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Food Safety in the 21st Century
Public Health Perspective
1st Edition - September 28, 2016
Editors: Puja Dudeja, Rajul K Gupta, Amarjeet Singh Minhas
Paperback ISBN:9780128017739
9 7 8 - 0 - 1 2 - 8 0 1 7 7 3 - 9
eBook ISBN:9780128018460
9 7 8 - 0 - 1 2 - 8 0 1 8 4 6 - 0
Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides… Read more
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Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control.
This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety.
Provides the latest research and developments in the field of food safety
Incorporates practical, real-life examples for risk reduction
Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving
Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks
Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management
Food safety professionals (managers, etc.); food handlers; government and policy makers; Food business operators; Graduates in Agriculture/ Food Science or allied disciplines contemplating a career in Food Safety and Quality Management
List of Contributors
About the Editors
Acknowledgments
Introduction
Section 1: Epidemiological aspects of foodborne diseases
Chapter 1: Foodborne diseases—disease burden
Abstract
1.1. Introduction
1.2. Factors Affecting Burden of FBD
1.3. Foodborne Zoonotic Diseases
1.4. Noninfection-Based FBD
1.5. Seasonal Variation of FBD
1.6. Challenges in Assessment of Burden of FBD
1.7. Assessment of Disease Burden
1.8. WHO Estimates of the Global Burden of FBD
1.9. WHO Region-Wise Disease Distribution
1.10. FBD in India
1.11. Public Health Impact of the Burden
Chapter 2: Foodborne infectious diseases
Abstract
2.1. Classification
2.2. Infectious Diseases Spread by Food
2.3. Infections Versus Intoxication
2.4. Transmission
2.5. Food Poisoning
2.6. Salmonellosis
2.7. Staphylococcal Food Poisoning
2.8. C. perfringens Food Poisoning
2.9. Botulism Food Poisoning
2.10. B. cereus Food Poisoning
2.11. E. coli Food Poisoning
2.12. Norovirus Gastroenteritis
2.13. Sanitation of Some Specific Foods
2.14. Foodborne Diseases of Fungal Origin
2.15. Aflatoxicosis
2.16. Foodborne Diseases Caused by Toxic Agents
2.17. Lathyrus Toxin
2.18. Epidemic Dropsy
2.19. Conclusions
Chapter 3: Outbreak investigation of foodborne illnesses
Abstract
3.1. Introduction
3.2. Trigger Events
Chapter 4: Surveillance of foodborne illnesses
Abstract
4.1. Definition
4.2. Set Objectives
4.3. Data Collection and Consolidation
4.4. Data Analysis and Interpretation
4.5. Evaluation (Silverman et al., 2009; German et al., 2001; Thacker and Stroup, 1994; WHO, 2013)
4.6. Dissemination (Orenstein and Bernier, 1990; WHO, 1998; 2012)
30.1. General Principles of Food Safety for Community Eating Establishment (Gupta, 2009)
30.2. Principles of Food Safety Specific to Various Community Eating Establishments/Programs
Chapter 31: Food safety issues related to street vendors
Abstract
31.1. Definition of Street Food
31.2. Increasing Trend of Street Foods
31.3. Food Safety Hazards
31.4. Food Safety Practices Pertaining to Street Foods and Their Health Implications
31.5. Food Safety Regulatory Requirements
31.6. Policy Issues for Provision of Safe Food
31.7. Conclusions
Chapter 32: Food safety during travel
Abstract
32.1. Introduction
32.2. Food Borne Diseases
32.3. Determinants of Food Safety During Travel
32.4. Common Tips for Ensuring Food Safety in All Modes of Travel
32.5. Mode of Travel
32.6. Conclusion
Chapter 33: Food safety during fairs and festivals
Abstract
33.1. Introduction
33.2. Food Safety Hazards During Fairs and Festivals
33.3. Causes of Food Borne Illness During Fairs and Festivals
33.4. Measures to Ensure Food Safety During Fairs and Festivals
33.5. Conclusions
Chapter 34: Food safety during disasters
Abstract
34.1. Food Safety Advice
34.2. Preparation for Food Safety Before a Disaster (WHO, 2015b)
34.3. Principles of Feeding Programs During Disasters (UNHCR, 1999)
34.4. Food Safety Measures in the Aftermath of Natural Disasters (WHO, 2015a)
34.5. Conclusions
Section 8: Domestic regulatory scenario of food safety and interface of food safety laws, standards, regulations, and policies at the international level
Chapter 35: Relevant food safety regulations and policies
Abstract
35.1. Introduction
35.2. Evolution of Food Laws
35.3. Indian Food Laws
35.4. Food Safety Policies
35.5. Procedure for Implementing Food Legislations/Instructions
35.6. Registration of Petty FBOs
35.7. Licensing of FBOs
35.8. International Scenario on Food Safety
Chapter 36: Food safety policies in agriculture and food security with traceability
