 Campylobacter spp. 464
obtained by different 25.3.4 Escherichia coli 464
methods for various dairy 25.4 Microbiological criteria 465
powders 442 25.5 Microbiological testing 466
23.3.5 Oven drying 442 25.6 Validation of microbiological
23.3.6 Reference drying 442 methods 467
23.3.7 Karl Fischer titration 442 25.6.1 Association of analytical
23.3.8 General procedure 442 communities 468
23.3.9 Results and discussion 443 25.6.2 International organization
23.3.10 Concluding considerations 446 for standardization 468
23.4 Water content determination by 25.7 Harmonization of global regulations
near-infrared spectroscopy 447 for Listeria monocytogenes in
23.4.1 Rapid water determination ready-to-eat foods 469
by near-infrared 25.8 Conclusion 472
spectroscopy 447 References 472
 Contents xiii

26. Testing for food safety using human 26.5.9 Application of human
competent liver cells (HepG2): HepG2 cell system to
a review detect dietary
antigenotoxicants 483
Firouz Darroudi 26.5.10 The use of genomic and
26.1 Introduction 475 proteomic technologies in
26.2 Assessment of human food safety HepG2 cells 483
and the current problems using 26.6 Conclusion 485
existing in vitro and in vivo assays 475 Acknowledgments 485
26.3 Human HepG2 cell system 476 References 485
26.4 Specific features of human HepG2
cells 476 27. Capacity building
26.5 Validation and application of human Larry Keener and Tatiana Koutchma
HepG2 cells and their S9-fractions in
genetic toxicology studies for 27.1 Introduction 489
assessing food safety 477 27.2 Capacity building 490
26.5.1 Assessment of the genotoxic 27.3 The role of multilateral agreements in
potential of known achieving food safety 492
carcinogen and 27.3.1 Historical developments in
noncarcinogens 477 food safety management and
26.5.2 Assessment of the genotoxic multilateral agreements 493
potential of mycotoxins 478 27.4 Unilateral food safety legislation for
26.5.3 Assessment of the genotoxic promoting capacity building 495
potential of heterocyclic 27.4.1 U.S. FDA Food Safety
aromatic amines 479 Modernization Act 496
26.5.4 Antigenotoxic potential of 27.4.2 European Union General
glycine betaine on a Food Law 498
heterocyclic aromatic 27.4.3 Safe Food for Canadians Act 499
amine Trp-p-2 in HepG2 27.5 Conclusion 500
cells 479 References 502
26.5.5 Toxicity studies of
compounds and 28. Capacity building: building
mechanistic assays on analytical capacity for microbial
NAD(P)H, ATP, DNA food safety
contents (cell proliferation),
Debdeep Dasgupta, Mandyam C. Varadaraj
glutathione depletion,
and Paula Bourke
calcein uptake, and radical
oxygen assay using human 28.1 Introduction 503
HepG2 cells 480 28.2 Significance of microbial food safety 503
26.5.6 The genotoxic potential of 28.3 Staphylococcus and its species 504
heavy metals in HepG2 28.3.1 Characteristics 504
cells 481 28.3.2 Methods of detection 505
26.5.7 To assess the genotoxic 28.4 Listeria monocytogenes 508
potential of human dietary 28.4.1 Conventional isolation
components in fermented methods 508
food and in alcoholic 28.4.2 Immunological detection
beverages using HepG2 methods 510
cells 481 28.4.3 Nucleic acidebased methods 510
26.5.8 To assess DNA damage 28.4.4 Other methods 512
induction, repair kinetics, 28.5 Bacillus cereus 512
and biological 28.5.1 Detection methods 513
consequences of chemical 28.6 Capacity building in India 515
mutagens/carcinogens in References 517
HepG2 cells 482 Further reading 523
xiv Contents

29. Role of education and training of leading causes of illness

food handlers in improving food among young and old alike,
safety and nutrition: the Indian especially in developing
experience countries 526
References 531
Jamuna Prakash
29.1 Food environment: dietary and
nutrition transition as prime Index 533
determinants of food behavior 525
