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1. National Research Council, National Academy of Sciences (NRC-NAS) (1989). Improving Risk Communication, National Academy Press, Washington, DC, p. 21. 2. Gray, G., Ropeik, D. (2002). Dealing with the dangers of fear: the role of risk communication. Health Affairs, 21, 106 116. 3. Lofstedt, R. (2003). Science communication and the Swedish acrylamide alarm . Journal of Health Communication, 8, 407 432. 4. Hellmich, N. (2002). Can French fries give you cancer USA Today, October 7, 2002. 5. Harvard Center for Risk Analysis, Harvard School of Public Health, and Center for Computational Epidemiology, College of Veterinary Medicine and Tuskegee University (2001). Evaluation of the Potential for Bovine Spongiform Encephalopathy in the United States. 6. FSIS/USDA. (2004). Prohibition on the Use of Speci ed Risk Materials for Human Food and Requirements for Disposition of Non-Ambulatory Disabled Cattle (FSIS Docket No. 03-025IF; 69 FR 1861), 12 January 2004. 7. National Research Council, National Academy of Sciences (NRC-NAS) (1989). Improving Risk Communication, National Academy Press, Washington, DC, p. 51. 8. IFIC. (2003). Consumer Behavioural Shifts: Understanding Consumer Response to Acrylamide & Other Food/Health Issues, International Food Information Council. http://www.i c.org/research/acrylamideres.cfm (accessed 12 February 2008). 9. IFIC. (2005). Questions and Answers about Acrylamide, International Food Information Council. http://www.i c.org/publications/qa/acrylamideqa.cfm (accessed 13 February 2008). 10. Silbergeld, E. (1995). The risks of comparing risks. New York University Environmental Law Journal, 3, 405. 11. Nisbet, M.C., Scheufele, D.A. (2007). The future of public engagement. The Scientist, 21 (10), 38. 12. National Research Council, National Academy of Sciences (NRC-NAS) (1989). Improving Risk Communication, National Academy Press, Washington, DC, pp. 1 29.

13. Environmental Protection Agency (1988). Seven Cardinal Rules of Risk Communication. http://www.epa.gov/care/library/7_cardinal_rules.pdf (accessed 12 February 2008). 14. A homeland security center of excellence, in National Center for Food Protection and Defense, University of Minnesota. http://www.ncfpd.umn.edu/index.cfm (accessed 12 February 2008). 15. University of Maryland (2004). 2004 Acrylamide in Food Workshop: Update Scienti c Issues, Uncertainties, and Research Strategies, in Joint Institute for Food Safety and Applied Nutrition, University of Maryland. http://www.jifsan.umd.edu/ acrylamide2004.htm (accessed 11 February 2008). 16. International Information Food Council (2004). Acrylamide: putting the current ndings into perspective, in May/June 2004 Food Insight, International Information Food Council. http://www.i c.org/foodinsight/2004/mj/acrylamide 304.cfm (accessed 11 February 2008). 17. Covello, V., Sandman, M. (2001). Solutions to an Environment in Peril, Johns Hopkins University Press, pp. 164 178.

Figure 117 The hierarchical clustering of the attacks based on the opposite attack characteristics and Ward s linkage method

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Conclusion This chapter covered the process for encoding sequential-mode JPEG images The process for encoding baseline sequential and extended sequential files is basically the same for 8-bit images, except for restrictions on the number of tables that can be defined The JPEG standard (JPEG 1994) contains sample Huffman and quantization tables

Department of Research and Development, National Food Administration, Box 622, Uppsala 75126, Sweden

Food is a foundation for human existence. The access to food has been connected, in most cultures, to religious beliefs and ceremonies. Food is a sacred gift from nature, providing health and life. Since not everything in nature can be eaten, the knowledge of what is edible or not, had to be passed on between generations by oral tradition, often linked to and supported by religious doctrines. Cooking of food has evolved over thousands of years, primarily to improve texture, taste, and palatability. As natural science has evolved, more and more has been learned about the bene ts of cooking, not least in microbiological terms. The concept that cooking could introduce risks is relatively new and also to some extent, in contrast to the inherited notion that food is something nature has given, i.e., sound and healthy. This adds on to problems in communicating risks associated with cooking. 11.1.1 Risks and Bene ts of Cooked Foods

Table 1110 The number of unique wavelet change attack characteristics based on the Paul wavelet transform by Windows performance objects and attacks Objects O1 6 1 1 2 4 5 2 4 5 2 2 5 3 1 2 5 4 8 10 24 8 2 2 1 2 2 7 17 5 2 1 2 O2 O3 O4 O5 O6 O7 O8 O9 O10 O11 O12 O13 O14 O15 O16 1

Smoked foods were among the rst to be identi ed as problematic. Over the last 30 years, additional knowledge has emerged indicating that hazardous

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, Edited by Richard H. Stadler and David R. Lineback Copyright 2009 by John Wiley & Sons, Inc.

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compounds can be formed as a result of heat treatment. Mitigation strategies have been suggested to reduce these risks. Shorter cooking times and lower temperatures have been central elements in the strategies. However, concerns have been raised that the mitigation could introduce new problems, i.e., loss of protective effects or bene cial compounds or generation of other unwanted and hazardous compounds. Out of a societal perspective, it is important that advice from authorities take this into account in order to avoid Pyrrhic victories that could result in decreased health and increased costs for medical care. It is also vital for maintaining public trust in authorities and in the safety of foods on the market. Consequently, there is a need for quantitative risk/risk or risk/bene t assessments before mitigation strategies are introduced, both in domestic cooking and in industrial production of foods. In order to perform a transparent and understandable quantitative assessment of this type, there is a need for a common or at least comparable denominator of risks and bene ts. This is where a major challenge lies today. 11.1.2 Guidelines for the Assessment of Risks

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