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FOOD SAFETY: A SCIENTIFIC APPROACH
Under the responsibility of Prof. Dr André HUYGHEBAERT, C.E. (Chemical and Agricultural Engineer, University of Gent)
FOREWORD (by Prof. Dr. Andre HUYGHEBAERT, President, Board of Directors):
The agri-food industry has had to deal with a lot of issues over the last few years: “mad cow” disease, the dioxin crisis, detection of high PCB levels in food, the GMO debate, and microbiological contaminations etc.
Food safety has become a major topic of interest for the consumer and a priority for the Food Industry. The Food Safety Symposium held in Brussels on October 27th, 2001 brought together leading experts to discuss different aspects of this complex topic. This monograph brings together the presentations made by these experts. Topics covered include :
1. The Microbiological Risk Associated with Food / GEORGES DAUBE
2. Chemical Contaminants in “Organic” and Conventional Production / LUC PUSSEMIER
3. Food Safety of Genetically Modified Plants / SUZY RENCKENS
4. Bovine Spongiform Encephalopathy and New Variant Creutzfeldt-Jakob Disease / EMMANUEL VANOPDENBOSCH
Language: French or Flemish
Published in 2003
Edited by the Danone Institute of Belgium
109 p.
For more information about this initiative, please contact the Danone Institute of Belgium
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