Titlebook: Impact of Processing on Food Safety; Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan Book 1999 The Editor(s) (if applicable) and The Aut

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Book 1999erican Chemical Society National Meeting in San Francisco, CA. This symposium brought together re­ searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical cha

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Effect of Processing on , Mycotoxins,ers are ineffective. For example, removal of damaged grain by density segregation can reduce DON and ZEN concentrations in corn and wheat. In contrast, thermal processing is usually ineffective for reducing the FUM and ZEN content of foods. More work is needed to identify effective methods for detoxifying mycotoxin contaminated food.

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Impact of High-Temperature Food Processing on Fats and Oils, quality and nutrition. This chapter will discuss the process of frying and the chemical and physical reactions that occur. The products formed from these reactions will be reviewed as well as information on the effects of the products and the control of these deteriorative reactions.

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Impact of Processing on Food Allergens,ssing, which renders the oils hypoallergenic and safe for consumption by allergic individuals. This discussion will address the different allergenic foods and processes which can affect or decrease their allergenicity.

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Microorganisms and Microbial Toxins,liferation of hazardous microorganisms be well controlled, and that the presence of significant quantities of microbial toxins in foods be prevented. The traditional effective preservation methodologies, such as canning, are being supplemented by new technologies which are less destructive of the fo