Encyclopedia of Food Safety

1. Introduction and Background - p. iii 2. What is Food Safety? - p. iii 3. Section 1 - p. iii 4. History - p. iii 5. The Study of Foodborne Diseases Throughout History - p. iii 6. Foodborne Diseases in Early Human History - p. iii 7. Early Civilizations (12000 BC–CE 1300) - p. iii 8. The Enlightenment and the Rise of Science (CE 1300–1860) - p. iii 9. The Modern Age (CE 1860–1960) - p. iii 10. A Preventative Approach to Food Safety (CE 1960 Forward) - p. iii 11. Section 2 - p. iii 12. Health Aspects - p. iii 13. Foodborne Diseases and Vulnerable Groups - p. iii 14. Prevalence of Foodborne Diseases in Africa - p. iii 15. Prevalence of Foodborne Diseases in Latin America and the Caribbean - p. iii 16. Foodborne Diseases in the Eastern Mediterranean Countries: Overview, Challenges and Recommendations - p. iii 17. Prevalence of foodborne diseases in the Western Pacific region - p. iii 18. Prevalence of Foodborne Diseases in South East Asia - p. iii 19. Prevalence of Foodborne Diseases in India - p. iii 20. Prevalence of Foodborne Diseases in the European Union - p. iii 21. The Prevalence of Foodborne Disease in Australia and New Zealand - p. iii 22. Incidence of Foodborne Diseases in the United States and Canada - p. iii 23. Burden of Foodborne Diseases From Biological Hazards - p. iii 24. Potential Chemical Hazards in the Diet - p. iii 25. Burden of Disease of Foodborne Chemicals - p. iii 26. Section 3 - p. iii 27. Other Aspects - p. iii 28. Estimating the Economic Burden of Foodborne Diseases - p. iii 29. Foodborne Diseases and Travel—Causes and Prevention - p. iii 30. Food Safety and Climate Change - p. iii 31. The Nexus of Food Safety and Nutrition - p. iii 32. Food Safety and Pandemics - p. iii 33. Part 2 - p. iii 34. Infectious Agents and Toxins and Their Route into The Food Chain - p. iii 35. Section 4 - p. iii 36. Chemical and Physical Hazards - p. iii 37. Food Allergens - p. iii 38. Strategies to Mitigate Economically Motivated Food Frauds - p. iii 39. Food Packaging Contaminants - p. iii 40. Thermally Derived Contaminants in Foods - p. iii 41. Polycyclic Aromatic Hydrocarbons: Updates on Occurrence and Mitigation in Foods, Detection Methods, Determinants of Toxicity, Biomonitoring, and Legislation - p. iii 42. Acrylamide and Furan in Food Products - p. iii 43. Dioxins, Furans, and Dioxin-Like Polychlorinated Biphenyls - p. iii 44. Advanced Glycation End Products (AGEs) - p. iii 45. Benzene in Foods and Beverages - p. iii 46. Chromium - p. iii 47. Nickel - p. iii 48. Copper - p. iii 49. Aluminum - p. iii 50. Inorganic and Other Metal Containing Compounds - p. iii 51. Cadmium - p. iii 52. Organophosphorus and Carbamates Insecticides - p. iii 53. Organochlorines - p. iii 54. Antiviral Veterinary Drugs Used to Treat Influenza - p. iii 55. Ectoparasiticides - p. iii 56. Nitrofuran Antibacterials and the Analysis of Their Residues in Food - p. iii 57. Aflatoxins - p. iii 58. Conazoles - p. iii 59. Control of Helminths - p. iii 60. Occurrence of Toxic Elements in Foods - p. iii 61. Occurrence of Biogenic and Other Hazardous Amine in Foods - p. iii 62. Occurrence of Nitrate, Nitrite and Perchlorate in Foods - p. iii 63. Occurrence of Pyrrolizidines and Other Alkaloids of Plant Origin in Foods - p. iii 64. Analytical Strategies for the Control of Plant Alkaloids