Author: Great Britain. Food Additives and Contaminants CommitteePublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 20
Book Description
Report on the Review of Nitrites and Nitrates in Cured Meats and Cheese
Author: Great Britain. Food Additives and Contaminants CommitteePublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 20
Book Description
Nitrates and Nitrites in Food and Water
Author: Michael J HillPublisher: CRC Press
ISBN: 9780747600671
Category : Medical
Languages : en
Pages : 208
Book Description
From the Introduction With regard to nitrate and nitrite, the perceived hazards are to the ecological balance in rivers and lakes, and to human health. Increased nitrate levels in river water lead to increased growth of algae and consequent decrease in the level of biologically available oxygen (BAO). In extreme forms, the algae form unsightly blooms on the water surface, and the BAO level falls below that necessary to support fish and other animal life. At this extreme, there is little dispute that efforts should be made to restore the ecological balance, and this is best achieved by reversing the increase in nitrate concentration that caused the problem. The health hazards are less clear, but include the risk of methaemoglobinaemia in young infants and the possible risk of gastric cancer, particularly in certain high-risk patient groups. These health risks have led to legislation to control the exposure of humans to nitrate from drinking water and as a food additive . . . What can be done about this and how can the problem be solved (if, indeed, there is a problem)? It is normal practice to add nitrate and nitrite to food as a cosmetic and as a preservative. Is this necessary? If so, how much do we need to add? Are there alternatives? What effect does added nitrate have on total nitrate exposure of humans? . . . In this book, we have attempted to answer, or at least to give the background to, some of the questions. . . .
Antimicrobials in Food
Author: P. Michael DavidsonPublisher: CRC Press
ISBN: 1420028731
Category : Technology & Engineering
Languages : en
Pages : 721
Book Description
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Report on the Review of the Preservatives in Food Regulations, 1962
Author: Great Britain. Food Additives and Contaminants CommitteePublisher:
ISBN:
Category : Law
Languages : en
Pages : 96
Book Description
Nutrition Abstracts and Reviews
Author: Food Additives and Contaminants Committee Report on the Review of the Preservations in Food Regulations #1962
Author: Great Britain. Ministry of Agriculture, Fisheries and FoodPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 104
Book Description
Government Publications of ...
Author: Great Britain. Her Majesty's Stationery OfficePublisher:
ISBN:
Category : Government publications
Languages : en
Pages : 634
Book Description
A - Airports
Author: British LibraryPublisher: Walter de Gruyter
ISBN: 3111725944
Category : Reference
Languages : en
Pages : 528
Book Description
Government Publications
Author: Great Britain. Her Majesty's Stationery OfficePublisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1024
Book Description
Food and Health: Science and Technology
Author: G. G. BirchPublisher: Springer Science & Business Media
ISBN: 9400987188
Category : Science
Languages : en
Pages : 531
Book Description
The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for different food commodities, yet again some may consider that it covers the nutritional quality of the food and the maintenance of an adequate satisfactory diet for the population of the country. I think certainly that it could be all of these things and a glance at the variety of titles of papers which other speakers will be giving later in this symposium illustrates the very wide area which is covered by food quality in its many aspects. I will try only to present to you some of those aspects which are the concern of government in the control of food quality. I will not concern myself with those aspects which are the concern only of the manufacturer and his customer, and here I am thinking of flavour, appearance and physical state, such as whether canned, fresh or frozen. These aspects, which affect the type of products to be marketed, and also the aspects of quality control which set out to maintain the standard that the manufacturer has set himself, are I think outside my province.