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