29.1.1 Food and waterborne
infections are one of the
List of contributors
Fadwa Al-Taher, VDF FutureCeuticals, Inc., Momence,
IL, United States
Veslemøy Andersen, Global Harmonization Initiative
(GHI), Vienna, Austria
Alejandro Ariosti, National Institute of Industrial Tech-
nology (INTI) e Plastics Center, Buenos Aires,
Argentina; Department of Food Science, Faculty of
Pharmacy and Biochemistry, University of Buenos
Aires (UBA), Buenos Aires, Argentina
Elisabeth J. Arundell, The New South Wales Department
of Primary Industries, Orange, NSW, Australia
Adina Alexandra Baicu, University of Agronomic Sci-
ences and Veterinary Medicine of Bucharest, Romania
Gustavo V. Barbosa-Cánovas, Center for Nonthermal
Processing of Food, Washington State University,
Pullman, WA, United States
Daniela Bermúdez-Aguirre, Center for Nonthermal Pro-
cessing of Food, Washington State University, Pullman,
WA, United States
_
Fehmi Kerem Bilgin, Izmir Bakirçay University, Faculty
_
of Law, Menemen, Izmir, Turkey
Paula Bourke, School of Biosystems and Food Engi-
neering, University College Dublin, Dublin, Ireland
Hans Bouwmeester, Division of Toxicology, Wageningen
University and Research, Wageningen, the Netherlands
Adelia C. Bovell-Benjamin, Food and Nutritional Sci-
ences, Tuskegee University, Tuskegee, AL, United
States
Julie Larson Bricher, Quiddity Communications, Inc.,
McMinnville, OR, United States
Frank F. Busta, University of Minnesota, Minneapolis, St.
Paul, MN, United States
gan, Faculty of Engineering, Department
Kezban Cando
of Food Engineering, Ankara University, Ankara,
Turkey
Melissa M. Card, Institute for Food Laws & Regulations,
MSU, Michigan State University’s College of Law,
United States
Yifan Cheng, Department of Food Science, Cornell Uni-
versity, Ithaca, NY, United States
M.B. Cole, Head, School of Agriculture Food and Wine.
University of Adelaide, Urrbrae, SA, Australia
Pamela L. Coleman, Mérieux NutriSciences, Chicago, IL,
United States
Firouz Darroudi, Global Harminization Initiaitve (GHI),
Section of Genetic Toxicology and Genomics, Oegst-
geest, The Netherlands
Debdeep Dasgupta, Department of Microbiology, Sure-
ndranath College-Kolkata, Kolkata, West Bengal, India
H.K.S. De Zoysa, Department of Bioprocess Technology,
Faculty of Technology, Rajarata University of Sri
Lanka, Anuradhapura, North Central Province, Sri
Lanka; Department of Biology, University of Naples
Federico II, Naples, Italy
Ahmad Din, National Institute of Food Science & Tech-
nology, University of Agriculture, Faisalabad, Pakistan
Hazel Farrell, The New South Wales Department of Pri-
mary Industries, Taree, NSW, Australia
Anthony J. Fontana, Mérieux NutriSciences, Chicago, IL,
United States
Neal D. Fortin, Institute for Food Laws and Regulations,
Michigan State University, East Lansing, MI, United
States
Beatriz Gonçalves Franco, Center for Nonthermal Pro-
cessing of Food, Washington State University, Pullman,
WA, United States
L.G.M. Gorris, Food Safety Expert, Food Safety Futures,
Nijmegen, The Netherlands
Jaap C. Hanekamp, University College Roosevelt, Mid-
delburg, the Netherlands; Environmental Health Sci-
ences, University of Massachusetts Amherst, Amherst,
MA, United States; HAN-Research, Zoetermeer, the
Netherlands
HelenNonyeHenry-Unaeze, Department of Food, Nutrition
and Home Science, Faculty of Agriculture, University of
Port Harcourt, East-West Road Choba, Rivers, Nigeria
xv
xvi List of contributors
Alison Imlay, The New South Wales Department of Pri-
mary Industries, Silverwater, NSW, Australia
Heinz-Dieter Isengard, University of Hohenheim, Institute
of Food Science and Biotechnology, Stuttgart, Germany
Lauren S. Jackson, U.S. Food and Drug Administration,
Division of Food Processing Science & Technology,
Bedford Park, IL, United States
