Food Safety 1990 (eBook)

Front Cover 1
Food Safety 1990: An Annotated Bibliography of the Literature 4
Copyright Page 5
Table of Contents 6
Preface 20
PART I: DIET AND HEALTH 22
CHAPTER 1. DIET AND CANCER 24
Epidemiological Studies and Observations in Humans 25
Dietary Lipids and Experimental Carcinogenesis 35
Effects of Other Dietary Factors on Carcinogenesis 39
CHAPTER 2. DIET AND CARDIOVASCULAR DISEASE 66
General 67
Dietary Lipids and Cardiovascular Disease 69
Effects of Dietary Protein on Serum Lipids 
85 
Effects of Mineral Nutrition on Risk of Cardiovascular Disease 86
Effects of Dietary Fiber on Cardiovascular Disease Risk 87
Effects of Other Dietary Constituents on Cardiovascular Risk Factors 89
Diet and Hypertension 91
CHAPTER 3. OTHER EFFECTS OF DIET 106
Effects on Immune Function 107
Diet, Glucose Tolerance, and Diabetes 109
Diet and Endocrine Function 113
Diet and Kidney Function 114
Diet and Mineral Nutrition and Metabolism 115
Diet and Central Nervous System Function 120
Miscellaneous Effects of Dietary Lipids 121
Effects of Dietary Fiber 122
Other Miscellaneous Dietary Effects 124
PART II: SAFETY OF FOOD COMPONENTS 132
CHAPTER 4. ASSESSMENT OF FOOD SAFETY 134
General and Acute Toxicity 135
Assessment of Mutagenicity and Carcinogenicity 135
Assessment of Reproductive and Developmental Toxicity 146
Assessment of Neurological and Behavioral Effects 147
Assessment of Immunotoxicity 148
Risk Assessment and Regulatory Decision-Making 148
CHAPTER 5. INTENTIONAL (DIRECT) ADDITIVES 156
Sulfiting Agents 157
Nitrate, Nitrite, and N-Nitroso Compounds 159
Food Preservation by Irradiation 167
Antioxidants 169
Thickeners and Emulsifiers 172
Chelating Agents 173
Fat Substitutes 174
Enzymes 174
Food Colors 175
Flavors and Flavor Enhancers 176
Sweeteners 178
CHAPTER 6. INDIRECT ADDITIVES, RESIDUES, AND CONTAMINANTS 192
Antimicrobial and Antiparasitic Drugs 194
Anthelmintics 201
Hormones and Anabolic Agents 203
Fumigants 204
Fungicides 205
Packaging Materials 207
Polynuclear Aromatic Hydrocarbons (PAHs) 211
Polychlorinated Aromatic Hydrocarbons (General) 212
Polychlorinated Biphenyls 214
Polychlorinated Dibenzo-p-Dioxins (PCDDs) and Dibenzofurans (PCDFs) 220
Other Organic Residues 224
Heavy Metals (General) 225
Aluminum 233
Cadmium 238
Lead 243
Mercury 250
Selenium 254
Tin and Organotin Compounds 256
Other Inorganic Residues and Contaminants 257
Radionuclides in Foods 261
CHAPTER 7. NATURALLY OCCURRING TOXICANTS AND FOOD CONSTITUENTS OF TOXICOLOGICAL INTEREST 282
Seafood Toxins 283
Toxic and Antinutritional Components of Legumes 287
Glucosinolates 294
Pyrrolizidine Alkaloids 296
Flavonoids and Other Phenolic Compounds 297
Phytate and Nutrient Availability 300
Other Toxic Substances of Plant Origin 301
Biogenic Amines 308
L-Tryptophan 311
Food Allergy and Food Intolerance 312
Biological Effects of Coffee and Methylxanthines 315
Ethyl Carbamate (Urethane) 324
Toxic and Mutagenic Components of Heated Foods 324
Other Food-Related Carcinogens and Mutagens 333
Lipid Oxidation Products 334
PART III: FOODBORNE MICROBIAL ILLNESS 348
CHAPTER 8. MYCOTOXINS 350
Aflatoxins 353
Ochratoxins 363
Patulin 364
Mycotoxins Produced by Fusarium spp. (General) 365
Toxigenicity of Fusarium moniliforme 367
T-2 Toxin 368
Other Trichothecene Mycotoxins 370
Zearalenone 372
Other Mycotoxins 373
CHAPTER 9. FOODBORNE BACTERIAL INTOXICATIONS AND INFECTIONS 386
Surveillance Reports and Epidemiological Studies 387
Staphylococcus aureus 389
Clostridium botulinum 393
Clostridium perfringens 401
Bacillus 404
Salmonellosis 406
Shigella 419
Escherichia coli as an enteric pathogen 421
Yersinia 433
Vibrio (General) 438
Vibrio cholerae 439
Vibrio parahaemolyticus 443
Vibrio vulnificus 446
Other Vibrios 447
Aeromonas spp 447
Campylobacter 450
Listeria 457
Other Microbial Pathogens 476
Control and Prevention of Foodborne Illness 479
CHAPTER 10. FOODBORNE PARASITES 516
Cryptosporidiosis 517
Toxoplasmosis 517
Giardiasis 518
Tapeworms 518
Trichinosis 519
Anisakiasis 520
Gnathostomiasis 521
Eustrongylides 521
Paragonimiasis 521
APPENDIX: FOOD- AND WATER-ASSOCIATED VIRUSES 524
Food Virology 525
Water and Soil Virology 527
Viral Hepatitis 529
Viral Gastroenteritis 529