Food Chain Integrity

Food Chain Integrity

A Holistic Approach to Food Traceability, Safety, Quality and Authenticity

1st Edition - March 15, 2011

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  • Editors: J Hoorfar, K Jordan, F Butler, R Prugger
  • eBook ISBN: 9780857092519
  • Hardcover ISBN: 9780857090683

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Description

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

Readership

Professionals and academics.

Table of Contents

  • Contributor contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition

    Foreword

    Part I: Tracing and tracking in the food chain

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

    Abstract:

    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

    Abstract:

    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

    Abstract:

    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

    Abstract:

    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

    4.7 Acknowledgements

    Part II: Food safety and quality

    Chapter 5: Understanding and monitoring pathogen behaviour in the food chain

    Abstract:

    5.1 Introduction

    5.2 Novel platforms to understand the presence and behaviour of pathogens in the food chain

    5.3 Importance of number and behaviour of pathogens for risk assessment

    5.4 Rapid detection methods

    5.5 Hygienic design factors affecting fouling and cleanability of food contact surfaces

    5.6 Effective food management systems for ensuring safe food

    5.7 Conclusions

    Chapter 6: Foodborne viruses: understanding the risks and developing rapid surveillance and control measures

    Abstract:

    6.1 Introduction

    6.2 Occurrence and epidemiology

    6.3 Clinical manifestations

    6.4 Risk assessment

    6.5 Fast and efficient source tracing

    6.6 Detection bottlenecks

    6.7 Zoonotic and emerging viruses via food-producing animals

    6.8 Modelling development and behaviour of viruses

    6.9 Production and processing control strategies

    6.10 Sampling

    6.11 Acknowledgements

    Chapter 7: Ranking hazards in the food chain

    Abstract:

    7.1 Introduction

    7.2 Hazard identification in the food/feed chain

    7.3 Risk ranking

    7.4 Conclusions

    Chapter 8: Continuous temperature monitoring along the chilled food supply chain

    Abstract:

    8.1 Introduction

    8.2 Needs of food supply chain stakeholders

    8.3 Smart labels as temperature monitoring systems

    8.4 Prediction of food quality and safety

    8.5 Information management to support inter-organizational cold chain management

    8.6 Conclusions

    Chapter 9: Emerging safety and quality issues of compound feed with implications for human foods

    Abstract:

    9.1 Introduction

    9.2 Interaction between food and feed safety

    9.3 Risks associated with Salmonella

    9.4 Risks associated with mycotoxin

    9.5 Coccidiostat carry-over as indicator of misuse of feed additives

    9.6 Tracing and tracking of contaminants in the feed chain

    9.7 New feed sources as source of emerging risks

    9.8 Organic feedstuffs

    9.9 Emerging production technologies

    9.10 Conclusions

    9.11 Acknowledgements

    Chapter 10: Improving microbial safety in the beef production chain

    Abstract:

    10.1 Introduction

    10.2 Beef production

    10.3 Pathogens associated with beef

    10.4 Primary production

    10.5 Slaughter and processing

    10.6 Storage and distribution

    10.7 Conclusions

    Chapter 11: Animal welfare: an essential component in food safety and quality

    Abstract:

    11.1 Introduction

    11.2 Animal health, animal welfare and food safety

    11.3 Organic farming, animal welfare, and food safety

    11.4 Conclusions

    Part III: Authenticity and origin of food products

    Chapter 12: Detection and traceability of genetically modified organisms in food supply chains

    Abstract:

    12.1 History of genetically modified organisms (GMOs)

    12.2 The European regulatory framework for genetically modified organisms (GMOs)

    12.3 Current challenges for traceability in supply chains containing and ‘free from’ genetically modified organisms (GMOs)

    12.4 Conclusions

    Chapter 13: The relevance of sampling for the control of genetically modified organisms in the agri-food chain

    Abstract:

    13.1 Introduction

    13.2 Overview of international norms and legislative provisions

    13.3 Strategies for cost-effective sampling in different scenarios in food and feed chains

    13.4 Sample preparation strategies

    13.5 Estimation of sampling uncertainty

    13.6 Statistical programs/software

    13.7 Conclusions

    Chapter 14: New approaches to determining the origin of food

    Abstract:

    14.1 Introduction

    14.2 Molecular biological methods

    14.3 Spectroscopic and fingerprinting techniques

    14.4 Bio-element and heavy element stable isotope ratio analysis

    14.5 Food isotope maps

    14.6 Conclusions

    Chapter 15: Tracing fish and fish products from ocean to fork using advanced molecular technologies

    Abstract:

    15.1 Introduction

    15.2 The traceability tool box: an overview of available molecular technologies for species identification and origin assignment of fish products

    15.3 Species identification and origin assignment of fish: key components of an efficient traceability framework

    15.4 Technology transfer: from the research laboratory to authorities, industry and policy makers

    15.5 Conclusions

    15.6 Acknowledgements

    Part IV: Consumer views and future trends

    Chapter 16: Communicating food and food chain integrity to consumers: lessons from European research

    Abstract:

    16.1 Introduction

    16.2 Definition and perception of traditional foods

    16.3 Attitudes to beef safety and processing

    16.4 Interest in seafood traceability and labelling

    16.5 Emergence of ethical issues

    16.6 Conclusions

    16.7 Acknowledgements

    Chapter 17: The role of traceability in restoring consumer trust in food chains

    Abstract:

    17.1 Food safety regulation, trust and traceability

    17.2 Initiatives to restore consumer confidence

    17.3 Translation of techniques into labels

    17.4 Communicating traceability information to consumers

    17.5 Conclusions

    Chapter 18: Future trends in food chain integrity

    Abstract:

    18.1 Globalization impacts on the food supply chain

    18.2 Broader understanding of food integrity

    18.3 Closing the EU gaps in traceability

    18.4 Future traceability solutions

    18.5 Future food safety solutions

    Appendix: Project abstracts

    Index

Product details

  • No. of pages: 384
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: March 15, 2011
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780857092519
  • Hardcover ISBN: 9780857090683

About the Editors

J 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

Teagasc

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

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