Sewon Jeong, BiofoodCRO, Seoul, Korea
Katy A. Jones, FoodLogiQ, Durham, NC, United States
Frans W.H. Kampers, Wageningen UR, Wageningen, the
Netherlands
Larry Keener, International Product Safety Consultants,
Seattle, WA, United States
Ji Yeon Kim, Department of Food Science and Technol-
ogy, Seoul National University of Science and Tech-
nology, Seoul, Korea
Thea King, The New South Wales Department of Primary
Industries, Silverwater, NSW, Australia
Tatiana Koutchma, Agriculture and Agri Foods, Canada
Oran Kwon, Department of Nutritional Science and Food
Management, Graduate Program in System Health
Science and Engineering, Ewha Womans University,
Seoul, Korea
Joe Lederman, FoodLegal, Australia
Huub Lelieveld, Global Harmonization Initiative (GHI),
Vienna, Austria
Rebeca López-García, Logre International Food Science
Consulting, Mexico
Alida Mahmudova, Bona Mente Consulting LLC Law
Company, Azerbaijan
Bernard Maister, Intellectual Property Unit, University of
Cape Town, Cape Town, South Africa
Carmen I. Moraru, Department of Food Science, Cornell
University, Ithaca, NY, United States
Sangsuk Oh, Department of Food Science and Technol-
ogy, Ewha Womans University, Seoul, Korea
Margherita Paola Poto, K. G. Jebsen Centre for the Law
of the Sea, UiT, Tromsø, Norway
Jamuna Prakash, Global Harmonization Initiative, Austria
Syed S.H. Rizvi, Department of Food Science, Cornell
University, Ithaca, NY, United States
V.D. Sattigeri, Food Safety and Analytical Quality Control
Laboratory, Central Food Technological Research
Institute, Mysuru, Karnataka, India
Bert Schwitters, Independent Researcher
Craig Shadbolt, The New South Wales Department of
Primary Industries, Silverwater, NSW, Australia
Xian-Ming Shi, MOST-USDA Joint Research Center for
Food Safety, School of Agriculture and Biology, State
Key Lab of Microbial Metabolism, Shanghai Jiao Tong
University, Shanghai, China
Ga Young Shin, Center for Nonthermal Processing of
Food, Washington State University, Pullman, WA,
United States
Mungi Sohn, Food Science and Biotechnology, College of
Life Sciences, Kyung Hee University, Republic of
Korea
Cynthia M. Stewart, Silliker Food Science Center, South
Holland, IL, United States
Juanjuan Sun, Food Law, Nantes University of France,
Center for Coordination and Innovation of Food Safety
Governance, Renmin University, Beijing, China
Elizabeth A. Szabo, The New South Wales Department of
Primary Industries, Silverwater, NSW, Australia
John Szpylka, Mérieux NutriSciences, Chicago, IL,
United States
John Y.H. Tang, Universiti Sultan Zainal Abidin, Ter-
engganu, Malaysia
Matthew D. Taylor, The New South Wales Department of
Primary Industries, Taylors Beach, NSW, Australia
The International Commission on Microbiological
Specifications for Foods, www.icmsf.org
_
Halide Gökçe Türkoglu, Izmir Bakirçay University, Fac-
_
ulty of Law, Menemen, Izmir, Turkey
Altinay Urazbaeva, Studying Advanced Master Program in
European, International Business Law, Leiden University
M.A.J.S. van Boekel, Food Quality & Design Group,
Wageningen University & Research, Wageningen, the
Netherlands
Bernd van der Meulen, GHI, Prof. Comparative Food
Law, Renmin University of China School of Law,
University of Copenhagen, European Institute for Food
Law, Amsterdam, The Netherlands

Mandyam C. Varadaraj, Department of Human Resource
Development, Central Food Technological Research
Institute, Mysore, Karnataka, India
Yuriy Vasiliev, Stavropol Branch, North Caucasus Civil
Service Academy, Russia
List of contributors xvii
Viduranga Y. Waisundara, Australian College of Busi-
ness & Technology - Kandy Campus, Peradeniya Road,
Kandy, Central Province, Sri Lanka
Odel Yun LI, Shanghai Jiao Tong University, Shanghai
Legislative Research Institute, Shanghai, China
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