Present Knowledge in Food Safety

Present Knowledge in Food Safety

A Risk-Based Approach Through the Food Chain

1st Edition - September 30, 2022

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  • Editors: Michael Knowles, Lucia Anelich, Alan Boobis, Bert Popping
  • Paperback ISBN: 9780128194706

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Description

Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of ’food’ at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis.

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

Professionals in the fields of public health, government regulation and policy, and food and agriculture production; Scholars and educators; Research scientists; Graduate and post-graduate coursework in the disciplines of food safety, food science, chemistry, microbiology, toxicology, agriculture, aquaculture, public health, pharmacy and nutrition

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

Michael Knowles is a pharmacist and medicinal chemist who spent the first half of his career with the UK Ministry of Agriculture, Fisheries and Food, where he became Chief Scientist (Fisheries & Food) and Head of the Food Science Group. The latter half of his career was spent with The Coca-Cola Company, where he became Vice-President Global Scientific & Regulatory Affairs, from which he retired in 2013. He is a Fellow of several scientific societies; past Global President of the International Life Sciences Institute; a Liveryman of the Society of Apothecaries, London, and a Freeman of the City of London. His scientific publications are mainly in the area of food safety and he is joint founding Editor of the journal Food Additives and Contaminants. He is a former Chairman of the Board of the European Technology Partners’ Food for Life and a current member of the Governing Council of the International Union of Food Science & Technology and of its Food Security Committee.

Affiliations and Expertise

Governing Council of the International Union of Food Science and Technology

Lucia Anelich

Lucia Anelich is a food microbiologist and is Managing Director of her own food safety training and consulting business, Anelich Consulting, which she started in 2011. Prior to that, she established and led a food safety body for the food industry in South Africa, a first for the country, and spent 25 years in academia at the Tshwane University of Technology (TUT) where she was Head of Department and Associate Professor. Whilst at TUT, she won a number of awards, including the highest award given by the Vice-Chancellor for Outstanding Achievement. Lucia has served as Extraordinary Associate Professor at the Department of Food Science, Stellenbosch University, public trustee on the Board of the International Life Sciences Institute, South Africa (ILSI SA) and is currently Executive and Scientific Director of ILSI SA. She is the current President of the South African Association for Food Science and Technology, member of the International Commission on the Microbiological Specifications for Food, Fellow of the International Academy of Food Science and Technology, incoming Chair of the Scientific Council of the International Union of Food Science and Technology where she served two terms on the Governing Council, food hygiene expert for the African Union and is Chair of the Food Hygiene Committee at the South African Bureau of Standards. She has also served on technical expert committees for the Food and Agriculture Organization.

Affiliations and Expertise

Managing Director of Anelich Consulting, South Africa

Alan Boobis

Alan Boobis is Professor of Biochemical Pharmacology and Director of the Public Health England-supported Toxicology Unit at Imperial College London. He has been a member of Imperial College London for almost 40 years. His main research interests lie in mechanistic toxicology, drug metabolism, mode of action, and chemical risk assessment. He has published approximately 230 original research papers (H-factor 73). He is a member of several national and international advisory committees, the Committee on Toxicity (chair), the WHO Study Group on Tobacco Product Regulation, Joint FAO/WHO Expert Committee on Food Additives (veterinary residues – co-chair,) and Joint FAO/WHO Meeting on Pesticide Residues (alternating co-chair). He has been a member of the UK Advisory Committee on Pesticides, Committee on Carcinogenicity, the European Food Safety Authority (EFSA) Panel on Food Contaminants, and the EFSA Panel on Plant Protection Products and their Residues. He is a member and past Chairman of the Board of Trustees of the International Life Sciences Institute (ILSI) Health and Environmental Sciences Institute (HESI), Vice-President of ILSI Europe, and Chair of ILSI. He is involved in several HESI and ILSI Europe projects. Awards include fellowship of the Society of Biology and the British Toxicology Society (BTS), the BTS John Barnes Prize Lectureship, honorary membership and Merit Award of EUROTOX, the Royal Society of Chemistry Toxicology Award, the Society of Toxicology Arnold J Lehman Award, and Officer of the British Empire.

Affiliations and Expertise

Professor of Biochemical Pharmacology and Director of the Public Health England-supported Toxicology Unit, Imperial College London, UK

Bert Popping

Chief Executive Officer of FOCOS GmbH, a strategic food consulting company working with clients worldwide. Previously Chief Scientific Officer and Director Scientific Development for global contract testing laboratory networks

Affiliations and Expertise

Chief Executive Officer of FOCOS GmbH

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