
Present Knowledge in Food Safety
A Risk-Based Approach Through the Food Chain
Description
Key Features
- Includes new technologies such as nanotechnology, genetic modification, and cloning
- Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut
- Covers the role of the microbiome and the use of surrogates (especially for viruses)
Readership
Table of Contents
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGH THE VARIOUS STAGES OF THE FOOD CHAIN: PLANTS BEFORE HARVEST
1. Natural toxicants in plants, including herbs and spices and assessments of exposure
Ivonne Rietjens and G. Eisenbrand
2. Soil, water, and air: Potential contributions of inorganic and organic chemicals
Fathy Darwish
3. Agrochemical residues
Rosemary Waring and Steve Mitchell
4. Mycotoxins
D. Miller
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN: ANIMAL AND MILK PRODUCTION
5. Feed contamination
Krzysztof Kwiatek, Ewelina Patyra and Monika Przenioslo-Siwczynska
6. Veterinary drug residues from therapeutic and growth promotion: Use and abuse
G. Csika
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN: FISHING AND AQUACULTURE
7. Natural toxicants, including marine biotoxins, in fish and shellfish
Ana Gago
8. Pollutants, residues, and other contaminants in foods obtained from marine and fresh water, including aquaculture
Martin Rose
9. Veterinary drug residues in aquaculture: Use and abuse
George Rigos and Dimitra Kogiannou
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN: MANUFACTURE, PACKAGING AND DISTRIBUTION
10. Manufacturing and Distribution : The Role of GMP
Mike Knowles
11. Direct addition of food additives and processing aids
Bernadene Magnuson
12. Direct addition of flavours, including taste and flavour modifiers
Sean Taylor
13. Production of thermal contaminants during thermal processing in both industrial and home preparation of food
Franco Pedreschi
14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
Cristina Nerin, Elena Canellas and Paula Vera
15. Safety assessment of refillable and recycled plastic packaging for food use
Forrest Bayer and Jan Jetten
16. Preventing Food Fraud
Steven M. Gendel
17. Dietary supplements (upper safe levels) and ‘health foods’ components
Stephan Walch
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN: IDENTIFICATION OF EMERGING CHEMICAL RISKS
18. Emerging Contaminants
Eleonora Dupouy
19. Emerging contaminants related to plastic and micro-plastic pollution
Eleonora Dupouy
20. Endocrine disruptors
Eleonora Dupouy
21. Antimicrobial resistance and antimicrobial residues in the food chain
Eleonora Dupouy
22. Climate change as a driving factor for emerging contaminants
Eleonora Dupouy
23. Emerging mycotoxin risks due to climate change : What to expect in the coming decade
Eleonora Dupouy
24. Emerging contaminants in the context of food fraud
Eleonora Dupouy
25. Trends in risk assessment of chemical contaminants in food
Eleonora Dupouy
CHANGES IN PATHOGENIC MICROBIOLOGICAL CONTAMINATION OF FOOD PRE- and POST-FARM GATE
26. Common or natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination
Marta Taniwaki
27. Contributions of pathogens from irrigation water to fresh produce post farm gate
Michelle Danyluk
28. Microbial contamination of animal feed
Steven C. Ricke
29. Zoonoses - animal meat and milk
Abani Pradhan
30. Abattoir hygiene
Ivan Nastasijevic
31. Dairy production
Elna M. Buys
32. Meat Processing
Lynn McMullen
33. Pathogens and their sources in fresh water fish, sea fish, shellfish, and algae
Christina Dewitt
34. The evolution of molecular methods to study seafood-associated pathogens
Craig Baker-Austin
CHANGES IN PATHOGENIC MICROBIOLOGICAL CONTAMINATION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN POST-PROCESSING
35. Microbiological food safety in retail
Karin Carstensen and Karen .
