Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific. Comprehensive summaries of important advances in food science, compiled from over 550 sources worldwide, are presented.
Preface
Part I: Diet and Health
1 Overview
General Historical and Epidemiological Studies
Fatty Acids
The cholesterol controversy
Carbohydrates and Fiber
Minerals
Oxidant Defense
Special Foods and Diets
2 Diet and Cancer
Overview
Epidemiology
Colorectal cancer
Gastric and esophageal cancer
Breast cancer
Lung and laryngeal cancer
Pancreatic cancer
Prostate cancer
Bladder cancer
Cancer of the uterine cervix
Ovarian cancer
Thyroid cancer
Risk factors for fetal or embryonic cells
Clinical and Laboratory Studies
Vitamins and antioxidants
Fat
Fiber and carbohydrate
Dietary restriction
Protein
Methyl deficiency
Minerals
Orotic acid
Anticarcinogens and antimutagens
3 Diet and Cardiovascular Disease
Overview, Epidemiology, and General Dietary Studies
Effects of Fiber
Reviews
Studies in human subjects
Animal studies
Effects of Protein
Soy protein
Effects of Fats
Effects on plasma lipids and lipid metabolism
Dietary cholesterol
Dietary fish and fish oil
Lipoprotein and apolipoprotein synthesis and metabolism
Endogenous lipid peroxidation
Atherosclerosis and coronary heart disease
Ischemic heart disease
Blood pressure
Effects of dietary lipids on platelets
Effects of dietary lipids on erythrocytes
Effects of dietary lipids on vascular tissue
Other effects of dietary lipids on the cardiovascular system
Antioxidants
Tocopherols and vitamin E
Vitamin C
Other
Minerals
Magnesium
Potassium
Calcium
Other
Allium spp
Herbs and spices
Skim milk, orotic acid, and nucleotides
Alcohol
Miscellaneous
Diet-gene interactions
4 Other Effects of Diet
Inflammation and the Immune Response
Immunomodulation by dietary lipids
Immunomodulation by nonlipid dietary components
Effects of diet on specific immune responses and diseases
Glucose Metabolism, Glucose Tolerance, and Diabetes
Dietary carbohydrate and fiber
Dietary lipids
Other dietary and lifestyle factors
Endocrine System, Metabolism, and Reproduction
Kidney Disease and Function
Gastrointestinal Tract
Dietary influences on the gastric mucosa and ulcer disease
Intestinal effects of dietary fiber
Intestinal effects of dietary fat
Stone diseases
Teeth and Bones
Effects of diet on dental health
Effects of diet on bone health and development of osteoporosis
Nervous System and Behavior
Cataract
Drug Metabolism and Interactions
Growth, Development, and Aging
Influence of dietary fat on development and aging
Influence of diet restriction on aging
Other effects of diet on development and aging
5 Measurement and Bioavailability of Food Components
Analysis of Food Components
Antioxidants
Dietary fiber and carbohydrate
Fatty acids
Thiosulfinates
Sources of Constituents
Lipids
Fiber and carbohydrate
Vitamins and antioxidants
Bioavailability of Food Components
Minerals
Other
Modifying the Composition of Foods
Meats
Dairy products
Eggs
Plant products
Part II: Safety of Food Components
6 Assessment of Food Safety
General and Acute Toxicity
Mutagenicity and Carcinogenicity
Physiochemical properties and structure-activity relationships
Microbial test systems
Genotoxicity tests using Drosophila
Methods employing cultured mammalian cells in vitro
Short-term tests in vivo tests
Medium-term tests in rodents
Long-term bioassays for carcinogenesis
Indices of human exposure to carcinogens
Risk assessment
Reproductive and Developmental Toxicity
Neurotoxicity and Behavioral Effects
Immunotoxicity
7 International (Direct) Additives
Preservatives
Sulfating agents
Organic acids
Nitrate, Nitrite, and N-Nitroso Compounds
Nitrate and nitrite in foods