Abstract
36.1. Introduction
36.2. Has National Agricultural Policy Taken Care of “Food Safety”?
36.3. Food Safety and Food Security as Part of National Agricultural Policy
36.4. Traceability
Chapter 37: Food safety in international food trade—imports and exports
Abstract
37.1. Introduction
37.2. Principles and Guidelines of Inspection and Certification Systems for Imports and Exports
37.3. Principles of Food Import and Export Inspection and Certification (CAC/GL 20, 1995)
37.4. Guidelines
37.5. Guidelines on Food Import-Control System
37.6. Food Export-Control System
37.7. Equivalence
37.8. Inspections
37.9. Certification Systems
37.10. Conclusions
Chapter 38: Regulation of advertisement for food products in India—advertisement for food products
Abstract
38.1. Introduction
38.2. Advertisement Policies for Food Safety
38.3. Food Safety Guidelines
38.4. Food Safety and Standard Regulations (FSSR), 2011
38.5. Jago Grahak Jago
38.6. Who Can File a Complaint?
38.7. How to File a Complaint?
38.8. Where to File a Complaint?
38.9. The Horlicks Controversy
38.10. The Way Forward
38.11. Conclusions
Section 9: Food safety concerns in context of newer developments in agriculture/food science/food processing
Chapter 39: Nutritional labeling
Abstract
39.1. Introduction
39.2. Nutrition Labeling as Per Food Safety and Standards Act (FSSA) 2006
39.3. Nutrition Facts Panel
39.4. Ingredient List
39.5. Nutrition Claims Versus Health Claims
39.6. Other Claims
39.7. Percentage (%) Daily Value
39.8. Nutritional Information and Dietary Changes
39.9. Nutrition Labels in Packaged Food: “Eat” in Between the Lines
39.10. Conclusions
Chapter 40: Nutraceuticals
Abstract
40.1. Introduction
40.2. Nutraceutical
40.3. Classification of Nutraceuticals
40.4. Mode of Action of Nutraceuticals
40.5. Benefits of Nutraceuticals
40.6. Regulation Governing Nutraceuticals
40.7. Conclusions
Chapter 41: Regulatory requirements for labeling, health, and nutritional claim
Abstract
41.1. Introduction
41.2. General Requirements for Mandatory Labeling
41.3. Claims
41.4. Prohibitions
41.5. Conclusions
Chapter 42: Genetically modified (GM) foods: the food security dilemma
Abstract
42.1. Applications of GM Crops
42.2. Pharming
42.3. GM Crops in India
Chapter 43: Organic farming: is it a solution to safe food?