36. Reduction of microbial load by processing, including modified atmosphere packaging
Elna M. Buys
37. Food defense: types of threat, defense plans, and mitigation strategies
Louise Manning
38. Sampling, testing methodologies and their implication in risk assessment including interpretation of detection limits
José-Juan Rodríguez-Jerez and Carolina Ripolles Avila
CURRENT AND EMERGING ADVANCES IN FOOD SAFETY EVALUATION: CHEMICALS
39. The risk assessment paradigm for chemicals: A critical review of current and emerging approaches
John Doe
40. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals
Thomas Hartung
41. Potential human health effects following exposure to nano- and micro-plastics: lessons learned from nano-materials
Hans Bouwmeester and Ivonne Riejtens
42. Exposure assessment: Critical review of dietary exposure methodologies - from budget methods to stepped deterministic methods
Xiaoyu Bi and Nga Tran
43. Exposure assessment: Modelling approaches including probabilistic methods, uncertainty analysis and aggregate exposure from multiple sources
Marc Kennedy
44. Exposure assessment: Real world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models
Sandrine Pigat
45. Potential role for computerized automated hypothesis generation in risk assessment
Tim Allen, Steve Gutsell and And Punt
46. Risk-benefit assessment
J. Hoekstra
47. Exposure- Driven Risk Management Strategies for Chemicals in Food
Samuel Godefroy
48. Role of epidemiology in risk assessment and management
Alfons Ramel
49. Risk-Based Approaches in Food Allergy
Geert Hoobens
50. Risk assessment of mixtures in the food chain
Angelo Moretto
CURRENT AND EMERGING ADVANCES IN FOOD SAFETY EVALUATION: PATHOGENIC MICROORGANISMS INCLUDING PRIONS
51. Prions: Detection of Creutzfeld-Jakobs disease and links to bovine spongiform encephalopathy in beef
Timm Konold, Mark Arnold and Amie Adkin
52. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in pathogen risk analysis
Jasmina Vidic
53. Identification and exposure assessment of emerging pathogens, including viruses, predictive modeling
Robert Buchanan
54. Transfer of viruses implicated in human disease through food
Kiran Bhilegaonkar
55. Role of gut microbiota in food safety
Tor C. Savidge
56. Bacterial cell-to-cell communication and its relevance to food safety
Cristina Vanetti
57. Significance of identifying microbial DNA in the absence of actual live organisms in foods and raw materials
Luca Cocolin
58. Whole-genome sequencing for food safety
Nigel French
59. Drug-resistant bacteria from ‘farm to fork’: Impact of antibiotic use in animal production
Michaela van den Honert
60. Quick detection and confirmation of microbes in food and water
Ricardo Franco-Duarte and Célia Fortuna Rodrigues
SAFETY ASSESSMENT OF GENETICALLY MODIFIED ORGANISMS AND OTHER BIOLOGICAL ALTERATIONS
61. Gene – editing and other newer biotechnology approaches in plants
Graham Head
62. Safety Assessment of Food and Feed Derived from Genetically Modified Plants
Hans-Peter Naegeli
FOOD SAFETY: RISK PERCEPTION AND COMMUNICATING WITH THE PUBLIC
63. Public perception and attitudes to the risks and benefits from the use of technology in the modern agrifood industry
Roger Clemens
64. Microbiological risks versus putative chemical risks based on hazard rather than exposure: Can it be rationalised for public understanding?
John O'Brien
65. Communicating about ‘risk ‘in relation to food with the public and countering media alarmism
Katherine Rich
66. Consumer attitudes about the use of new technologies (including GMOs, CRISPR, and cloning) in agrifood industries: Allaying concerns)
Andy Shan Jin, David Coles, Francis Naab and Lynn J. Frewer
NEW AND EMERGING FOODS AND TECHNOLOGIES
67. Plant-based meat substitutes and other novel protein foods
Jane Caldwell
68. Potential role of ‘big data’ and 'AI' in risk assessment and/or management
Nikos Manouselis
69. Blockchain An Enabler for Safe Food in Global Supply Networks
John Keogh and James Flynn
HAZARD VERSUS RISK-BASED APPROACHES TO FOOD SAFETY REGULATIONS
70. Pros and cons of hazard vs risk-based approaches to food safety regulation
Tina Metha
IMPACT OF FOOD SAFETY ON GLOBAL TRADE
71. The ‘Global Food Safety Initiative ( GFSI )': Underpinning the safety of the global food chain , facilitating regulatory compliance, trade and consumer trust
Anne Gerardi
CLIMATE CHANGE, POPULATION DEMOGRAPHICS, URBANISATION AND ECONOMIC GROWTH: IMPACT ON FOOD SAFETY
72. Food and nutrition security and safety: Implications of changes in climate, population demographics, economics, and increased urbanization
Tessa Avermaete
73. Climate change: Food safety challenges in the near future
Fumiko Kasuga
Product details
- No. of pages: 1156
- Language: English
- Copyright: © Academic Press 2022
- Published: September 30, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128194706
About the Editors
Michael Knowles
Affiliations and Expertise
Lucia Anelich
Affiliations and Expertise
Alan Boobis
Affiliations and Expertise
Bert Popping
Affiliations and Expertise
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