Food Safety And Food Quality -- Contents -- Assessing the Safety of GM Food Crops -- 1 Introduction -- 2 GMOs already in the Food Chain -- 3 Assessing Environmental Safety -- 4 Improved Risk Management through Developments in Recombinant DNA Technology -- 5 Future GM Crops: from Fantasy to Field Trials -- 6 Safety Assessment of Future GM Crops -- 7 Conclusions -- 8 Acknowledgement -- Safety and Quality Research Priorities in the Food Industry -- 1 Introduction -- 2 Food Safety -- 3 Food Quality -- Biosolid Recycling and Food Safety Issues -- 1 Summary -- 2 Introduction -- 3 The Legislative Framework and Industry Practice in the UK and USA -- 4 Principal Pathogens in Sewage Sludge -- 5 Existing Management Practices in the UK -- 6 Hazard Analysis and Critical Control Point -- 7 Conclusions -- Mad Cows, Demented Humans and Food -- 1 Introduction -- 2 The Nature of TDE Agents -- 3 Routes of Transmission -- 4 The Evidence that vCJD is Caused by the BSE Agent -- 5 Reasons for the Occurrence of BSE in the UK and Elsewhere in Europe -- 6 Measures Introduced to Enhance the Safety of Bovine-derived Food Products -- 7 The Question as to whether BSE could be Masquerading as Scrapie in Sheep or Goats -- 8 Future Trends -- Natural and Synthetic Chemicals in the Diet: a Critical Analysis of Possible Cancer Hazards -- 1 Introduction -- 2 Human Exposures to Natural and Synthetic Chemicals -- 3 The High Carcinogenicity Rate among Chemicals Tested in Chronic Animal Cancer Tests -- 4 The Importance of Cell Division in Mutagenesis and Carcinogenesis -- 5 The HERP Ranking of Possible Carcinogenic Hazards -- 6 Ranking Possible Toxic Hazards from Naturally Occurring Chemicals in the Diet -- 7 Acknowledgements -- The MAFF Food LINK Research Programmes -- 1 Policy Background to the Food Link Programmes -- 2 The LINK Scheme for Collaborative Research.

3 Scientific Themes in Ten Years of Food LINK Programmes -- 4 Scientific Advances and Commercial Benefits through the Food LINK Programmes -- 5 Promoting Dissemination and Exploitation -- 6 Evaluation of Two Food LINK Programmes -- 7 The Future for Food Research Collaboration -- Sensory Assessment of Food Qualities -- 1 Introduction -- 2 Quality Control and Quality Assurance -- 3 Consumers and Quality -- 4 Stimulus Response Measurement -- 5 Summary -- Subject Index.