Description

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

Key Features

  • Addresses the need for balance in safety regulation and retaining traditional food options
  • Includes case studies from around the world to provide practical insight and guidance
  • Presents suggestions for developing appropriate global safety standards

Readership

University professors and students, Food companies (producers and traders), NGO's, Researchers interested in food biochemistry, Regulators, and in particular those who export or import EF and TF

Table of Contents

  • List of Contributors
  • Prologue
  • Foreword
  • Preface
  • Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations
    • Abstract
    • 1.1. New approaches for understanding traditional foods
    • 1.2. R&D and understanding traditional foods
    • 1.3. Knowledge platform of traditional foods: leveraging an integrated approach
    • 1.4. Science, regulation, and the global harmonization initiative approach
    • Acknowledgments
  • Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition
    • Abstract
    • 2.1. Introduction
    • 2.2. Water activity, stability, and quality of foods
    • 2.3. Water activity and microbial growth
    • 2.4. Drying
    • 2.5. Smoking
    • 2.6. Salting
    • 2.7. The use of sugars
    • 2.8. Combined methods for food preservation based on water activity control
  • Chapter 3: Typical Traditional Processes: Cooking and Frying
    • Abstract
    • 3.1. Traditional cooking procedures
    • 3.2. Dry cooking
    • 3.3. Wet cooking traditional procedures
    • 3.4. Traditional frying procedures
    • 3.5. Nutritional impact of cooking and frying
  • Chapter 4: Safety of Meat and Poultry
    • Abstract
    • 4.1. Description and origin of meat and poultry
    • 4.2. History of meat and poultry products
    • 4.3. Public health risks
    • 4.4. Traditional methods of meat and poultry preservation
    • 4.5. Epidemiology
    • 4.6. Local and global regulatory status
    • 4.7. Future trends and expectations
    • 4.8. Conclusions
  • Chapter 5: Safety

Details

No. of pages:
536
Language:
English
Copyright:
© 2016
Published:
Imprint:
Academic Press
Electronic ISBN:
9780128006207
Print ISBN:
9780128006054

About the editors

V. Prakash

Dr. V. Prakash, Ph.D, FRSC, FIFT, FINAE, FIAFoST, FNAAS, FAFST(I), FINAS, FNAS Distinguished Scientist of CSIR - India Immediate Past Director, CSIR - CFTRI, Mysore, India Hon. Director of Research, INNOVATION and Development, at JSS - MVP, JSS Technical Institution Campus, MYSORE 570 006, INDIA Council Member, International Union of Nutritional Sciences (IUNS) Former Coordinator, United Nations University Programme at CFTRI, Mysore, India Immediate Past President, Nutrition Society of India President, International Society for Nutraceuticals , Nutritionals And Naturals (ISNNAN) Past President, Academy Executive Committee Member of IAFoST Council Member, International Union of Food Science and Technology (IUFoST) Task Force Chairman on Nutraceuticals in IUNS Executive Council Member, Global Harmonization Initiative (GHI) Chair, Panel on Regulatory of Nutraceuticals, Nutritionals, Functional Foods and Dietary Supplements, FSSAI, Govt. of India

Olga Martin-Belloso

Olga Martín-Belloso is Professor of Food Science and Technology at University of Lleida, Spain, and Head of the research unit Novel Technologies for Food Processing. Her research interests are focussed on the development of ready-to-eat, safe and healthy products by combining the already existing processing technologies with novel techniques, as well as the valorization of wastes generated by the fruits and vegetables processing industries. Pulsed electric fields, intense pulsed light and cold plasma treatments, modified atmosphere packaging, edible coatings, and nanostructured systems are among the key technologies developed by her research group. She led technology transfer to the industry in a center devoted to canned vegetables and supported the industrial implementation of HACCP and Quality management systems, while providing a boost to the innovative culture in the canned vegetables industry in Spain. She has authored more than three hundred research papers, several books, book chapters and patents. In addition, she has been invited as speaker in numerous international meetings and courses. She also belongs to the editorial board of recognized Journals and is associate editor of two of them. Dr. Martin-Belloso is member of several executive committees of international scientific organizations as the European Federation of Food Science and Technology (EFFoST) and the Nonthermal Processing Division of the Institute of Food Technologists (IFT). She is the Ambassador of the Global Harmonization Initiative (GHI) in Spain.

Siân Astley

Training and Communications Manager for EuroFIR AISBL supporting training within EU-funded research projects and networks and communication of research activities. Siân has worked extensively with individuals and organisations throughout Europe from a variety of disciplines including research, food and biotech industries and the media. Author of more than 300 popular science articles for magazines and trade publications as well as 25 peer-reviewed papers, and she was awarded her Diploma in Science Communication in 2009 (Birkbeck University of London). She is Editor of GHI Publications, including the GHI Newsletter.

Helena McMahon

Helena McMahon received a BSc in Biomedical Science from University College Cork Ireland, in 1999, an MSc in Molecular Medicine and PhD in Cellular Therapeutic from Trinity College Dublin in 2001 and 2007 respectively. Following Post Doctoral roles at Trinity College Dublin and Teagasc the National Food Research Center in Ireland, Dr. McMahon joined the Institute of Technology Tralee 2009 where she is currently a Principle Investigator within Shannon Applied Biotechnology Centre. Project protfolio an activities are focused in the fields of biotechnology, the bvio-economy and SME collaborative actions with a particular focus on innovation management and knowledge transfer.