Impact of Processing on Food Safety (Advances in Experimental Medicine and Biology Book 459)

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re­ searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de­ stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con­ siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor­ ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods. Front Matter....Pages i-viii Consumer Perceptions and Concerns about Food Contaminants....Pages 1-7 Microorganisms and Microbial Toxins....Pages 9-21 Food Processing and Lipid Oxidation....Pages 23-50 Impact of Processing on Formation of Trans Fatty Acids....Pages 51-65 Impact of High-Temperature Food Processing on Fats and Oils....Pages 67-77 Cholesterol Oxidation Products....Pages 79-98 The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals....Pages 99-106 Impact of Processing on Food Allergens....Pages 107-119 Postharvest Changes in Glycoalkaloid Content of Potatoes....Pages 121-143 Lysinoalanine in Food and in Antimicrobial Proteins....Pages 145-159 Influence of Feeding Alkaline/Heat Processed Proteins on Growth and Protein and Mineral Status of Rats....Pages 161-177 Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens....Pages 179-193 Effects of Processing on Heavy Metal Content of Foods....Pages 195-211 Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction During Processing/Cooking Food....Pages 213-231 The Effect of Processing on Veterinary Residues in Foods....Pages 233-241 Effect of Processing on Fusarium Mycotoxins....Pages 243-261 Back Matter....Pages 263-270 This book represents a comprehensive overview of safety issues relating to food processing. There is a discussion of food processing and its effects on nutrtional quality, the formation of toxic compounds, and the destruction of detrimental contaminants. Topics also include the effects of processing on microbial safety and chemical safety of food Proceedings of an American Chemical Society symposium held in San Francisco, California, April 14 - 18, 1997