Figures
1.1 Some characteristics of a positive, complacent and negative food safety cultures 12
5.1 Raw cassava and their products 68
5.2 Production of garri from cassava tubers 71
6.1 A small-scale restraining box for sheep and goats 97
6.2 A suggested knife for slaughter of sheep and goats 97
6.3 The Anago Knife Sharpness Tester 98
6.4 Results using the Anago Knife Sharpness Tester 98
6.5 A set of whetstones with diamonds embedded in them with a 3000 to 6000 grit rating 99
7.1 Functional ingredients obtained from fruit and vegetable by-products 103
9.1 Map provided by the Global Fortification Data Exchange 140
9.2 Logo used in India to indicate fortified food 146
9.3 Logo used in Nigeria to indicate foods fortified with Vitamin A 146
9.4 Different approaches of regulation of food fortification 147
11.1 The vicious circle of violent conflict and food insecurity 166
Tables
1.1 Recommended dimensions to assess as part of a harmonized approach to evaluating food safety culture 25
4.1 A comparison of dose allowances between countries and Codex Standard for irradiated spices 53
5.1 Occurrence and levels of cyanides in cassava and cassava products 72
5.2 Toxicities of cyanides in humans 73
8.1 The characteristics of OSF and CA patients 125
8.2 The characteristics of betel quid chewing habits of OSF and CA patients 125
8.3 The characteristics of drinking and smoking habits of OSF and CA patients 126
8.4 Daily nutrient intake of OSF and CA patients 126
8.5 Daily vitamin intake of OSF and CA patients 127
8.6 Daily mineral intake of OSF and CA patients 127
8.7 Lipid peroxidative status and the concentrations of antioxidative nutrients concentration in OSF and CA patients 128
8.8 The water-soluble vitamins contents in OSF and CA patients 128
8.9 The contents of plasma microelements in OSF and CA patients 129
8.10 Immune function of OSF and CA patients 129
9.1 Micronutrient deficiencies 136
9.2 Purposes of fortification 142
9.3 Nutrition claims in Nigeria 145