Biological effects of nitrate and nitrite
Endogenous nitrosation
Occurrence of N-Nitroso compounds and their formation in foods
Biological effects of N-Nitroso compounds
Detection and assay of N-Nitroso compounds
Food Preservation by Irradiation
Toxicological studies
Detection of irradiated foods
Antioxidants
Ascorbic acid
Butylated hydroxyanisole (BHA)
Butylated hyrdoxytoluene (BHT)
Kojic acid
Ethoxyquin
Sweeteners
Aspartame
Saccharin
Fructose
Other sweeteners
Flavors and Flavor Enhancers
Monosodium glutamate (MSG)
Other flavoring compounds
Food Colors
Vitamins
Vitamin A
Niacin
Vitamin D
Vitamin E
Stabilizers, Thickeners, and Conditioners
Carrageenan
Potassium bromate
Brominated vegetable oils
Chlorinated bleaching adducts in flour-containing foods
Tragacnth gum
Fat Substitutes
Other additives
Ethylenediaminetetraaceric acid (EDTA)
Purified cellulose
Alkaline cellulose
Calcium lactate
8 Indirect Additives, Residues, and Contaminants
Antimicrobial Drugs
B-Lactam antibiotics
Sulfonamides
Tetracyclines
Chloramphenicol
Quinoline antibiotics
Nitrofuran antibiotics
Other antibiotics
Other Veterinary Drugs
Anthelminthics
Hormones and hormone-like agents
Other toxins
Pesticides
Toxicological effects and safety assessment
Multiresidue methods
Fumigants
Fungicides
Herbicides and growth regulators
Insecticides
Packaging Materials
Toxicological studies
Packaging components in foods, their migration and determination
Polynuclear Aromatic Hydrocarbons (PAHs)
Sources of dietary exposure to PAHs
Biological effects of PAHs
Polyhalogenated Aromatic Hydrocarbons
Polychlorinated biphenyls (PCBs)
Polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzufurans
Other polyhalogenated aromatic compounds
Other Organic Residues
Toxic oil syndrome
Chloroform
Tetrachloroethylene (perchloroethylene, PCE)
1,3-Dichloro-2-propanol (1,3-DCP-OH)
Cyclohexylamine (CHA)
Cyanide
Formaldehyde
Diesel contaminants and other hydrocarbons
Heavy Metals (General)
Metals in foods and food-producing animals
Occurrence and effects of heavy metals in humans
Aluminum
Absorption and distribution of aluminum
Biological effects and toxicity of aluminum
Occurrence and detection of aluminum in foods
Arsenic
Cadmium
Cadmium in foods and the environment
Occurrence and effects of cadmium in humans
Effects of cadmium in experimental animals and cell cultures
Fluoride
Lead
Sources of lead in the human diet
Indices of human exposure to lead
Biological effects and toxicity of lead
Mercury
Sources of dietary exposure to mercury
Occurrence and effects of mercury in humans
Effects of mercury in experimental animals and cell cultures
Selenium
Tin
Vanadium
Other inorganic residues and contaminants
Copper
Germanium compounds
Iodine
Iron
Nickel
Platinum
Zinc
Radionuclides
Levels in human and toxicological effects
Radionuclides in foods and transfer in the food chain
Decontamination of radioactive foods
9 Naturally Occurring Toxicants and Food Constituents of Toxicological Interest
Seafood Toxins
Ciguatera
Paralytic shellfish poisoning
Domoic acid intoxication (amnesic shellfish poisoning, ASP)
Diarrhetic shellfish poisoning
Tetrodotoxin
Neurotoxic shellfish poisoning
Palytoxin
Blue-green algal toxins in mussels
Biogenic Amines
Seafood
Dairy products
Alcoholic beverages
Other foods
Mutagens and Carcinogens in Heated Foods
Heterocyclic amines
Cholesterol oxides
Other lipid oxidation products
Other compounds in heated foods
Coffee and Methlyxanthines
Acute effects
Metabolism of caffeine
Effects on the digestive system
Carcinogenic effects
Cardiovascular effects
Reproductive and developmental effects
Effects on mineral metabolism
Alkaloids
Pyrrolizidine alkaloids
Glycoalkaloids from Solanum spp.
