Process-Induced Food Toxicants

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Preface ix

Contributors xiii

Part I Specific Toxicants Related to Processing Technology 1

1 Introduction to Food Process Toxicants 3
David R. Lineback and Richard H. Stadler

2 Thermal Treatment 21

2.1 Acrylamide 23
Craig Mills, Donald S. Mottram, and Bronislaw L. Wedzicha

2.2 Acrolein 51
Takayuki Shibamoto

2.3 Heterocyclic Aromatic Amines 75
Robert J. Turesky

2.4 Hazards of Dietary Furan 117
P. Michael Bolger, Shirley S-H. Tao, and Michael Dinovi

2.5 Hydroxymethylfurfural (HMF) and Related Compounds 135
Francisco J. Morales

2.6 Chloropropanols and Chloroesters 175
Colin G. Hamlet and Peter A. Sadd

2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food 215
Thomas Henle

2.8 Polyaromatic Hydrocarbons 243
Jong-Heum Park and Trevor M. Penning

3 Fermentation 283

3.1 Ethyl Carbamate (Urethane) 285
Colin G. Hamlet

3.2 Biogenic Amines 321
Livia Simon Sarkadi

4 Preservation 363

4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles 365
Michael Habermeyer and Gerhard Eisenbrand

4.2 Food Irradiation 387
Eileen M. Stewart

4.3 Benzene 413
Adam Becalski and Patricia Nyman

5 High-Pressure Processing 445
Alexander Mathys and Dietrich Knorr

6 Alkali and/or Acid Treatment 473

6.1 Dietary Signifi cance of Processing-Induced Lysinoalanine in Food 475
Mendel Friedman

6.2 Dietary Signifi cance of Processing-Induced D-Amino Acids 509
Mendel Friedman

6.3 Chloropropanols 539
Jan Velíšek

Part II General Considerations 563

7 Application of the HACCP Approach for the Management of Processing Contaminants 565
Yasmine Motarjemi, Richard H. Stadler, Alfred Studer, and Valeria Damiano

8 Emerging Food Technologies 621
Fanbin Kong and R. Paul Singh

9 Food Processing and Nutritional Aspects 645
Josef Burri, Constantin Bertoli, and Richard H. Stadler

10 Risk Communication 679
David Schmidt and Danielle Schor

11 Risk/Risk and Risk/Benefit Considerations 695
Leif Busk

Index 711

"Chapters contain ample tables and illustrations to supplement the text and include current original sources as references. This book is an excellent contemporary food toxicology reference." (CHOICE, August 2009)

RICHARD H. STADLER, PHD, is the head of the Quality Management Department at the Nestlé Product Technology Center in Orbe, Switzerland.

DAVID R. LINEBACK, PHD, is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.

A COMPREHENSIVE LOOK AT ANALYTICAL, HEALTH, AND RISK MANAGEMENT ISSUES

Process-Induced Food Toxicants provides a much-needed single-source reference on food process toxicants that also answers important food safety questions. The text presents currently known toxicants, and includes a balanced view, given by renowned experts in industry, academia, and the regulatory field, of mitigation options, risk assessment, and risk management for these compounds.

The text begins by considering different processes used in the manufacture and processing of foods—including thermal treatment, drying, fermentation, preservation, and high hydrostatic pressure processing—and examines the risks of potential contaminant/toxicant formation as they relate to each processing method. For each subject covered, the book offers a consistent approach featuring:

• Occurrence in food
• Methods of analysis
• Mechanisms of formation
• Approaches to mitigation/reduction
• Human exposure through the food supply
• Potential health risks
• Risk management

Process-Induced Food Toxicants gives readers the latest information based on results from recent research, as well as new technological and methodological developments and how they bear on mitigation. These include both analytical methodologies and practical systems such as HACCP for managing food safety concerns. Process-Induced Food Toxicants provides a wide range of students and professionals in food science, food technology, toxicology, public health, public policy, and other related disciplines with a unique, comprehensive, and invaluable resource.