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Food Chemical Risk Analysis

  • Book
  • © 1997

Overview

Editors:
  1. David R. Tennant

    1. TAS International, Malvern, Worcestershire, London, UK

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Table of contents (20 chapters)

  1. Front Matter

    Pages i-xxiv
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  2. Introduction

    1. Front Matter

      Pages 1-1
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    2. Food, chemicals and risk analysis

      • D. R. Tennant
      Pages 3-18

  3. Risk Assessment

    1. Front Matter

      Pages 19-19
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    2. Food chemical risk assessment

      • D. J. Benford, D. R. Tennant
      Pages 21-56

    3. Quantitative risk assessment

      • D. P. Lovell, G. Thomas
      Pages 57-86

    4. Biomarkers in epidemiological and toxicological nutrition research

      • G. van Poppel, H. Verhagen, B. Heinzow
      Pages 87-108

    5. Expert systems for hazard evaluation

      • P. Judson
      Pages 109-132

    6. Risk assessment: alternatives to animal testing

      • C. L. Broadhead, R. D. Combes, M. Balls
      Pages 133-162

    7. Molecular modelling

      • D. F. V. Lewis
      Pages 163-194

    8. Estimation of dietary intake of food chemicals

      • J. S. Douglass, D. R. Tennant
      Pages 195-218

    9. Assessing risks to infants and children

      • N. R. Reed
      Pages 219-239

    10. Dietary chemoprevention in toxicological perspective

      • H. Verhagen, C. J. M. Rompelberg, M. Strube, G. van Poppel, P. J. van Bladeren
      Pages 240-266

    11. Prioritization of possible carcinogenic hazards in food

      • L. Swirsky Gold, T. H. Slone, B. N. Ames
      Pages 267-295

    12. Threshold of regulation

      • M. A. Cheeseman, E. J. Machuga
      Pages 296-316

    13. An approach to understanding the role in human health of non-nutrient chemicals in food

      • N. Lazarus, J. A. Norman, E. M. Mortby
      Pages 317-327

  4. Risk Management

    1. Front Matter

      Pages 329-329
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    2. The philosophy of food chemical risk management

      • F. F. Busta, C. F. Chaisson
      Pages 331-335

    3. Consumer perceptions

      • A. C. D. Hayward
      Pages 336-361

    4. Decision aids

      • M. Postle, D. Ball
      Pages 362-380
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Keywords

About this book

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 should be 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.

Editors and Affiliations

  • TAS International, Malvern, Worcestershire, London, UK

    David R. Tennant

Bibliographic Information

  • Book Title: Food Chemical Risk Analysis

  • Editors: David R. Tennant

  • DOI: https://doi.org/10.1007/978-1-4613-1111-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Chapman & Hall 1997

  • Hardcover ISBN: 978-0-412-72310-0Published: 30 September 1997

  • Softcover ISBN: 978-1-4612-8422-2Published: 05 October 2011

  • eBook ISBN: 978-1-4613-1111-9Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XXIV, 470

  • Topics: Food Science

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