Case Studies in Food Safety and Authenticity
Lessons from Real-Life Situations
- Jeffrey Hoorfar, Technical University of Denmark, Denmark
The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.View full description
Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.
With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.
Quality control, laboratory, risk managers in the food industry; food production engineers; graduate students and researchers in the field of food safety and quality
- Published: June 2012
- Imprint: Woodhead Publishing
- ISBN: 978-0-85709-412-4
This unique and impressive book of wide breadth and interest is recommended to chemists at large, but particularly to those involved in food production and quality control, whether working in production and control, research or teaching., Chemistry World
Those involved in food safety training and education will find the book a valuable asset in course design and delivery., Trends in Food Science
Table of ContentsPart 1 Outbreak investigations: Tracing an outbreak of listeriosis in Austria: What an investigative microbiologist needs to consider; A point-source outbreak of Salmonella in an ethnic community in the UK; Investigating the source of a food poisoning incident in Cheshire, UK; Investigating a large outbreak of salmonellosis in the US involving fresh produce; What was the source of the 2011 outbreak of Escherichia coli in Germany and France? Tracing the source of a community-wide gastroenteric outbreak caused by Campylobacter in Finland; One pathogen but two different types of food borne outbreak; Bacillus cereus in catering facilities in Germany; Investigating a suspected case of mycotoxin poisoning in South Africa; Investigations of foodborne outbreaks caused by a parasite in Canada. Part 2 Source tracing: Troubleshooting the environmental source of contamination with Listeria monocytogenes in a typical small food manufacturing plant in Ireland; Tracing the source of persistent contamination of ready-to-eat chicken products with Listeria monocytogenes in Italy; An unforeseen source of aflatoxins in milk in Sweden; Investigations prompted by the discovery of high levels of Salmonella in fresh herbs in the UK; Source tracing in Thailand following contamination of Canadian dog chew toys with Salmonella; Analysing tap-water from households of patients with inflammatory bowel disease in Norway. Part 3 Crisis management: A proactive attempt to control an outbreak of foodborne disease in humans after detection of Salmonella during surveillance and control of pork in Denmark; Managing and learning from an anthrax outbreak in a Swedish beef cattle herd; Mounting an effective response to an outbreak of viral disease involving street food vendors in Indonesia; Handling of the media during an incident in Romania involving dioxin contamination of yoghurts. Part 4 Farm-level interventions: Is it possible to reduce foodborne Campylobacter infections in humans through vaccination of animals? The free-range meat paradox: The conflict between free-range poultry production systems and biocontainment of zoonotic disease; How does Sweden control Salmonella before it enters the food chain? Bovine spongiform encephalitis: The case of an unexpected and rapidly spreading epidemic in cattle with serious consequences; The continuing debate over increasing consumption of raw (unpasteurised) milk: Is it safe? Part 5 Safe food production: Challenges in food safety certification of a small enterprise producing a specialty product in Cyprus; The dilemma of regulatory testing of dairy foods in Australia: Minimizing risk to the public while avoiding unnecessary regulatory burden; Learning from outbreaks of Escherichia coli O:Hcaused by low pH foods; Hygiene control in the dry food products industry: The roles of cleaning methods and hygienic indicators; Boosting exports of fresh meat by using faster laboratory methods in Denmark; Using predictive microbiology to benefit the Australian meat industry. Part 6 Food adulteration and authenticity: Forensic investigation of a sabotage incident in a factory manufacturing nut-free ready meals in the UK; Lessons from the large-scale incident of animal feed contamination with dioxins in Germany in 2011; Investigating the adulteration of UHT milk in Brazil; Food adulteration with melamine on an international scale: Field work and troubleshooting in Africa; Investigating cases of taste disturbance caused by pine nuts in Denmark; Development and application of molecular tools to investigate the mislabelling of cod sold in Sweden; Testing for genetically modified organisms (GMOs) revealed the real source of rice imported to Norway; Documenting the ‘terroir’ aspects of award-winning Danish conserves: A model for the development of authentic food products.