in Food: New Advances in Sample Preparation and Analysis - p. iii 65. Natural Toxins in Honey - p. iii 66. Mushrooms and Toadstools - p. iii 67. Hydroxymethylfurfural - p. iii 68. Physical Hazards in Foods - p. iii 69. Food Packaging Contaminants with a Special Focus on Hydrocarbon Contaminants and Nanoparticles - p. iii 70. Antimicrobial Residues in Foods - p. iii 71. Overview of Chemical, Physical, and Other Significant Hazards - p. iii 72. Pesticides Residues in Food Safety and Security - p. iii 73. Paralytic Shellfish Toxins - p. iii 74. Food-Related Choking Hazards - p. iii 75. Micro- and Nanoplastics in Foods - p. iii 76. Estrogen-Disrupting Compounds in Food - p. iii 77. Vol 2 - p. iii 78. Part 021 - p. iii 79. Infectious Agents and Toxins and Their Route into The Food Chain - p. iii 80. Section 5 - p. iii 81. Biological Hazards: Bacteria - p. iii 82. Overview of Biological Hazards and Foodborne Diseases - p. iii 83. Spoilage Microorganisms - p. iii 84. Sublethally Injured and Viable But Nonculturable Cells - p. iii 85. Drug Resistant Pathogens - p. iii 86. Acinetobacter - p. iii 87. Aeromonas - p. iii 88. Arcobacter - p. iii 89. Bacillus cereus, Bacillus anthracis and Other Pathogenic Bacillus Species - p. iii 90. Brucellosis - p. iii 91. Campylobacter - p. iii 92. Clostridium botulinum - p. iii 93. Clostridium perfringens - p. iii 94. Coxiellaburnetii - p. iii 95. Cronobacter (Enterobacter) sakazakii and Other Cronobacter spp. - p. iii 96. Enterobacteriaceae in Powdered Infant Formula - p. iii 97. Listeriamonocytogenes - p. iii 98. Mycobacterium avium ssp. paratuberculosis - p. iii 99. Mycobacterium bovis - p. iii 100. Pathogenesis and Virulence - p. iii 101. Plesiomonas shigelloides - p. iii 102. Proteus - p. iii 103. Pseudomonas - p. iii 104. Salmonella Non-typhoidal - p. iii 105. Salmonella Typhi and Salmonella Paratyphi - p. iii 106. Shiga Toxin-Producing Escherichia coli and Other Pathogenic Escherichia coli - p. iii 107. Shigella - p. iii 108. Spirochetes: Leptospira - p. iii 109. Staphylococcus aureus - p. iii 110. Streptococcus - p. iii 111. Toxigenic Corynebacteria - p. iii 112. Trypanosoma cruzi Extends Its Transmission Through the Foodborne Pathway - p. iii 113. Vibrio cholerae - p. iii 114. Vibrioparahaemolyticus - p. iii 115. Vibrio vulnificus - p. iii 116. Yersinia enterocolitica - p. iii 117. Yersiniapseudotuberculosis - p. iii 118. Sec 95 - p. iii 119. Biological Hazards: Viruses - p. iii 120. Hantavirus - p. iii 121. Hepatitis A Virus and Food Safety - p. iii 122. Hepatitis E Virus - p. iii 123. Lassa Fever: A Highly Infectious Life-Threatening Viral Disease of Public Health Concern - p. iii 124. Nipah Virus - p. iii 125. Norovirus - p. iii 126. Sec 99 - p. iii 127. Biological Hazards: Protozoa - p. iii 128. Cryptosporidium spp. - p. iii 129. Cyclospora cayetanensis - p. iii 130. Cystoisospora belli (Syn. Isospora belli) - p. iii 131. Entamoeba histolytica - p. iii 132. Giardia Lamblia - p. iii 133. Sarcocystis - p. iii 134. Toxoplasma gondii - p. iii 135. Sec 91 - p. iii 136. Biological Hazards: Helminth Cestodes - p. iii 137. Echinococcus spp. - p. iii 138. Taenia saginata and Taenia solium - p. iii 139. Sec 919 - p. iii 140. Biological Hazards: Helminth Nematodes - p. iii 141. Anisakid Nematodes and Closely Related Taxa - p. iii 142. Ascariasis - p. iii 143. Sec 992 - p. iii 144. Biological Hazards: Helminth Trematodes - p. iii 145. Capillariasis as an Emerging Foodborne Helminthic Disease - p. iii 146. Clonorchis sinensis and Clonorchiasis - p. iii 147. Dicrocoelium dendriticum: An Emerging Foodborne Pathogen - p. iii 148. Diphyllobothriidae (Broad Tapeworms) - p. iii 149. Echinostoma spp. - p. iii 150. Fasciola hepatica and F. gigantica - p. iii 151. Fasciolopsis buski and Fasciolopsiasis - p. iii 152. Gnathostoma spinigerum - p. iii 153. Haplorchis taichui, H. pumilio, and Other Haplorchis Species - p. iii 154. Trichinella spiralis and Other Trichinella Species - p. iii 155. Heterophyes heterophyes and Other Heterophyes Species - p. iii 156. Metagonimus yokogawai and Other Metagonimus Species - p. iii 157. Opisthorchis viverrini and Opisthorchis felineus - p. iii 158. Paragonimiasis: An Emerging Foodborne Parasitic Disease of Public Health Concern - p. iii 159. Trichuris trichiura (Human Whipworm) - p. iii 160. Sec 991 - p. iii 161. Biological Hazards: Prions and Other Agents - p. iii 162. Bovine Spongiform Encephalopathy—A Transmissible Prion Based Disease - p. iii 163. Creutzfeldt-Jakob Disease - p. iii 164. Helicobacter pylori - p. iii 165. Vol 3 - p. iii 166. Part 4 - p. iii 167. Infectious Agents and Toxins and Their Route into The Food Chain - p. iii 168. Section 6 - p. iii 169. Specific Food Groups and Their Distribution - p. iii 170. Cereals and Derived Products - p. iii 171. Fruits and Vegetables - p. iii 172. Leafy Greens - p. iii 173. Oilseeds, Legumes and Derived Products - p. iii 174. Vegetable Oils and Fats - p. iii 175. Tree Nuts - p. iii 176. Milk and Dairy Products - p. iii 177. Cheese - p. iii 178. Meat and Meat Products - p. iii 179. Poultry and Eggs - p. iii 180. Seafood - p. iii 181. Water and Ice - p. iii 182. Soft Drinks, Fruit Juices, and Energy Drinks - p. iii 183. Coffee, Tea and Herbals, and Cocoa, Chocolate and Derived Products - p. iii 184. Alcoholic Beverages - p. iii 185. Spices, Seasonings and Condiments - p. iii 186. Probiotics and Prebiotics - p. iii 187. Organic Foods - p. iii 188. Safety Considerations in Developing Functional Foods and Nutraceuticals - p. iii 189. Safety of Human Milk: Microbiological and Chemical Aspects - p. iii 190. Sustainable Protein Sources (Plant-Based Meat) - p. iii 191. Sustainable Protein Sources: Insects, Algae and Yeast - p. iii 192. Safety of Food in Vending Machines - p. iii 193. Part 103 - p. iii 194. Detection and Identification Methods - p. iii 195. Detection and Identification of Food Safety Hazards - p. iii 196. Sample Preparation for Detection of Microbiological and Chemical Analytes - p. iii 197. Microbial Biofilms in Food Safety and Public Health Domains - p. iii 198. Molecularly Imprinted Polymers for Detection of Chemical and Microbial Contaminants in Foods - p. iii 199. Food Safety Applications of Genomic Technologies - p. iii 200. Microbiomic Profiling of Food Processing Environments and Foods for Food Safety and Quality - p. iii 201. Risks of Food Fraud - p. iii 202. Panomics—Fingerprinting Approaches for Food Fraud Detection - p. iii 203. Advances in Biosensors for Detection of Foodborne Microorganisms, Toxins, and Chemical Contaminants - p. iii 204. Raman Spectroscopy for Detection of Foodborne Pathogens, Chemical Contaminants and Nanoparticles - p. iii 205. Bacteriophage-Based Sensors, Past and Future - p. iii 206. Paper-Based, Disposable Devices for Microbial and Chemical Detection - p. iii 207. Part 104 - p. iii 208. Effective Control Mechanisms - p. iii 209. Future Perspectives and Unanswered Questions - p. iii 210. Thermal Pasteurization - p. iii 211. Food Sterilization - p. iii 212. Microwave Heating - p. iii 213. Freezing - p. iii 214. Chilling - p. iii 215. Drying - p. iii 216. Overview of Biopreservation - p. iii 217. Fermentation - p. iii 218. Antimicrobial Proteins and Peptides as a Promising Weapon to Promote Food Safety Under the One Health Approach - p. iii 219. High-Pressure Processing - p. iii 220. Pulsed Electric Field Technology - p. iii 221. Evolvement of Ultraviolet Light (UV) Technology for Microbial and Viral Control in Food Applications - p. iii 222. High Intensity Pulsed Light Technology - p. iii 223. Cold Plasma for Food Processing - p. iii 224. Food Irradiation - p. iii 225. The Safety and Nutritional Adequacy of Irradiated Foods - p. iii 226. Hurdle Technology—Multifactorial Food Preservation - p. iii 227. Packaging - p. iii 228. Packaging Materials and Auxiliary Items - p. iii 229. Aseptic Packaging - p. iii 230. Active Food Packaging - p. iii 231. Sustainable Food Packaging - p. iii 232. Nanotechnology Enabled Packaging Materials - p. iii 233. Physical Dimensions of Cleaning and Sanitation - p. iii 234. Surface Sanitation in Food Manufacturing: Clean-In-Place, Clean-Out-of-Place, and Environment - p. iii 235. Dry Cleaning and Sanitization Technologies - p. iii 236. Novel and Emerging Cleaning and Sanitization Technologies - p. iii 237. Foodborne Diseases: Overview of Emerging Food Technologies - p. iii 238. Nanotechnology and Food Safety - p. iii 239. Vol 4 - p. iii 240. Part 5 - p. iii 241. Management and Control Protocols - p. iii 242. Section 7 - p. iii 243. Outbreaks and Surveillance - p. iii 244. Estimating the Burden of Foodborne Disease - p. iii 245. Foodborne Disease Outbreak Investigation - p. iii 246. Investigation of Incidents in Industry - p. iii 247. Environmental Assessment in Outbreak Investigations - p. iii 248. Surveillance of Foodborne Diseases - p. iii 249. Alerts and Early Warning Systems - p. iii 250. Molecular Techniques in Foodborne Disease Surveillance - p. iii 251. Food Inspections and Enforcement Systems - p. iii 252. Section 8 - p. iii 253. Control and Management Programs - p. iii 254. Food Safety Assurance Systems Hazard Analysis and Critical Control Point System (HACCP): Principles and Practice - p. iii 255. US Food Safety Modernization Act - p. iii 256. Food Defense: Prevention of Sabotage and Bioterrorism - p. iii 257. Tampering - p. iii 258. Documentation and Record Keeping - p. iii 259. Recall Systems and Disposal of Food - p. iii 260. Root Cause Analysis of Incidents - p. iii 261. Evaluation of the Efficacy of National Food Control Systems - p. iii 262. Food Safety Management in Developing Countries - p. iii 263. Artificial Intelligence in Food Safety - p. iii 264. Section 9 - p. iii 265. Quality Management Systems - p. iii 266. Food Safety and Quality Management Systems - p. iii 267. Audits of Food Safety Management Systems - p. iii 268. Hygienic Design of Food Manufacturing Infrastructures - p. iii 269. Management of Supplier and Raw Material - p. iii 270. Quality