| Food Safety Assessment: Introduction |
| History of Food Safety Assessment: From Ancient Egypt to Ancient Washington |
| What Is Safe Food? |
| Risk-Benefit Perception |
| Toxicological Evaluation of Genetically Engineered Plant Pesticides: Potential Data Requirements of the U.S. Environmental Protection Agency |
| Evaluating Pesticide Residues and Food Safety |
| Liver Cell Short-Term Tests for Food-Borne Carcinogens |
| Bacterial Test Systems for Mutagenesis Testing |
| Current Trends in Animal Safety Testing |
| Acute and Chronic Toxicity Testing in the Assessment of Food Additive Safety |
| Usefulness of Clinical Studies in Establishing Safety of Food Products |
| Good Laboratory Practice Regulations: The Need for Compliance |
| Importance of the Hazard Analysis and Critical Control Point System in Food Safety Evaluation and Planning |
| Threshold of Regulation: Options for Handling Minimal Risk Situations |
| Food Ingredient Safety Evaluation: Guidelines from the U.S. Food and Drug Administration |
| A Flavor Priority Ranking System: Acceptance and Internationalization |
| Expert Systems and Neural Networks in Food Processing |
| Predicting Chemical Mutagenicity by Using Quantitative Structure-Activity Relationships |
| HazardExpert: An Expert System for Predicting Chemical Toxicity |
| Using the Menu Census Survey to Estimate Dietary Intake: Postmarket Surveillance of Aspartame |
| Dietary Exposure Assessment in the Analysis of Risk from Pesticides in Foods |
| Current Concerns in Food Safety |
| High-Technology Approaches to Microbial Safety in Foods with Extended Shelf Life |
| Predictive Microbiology: Mathematical Modeling of Microbial Growth in Foods |
| Mycotoxins in Foods and Their Safety Ramifications |
| Diet-Health Relationship |
| Diet and Carcinogenesis |
| Food Allergies |
| Chemical Safety of Irradiated Foods |
| Safety Issues with Antioxidants in Foods |
| Safety and Regulatory Status of Food, Drug, and Cosmetic Color Additives |
| Safety Evaluation of Olestra: A Nonabsorbable Fat Replacement Derived from Fat |
| Nitrate, Nitrite, and N-Nitroso Compounds: Food Safety and Biological Implications |
| Ethyl Carbamate in Alcoholic Beverages and Fermented Foods |
| Composition and Safety Evaluation of Potato Berries, Potato and Tomato Seeds, Potatoes and Potato Alkaloids |
| Food Safety Assessment: Introduction |
| History of Food Safety Assessment: From Ancient Egypt to Ancient Washington |
| What Is Safe Food? |
図書