Abstract
43.1. Introduction
43.2. Definition of Organic Agriculture
43.3. Adverse Effects of Modern Agricultural Practices: Indian Context
43.4. Origin of Organic Farming
43.5. The Concept of Food Quality and Food Safety
43.6. Food Safety in Organic Agriculture: The Evidence
43.7. Public Concern About Safe Food and its Quality
43.8. Technique of Organic Farming
43.9. Basic IFOAM Principles of Organic Farming: Complement to Food Safety
43.10. Organic Agriculture: International Perspective
43.11. Organic Farming at National Level
43.12. Promotion of Organic Foods: What is Needed?
43.13. Organic Food: Certification
43.14. The Way Forward
Chapter 44: Safety and quality of frozen foods
Abstract
44.1. Introduction
44.2. Food Spoilage/Deterioration Leading to Unsafe and/or Poor Quality Food
44.3. Methods of Food Preservation for Enhancing Shelf Life of Food
44.4. Freezing as a Method of Food Preservation
44.5. Methods of Thawing
44.6. Safety and Quality of Frozen Foods
44.7. Moisture Loss/Freezing Injury
44.8. Microbial Growth in the Freezer
44.9. Effect on Nutrient Value of Frozen Foods
44.10. Effect of Thawing on Safety and Quality of Food
44.11. Conclusions
Chapter 45: Ready to eat meals
Abstract
45.1. Introduction
45.2. History
45.3. The Indian Setting
45.4. Limitations
45.5. Classification
45.6. Safety Aspects of REM Foods
45.7. Detection of the Foodborne Pathogenic Bacteria
45.8. Food Safety Concern for Some Specific REM
45.9. Conclusions
Chapter 46: Food packaging
Abstract
46.1. Introduction
46.2. History
46.3. Why Food Packaging?
46.4. Principles of Packaging
46.5. Packaging and Food Safety
46.6. Packaging Material
46.7. Types of Packaging
46.8. Packaging Materials
46.9. Labeling
46.10. Toxic Effects
46.11. Emerging Trends
46.12. Conclusions
Chapter 47: Information technology (IT) in food safety
Abstract
47.1. Where are We?
47.2. Where IT Comes in?
47.3. Prerequsites of IT System
47.4. Present Usage of IT in Food Safety: Developing Countries
47.5. IT in Food Safety: Developed Countries
47.6. Cyber Security in Food Safety (Straka, 2014)
47.7. Limitations of IT
47.8. Future of IT in Food Safety
Index
No. of pages: 624
Language: English
Published: September 28, 2016
Imprint: Academic Press
Paperback ISBN: 9780128017739
eBook ISBN: 9780128018460
PD
Puja Dudeja
Dr Puja Dudeja is Assistant Professor in Armed Forces Medical college, Pune, India and holds Ph D in Community Nutrition. He is recipient of various research awards (6) and has authored books (02), chapters (84) and research articles (18).
Affiliations and expertise
Assistant Professor, Armed Forces Medical College, Pune, India
RG
Rajul K Gupta
Dr. Rajul Kumar Gupta is Director of the Armed Forces Medical Health Service Ministry of Defense in New Delhi, India and holds a PhD in Applied Nutrition. He is Expert Consultant to India for National Disaster Management, and special duty officer to the Prime Minister’s National Council on malnutrition. He has published more than 70 papers and chapters and has authored/edited six books, including for the WHO and Health Ministry. He is a standing member of UN's Standing Committee on Nutrition and UN’s expert groups on Nutrition & Non-Communicable Diseases and Nutrition & Global Climatic Change.
Affiliations and expertise
Professor, Community Medicine, Army College of Medical Sciences, New Delhi, India
AS
Amarjeet Singh Minhas
Dr. Amarjeet Singh Minhas has been a faculty in department of Community Medicine for more than 27 years at the Postgraduate Institute of Medical Education and Research in Chandigarh,India. As a professor in the department he has guided 5 PhD, 10 MD and 30 masters level dissertations.Five of these were related to Food Safety. He serves on the Food Safety Committee of the institute.He has been he Principal Investigator for more than 52 research projects. He has published more than 160 research articles and 50 book chapters.He hasalso edited 3 books and coauthored more than 15 booklets.
Affiliations and expertise
Department of Community Medicine,School of Public Health, Postgraduate Institute of Medical Education and Research, Chandigarh, India