Food Safety and Quality Systems in Developing Countries

Chapter 1: Exporting Traditional Fruits and Vegetables to the United States: Trade, Food Science, and Sanitary and Phytosanitary/Technical Barriers to Trade Considerations

• Abstract
• 1.1. Introduction
• 1.2. Imports of Fruits and Vegetables into the United States: Composition and Selected Trends
• 1.3. Nontraditional Tropical Fruit Imports to the United States: Specific Examples
• 1.4. Nontraditional Vegetable Imports to the United States: Specific Examples
• 1.5. Sanitary and Phytosanitary/Technical Barriers to Trade Issues
• 1.6. Summary

Chapter 2: Natural Toxins in Fruits and Vegetables: Blighia sapida and Hypoglycin

• Abstract
• 2.1. Natural Toxins in Fruits and Vegetables
• 2.2. The Ackee Fruit
• 2.3. Hypoglycin (HGA), the Natural Toxin in Ackee
• 2.4. Dietary Exposure to the Natural Toxin Hypoglycin
• 2.5. Acute and Chronic Toxicity
• 2.6. Conclusions

Chapter 3: The Life Cycle of Ackee (Blighia sapida): Environmental and Other Influences on Toxicity

• Abstract
• 3.1. The Agronomy of Ackee
• 3.2. HGA in Ackee: Location in the Fruit and the Effect of Maturation
• 3.3. Impact of Geographical Location and Variety on HGA Content in Ackee
• 3.4. Impact of Growing Season and Reaping and Handling Practices on HGA Levels in Ackee
• 3.5. The Role of the Seeds and Hypoglycin B in Detoxification of the Fruit
• 3.6. Conclusions

Chapter 4: Biochemistry of Hypoglycin and Toxic Hypoglycemic Syndrome

• Abstract
• 4.1. Introduction
• 4.2. Biochemistry of Hypoglycin
• 4.3. The Illness Associated with Hypoglycin
• 4.4. Etiology and Clinical Presentation
• 4.5. Recent Reports of Toxic Hypoglycemic Syndrome
• 4.6. Suspected Cases in Export Markets
• 4.7. Treating Ackee Poisoning

Chapter 5: Effective Science-Based Approaches to Establishing Safe Food Handling Practices for Traditional Foods: The Ackee Example

• Abstract
• 5.1. Introduction: Background to the Safe Production and Handling of Ackee (Blighia sapida)
• 5.2. The Market, Consumers, and Exports
• 5.3. Raw Material Handling and Processing
• 5.4. The Science Behind the Industry: The Importance of Research, Regulatory Oversight, and Scientific and Technological Support for the Export of Traditional Foods
• 5.5. Quantification of Hypoglycin A (HGA)
• 5.6. Safety of Ackee as a Food

Chapter 6: Re-entering the US Market with Jamaican Ackees: A Case Study

• Abstract
• 6.1. Introduction
• 6.2. Background to the Market-Access Challenge: The Import Alert
• 6.3. Agreeing an Approach to Addressing the Import Alert
• 6.4. Implementation
• 6.5. Accomplishments
• 6.6. Cost/Benefit Analysis
• 6.7. Summary

Chapter 7: Dealing with Trade Challenges: Science-Based Solutions to Market-Access Interruption

• Abstract
• 7.1. Introduction
• 7.2. Canned Ackees Exported to Canada: Mitigating Market-Access Prohibition
• 7.3. Preventing Market-Access Interruption for Canned Ackee Exports to the United Kingdom
• 7.4. Reimposition of the US Import Alert: Lifting the Ban, Again
• 7.5. Synopsis of the Approach Taken After the Market-Access Interruption in 2005/2006
• 7.6. Accomplishments and Subsequent Actions to Maintain the Gains

Chapter 8: The Food Safety Modernization Act and Its Impact on the Caribbean’s Approach to Export Market Access

• Abstract
• 8.1. Introduction
• 8.2. Market-Access Issues for Caribbean Exports to the United States
• 8.3. Background to the Food Safety Modernization Act
• 8.4. Major Provisions of the Preventive Controls for Human Food Final Regulation
• 8.5. Major Provisions of the Standards for Growing, Harvesting, Packing, and Holding of Produce for Human Consumption (Produce Safety Rule)
• 8.6. Major Provisions of the Foreign Supplier Verification Programs for Importers of Food for Humans or Animals
• 8.7. FDA Inspections in the Caribbean and the FSMA
• 8.8. Impact of the FSMA on the Caribbean and the Approach to Export Market Access
• 8.9. Conclusions