Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.

Chapters in part one review developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.

With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

Key Features

  • Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer
  • Examines developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism
  • Focuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses


Professionals and academics.

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition


Part I: Tracing and tracking in the food chain

Chapter 1: The role of service orientation in future web-based food traceability systems


1.1 Introduction

1.2 The need for a novel approach to food traceability

1.3 Service-oriented architectures (SOAs) for traceability

1.4 A service-oriented reference architecture for traceability

1.5 The Internet of ‘things’ for traceability

1.6 Developing traceability systems and services

1.7 Conclusions

1.8 Acknowledgement

Chapter 2: Biotracing: a new integrated concept in food safety


2.1 Introduction to biotracing

2.2 Tools required for biotracing

2.3 Novel aspects of biotracing

2.4 Strategic impacts of biotracing

2.5 Significance of biotracing for production chains

2.6 Potential bioterror agents and accidental contaminants in the food and feed supply

2.7 Conclusions and future directions

2.8 Acknowledgements

Chapter 3: Using stochastic simulation to evaluate the cost-effectiveness of traceability systems: the case of quality control in a fresh produce supply chain


3.1 Introduction

3.2 Review of cost-benefit analysis of food traceability

3.3 Cost-benefit analysis of traceability solutions in a fresh produce distributor

3.4 Conclusions and recommendations

3.5 Acknowledgement

Chapter 4: Preventing and mitigating food bioterrorism


4.1 Introduction

4.2 Contamination of biological origin

4.3 Detection methods for specific organisms

4.4 Detection methods for classes of contaminants

4.5 Detection of products of biological contamination

4.6 Conclusions and recommendations



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© 2011
Woodhead Publishing
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About the editors

Jeffrey Hoorfar

Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark.

Affiliations and Expertise

Technical University of Denmark, Denmark

K Jordan

Kieran Jordan works at the Teagasc Food Research Centre, Moorepark, Ireland.

Affiliations and Expertise


F Butler

Francis Butler is an Associate Professor at University College Dublin, Ireland.

Affiliations and Expertise

University College Dublin, Ireland

R Prugger

Raffaello Prugger is a Director of Tecnoalimenti S.C.p.A., Italy.

Affiliations and Expertise

Technoalimenti S.C.p.A., Italy