Food safety regulations are not effective if they aren’t based on state-of-the-art science. Half a century of authoritative research has shown that science-based regulations are key to achieving real-world food safety protections for consumers around the globe. However, throughout the world, food safety regulations, if based on science at all, often originate from decades-old data and methods, many of which are not relevant to human exposure or to mitigating actual risks from unsafe food. It’s a global problem that can be solved. The problems presented by food safety regulations underpinned by inadequate science are not limited to developing countries, a common misperception. A troubling number of developed countries have instituted food safety regulations that also use outdated or inaccurate data as their evidence base. A platform for change. The focus is on food safety and quality assessment via updated and validated assays, including how and when to implement the most suitable chemical, microbiological, genetic toxicological and genomic assays from farm to fork, and how to transfer these technologies to assess food safety accurately.
Target audience of the book is Nutritionists, Food science technologists, Food science scientists, researchers and students, Genetic toxicologists, Food science specialists in chemistry, Food science specialists in microbiology, Food safety specialists in DNA molecular biology and genomic, Specialists in food borne diseases and cancer Modeling specialists in food safety and cancer risk assessment, Food, nutrition and dietary management specialists, National and international food safety specialists, Authorities involved in setting up food safety standards, Representatives of food industries, Press and communication specialists, Public. The book is used for disseminations of results and as well as for a reference book for all of the above scientific specialists around the world.