
Present Knowledge in Food Safety
A Risk-Based Approach Through the Food Chain
- 1st Edition - October 8, 2022
- Imprint: Academic Press
- Editors: Michael E. Knowles, Lucia Anelich, Alan Boobis, Bert Popping
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 9 4 7 0 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 1 5 4 - 8
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,… Read more

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Request a sales quotePresent 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.
- Includes new technologies such as nanotechnology, genetic modification, and cloning
- Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut
- Covers the role of the microbiome and the use of surrogates (especially for viruses)
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- About the editors
- Foreword
- Preface
- Acknowledgments
- Section I: Changes in the chemical composition of food through the various stages of the food chain: plants before harvest
- Chapter 1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks
- Abstract
- 1.1 Introduction
- 1.2 Risk and safety assessment of natural toxins from plants
- 1.3 Situations where natural toxins from plants may raise concern: Improper food handling [toxic proteins, glycoalkaloids (GAs), quinolizidine alkaloids (QAs)]
- 1.4 Situations where natural toxins from plants may raise concern: Famine food (cyanogenic glycosides, lathyrogens)
- 1.5 Situations where natural toxins from plants may raise concern: Sensitive individuals (allergens, fava glucosides, and FCs)
- 1.6 Situations where “normal” dietary intake of natural toxins from plant-based foods may raise concern
- 1.7 Situations where natural toxins from plants may raise concern: Switching varieties [grayanotoxins (GTXs), anisatin, and aristolochic acids (AAs)]
- 1.8 Situations where natural toxins from plants may raise concern: Abuse [tropane alkaloids (TAs), opium alkaloids, delta-9-tetrahydrocannabinol (THC)]
- 1.9 Adulteration with pharmaceutical substances
- 1.10 Discussion including existing data gaps and research directions
- References
- Chapter 2. Soil, water, and air: potential contributions of inorganic and organic chemicals
- Abstract
- 2.1 General introduction
- 2.2 Heavy metals
- 2.3 Pesticides
- 2.4 Antimicrobials
- 2.5 Plastics
- 2.6 Other industrial chemicals
- 2.7 Uptake of environmental pollutants from air, water, and soil to plant foods
- 2.8 Human health risk assessment
- References
- Chapter 3. Agrochemicals in the Food Chain
- Abstract
- 3.1 Introduction
- 3.2 In vivo metabolism of agrochemicals
- 3.3 Regulation of agrochemicals
- 3.4 Agrochemicals commonly found as residues in foodstuffs
- 3.5 Types of agrochemicals and modes of action
- 3.6 Potential points of concern for agrochemical residues in the food chain
- 3.7 Conclusions and potential areas for further study
- References
- Chapter 4. Mycotoxins: still with us after all these years
- Abstract
- 4.1 Introduction
- 4.2 Compounds of minor public health significance
- 4.3 Toxins from Fusarium graminearum and related species
- 4.4 Toxins from Fusarium verticillioides and related species
- 4.5 Toxins from Aspergillus flavus, Aspergillus parasiticus, and related species
- 4.6 Ochratoxin-producing Penicillium and Aspergillus species
- 4.7 Key issues for the next decade
- References
- Section II: Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production
- Chapter 5. Occurrence of antibacterial substances and coccidiostats in animal feed
- Abstract
- Chapter points
- 5.1 Introduction
- 5.2 Antibacterial drugs in feed
- 5.3 Medicated feed production
- 5.4 Antimicrobial residues in food derived from animals
- 5.5 Antimicrobial resistance
- 5.6 Antimicrobial drugs: impact on the environment
- 5.7 Analytical methodology
- 5.8 Research gaps and future directions
- References
- Chapter 6. Residues relating to the veterinary therapeutic or growth-promoting use and abuse of medicines
- Abstract
- 6.1 Introduction, general terms, and significance of the topic
- 6.2 Authorization process and legal uses of veterinary medicines
- 6.3 Preventing drug residues in food with animal origin
- 6.4 Reasons for the drug residues in food of animal origin
- 6.5 Conclusions and further perspectives
- Endnotes
- References
- Further reading
- Section III: Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture
- Chapter 7. Marine biotoxins as natural contaminants in seafood: European perspective
- Abstract
- 7.1 Introduction
- 7.2 Analytical methods
- 7.3 Transition from biological to chemical methods
- 7.4 Emerging toxins: incidence and present challenges for their control
- 7.5 Future perspectives
- References
- Chapter 8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water
- Abstract
- Chapter points
- 8.1 Introduction
- 8.2 Main text
- 8.3 Research gaps and future direction
- References
- Chapter 9. Antimicrobial drugs in aquaculture: use and abuse
- Abstract
- 9.1 Introduction
- 9.2 Main text
- 9.3 Research gaps and future directions
- References
- Section IV: Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution
- Chapter 10. Manufacturing and distribution: the role of good manufacturing practice
- Abstract
- 10.1 Introduction
- 10.2 Hazard analysis and critical control points and preventive controls
- 10.3 Preventive controls and recall plans
- 10.4 Potential sources of chemical hazards during manufacture and distribution*
- 10.5 Research gaps and future directions
- References
- Chapter 11. Global regulations for the use of food additives and processing aids
- Abstract
- Chapter Points
- 11.1 Introduction
- 11.2 Regulations in different jurisdictions
- 11.3 Global regulation and safety assessment of food additives and processing aids
- 11.4 Food additive regulations
- 11.5 Processing aids regulations
- 11.6 Research gaps and future directions
- References
- Chapter 12. Direct addition of flavors, including taste and flavor modifiers
- Abstract
- 12.1 Introduction
- 12.2 Types of flavors
- 12.3 Levels of use and uses
- 12.4 Exposure assessment
- 12.5 Safety evaluation
- 12.6 Examples
- 12.7 Discussion and conclusions
- 12.8 Future directions
- Endnotes
- References
- Chapter 13. Production of contaminants during thermal processing in both industrial and home preparation of foods
- Abstract
- 13.1 Introduction
- 13.2 Potential heat toxic compounds
- 13.3 5-Hydroxymethylfurfural
- 13.4 Future prospects
- Acknowlegdments
- Conflicts of interest
- References
- Chapter 14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
- Abstract
- 14.1 Introduction
- 14.2 Migration sources (materials, adhesives, printing inks, varnishes, etc.)
- 14.3 Components
- 14.4 Analytical techniques
- 14.5 Research gaps and future directions
- References
- Chapter 15. Safety assessment of refillable and recycled plastics packaging for food use
- Abstract
- Part A Recycled plastics in food contact applications
- Part B Refillable plastic food contact materials
- References
- Chapter 16. Preventing food fraud
- Abstract
- 16.1 Introduction
- 16.2 Overview of food fraud mitigation
- 16.3 Developing food fraud mitigation plans
- 16.4 Research gaps and future directions
- References
- Section V: Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks
- Chapter 17. Emerging contaminants
- Abstract
- 17.1 Editorial introduction to Chapters 18–24
- Disclaimer
- Chapter 18. Emerging contaminants related to plastic and microplastic pollution
- Abstract
- 18.1 Introduction
- 18.2 Food safety risks of microplastic pollution
- 18.3 Effects of microplastic ingestion on humans and living organisms
- 18.4 Effects of persistent, bioaccumulative compounds associated with microplastics on humans and living organisms
- 18.5 Effects of pathogenic microbes carried by microplastics on humans and living organisms
- 18.6 Research gaps and future directions
- Appendix A
- Appendix B
- References
- Further reading
- Chapter 19. Endocrine disruptors
- Abstract
- 19.1 Introduction
- 19.2 Mechanism of action and impact of endocrine disruptors on humane health
- 19.3 Current approaches for testing and assessment of chemicals for their endocrine activity and consequent adverse effects
- 19.4 Regulation of endocrine disrupting chemicals risk vs hazard based approach dilemma in assessment of endocrine-disrupting chemical
- 19.5 Advances in analytical methodology for detection and quantification of endocrine-disrupting chemical in food
- 19.6 Endocrine disruptors in food
- 19.7 Research gaps and future directions of research in the field of EDC
- 19.8 Conclusions
- References
- Chapter 20. Antimicrobial resistance and antimicrobial residues in the food chain
- Abstract
- 20.1 Introduction
- 20.2 The lifecycle of antimicrobials in food production
- 20.3 Antimicrobial residues in foods
- 20.4 Antimicrobial resistance along the food chain
- 20.5 Mitigation of antimicrobial resistance risks in food
- Disclaimer
- References
- Chapter 21. Climate change as a driving factor for emerging contaminants
- Abstract
- 21.1 Introduction
- 21.2 Conclusion
- Disclaimer
- Endnotes
- References
- Chapter 22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade?
- Abstract
- 22.1 Important mycotoxins in food
- 22.2 Factors affecting the production of mycotoxins
- 22.3 Predicted climate changes and their potential effects on future mycotoxins contamination
- 22.4 Current analytical techniques and future analytic challenges
- 22.5 Emerging mycotoxins threats under climate change conditions
- 22.6 Research gaps and future directions
- References
- Chapter 23. Emerging contaminants in the context of food fraud
- Abstract
- 23.1 Introduction
- 23.2 Veterinary drugs residues in food
- 23.3 Food adulteration with extraneous additives
- 23.4 Illegally produced or counterfeit alcohol
- 23.5 Definitions and databases
- 23.6 Early warning systems
- 23.7 Research gaps and future directions
- Disclaimer
- References
- Chapter 24. Trends in risk assessment of chemical contaminants in food
- Abstract
- 24.1 Introduction
- 24.2 Fundamentals of chemical risk assessment: concepts, principles, methods
- 24.3 Risk perception in food safety risk assessment
- 24.4 Research gaps and future directions
- Disclaimer
- References
- Section VI: Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing
- Chapter 25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination
- Abstract
- 25.1 Introduction
- 25.2 Foodborne pathogenic bacteria
- 25.3 Toxigenic fungi
- 25.4 Routes of contamination
- 25.5 Research gaps and future directions
- References
- Chapter 26. Contributions of pathogens from agricultural water to fresh produce
- Abstract
- 26.1 Introduction
- 26.2 Agricultural water’s role in produce safety
- 26.3 Foodborne pathogens and microbial indicators in agricultural waters
- 26.4 Fate of foodborne pathogens in agricultural waters
- 26.5 Agricultural water management and mitigations
- 26.6 Conclusions/future needs
- References
- Chapter 27. Microbial pathogen contamination of animal feed
- Abstract
- Chapter points
- 27.1 Introduction
- 27.2 Animal feed and microbial contamination—general concepts
- 27.3 Potential sources of microbial contamination in feed manufacturing
- 27.4 Microbial pathogen contamination of feeds—general concepts
- 27.5 Pathogenic Escherichia coli
- 27.6 Fungi
- 27.7 Antibiotic-resistant bacteria in feed
- 27.8 Conclusions and future directions
- References
- Chapter 28. Zoonoses from animal meat and milk
- Abstract
- Chapter points
- 28.1 Introduction
- 28.2 Factors impacting increase in zoonotic incidences worldwide
- 28.3 Common foodborne zoonotic agents
- 28.4 Research gaps and future directions
- Endnotes
- References
- Chapter 29. Abattoir hygiene
- Abstract
- 29.1 Introduction
- 29.2 Veterinary public health
- 29.3 Prerequisite programs for abattoirs
- 29.4 Animal welfare in abattoir hygiene context
- 29.5 Slaughter and dressing in abattoir hygiene context
- 29.6 Food safety management system in the context of abattoir hygiene
- 29.7 Discussions and future directions
- References
- Chapter 30. Dairy production: microbial safety of raw milk and processed milk products
- Abstract
- 30.1 Introduction
- 30.2 Dairy value chain
- 30.3 Microbiology of raw milk
- 30.4 Dairy processing and safety of processed products
- 30.5 Hygiene in dairy processing
- 30.6 Risk-based preventative approach to dairy food safety
- 30.7 Gaps and future directions
- References
- Chapter 31. Reduction of risks associated with processed meats
- Abstract
- Chapter points
- 31.1 Introduction
- 31.2 Antimicrobials in processed meat formulations
- 31.3 Nonthermal processing technologies to reduce risks
- 31.4 Research gaps and future directions
- References
- Chapter 32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae
- Abstract
- 32.1 Introduction
- 32.2 Microbial hazards associated with fish
- 32.3 Algae
- 32.4 Source of fish microbial contamination
- 32.5 Fish, antibiotic resistance, and other public health concerns
- 32.6 New trends in the detection of microbial hazards
- 32.7 Speculation on future challenges
- References
- Chapter 33. The evolution of molecular methods to study seafood-associated pathogens
- Abstract
- 33.1 Introduction
- 33.2 Naturally occurring microbial risks
- 33.3 Pathogenic vibrios
- 33.4 Human-introduced pathogens
- 33.5 The evolution of methods—norovirus and hepatitis A virus
- 33.6 Evolution of approaches—pathogenic vibrios
- 33.7 Understanding past outbreaks
- 33.8 Future directions
- References
- Section VII: Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing
- Chapter 34. Microbiological safety in food retail
- Abstract
- 34.1 Introduction
- 34.2 The importance of defining and agreeing on “What makes food safe” in the eyes of a retailer
- 34.3 The role of HACCP-based food safety management systems and due diligence in retail
- 34.4 Manufacturing standards—driving food safety or confusion?
- 34.5 Testing doesn’t make food safe
- 34.6 Managing food safety risks in a store environment and the impact that the growth of online and home delivery has on retail risk management
- 34.7 Consumer-facing communication, from packaging to marketing, and its role in maintaining food safety, including product recalls
- 34.8 Conclusions
- References
- Chapter 35. Reduction of the microbial load of food by processing and modified atmosphere packaging
- Abstract
- 35.1 Introduction
- 35.2 Microbial load reduction in food through hurdle technology
- 35.3 Homeostatic disturbance of pathogenic bacteria
- 35.4 Stress shock protein of pathogenic bacteria
- 35.5 Metabolic exhaustion of pathogenic bacteria
- 35.6 Reductions of microbial load by modified atmosphere packaging
- 35.7 Fundamental principles of modified atmosphere packaging
- 35.8 Passive versus active modified atmosphere packaging
- 35.9 The effect of gas mixtures on microorganisms/spores
- 35.10 Conventional and nonconventional gases used in modified atmosphere packaging
- 35.11 Functions of gases used in modified atmosphere packaging
- 35.12 Nonconventional gases used in modified atmosphere packaging
- 35.13 Limitations of modified atmosphere packaging
- 35.14 Nonthermal inactivation methods for reducing foodborne pathogens
- 35.15 Risk assessment, microbial modeling and bacterial community dynamic considerations in terms of modified atmosphere packaging
- 35.16 Present technologies and future trends
- 35.17 Conclusion
- References
- Chapter 36. Food defense: types of threat, defense plans, and mitigation strategies
- Abstract
- 36.1 Introduction
- 36.2 Food defense threat
- 36.3 Food defense mitigation strategies
- References
- Chapter 37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits
- Abstract
- 37.1 Introduction
- 37.2 Importance of the hazard analysis and critical control points plan and legislation
- 37.3 Sampling program and plans
- 37.4 Testing methodologies: approaches to pathogen detection
- 37.5 Risk assessment: the case of Listeria monocytogenes enumeration
- 37.6 Research gaps and future directions
- References
- Section VIII: Current and emerging advances in food safety evaluation: chemicals
- Chapter 38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches
- Abstract
- 38.1 Introduction
- 38.2 Ways forward
- 38.3 Conclusions
- Acknowledgments
- References
- Chapter 39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals
- Abstract
- 39.1 Introduction
- 39.2 Materials and methods
- 39.3 Results
- 39.4 Discussion
- 39.5 Conclusions
- Acknowledgment
- Endnotes
- References
- Chapter 40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials
- Abstract
- 40.1 Introduction
- Acknowledgments
- References
- Chapter 41. Exposure assessment: critical review of dietary exposure methodologies—from budget methods to stepped deterministic methods
- Abstract
- 41.1 Introduction
- 41.2 Research gaps and future directions
- References
- Chapter 42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources
- Abstract
- Chapter points
- 42.1 Introduction
- 42.2 Dietary exposure modeling of individuals
- 42.3 Tiered approaches in exposure assessment
- 42.4 Quantifying variability
- 42.5 Quantifying variability and uncertainty
- 42.6 Probabilistic models for variability and uncertainty in dietary exposure
- 42.7 Quantifying uncertainty: alternative models
- 42.8 Aggregate exposure
- 42.9 Practical challenges
- 42.10 International harmonization of methods and data
- 42.11 Available databases
- 42.12 Software
- 42.13 Research gaps and future directions
- References
- Chapter 43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models
- Abstract
- Chapter points
- 43.1 Introduction
- 43.2 Probabilistic exposure modeling
- 43.3 Advantages of probabilistic exposure modeling
- 43.4 Challenges of probabilistic exposure modeling
- 43.5 Data inputs
- 43.6 Real-world examples of exposure models in action
- 43.7 Practical considerations for exposure assessments
- 43.8 General conceptual approach in probabilistic risk analysis (PRA)
- 43.9 Comparing exposure results to toxicological endpoints
- 43.10 Research gaps and future directions
- References
- Chapter 44. The role of computational toxicology in the risk assessment of food products
- Abstract
- Chapter Points
- 44.1 What is computational toxicology?
- 44.2 The role of computers in safety science
- 44.3 Constructing a model
- 44.4 Computational techniques
- 44.5 Qualitative and quantitative modeling
- 44.6 Exposure modeling
- 44.7 Predicting apical traditional toxicity endpoints
- 44.8 Mechanistic toxicity modeling
- 44.9 Toxicity pathway construction
- 44.10 Integration of data and data sources
- 44.11 The future of computational toxicology
- References
- Chapter 45. Risk-benefit assessment
- Abstract
- Chapter Points
- 45.1 Introduction
- 45.2 Problem definition
- 45.3 Approaches for risk-benefit assessment
- 45.4 Risks and benefits
- 45.5 Intake and exposure assessment
- 45.6 Dose–response
- 45.7 Risk-benefit characterization
- 45.8 Case studies
- 45.9 Uncertainty
- 45.10 Ethics
- 45.11 Communication
- 45.12 Future directions: sustainability, economy, and consumer perception
- References
- Chapter 46. Exposure-driven risk management strategies for chemicals in food
- Abstract
- 46.1 Food chemical safety as an important determinant of health
- 46.2 Risk management measures: reduction of human exposure to target foodborne chemicals
- 46.3 Managing chemicals in food beyond setting maximum levels
- 46.4 Performance indicators associated with reduction of exposure to chemicals in food
- 46.5 Foodborne environmental contaminants
- 46.6 Natural toxicants
- 46.7 Chemicals induced by food processing
- 46.8 Conclusion
- References
- Chapter 47. Role of human epidemiology in risk assessment and management
- Abstract
- Chapter points
- 47.1 Introduction
- 47.2 External validity – nice to have or needed?
- 47.3 Hazard identification – rules for evidence grading versus expert judgment
- 47.4 Strengths and limitations of human interventions
- 47.5 Strengths and limitations of observational studies
- 47.6 Research gaps and future direction
- Endnotes
- References
- Chapter 48. Risk-based approaches in food allergy
- Abstract
- 48.1 Introduction
- 48.2 Risk analysis of ingredients and residues from allergenic foods
- 48.3 Allergenicity of proteins in novel food supply
- References
- Chapter 49. Risk assessment of mixtures in the food chain
- Abstract
- 49.1 Introduction
- 49.2 Types of combined actions
- 49.3 When to assess the risk of combined exposures from chemicals in food
- 49.4 Which substances should be evaluated in a cumulative risk assessment? Common mechanism groups and cumulative assessment groups
- 49.5 Methods for cumulative risk assessment
- 49.6 Assessment of exposure
- 49.7 Cumulative risk assessment conducted so far in United States and EU
- 49.8 Future directions
- References
- Section IX: Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions
- Chapter 50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt–Jakob disease
- Abstract
- 50.1 Discovery of bovine spongiform encephalopathy in cattle
- 50.2 Discovery of variant Creutzfeldt–Jakob disease and link to BSE
- 50.3 Studies to determine infectivity in bovine tissues from BSE-affected cattle
- 50.4 Transmission studies in other species to assess susceptibility and likelihood of occurrence in other species
- 50.5 Risk assessments and controls
- 50.6 Future predictions
- 50.7 Research gaps
- Acknowledgments
- References
- Chapter 51. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis
- Abstract
- 51.1 Introduction
- 51.2 Campylobacter spp.
- 51.3 Methods for Campylobacter detection
- 51.4 Toward biomarkers identification to predict Campylobacter behavior
- 51.5 Lipooligosaccharide of Campylobacter strains as a biomarker of its pathogenicity
- 51.6 Risk analysis and detection methods
- References
- Chapter 52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example
- Abstract
- 52.1 Introduction to emerging foodborne diseases
- 52.2 Knowledge needed to control an emerging foodborne concern
- 52.3 Emergence of foodborne viruses
- 52.4 Concluding remarks
- References
- Chapter 53. Transfer of viruses implicated in human disease through food
- Abstract
- 53.1 Introduction
- 53.2 Foodborne viruses
- 53.3 Norovirus
- 53.4 Hepatitis A virus
- 53.5 Hepatitis E virus
- 53.6 Rotaviruses
- 53.7 Adenoviruses
- 53.8 Astroviruses
- 53.9 Sapovirus
- 53.10 Aichivirus
- 53.11 Other viruses that may infect food
- 53.12 Management of foodborne virus infections
- 53.13 Conclusions
- References
- Further reading
- Chapter 54. Role of gut microbiota in food safety
- Abstract
- Chapter points
- 54.1 Introduction
- 54.2 Role of gut microbiome in mediating effect of food components on host health
- 54.3 Dietary risk factor for dysbiosis and strategy for healthy gut microbiome and food safety
- 54.4 Technical aspects to evaluate the role of gut microbiota in food safety studies
- 54.5 Research gap and future perspectives
- Acknowledgment
- References
- Chapter 55. Bacterial cell-to-cell communication and its relevance to food safety
- Abstract
- 55.1 Introduction
- 55.2 Cell-to-cell communication mechanisms in bacteria
- 55.3 Quorum sensing in foodborne pathogenic bacteria
- 55.4 Detection of quorum sensing signals in foods
- 55.5 Quorum quenching in food safety
- 55.6 Final considerations and perspectives
- References
- Chapter 56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations
- Abstract
- 56.1 Introduction
- 56.2 The molecular biology area
- 56.3 Impact of processing technologies on the stability of nucleic acids
- 56.4 The viable but not culturable state and its significance for the food industry
- 56.5 DNA versus RNA detection and the interpretation of the results
- 56.6 Modern metagenomic approaches: can they help in the detection of foodborne pathogens in processed foods?
- 56.7 Conclusions
- References
- Chapter 57. Whole-genome sequencing for food safety
- Abstract
- Chapter points
- 57.1 Introduction
- 57.2 Main text
- Endnotes
- References
- Chapter 58. Drug-resistant bacteria from “farm to fork”: impact of antibiotic use in animal production
- Abstract
- 58.1 Introduction
- 58.2 Development and transfer of antibiotic resistance
- 58.3 Epidemiology of antibiotic resistance
- 58.4 Existing antibiotic resistant microorganisms
- 58.5 Use of antibiotics in animal farming
- 58.6 Antibiotic resistance in food animals
- 58.7 Consequences of reducing the use of antibiotics in food animal farming
- 58.8 Consequences of antibiotic resistance in food animals on human health
- 58.9 Curbing the spread of antibiotic resistance in food agriculture
- 58.10 Detection of antibiotic resistant microorganisms
- 58.11 Research gaps and future directions
- References
- Chapter 59. Quick detection and confirmation of microbes in food and water
- Abstract
- 59.1 Introduction
- 59.2 Methods for microbial testing in food and water
- 59.3 Future remarks
- Acknowledgments
- Contributions
- Conflicts of interest
- References
- Section X: Safety assessment of genetically modified organisms and other biological alterations
- Chapter 60. New genetic modification techniques: challenges and prospects
- Abstract
- 60.1 Introduction
- 60.2 Genome editing
- 60.3 Cis-genesis and intra-genesis
- 60.4 Transgrafting
- 60.5 RNA-directed DNA Methylation (RdDM)
- 60.6 Reverse breeding
- 60.7 Agroinfiltration
- 60.8 Synthetic biology
- 60.9 Safety assessment considerations
- 60.10 Detection and identification
- 60.11 Conclusion and prospects
- Glossary
- References
- Chapter 61. Safety assessment of food and feed derived from genetically modified plants
- Abstract
- Chapter points
- 61.1 Introduction
- 61.2 Molecular characterization
- 61.3 Comparative analysis
- 61.4 Assessment of newly expressed proteins
- 61.5 Safety of new constituents other than newly expressed proteins
- 61.6 Allergenicity assessment
- 61.7 Nutritional assessment
- 61.8 Exposure assessment and risk characterization
- 61.9 Risk management
- 61.10 Conclusion and perspectives
- Acknowledgments
- References
- Section XI: Food safety: risk perception and communicating with the public
- Chapter 62. Consumer attitudes about the use of new technologies in agrifood industries
- Abstract
- 62.1 Introduction
- 62.2 Genetically modified organisms
- 62.3 Cultured meat products
- 62.4 Alternative protein sources
- 62.5 Cellular agriculture
- 62.6 Food additives
- 62.7 Food colors
- 62.8 Carrageenan
- 62.9 The sociology of consumer activism
- 62.10 Conclusion
- References
- Chapter 63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding?
- Abstract
- 63.1 Introduction
- 63.2 Terminology, definitions, and challenges of communication
- 63.3 Microbial hazards in foods
- 63.4 Chemical hazards in foods
- 63.5 The case for hazard-based approaches
- 63.6 The case for risk assessment
- 63.7 Balancing and reconciling different risks
- 63.8 Hazard and risk ranking
- 63.9 Hazard warning labels on foods
- 63.10 Learning from the COVID-19 pandemic
- 63.11 Future challenges and opportunities
- 63.12 Conclusions and recommendations
- Endnotes
- References
- Chapter 64. Communicating about risk in relation to food with the public and countering media alarmism
- Abstract
- 64.1 Introduction—“Everything’s a risky hazard”
- 64.2 Risk communication
- 64.3 Hazard; real and perceived risk; mitigation; outrage
- 64.4 Storyteller importance
- 64.5 Approach and principles for food safety risk communication
- 64.6 COVID-19 food safety communications
- 64.7 Ban the avocado!
- References
- Chapter 65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology
- Abstract
- 65.1 Introduction
- 65.2 Public attitudes towards genetic modification and synthetic biology
- 65.3 Public perceptions of benefits and risks
- 65.4 Ethical concerns
- 65.5 Regulations of genetic modification and synthetic biology
- 65.6 Implications for future research and strategy-making
- Endnotes
- References
- Section XII: New and emerging foods and technologies
- Chapter 66. Safety, nutrition and sustainability of plant-based meat alternatives
- Abstract
- 66.1 Introduction
- 66.2 Formulation
- 66.3 Processing
- 66.4 Microbial Safety and Testing
- 66.5 Allergens
- 66.6 Allergenicity risk assessment of alternative proteins
- 66.7 Contaminants, chemicals, and GMOs
- 66.8 Antinutrients and off-flavors
- 66.9 Nutritional comparisons
- 66.10 Health benefits
- 66.11 Sustainability
- 66.12 Research gaps and future directions
- Acknowledgments
- References
- Chapter 67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction
- Abstract
- 67.1 Introduction
- 67.2 Available systems and tools for risk assessment
- 67.3 Applying Big Data and Artificial Intelligence for food risk assessment and prediction
- 67.4 Case study: risk assessment and prediction for fruits and vegetables
- 67.5 Research gaps and future perspectives
- Acknowledgment
- References
- Chapter 68. Blockchain: an enabler for safe food in global supply networks
- Abstract
- 68.1 Introduction
- 68.2 Methodology
- 68.3 Descriptive results
- 68.4 Findings
- 68.5 Blockchain as an enabler of food supply chains
- 68.6 Case studies
- 68.7 Conclusion
- Endnotes
- References
- Further reading
- Section XIII: Hazard versus risk-based approaches to food safety regulations
- Chapter 69. Pros and cons of hazard- versus risk-based approaches to food safety regulation
- Abstract
- 69.1 Introduction
- 69.2 The concept of hazard in the 21st century
- 69.3 Risk-based approaches in safety assessment
- 69.4 Examples of hazard-based food safety regulation
- 69.5 Disadvantages and limitations of hazard-based safety regulation
- 69.6 Implications for risk management
- 69.7 Communication along the food chain
- 69.8 Future perspectives
- References
- Section XIV: Impact of food safety on global trade
- Chapter 70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust
- Abstract
- 70.1 Introduction
- 70.2 Global Food Safety Initiative’s new capability building approach: enhancing more inclusive trade via food safety capacities
- 70.3 Public-private partnership: a cornerstone of Global Food Safety Initiative strategy to seek recognition from regulators of Global Food Safety Initiative certification as a risk-based tool in national food control systems
- Endnotes
- References
- Section XV: Climate change, population demographics, urbanization, and economic growth: impact on food safety
- Chapter 71. Food and nutrition security: challenges for farming, procurement, and consumption
- Abstract
- 71.1 Introduction
- 71.2 Food and nutrition security
- 71.3 Farming
- 71.4 Procurement
- 71.5 Consumption
- 71.6 Research to support a sustainable food system and FNS
- 71.7 Enabling transition toward sustainable food systems
- Acknowledgment
- References
- Chapter 72. Climate change: food safety challenges in the near future
- Abstract
- Chapter points
- 72.1 Introduction
- 72.2 Environmental change
- 72.3 Climate change and food safety
- 72.4 Research gaps and future directions
- References
- Index
- Edition: 1
- Published: October 8, 2022
- Imprint: Academic Press
- No. of pages: 1188
- Language: English
- Paperback ISBN: 9780128194706
- eBook ISBN: 9780128231548
MK
Michael E. Knowles
LA
Lucia Anelich
AB
Alan Boobis
BP