Atropine and scopolamine
Lupin alkaloids
Toxicology of argemone oil
Glucosinolates
Biological effects
Occurrence in foods
Determination of glucosinolates
Cyanogenic Compounds
Cassava
Other foods and beverages
Urethane
Protease Inhibitors
Phytate
Toxic Amino Acids
Tryptophan and its derivatives
Lathyrism and Pacific amyotrophic lateral sclerosis
Toxic hypoglycemic bioavailability
Other Antinutritional Compounds in Legumes
Factors affecting mineral bioavailability
Occurrence and determination of antinutritional factors
Effects of cooking and processing on antinutritional factors
Lectins
Phenolic Compounds
Coumarins and furocoumarins
Flavonoids
Gossypol
Tannins
Toxins and Carcinogenicity of Mushrooms
Food Allergy and Food Intolerance
Case reports
Reviews
Allergies to specific foods
Isolation and characterization of allergens
Other Food-Related Toxins
Toxicity of licorice
Grayanotoxins
Amaranth
Oxalic acid in tea
Cashew nut shell oil
Flour infested with beetles
Part III: Foodborne Microbial Illness
10 Mycotoxins
Mycotoxins Produced by Aspergillus spp.
Aflatoxins
Tremorgenic myctoxins
Mycotoxins Produced by Penicillium spp.
Ochratoxins
Cyclopiazonic acid
Citrinin
Patulin
Luteoskyrin
Secalonic acid D
Eremofortin C and PR toxin
Pennigritrem
Mycotoxins Produced by Fusarium spp.
Trichothecenes
Non-trichothecenes
Mycotoxins Produced by Alternaria spp.
Other Mycotoxins
11 Foodborne Bacterial Intoxications and Infections
Surveillance and Epidemiology
Staphylococcus
Outbreaks
Occurrence, growth, and toxin production in food
Toxins and virulence factors
Detection and identification
Clostridium
Clostridium botulinum
Clostridium perfringens
Bacillus Cereus
Outbreaks, occurrence, and growth
Toxins
Detection
Salmonella
Outbreaks and epidemiologic studies
Occurrence and control
Detection and identification
Virulence and molecular studies
Shigella
Epidemiology
Virulence and molecular studies
Escherichia Coli
Epidemiology, outbreaks, and clinical features
Occurrence and growth in food
Virulence and pathogenesis
Detection and identification
Yersinia
Epidemiological and clinical features
Occurrence and growth in foods and the environment
Isolation and identification
Virulence and pathogenicity
Vibrio
Vibrio cholera
Vibrio parahaemolyticus
Vibrio vulnificus
Other vibrios
Aeromonas
Campylobacter
Epidemiology and clinical features
Occurrence and survival
Isolation and identification
Virulence
Listeria
Epidemiology and clinical features
Occurrence and behavior in foods and the food-system environment
Control
Detection and identification
Virulence
Other Microbial Pathogens
Legionella
Brucella
Streptococcus
Klebsiella
Cyanobacteria
Borrelia
Citrobacter
General (Multiple Pathogens)
Occurrence of food-poisoning bacteria
Survival and growth
Antibacterial activity in foods
Identification
Prevention and Control
Predictive microbiology
Risk management and the HACCP approach
Natural Antimicrobial systems, microbial antagonism, and bacteriocins
Processing technology
12 Foodborne Parasites
Cryptosporidiosis
Toxoplasmosis
Giardiasis and Entamoeba histolytica infection
Cysticerosis and taeniasis
Trichinosis
Anisakiasis
Echinococcosis
Fascioliasis
Opisthorchis viverrini
APPENDIX
Food- and Water-Associated Viruses
Food Virology
Foodborne viral disease
Detection
Prevention of foodborne viral disease
Water and Soil Virology
Drinking water
Wastewater and surface waters
Soil and groundwater
Viral Hepatitis
Epidemiology of hepatitis A
Hepatitis A immunity
Hepatitis A in cell culture
Hepatitis E
Viral Gastroenteritis
Index
Biography
The Food Research Institute, Department of Food Microbiology and Toxicology, College of Agriculture and the Life Sciences, University of Wisconsin- Madison is both a research facility and an academic department. It investigates the cause and control of foodborne disease and trains scientists and technical specialists in advanced and basic food safety technology and management. Over one hundred scientists and supporting staff in nine research sections headed by faculty members emphasize microbiology, toxicology and biochemistry. The microbiological sections conduct basic and applied research in food-associated illnesses caused by bacteria, molds and viruses, while other sections deal with diet and behavior, food allergy, and diet and cancer. They offer expert technical advice to the public, industry, government and various supporting agencies and publish all significant findings in major refereed journals amounting to some 60 to 70 papers each year.
