Practical Food Safety Contemporary Issues and Future Directions 1st Edition by Rajeev Bhat, Vicente M Gomez Lopez ISBN 1118474600 9781118474600
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ISBN 10: 1118474600
ISBN 13: 9781118474600
Author: Rajeev Bhat, Vicente M. Gomez Lopez
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely.
Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced.
This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
Table of contents:
1 Food Safety
1.1 Introduction
1.2 National and global food safety events
1.3 Foodborne illness outbreaks: imports and exports
1.4 Regulations impacting food safety
1.5 China’s food safety growing pains
1.6 Food safety and product testing
1.7 Fresh fruits and vegetables safety
1.8 Conclusions and future outlook
References
2 Food Safety
2.1 Introduction
2.2 Novel technologies and issues
2.3 Consumer attitudes, knowledge and behavior
2.4 Conclusion and outlook
References
3 Educating for Food Safety
3.1 Introduction
3.2 Food safety education targeting food handlers
3.3 Effective food safety education interventions
3.4 Future outlook
Acknowledgements
References
4 Food Safety Training in Food Services
4.1 Introduction
4.2 Legislation about training
4.3 Evaluation of the programs
4.4 Planning the training programs
4.5 Conclusions and future outlook
References
5 Product Tracing Systems
5.1 Introduction
5.2 Traceability: meaning and context
5.3 International traceability regulations
5.4 Private global traceability standards
5.5 Country-specific traceability requirements
5.6 Costs and benefits to traceability
5.7 Challenges
5.8 The role of technology in traceability
5.9 Steps to achieve a global, traceable supply chain
5.10 Summary and outlook
Acknowledgements
References
6 Linking Local Suppliers to Global Food Markets
6.1 Introduction
6.2 The rise of global supply chains
6.3 Global trade opportunities for developing countries
6.4 Food safety issues: traceability, certification, labelling and phytosanitary
6.5 Role of public standards
6.6 Role of private standards in food supply chains
6.7 Challenges faced by developing countries in food safety implementation
6.8 Conclusions and future outlook
References
7 Achieving Quality Chemical Measurements in Foods
7.1 Introduction
7.2 Quality assurance in food analysis
7.3 Metrology in chemistry
7.4 Conclusions and future outlook
Acknowledgements
References
8 Protection of the Agri-FoodChain by Chemical Analysis
8.1 Introduction
8.2 European foodand feed law
8.3 Chemical contaminants
8.4 Resolution of disputed chemical results
8.5 Conclusions and future outlook
Acknowledgements
References
9 Pesticide Residues in Food
9.1 Introduction
9.2 Pesticides
9.3 Pathway of pesticide residues in the food chain
9.4 Pesticide residue dissipation during processing
9.5 Pesticide residues in food and food products
9.6 Pesticide residues in humans
9.7 Health repercussions
9.8 Measures to combat pesticide exposure
References
10 The Need for a Closer Look at Pesticide Toxicity during GMO Assessment
10.1 Purpose, aim and scope
10.2 A silent pandemic
10.3 Link between pesticides and agricultural GMOs
10.4 Focus on Roundup toxicity in GMOs
10.5 Agricultural GMOs producing Bt are new insecticidal plants
10.6 Side-effects of the genetic modification itself
10.7 Limits and difficulties of interpretations in toxicity tests
10.8 The relevance of in vivo findings and length of the nutritional tests
10.9 Conclusions and future outlook
References
11 What Have We Learnt from the Melamine-tainted Milk Incidents in China?
11.1 Introduction
11.2 Melamine and its analogs
11.3 Melamine incidents
11.4 Epidemiological studies
11.5 Screening methods
11.6 Confirmatory methods
11.7 Health effects and toxicology of melamine and its analogs
11.8 Diet exposure assessment from China Total Diet Study
11.9 Who should be responsible for food safety in China?
11.10 Conclusions and future perspectives
References
12 Heavy Metals of Special Concern to Human Health and Environment
12.1 Introduction
12.2 Mercury
12.3 Cadmium
12.4 Lead
12.5 Chromium
12.6 Arsenic
12.7 Nickel
12.8 Other essential elements
12.9 Conclusions
References
13 Monitoring and Health Risk Assessment of Heavy Metal Contamination in Food
13.1 Introduction
13.2 Analytical methods
13.3 Contamination levels data
13.4 Heavy metals in non-conventionally produced crops
13.5 Dietary health risk assessment of heavy metals through consumption of food commodities
13.6 Conclusion
References
14 Heavy Metal Contaminationas a Global Problem and theNeed for Prevention/Reduction Measurements
14.1 Introduction
14.2 Pathway of heavy metals through the food chain
14.3 Multiple environmental factors affecting accumulation of heavy metals in food and impact on human health
14.4 Comparative levels of heavy metals in vegetables and fruits from different countries
