Present Knowledge in Food Safety

  • Michael E. Knowles Lucia Anelich Alan Boobis
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  • Verwacht 3 oktober 2022
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Beschrijving
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.
Inhoudsopgave
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 2. Soil, water, and air: Potential contributions of inorganic and organic chemicals 3. Agrochemical residues 4. Mycotoxins CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN: ANIMAL AND MILK PRODUCTION 5. Feed contamination 6. Veterinary drug residues from therapeutic and growth promotion: Use and abuse 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 8. Pollutants, residues, and other contaminants in foods obtained from marine and fresh water, including aquaculture 9. Veterinary drug residues in aquaculture: Use and abuse 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 11. Direct addition of food additives and processing aids 12. Direct addition of flavours, including taste and flavour modifiers 13. Production of thermal contaminants during thermal processing in both industrial and home preparation of food 14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment 15. Safety assessment of refillable and recycled plastic packaging for food use 16. Preventing Food Fraud 17. Dietary supplements (upper safe levels) and 'health foods' components CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN: IDENTIFICATION OF EMERGING CHEMICAL RISKS 18. Emerging Contaminants 19. Emerging contaminants related to plastic and micro-plastic pollution 20. Endocrine disruptors 21. Antimicrobial resistance and antimicrobial residues in the food chain 22. Climate change as a driving factor for emerging contaminants 23. Emerging mycotoxin risks due to climate change : What to expect in the coming decade 24. Emerging contaminants in the context of food fraud 25. Trends in risk assessment of chemical contaminants in food 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 27. Contributions of pathogens from irrigation water to fresh produce post farm gate 28. Microbial contamination of animal feed 29. Zoonoses - animal meat and milk 30. Abattoir hygiene 31. Dairy production 32. Meat Processing 33. Pathogens and their sources in fresh water fish, sea fish, shellfish, and algae 34. The evolution of molecular methods to study seafood-associated pathogens CHANGES IN PATHOGENIC MICROBIOLOGICAL CONTAMINATION OF FOOD THROUGHOUT THE VARIOUS STAGES OF THE FOOD CHAIN POST-PROCESSING 35. Microbiological food safety in retail 36. Reduction of microbial load by processing, including modified atmosphere packaging 37. Food defense: types of threat, defense plans, and mitigation strategies 38. Sampling, testing methodologies and their implication in risk assessment including interpretation of detection limits CURRENT AND EMERGING ADVANCES IN FOOD SAFETY EVALUATION: CHEMICALS 39. The risk assessment paradigm for chemicals: A critical review of current and emerging approaches 40. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals 41. Potential human health effects following exposure to nano- and micro-plastics: lessons learned from nano-materials 42. Exposure assessment: Critical review of dietary exposure methodologies - from budget methods to stepped deterministic methods 43. Exposure assessment: Modelling approaches including probabilistic methods, uncertainty analysis and aggregate exposure from multiple sources 44. Exposure assessment: Real world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models 45. Potential role for computerized automated hypothesis generation in risk assessment 46. Risk-benefit assessment 47. Exposure- Driven Risk Management Strategies for Chemicals in Food 48. Role of epidemiology in risk assessment and management 49. Risk-Based Approaches in Food Allergy 50. Risk assessment of mixtures in the food chain 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 52. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in pathogen risk analysis 53. Identification and exposure assessment of emerging pathogens, including viruses, predictive modeling 54. Transfer of viruses implicated in human disease through food 55. Role of gut microbiota in food safety 56. Bacterial cell-to-cell communication and its relevance to food safety 57. Significance of identifying microbial DNA in the absence of actual live organisms in foods and raw materials 58. Whole-genome sequencing for food safety 59. Drug-resistant bacteria from 'farm to fork': Impact of antibiotic use in animal production 60. Quick detection and confirmation of microbes in food and water SAFETY ASSESSMENT OF GENETICALLY MODIFIED ORGANISMS AND OTHER BIOLOGICAL ALTERATIONS 61. Gene - editing and other newer biotechnology approaches in plants 62. Safety Assessment of Food and Feed Derived from Genetically Modified Plants 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 64. Microbiological risks versus putative chemical risks based on hazard rather than exposure: Can it be rationalised for public understanding? 65. Communicating about 'risk 'in relation to food with the public and countering media alarmism 66. Consumer attitudes about the use of new technologies (including GMOs, CRISPR, and cloning) in agrifood industries: Allaying concerns) NEW AND EMERGING FOODS AND TECHNOLOGIES 67. Plant-based meat substitutes and other novel protein foods 68. Potential role of 'big data' and 'AI' in risk assessment and/or management 69. Blockchain An Enabler for Safe Food in Global Supply Networks HAZARD VERSUS RISK-BASED APPROACHES TO FOOD SAFETY REGULATIONS 70. Pros and cons of hazard vs risk-based approaches to food safety regulation MPACT 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 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 73. Climate change: Food safety challenges in the near future
Productdetails
Uitgavejaar 2022
ISBN 9780128194706
Verschijningsdatum 3 okt. 2022
Omvang 1156
Auteur(s) Michael E. Knowles Lucia Anelich Alan Boobis
Bindwijze Paperback
Taal Engels

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