Regulating Safety of Traditional and Ethnic Foods
- V. Prakash
- Olga Martin-Belloso
- Larry Keener, GHI Association, Wien, Austria
- Sian Bethan Astley
- Susanne Braun, GHI Association, Wien, Austria
- Helena McMahon
- Huub Lelieveld, formerly Unilever, Vlaardingen, The Netherlands
Many traditional foods provide excellent nutrition from sustainable resources and some have nutraceutical properties that make them not only a source of cultural and traditional value but provide valuable options for addressing a growing need for food resources. However there are instances where the processing and/or consumption of traditional foods may be prone to introducing foodborne illness into a population.
AudienceUniversity professors and students, Food companies (producers and traders), NGO's, Researchers interested in food biochemistry, Regulators, in particular those that export or import EF and TF
- Published: December 2015
- Imprint: ACADEMIC PRESS
- ISBN: 978-0-12-800605-4
Table of Contents
2. Categories of Traditional Foods (TF)
3. The lessons in Traditional and Ethnic Foods (EF)
4. Country wise Traditional Foods and its brief processes from the food safety angle.
5. Natural anti-microbial compounds occurring in foods and their role in the preservation of Traditional Foods.
6. Understanding of food safety risk in preparing and consuming Traditional Foods.
7. CASE STUDIES
- Mediterranean Region countries
- European countries
- African Countries
- Far East different countries
- Latin American Countries (Mexico, Central America, South)
- North America (US & Canada)
- Scandinavian countries
- Syberian countries
- Oceanic countries(Indonesia and Phillipines)
8. Food safety regulations
9. The codex regulation as it exists today for traditional and ethnic foods and its implications.
10. Innovations in TF and EF over centuries: A logistics approach to multiplying benefits.
11. Present scenario of industry globally for safe TF and EF
12. Glossary of words