Food Safety

J.P.F. D'Mello is a double graduate of the University of Nottingham, obtaining a BSc Honours in 1964 and a PhD in 1967, both in the Department of Applied Biochemistry. He began work at the Edinburgh School of Agriculture in 1968, lecturing to students and commencing research with grants from the Agricultural Research Council, Tropical Products Institute (ODA), BP and ICI. He has supervised a number of Honours, MSc and PhD students during his years at Edinburgh, published extensively in refereed journals, and took charge of the Environmental Protection and Management degree course for four years until retirement. Since retiring, he has edited 5 books for CABI, with A Handbook of Environmental Toxicology: Human Disorders and Ecotoxicology published in December 2019 and the authored text Introduction to Environmental Toxicology publishing in late 2020.

• PART I: BIOTOXINS Chapter 1: Plant Toxins and Human Health, P S Spencer and F Berman, Oregon Health and Science University, USA Chapter 2: Bacterial Pathogens and Toxins in Foodborne Disease, E A Johnson, University of Wisconsin, USA Chapter 3: Shellfish Toxins, A Gago Martinez, University of Vigo, Spain and J F Lawrence, Health Canada, Ontario, Canada Chapter 4: Mycotoxins in Cereal Grains, Nuts and Other Plant Products, J P F D'Mello PART II: ANTHROPOGENIC CONTAMINANTS Chapter 5: Pesticides: Toxicology and Residues in Food and Wine, P Cabras, Universita di Cagliari, Italy Chapter 6: Polychlorinated Biphenyls, D L Arnold and M Feeley, Health Canada, Ottawa, Canada Chapter 7: Dioxins in Milk, Meat, Eggs and Fish, H Fiedler, UNEP, Geneva, Switzerland Chapter 8: Polycyclic Aromatic Hydrocarbons in Vegetable Oils, Seafood and Meat, M D Guillen and P Sopelana, Universiad del Pais Vasco, Vitoria, Spain Chapter 9: Heavy Metals, L Jorhem, National Food Administration,Uppsala, Sweden Chapter 10: Dietary Nitrates, Nitrites and N-nitroso Compounds and Cancer Risk with Special Emphasis on the Epidemiological Evidence, M Eichholzer and F Gutzwiller, University of Zurich, Switzerland Chapter 11: Adverse Reactions to Food Additives, R A Simon, Division of Allergy, Asthma and Immunology, Scripps Clinic, California, USA and H Ishiwata, National Institute of Health Sciences, Tokyo, Japan Chapter 12: Migration of Compounds from Food Contact Materials and Articles, J H Petersen, Danish Veterinary and Food Administration, Soborg, Denmark Chapter 13: Veterinary Products: Residues and Resistant Pathogens, J C Paige and L Tollefson, Division of Epidemiology, MD, USA PART III: CASE STUDIES Chapter 14: Prion Diseases: Meat Safety and Human Health Implications, N Hunter, Institute for Animal Health, Edinburgh, UK Chapter 15: The Safety Evaluation of Genetically Modified Foods, M J Gasson, Institute of Food Research, Norwich, UK Chapter 16: Genetically Modified Foods: Potential Human Health Effects, A Pusztai, S Bardocz, Aberdeen and S W B Ewen, University of Aberdeen, Scotland Chapter 17: Radionuclides in Food: The Post-Chernobyl Evidence, J T Smith and N A Beresford, Centre for Ecology and Hydrology, Dorchester, UK Chapter 18: Radionuclides in Foods: American Perspectives, E J Baratta, Winchester Engineering and Analytical Centre, MA, USA PART IV: CONCLUSIONS Chapter 19: Widespread and Continuing Concerns over Food Safety, J P F D'Mello