Tennant Food Chemical Risk Analysis

Erscheinungsjahr 2012
ISBN: 978-1-4613-1111-9
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 470 Seiten, eBook

Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading international experts provide unique insights in the future of food chemical risk analysis. Chapters on alternatives to animal testing show how emerging methods offer the prospect of a more rational human-based approach to toxicity testing. Discussions about relative risks and protective factors highlight the possibility that risks from food can be over-estimated and approaches to avoid such risks are proposed. The science of risk management is presented as more than just a method for translating science into policy by demonstrating how social, psychological, economic ethical and other factors can, and shouldbe taken into account. The book makes it clear that if risk communication is to be effective, an integrated approach to risk analysis must be adopted.

Zielgruppe

Research

Autoren/Hrsg.

Tennant, David R.

Inhaltsverzeichnis

One Introduction.- 1 Food, chemicals and risk analysis.- Two Risk Assessment.- 2 Food chemical risk assessment.- 3 Quantitative risk assessment.- 4 Biomarkers in epidemiological and toxicological nutrition research.- 5 Expert systems for hazard evaluation.- 6 Risk assessment: alternatives to animal testing.- 7 Molecular modelling.- 8 Estimation of dietary intake of food chemicals.- 9 Assessing risks to infants and children.- 10 Dietary chemoprevention in toxicological perspective.- 11 Prioritization of possible carcinogenic hazards in food.- 12 Threshold of regulation.- 13 An approach to understanding the role in human health of non-nutrient chemicals in food.- Three Risk Management.- 14 The philosophy of food chemical risk management.- 15 Consumer perceptions.- 16 Decision aids.- 17 Risk evaluation, risk reduction and risk control.- 18 Risk communication.- 19 Regulating food-borne risks.- Four Conclusion.- 20 Integrated food chemical risk analysis.