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


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


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© 2016
Academic Press
Print ISBN:
Electronic ISBN: