Food Safety

Grain Based Foods

1st Edition - January 16, 2025
Editors: Andreia Bianchini, Jayne Stratton
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 3 4 0 - 2
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 3 4 1 - 9

Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiol… Read more

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Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh look at the issues faced by the grain industry and proposes solutions potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia. Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication.

Title of Book
Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1. Overview of grain-based foods
1.1 Cereal grains
1.2 Human civilization and grain production
1.3 Diversity in grains and grain-based foods
1.3.1 Corn
1.3.2 Wheat
1.3.3 Rice
1.3.4 Barley
1.3.5 Other grains
1.4 Cereal grains in human nutrition
1.5 Global statistics of grain production
1.6 Industrial use of grains
1.6.1 Grains for nonfood applications
1.6.2 Grains for food applications
1.7 Safety concerns related to grain-based products
1.7.1 Chronicles of grain safety
1.7.2 Global food safety regulations
1.8 Safety of grain-based foods: A reference book
Part I. Biological hazards associated with grain-based foods
Chapter 2. Microbiological safety of unprocessed grains and flours
2.1 Microbiological hazards in unprocessed cereal grains and flour
2.1.1 The microbiological profile of cereal grains
2.1.2 The microbiological profile of cereal grain flour
2.2 Potential sources of enteric pathogen contamination in grain-milled products
2.2.1 Preharvest sources of contamination: farmland environment
2.2.2 Postharvest sources of contamination: Transportation, storage, and milling
2.3 Conclusions
Chapter 3. Microbiological safety of ingredients other than flour
3.1 Introduction
3.2 Major ingredients
3.2.1 Microbiology of eggs and egg products
3.2.2 Microbiology of milk and dairy products
3.2.3 Microbial safety of water
3.3 Microbiology of minor ingredients
3.3.1 Meat and poultry
3.3.2 Fruits and vegetables
3.3.2.1 Fresh fruits and vegetables
3.3.2.2 Frozen fruits and vegetables
3.3.2.3 Dried fruits and vegetables
3.3.2.4 Canned fruits and vegetables
3.3.3 Herbs and spices
3.3.4 Food additives and colors
3.4 Closing remarks
Part II. Chemical hazards associated with grain-based foods
Chapter 4. Pesticide residue and cereal grains
4.1 Pesticide residue as contaminants of cereal grains
4.1.1 Herbicides
4.1.1.1 Glyphosate
4.1.1.2 Other herbicides
4.1.2 Fungicides
4.1.3 Insecticides
4.2 Use and maximum residue limits for contaminants
4.3 Methods used for the detection and quantitation of pesticide residues in grains
4.4 Effects of pesticide exposure on human health
4.5 Effects of storage and processing on pesticide residue levels
4.6 Mitigating the negative effects of pesticides
4.7 Environmental effects of pesticide use
4.8 Conclusion and future outlook
Chapter 5. Inorganic contaminants of cereal grains: Heavy metals
5.1 Introduction
5.2 The effects of arsenic and cadmium on human health
5.2.1 Arsenic
5.2.2 Cadmium
5.3 Legislation on heavy metals in cereals
5.3.1 Arsenic
5.3.2 Cadmium
5.4 Factors affecting the availability of heavy metals in soil
5.4.1 Availability of arsenic in paddy rice fields
5.4.2 Availability of cadmium in soil
5.5 Mechanisms of uptake and translocation of heavy metals
5.5.1 The uptake of arsenic by rice plants
5.5.2 Uptake of cadmium by rice plants
5.6 Strategies to decrease the concentration of heavy metals in cereal grains and products
5.6.1 Distribution of arsenic and cadmium within rice and wheat grains
5.6.2 Food processing approaches
5.6.3 Soil amendments
5.6.4 Phytoremediation
5.6.5 Agronomic practices
5.6.6 Plant breeding approaches
Chapter 6. Allergens and gluten associated with cereal grains
6.1 Grain uses for food and feed
6.2 Proteins in cereal grains
6.3 Identification of IgE-mediating food allergens
6.4 Allergic symptoms and severity
6.5 Celiac disease, the causative proteins and diagnosis
6.6 Management of priority allergenic grains in commodities and complex foods
6.7 Conclusions
Chapter 7. Mycotoxins in cereal grains
7.1 Mycotoxins
7.1.1 Important mycotoxin-producing fungal species associated with cereal grains
7.1.2 Important mycotoxins associated with cereal grains
7.1.2.1 Aflatoxins
7.1.2.2 Fumonisins
7.1.2.3 Ochratoxins
7.1.2.4 Trichothecenes
7.1.2.5 Zearalenone
7.1.3 Factors that influence mold growth and mycotoxin production
7.2 Controlling mycotoxins in grains and grain-based products
7.2.1 Preharvest preventive controls
7.2.1.1 Preventive cultural practices
7.2.1.2 Preventive chemical control: Fungicides and insecticides
7.2.1.3 Preventive biological control
7.2.2 Postharvest preventive controls
7.2.3 Corrective control of mycotoxins
7.2.3.1 Corrective physical controls
7.2.3.2 Corrective chemical controls
7.2.3.3 Corrective biological controls
7.3 Mycotoxin analysis
7.3.1 Sampling for mycotoxin analysis
7.3.2 Mycotoxin detection methods
7.3.2.1 Immunoassays
7.3.2.2 Spectroscopy
7.3.2.3 Fluorometry
7.3.2.4 Chromatography
Part III. Physical hazards associated with grain-based foods
Chapter 8. Physical hazards in grain-based foods
8.1 Introduction
8.2 Definition of physical hazards
8.3 Physical hazards associated with grain harvesting through milling
8.4 Physical hazards associated with bakeries and baked goods
8.4.1 Processing considerations
8.4.1.1 Operational facilities
8.4.1.2 Personnel
8.4.1.3 Raw materials and ingredients
8.4.1.4 Processing equipment and tools
8.4.2 Establishing critical control points for physical hazards
8.5 Reported incidents
8.6 Prevention and control of physical hazards
8.6.1 Metal detectors
8.6.2 Terahertz spectroscopy
8.6.3 Near-infrared spectroscopy
8.6.4 X-ray imaging
8.6.5 Thermal imaging
8.6.6 Hyperspectral imaging
8.7 Final remarks
Part IV. Systematic food safety management
Chapter 9. Challenges in the global cereal supply chain
9.1 Introduction
9.2 Grain production
9.2.1 Current corn, wheat, and rice production
9.2.2 Cereal demand and production for 2050
9.2.3 Yield gaps in corn, rice, and wheat
9.2.4 Impacts of climate change, pandemics, and conflicts on cereal supply
9.2.5 Impacts of plant diseases on corn, wheat, and rice production
9.3 Global grain supplies and movement
9.3.1 Current and future challenges
9.3.2 Logistic and loss of grain along the supply chain
9.3.3 Phytosanitary challenges and transboundary pests and diseases
9.4 Food safety in global trade
9.4.1 Pesticides
9.4.2 Heavy metals
9.4.3 Mycotoxins
9.4.4 Future prospects
9.5 Conclusions
Chapter 10. Food safety systems for grain-based food production and processing
10.1 Introduction to food safety systems
10.2 Food safety management systems in the United States
10.2.1 Good agricultural practices
10.2.2 Good manufacturing practices
10.2.3 Management systems based on hazard analysis
10.2.3.1 Hazard analysis and critical control point
10.2.3.2 Food safety modernization act preventive controls
10.3 Global food safety initiative benchmarked systems
10.3.1 Global food safety initiative good agricultural practices systems
10.3.2 Postfarm global food safety initiative systems
10.4 Grain-based food industry applications
10.4.1 Milling
10.4.2 Bakeries
10.5 Final remarks
Chapter 11. Designing safe grain-based food products
11.1 Introduction: The importance of designing safe grain-based products
11.2 Determination of ready-to-eat or not-ready-to-eat
11.3 Validation of cooking instructions
11.3.1 What is a cooking instruction validation?
11.3.2 Data collection points
11.3.3 Calibration of temperature measuring devices and appliances
11.3.4 Number of samples to test
11.3.5 Type of cooking appliances
11.3.5.1 Microwave ovens
11.3.5.2 Conventional and toaster ovens
11.3.5.3 Fryers
11.3.5.4 Stovetops
11.3.6 Evaluating the results
Chapter 12. Designing safe grain-based food processes
12.1 History of grain processing
12.1.1 Grain processing in upper paleolithic
12.1.2 Grain processing in holocene
12.1.3 Grain processing in the modern era
12.2 Primary processes
12.2.1 Cleaning system
Microbiological hazards
Chemical hazards
12.2.2 Milling operations
12.2.2.1 Tempering
Microbiological hazards
12.2.2.2 Dry milling
Microbiological hazards
Chemical hazards
12.2.2.3 Wet milling
Chemical hazards
12.2.3 Whole seed processing
12.2.3.1 Puffing
Microbiological and chemical hazards
12.2.3.2 Flaking
Chemical hazards
12.2.3.3 Malting
Microbiological hazards
Chemical hazards
12.2.3.4 Parboiling
Chemical hazards
12.3 Secondary processing
12.3.1 Baking
12.3.1.1 Bread
12.3.1.2 Biscuits, cookies, and crackers
12.3.1.3 Safety of baked goods
12.3.2 Beer fermentation
Microbiological hazards
Chemical hazards
12.3.3 Extrusion
Extrusion as a multiple input multiple output (MIMO) system
Microbiological hazards
Chemical hazards
12.3.4 Frying
Microbiological hazards
Chemical hazards
12.4 Postprocessing operations
12.4.1 Drying
Microbiological hazards
12.4.2 Seasoning
Microbiological hazards
Chemical hazards
12.4.3 Coating
Microbiological and chemical hazards
12.5 Final remarks
Chapter 13. Dry cleaning and sanitation applied to grain-based foods
13.1 Introduction
13.2 Dry foods
13.2.1 Low water activity (aw) foods
13.2.2 Grain-based foods
13.2.2.1 Microbiology of grain-based foods
13.3 Allergens
13.4 Cleaning and sanitation
13.4.1 Cleaning methods in grain-based food facilities
13.4.2 Wet cleaning
13.4.3 Dry cleaning
13.4.4 Monitoring effectiveness
Chapter 14. Risk-based management in the grain supply chain
14.1 Transition to risk-based food safety management
14.1.1 Hazard-based and risk-based approaches
14.2 Introduction to risk analysis
14.2.1 Overview of food safety risk analysis
14.2.2 Risk assessment
14.2.2.1 Risk assessment components
14.2.2.2 Types of risk assessment
14.2.3 Enhancement of grain food safety using a risk assessment approach
14.3 Applications of risk assessment to control grain food safety
14.3.1 Case study of liver cancer risks posed by aflatoxins in foods
14.3.1.1 Background
14.3.1.2 Hazard identification
14.3.1.3 Hazard characterization
14.3.1.4 Exposure assessment
14.3.1.5 Risk characterization
14.3.1.6 Implication for risk management
14.3.2 Case study of foodborne illness risks posed by Escherichia coli O157:H7 in ready-to-bake cookie dough
14.3.2.1 Background
14.3.2.2 Hazard identification
14.3.2.3 Hazard characterization
14.3.2.4 Exposure assessment
14.3.2.5 Risk characterization
14.3.2.6 Implication for risk management
14.4 Conclusion
Chapter 15. Impact of grain regulations on food safety: An aflatoxin tale
15.1 Introduction
15.2 Existing regulations on aflatoxin, and economic impacts
15.3 Health effects of aflatoxin
15.4 Interventions: costs and effectiveness
15.5 Concluding remarks
Chapter 16. Epilogue
Index

Andreia Bianchini

Dr. Andreia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska - Lincoln. She also works closely with the Food Processing Center at UNL. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. Her research area of interest includes processing for food quality, safety and security. Recently her research group has focused on improving the safety of grain and grain-based products throughout their production and processing chains. She has 25 peer review publications and has contributed 8 book chapters to several reference and textbooks. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee.

Affiliations and expertise

Associate Professor, Department of Food Science and Technology, University of Nebraska - Lincoln, NE, USA

Jayne Stratton

Dr. Stratton specializes in food safety microbiology and her areas of research and expertise includes pathogen testing, improvement of sanitation, environmental monitoring programs, and process validation studies such as high-pressure processing. She currently serves as a Research Associate Professor in the Food Processing Center at UNL, and oversees the Center’s Laboratory Services, which offers microbiological testing, shelf life studies, and customized research. Her applied research interests are primarily with foodborne pathogens such as Salmonella, E. coli, and Listeria. She is also the Director of UNL’s Better Process Control School and is recognized as a lead instructor for the FDA approved curriculum on Preventive Controls for Human Foods and Preventive Controls for Animal Foods. She has taught courses on HACCP, food facility auditing techniques, food inspection principles, and is well-versed in ISO standards for testing laboratories. She is a member of the International Association for Food Protection, the American Society for Microbiology, and the American Association of Official Analytical Chemists.

Affiliations and expertise

Research Associate Professor, Food Processing Center, University of Nebraska – Lincoln, NE, USA

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