14.5 Removal of heavy metal contamination
14.6 Prevention and reduction of metal contamination in food
14.7 Recent technologies for removal of heavy metal contaminants
14.8 Conclusion
References
15 Radionuclides in Food
15.1 Introduction
15.2 Radionuclides in nature
15.3 Historical background of radioactivity
15.4 Radionuclidesand the food chain
15.5 Measurement of radionuclides in food
15.6 210Po and 210Pb (polonium and lead) in food
15.7 Uranium, thorium and radium
15.8 Other radionuclides in food
15.9 Minimizing internal exposure by ingestion after long-scale radiation releases
15.10 Conclusions and future outlook
References
16 Antinutrients and Toxicity in Plant-based Foods
16.1 Introduction
16.2 Toxicity
16.3 Plant-derived allergens
16.4 Mechanisms of antinutritional factors
16.5 Prevention and detoxification
16.6 Health repercussions
16.7 Conclusions and future outlook
References
17 Nanotechnology Tools to Achieve Food Safety
17.1 Introduction
17.2 Types of nanotechnological devices
17.3 Food safety monitoring systems
17.4 Safety regulations regarding food-applied nanotechnology
17.5 Conclusions and outlook
References
18 Photonic Methods for Pathogen Inactivation
18.1 Introduction
18.2 Comparison of CW UV and PL treatment
18.3 Microbial inactivation mechanism
18.4 Sublethal injury, acquired resistance and sensitization
18.5 Kinetics of microbial inactivation
18.6 Application of photonic methods
18.7 Concluding remarks and future work
Acknowledgement
References
19 Intelligent Packagingand Food Safety
19.1 Introduction
19.2 Concepts of intelligent packaging
19.3 Radio frequency identification
19.4 Gas indicators and sensors
19.5 Gas composition sensors
19.6 Freshness or spoilage indicators
19.7 Biosensors and nanosensors
19.8 Conclusion and future outlook
References
20 Consumer Perception of Safety and Quality of Food Products Maintained under Cold Storage
20.1 Introduction
20.2 The role of refrigeration in food quality and safety
20.3 Effects of temperature on food spoilage and quality
20.4 Quality and safety of frozen foods
20.5 Cold storage technologies
20.6 Consumers’ handling of chilled food and home practices
20.7 Conclusions and future outlook
References
21 Foodborne Infections and Intoxications Associatedwith International Travel
21.1 Introduction
21.2 Travelers’ diarrhea
21.3 Etiology of foodborne infections
21.4 Clinical symptoms/signs and diagnosis of TD
21.5 Therapy of TD
21.6 Prevention and Prophylaxis of TD
21.7 Foodborne intoxications
21.8 Conclusion
References
22 Electron Beam Inactivation of Foodborne Pathogens with an Emphasis on Salmonella
22.1 Introduction
22.2 Food irradiation
22.3 Inactivation of Salmonella with e-beam and ionizing radiation
22.4 Microbial inactivation kinetics and process calculations
22.5 Microbial radio-resistance
22.6 Foodborne Salmonella outbreaks and Salmonella reservoirs
22.7 US regulatory status of e-beam
22.8 Future direction of Salmonella inactivation using e-beam
22.9 Conclusions
References
23 Inactivation of Foodborne Viruses
23.1 Introduction
23.2 Physical treatments
23.3 Chemical treatments
23.4 Conclusions and future outlook
References
24 Use of Synbiotics (Probiotics and Prebiotics) to Improve the Safety of Foods
24.1 Introduction
24.2 Probiotics
24.3 Prebiotics and synbiotics
24.4 Production of bacteriocins by probiotic LAB
Acknowledgements
References
25 Predictive Microbiology
25.1 Introduction
25.2 Predictive microbiology
25.3 Microbiological risk assessment
25.4 Software packages and web applications
25.5 Applications and future implications
Acknowledgements
References
26 Pests in Poultry, Poultry Product-Borne Infection and Future Precautions
26.1 Introduction
26.2 The potential risk of contamination in poultry
26.3 Major sources of pests in poultry
26.4 Importantpoultry-related diseases associated with pests
26.5 Current practices of pest control in poultry
26.6 Promising pest control strategies
26.7 Conclusion and future outlook
References
27 Safety of Meat and Meat Products in the Twenty-first Century
27.1 Introduction
27.2 Where did we start?
27.3 Associated risk and public health
27.4 Meat safety: fresh (chilled and frozen) red meat
27.5 Meat safety: cooked and ready-to-eat meats
27.6 Meat safety: fermented meats
27.7 Current status of meat safety and future outlook
References
28 Application of Hazard Analysis and Critical Control Point Principles for Ochratoxin-A Prevention in Coffee Production Chain
28.1 Introduction
28.2 Coffee qualityand food safety
28.3 Mycotoxins
28.4 Coffee production and OTA contamination
28.5 Coffee waste management and OTA contamination
28.6 Curing factories as a source of OTA contamination
28.7 Application of GAP/GMP and HACCP prin
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