Biotechnology and Food Safety : Proceedings of the Second International Symposium

The proceedings of the Second International Symposium on Biotechnology and Food Safety which addresses the current applications of biotechnolgy to food safety. The work should be of interest to researchers in food, agricultural and plant biotechnology, as well as crop scientists. Content: Front Matter, Page iii Copyright, Page iv Acknowledgment, Page v PREFACE, Pages xi-xiii, Donald D. Bills, Shain-dow Kung Food Biotechnology, Pages 3-15, S.K. Harlander Food Safety Related to Biotechnology: Role of IFBC, Pages 17-24, Julianne Lindemann Food Safety of Animals Produced by Biotechnology, Pages 25-32, M. Norcross, D. Berkowitz, J. Damare, J. Brown Legal Aspects of Biotechnology, Pages 33-45, Roger D. Middlekauff Perspectives on Food Safety and Biotechnology, Pages 47-52, Michael W. Pariza Bacteriocins of Lactic Acid Bacteria, Pages 55-74, Ulrich Schillinger Structure, Organization, Expression, and Evolution of the Genes Encoding the Peptide Precursors of Nisin and Subtilin, Pages 75-89, J. Norman Hansen, Sharmila Banerjee, George W. Buchman Applications of Bacteriocins in Food Systems, Pages 91-104, Mark A. Daeschel A Proposed Model to Control Aflatoxin Formation, Pages 105-115, T.J. Leonard, E.H. Gendloff, F.S. Chu Aflatoxin Reduction—A Molecular Strategy, Pages 117-135, T.E. Cleveland, D. Bhatnagar, P.J. Cotty, H.J. Zeringue Gene Probes Used in Food Microbiology, Pages 139-165, Walter E. Hill, Keith A. Lampel Gene Probes for Shigella and Escherichia coli, Pages 167-184, K.A. Lampel, W.E. Hill Nucleic Acid Hybridization to Detect Enteric Viruses, Pages 185-191, M.K. Estes, X. Jiang, Y.-J. Zhou, T.G. Metcalf Detection of Hepatitis A Virus and Other Enteroviruses in Environmental Samples Using Gene Probe Methods, Pages 193-212, Mark D. Sobsey, Y.S. Carol Shieh, Ralph S. Baric Role of Biotechnology in the Control of Foodborne Parasites, Pages 215-225, K.D. Murrell, J.P. Dubey, R. Fayer Antibody Probes For Food Internal Temperature: Ovalbumin As a Model, Pages 227-240, A. Paraf, W. Mahana Strategy to Improve Disease Resistance by Transferring “Non-Host” Disease Resistance Genes From Peas to Potatoes, Pages 241-253, Lee A. Hadwiger, Chin C. Chiang, Andrew Pettinger, Ming Mei Chang Biological Control of Postharvest Diseases of Fruits and Vegetables Through Manipulation of Epiphytic Plant Microflora, Pages 255-266, E. Chalutz, C.L. Wilson Recombinant Proteins in Food: The B.t. Crystal Protein Example, Pages 267-273, Ronald L. Meeusen, Yousef Atallah Corynebacterium glutamicum: A Model for the Use of DNA Technology in Food Grade Organisms, Pages 277-289, Max Follettie, Anthony J. Sinskey Biotechnology and the Production of Food Ingredients, Pages 291-310, R.J. Whitaker, D.A. Evans Safety Evaluation of Genetically Engineered Enzymes for Food Use, Pages 311-323, W. Martin Teague, Raymond J. Metz, Nancy W. Zeman Safety Testing of Novel Food Products Generated by Biotechnology and Genetic Manipulation, Pages 325-362, Diana Anderson, W.F.J. Cuthbertson Assessing the Safety of Transgenic Organisms Used in the Food Industry: Issues and Concerns, Pages 363-381, Desmond C. Mahon Biotechnology and Food Safety provides information pertinent to practical biotechnological procedures for detecting and quantifying microbial and chemical contaminants of food. This book focuses on the application of biotechnology to food safety. Organized into five parts encompassing 24 chapters, this book begins with an overview of the tools of biotechnology that have numerous applications throughout the food chain. This text then explains the safety and regulatory issues associated with foods and food ingredients from genetically modified sources. Other chapters explain some considerations regarding the risk of using biotechnology in food and food animal production versus the risks incurred by avoiding such use. This book discusses as well the federal laws governing food and food ingredients, which are rigorously administered and enforced by the Food and Drug Administration. The final chapter deals with the use of transgenic organisms in industry. This book is a valuable resource for molecular biologists, plant and animal physiologists and pathologists, parasitologists, microbiologists, toxicologists, and food scientists.