Assurance and Good Laboratory Practice - p. iii 271. Infestation Management in Food Production Premises - p. iii 272. Importance of Environmental Monitoring Programs - p. iii 273. Section 10 - p. iii 274. Risk Assessment and Management - p. iii 275. Risk Analysis of Hazards in Food: An Overview - p. iii 276. Food Safety Risk Analysis: An Overview - p. iii 277. Risk Assessment: Chemical Hazards - p. iii 278. Risk Management: Application to Biological Hazards - p. iii 279. Risk Assessment: Microbiological Hazards - p. iii 280. Management of Biofilm Risk - p. iii 281. Risk Governance - p. iii 282. Essentials of Crisis Management - p. iii 283. Risk Communication: Diet, Nutrition, and Health - p. iii 284. The Food Safety Assurance Continuum—Risk Assessment, Prevention, Validation, Verification and Corrective Action - p. iii 285. Section 11 - p. iii 286. Sector Specific Food Safety - p. iii 287. Managing Food Safety in Food Service Sector - p. iii 288. Food Safety in Hospitals and Other Healthcare Settings - p. iii 289. Food Workers as Cause of Enteric Illnesses, Personal Hygiene and Employee Health - p. iii 290. Food Control and Public Health Laboratories - p. iii 291. Good Practices in Fisheries and Aquaculture - p. iii 292. Good Animal Husbandry Practices - p. iii 293. Safe Use of Wastewater for Agricultural Production - p. iii 294. Providing Food Safety Assurances in a Global Market: Approaches/Best Fit for Importing and Exporting Countries - p. iii 295. Part 6 - p. iii 296. Policy, Regulatory and Legal - p. iii 297. Fundamentals of Food Law - p. iii 298. International Standards and Harmonization of Food Safety Legislation - p. iii 299. Food Safety in Global Trade: Opportunities and Challenges to Trade Harmonization - p. iii 300. Food Safety Regulations and Policies in Latin America - p. iii 301. Food Safety Regulations and Policy in North America - p. iii 302. Food Safety—Regulations and Policy in Australia and New Zealand - p. iii 303. Food Safety and Consumer Expectations - p. iii 304. Labeling and Information for Consumers - p. iii 305. Allergen Labeling—A Global Overview - p. iii 306. Food Safety Requirements for Novel Foods - p. iii 307. Food Fraud - p. iii 308. Requirements for Halal Food Production - p. iii 309. Kosher Food Requirements - p. iii 310. Part 7 - p. iii 311. Education and Communication - p. iii 312. Health Education, Information, and Risk Communication - p. iii 313. Risk Communication - p. iii 314. Epidemiology - p. iii 315. Risk Communication: Chemical Hazards - p. iii 316. Risk Communication: Biological Hazards - p. iii 317. Risk Communication for Novel Foods and Novel Technologies - p. iii 318. Promotional Material - p. iii 319. Food Safety Culture - p. iii 320. COVID-19 and Food Safety - p. iii 321. Need to Know More About Foodborne Viruses? - p. iii 322. Parasitology - p. iii 323. Allergens as a Food Safety Hazard: Identifying and Communicating the Risk - p. iii 324. Food Safety and the International Standards System - p. iii 325. International Dairy Federation - p. iii 326. International Union of Food Science and Technology (IUFoST) - p. iii 327. WHO-FAO Codex Alimentarius Commission (CAC) - p. iii 328. World Health Organization (WHO) - p. iii 329. Food and Agriculture Organization of the United Nations (FAO) - p. iii 330. Index - p. iii 331. Author Index - p. iii