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Food and Health: Science and Technology

  • Book
  • © 1980

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Editors:
  1. G. G. Birch
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  2. K. J. Parker
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Table of contents (31 chapters)

  1. Front Matter

    Pages i-xii
    Download chapter PDF

  2. Food and Health from Conception to Extreme Old Age

    • Elsie M. Widdowson
    Pages 1-18

  3. The Control and Standardisation of National Food Quality

    • J. B. Hirons
    Pages 19-25

  4. The Validity of the Concept of Health Foods

    • Maurice Hanssen
    Pages 27-41

  5. Healthy Eating

    • M. R. Turner
    Pages 43-57

  6. Education and Responsibility of Modern Food Technologists

    • E. J. Rolfe
    Pages 59-67

  7. Consumer Health Considerations in EEC Legislation

    • P. S. Elias
    Pages 69-80

  8. The Microbiological Control of Salmonellae in Processed Foods

    • R. Davies
    Pages 81-100

  9. The Occurrence and Control of Clostridium botulinum in Foods

    • B. Jarvis, M. Patel
    Pages 101-114

  10. Mycotoxins in Foods

    • M. O. Moss
    Pages 115-127

  11. Assessment and Control of Microbiological Health Risks Presented by Foods

    • D. A. A. Mossel
    Pages 129-166

  12. Biochemical Aspects of Food Safety

    • R. Walker
    Pages 167-181

  13. Food Additives: Industrial Uses, Value and Safety

    • N. Goldenberg
    Pages 183-199

  14. Acceptable Limits for Pesticides in Foods: The FAO/WHO Approach

    • Edgar E. Turtle
    Pages 201-214

  15. The Role of Food Processing in Decreasing Pesticide Contamination of Foods

    • S. J. Kubacki, T. Lipowska
    Pages 215-226

  16. Trends and Perspectives in Food Contaminants

    • H. Egan, R. Sawyer
    Pages 227-249

  17. Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents

    • A. J. Sinskey, R. F. Gomez
    Pages 251-286

  18. Erucic Acid

    • R. S. Kirk
    Pages 287-304

  19. Detoxification of Foods in Food Processing

    • B. J. F. Hudson
    Pages 305-317

  20. Performance of Process Plant in Relation to Food Quality and Safety

    • D. T. Shore
    Pages 319-331
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Keywords

About this book

The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for different food commodities, yet again some may consider that it covers the nutritional quality of the food and the maintenance of an adequate satisfactory diet for the population of the country. I think certainly that it could be all of these things and a glance at the variety of titles of papers which other speakers will be giving later in this symposium illustrates the very wide area which is covered by food quality in its many aspects. I will try only to present to you some of those aspects which are the concern of government in the control of food quality. I will not concern myself with those aspects which are the concern only of the manufacturer and his customer, and here I am thinking of flavour, appearance and physical state, such as whether canned, fresh or frozen. These aspects, which affect the type of products to be marketed, and also the aspects of quality control which set out to maintain the standard that the manufacturer has set himself, are I think outside my province.

Bibliographic Information

  • Book Title: Food and Health: Science and Technology

  • Editors: G. G. Birch, K. J. Parker

  • DOI: https://doi.org/10.1007/978-94-009-8718-0

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Applied Science Publishers Ltd 1980

  • Softcover ISBN: 978-94-009-8720-3Published: 15 October 2011

  • eBook ISBN: 978-94-009-8718-0Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 532

  • Number of Illustrations: 19 b/w illustrations

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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