Preface. PART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan Rose). Definition of Food Safety (R. Seward). Characterization of Food Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk (C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting). Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C. Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al.). PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne Pathogens in Various Food Systems (G. Rodrick & R. Schmidt). Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos). Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from Natural Origins (J. Specchio). Chemical and Physical Hazards Produced During Food Processing, Storage, and Preparation ( H. Rupp). Hazards Associated with Nutrient Fortification (A. Reid). Monitoring Chemical Hazards: Regulatory Information (D. Santiago). Hazards Resulting from Environmental, Industrial, and Agricultural Contaminants (S. Bhandari). PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited by Keith R. Schneider). Implementation of FSIS Regulatory Programs for Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of Intervention Strategies (J. Arnold). Use of Surveillance Networks (C. Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION (edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food Safety Control Systems in Food Processing (J. Feirtag & M. Velazquez). Food Safety and Innovative Food Packaging (M. Rooney). Safe Handling of Fresh-Cut Produce and Salads (D. Hentges). Good Manufacturing Practices: Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food Service Establishments: The Principles of Modern Food Hygiene (R. Costa). Institutional Food Service Operations (R. Puckett). Food Service at Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller). Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII: WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdes Martinez). International Organization for Standardization ISO 9000 and Related Standards (J. Surak). Impact of Food Safety on World Trade Issues (E. Lichtenberg). United States Import/Export Regulation and Certification (R. Lopez-Garcia). European Union Regulations with an Emphasis on Genetically Modified Foods (J. Blanchfield). FAO/WHO Food Standards Program: Codex Alimentarius (E. Mendez & J. Lupien). Index.
RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida.
"Overall, Food Safety Handbook is an excellent overview of the scientific knowledge behind the growing food processing industry...." (Food Processing and Preservation, Volume 28 #1, April 2004)