Food safety and food quality

Contents Assessing the Safety of GM Food Crops 1 Andrew Chesson 1 Introduction 1 2 GMOs already in the Food Chain 3 3 Assessing Environmental Safety 13 4 Improved Risk Management through Developments in Recombinant DNA Technology 14 5 Future GM Crops: from Fantasy to Field Trials 17 6 Safety Assessment of Future GM Crops 21 7 Conclusions 23 8 Acknowledgement 24 Safety and Quality Research Priorities in the Food Industry 25 Geoff Andrews, Alastair Penman and Chris Hart 1 Introduction 25 2 Food Safety 26 3 Food Quality 36 Biosolid Recycling and Food Safety Issues 43 Jim Wright 1 Summary 43 2 Introduction 44 3 The Legislative Framework and Industry Practice in the UK and USA 48 4 Principal Pathogens in Sewage Sludge 58 5 Existing Management Practices in the UK 61 6 Hazard Analysis and Critical Control Point 64 7 Conclusions 77 Mad Cows, Demented Humans and Food 79 David M. Taylor 1 Introduction 79 vii 2 The Nature of TDE Agents 80 3 Routes of Transmission 81 4 The Evidence that vCJD is Caused by the BSE Agent 86 5 Reasons for the Occurrence of BSE in the UK and Elsewhere in Europe 87 6 Measures Introduced to Enhance the Safety of Bovine-derived Food Products 87 7 The Question as to whether BSE could be Masquerading as Scrapie in Sheep or Goats 92 8 Future Trends 92 Natural and Synthetic Chemicals in the Diet: a Critical Analysis of Possible Cancer Hazards 95 Lois Swirsky Gold, Thomas H. Slone and Bruce N. Ames 1 Introduction 95 2 Human Exposures to Natural and Synthetic Chemicals 97 3 The High Carcinogenicity Rate among Chemicals Tested in Chronic Animal Cancer Tests 101 4 The Importance of Cell Division in Mutagenesis and Carcinogenesis 104 5 The HERP Ranking of Possible Carcinogenic Hazards 107 6 Ranking Possible Toxic Hazards from Naturally Occurring Chemicals in the Diet 121 7 Acknowledgements 128 The MAFF Food LINK Research Programmes 129 Christina Goodacre 1 Policy Background to the Food Link Programmes 129 2 The LINK Scheme for Collaborative Research 129 3 Scientific Themes in Ten Years of Food LINK Programmes 134 4 Scientific Advances and Commercial Benefits through the Food LINK Programmes 134 5 Promoting Dissemination and Exploitation 139 6 Evaluation of Two Food LINK Programmes 140 7 The Future for Food Research Collaboration 141 Sensory Assessment of Food Qualities 143 Peter J. Lillford 1 Introduction 143 2 Quality Control and Quality Assurance 143 3 Consumers and Quality 145 4 Stimulus Response Measurement 151 5 Summary 162 Subject Index 163