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, 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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. List of contributors - p. xxi 8. About the editors - p. xxvii 9. Foreword - p. xxix 10. Preface - p. xxxi 11. Acknowledgments - p. xxxiii 12. Section I: Changes in the chemical composition of food through the various stages of the food chain: plants before harvest - p. xxxiv 13. Chapter 1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks - p. 2 14. Chapter 2. Soil, water, and air: potential contributions of inorganic and organic chemicals - p. 26 15. Chapter 3. Agrochemicals in the Food Chain - p. 44 16. Chapter 4. Mycotoxins: still with us after all these years - p. 62 17. Section II: Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production - p. 70 18. Chapter 5. Occurrence of antibacterial substances and coccidiostats in animal feed - p. 80 19. Chapter 6. Residues relating to the veterinary therapeutic or growth-promoting use and abuse of medicines - p. 96 20. Section III: Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture - p. 112 21. Chapter 7. Marine biotoxins as natural contaminants in seafood: European perspective - p. 115 22. Chapter 8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water - p. 128 23. Chapter 9. Antimicrobial drugs in aquaculture: use and abuse - p. 142 24. Section IV: Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution - p. 158 25. Chapter 10. Manufacturing and distribution: the role of good manufacturing practice - p. 163 26. Chapter 11. Global regulations for the use of food additives and processing aids - p. 170 27. Chapter 12. Direct addition of flavors, including taste and flavor modifiers - p. 194 28. Chapter 13. Production of contaminants during thermal processing in both industrial and home preparation of foods - p. 211 29. Chapter 14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment - p. 218 30. Chapter 15. Safety assessment of refillable and recycled plastics packaging for food use - p. 240 31. Chapter 16. Preventing food fraud - p. 260 32. Section V: Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks - p. 265 33. Chapter 17. Emerging contaminants - p. 267 34. Chapter 18. Emerging contaminants related to plastic and microplastic pollution - p. 270 35. Chapter 19. Endocrine disruptors - p. 281 36. Chapter 20. Antimicrobial resistance and antimicrobial residues in the food chain - p. 297 37. Chapter 21. Climate change as a driving factor for emerging contaminants - p. 303 38. Chapter 22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade? - p. 309 39. Chapter 23. Emerging contaminants in the context of food fraud - p. 315 40. Chapter 24. Trends in risk assessment of chemical contaminants in food - p. 320 41. Section VI: Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing - p. 327 42. Chapter 25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination - p. 330 43. Chapter 26. Contributions of pathogens from agricultural water to fresh produce - p. 357 44. Chapter 27. Microbial pathogen contamination of animal feed - p. 378 45. Chapter 28. Zoonoses from animal meat and milk - p. 394 46. Chapter 29. Abattoir hygiene - p. 412 47. Chapter 30. Dairy production: microbial safety of raw milk and processed milk products - p. 439 48. Chapter 31. Reduction of risks associated with processed meats - p. 455 49. Chapter 32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae - p. 471 50. Chapter 33. The evolution of molecular methods to study seafood-associated pathogens - p. 493 51. Section VII: Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing - p. 499 52. Chapter 34. Microbiological safety in food retail - p. 502 53. Chapter 35. Reduction of the microbial load of food by processing and modified atmosphere packaging - p. 515 54. Chapter 36. Food defense: types of threat, defense plans, and mitigation strategies - p. 536 55. Chapter 37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits - p. 552 56. Section VIII: Current and emerging advances in food safety evaluation: chemicals - p. 563 57. Chapter 38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches - p. 568 58. Chapter 39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals - p. 575 59. Chapter 40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials - p. 590 60. Chapter 41. Exposure assessment: critical review of dietary exposure methodologies—from budget methods to stepped deterministic methods - p. 606 61. Chapter 42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources - p. 614 62. Chapter 43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models - p. 633 63. Chapter 44. The role of computational toxicology in the risk assessment of food products - p. 643 64. Chapter 45. Risk-benefit assessment - p. 660 65. Chapter 46. Exposure-driven risk management strategies for chemicals in food - p. 673 66. Chapter 47. Role of human epidemiology in risk assessment and management - p. 686 67. Chapter 48. Risk-based approaches in food allergy - p. 697 68. Chapter 49. Risk assessment of mixtures in the food chain - p. 720 69. Section IX: Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions - p. 732 70. Chapter 50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt–Jakob disease - p. 737 71. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis - p. 752 72. Chapter 52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example - p. 777 73. Chapter 53. Transfer of viruses implicated in human disease through food - p. 786 74. Chapter 54. Role of gut microbiota in food safety - p. 812 75. Chapter 55. Bacterial cell-to-cell communication and its relevance to food safety - p. 829 76. Chapter 56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations - p. 846 77. Chapter 57. Whole-genome sequencing for food safety - p. 854 78. Chapter 58. Drug-resistant bacteria from “farm to fork”: impact of antibiotic use in animal production - p. 871 79. Chapter 59. Quick detection and confirmation of microbes in food and water - p. 893 80. Section X: Safety assessment of genetically modified organisms and other biological alterations - p. 908 81. Chapter 60. New genetic modification techniques: challenges and prospects - p. 918 82. Chapter 61. Safety assessment of food and feed derived from genetically modified plants - p. 938 83. Section XI: Food safety: risk perception and communicating with the public - p. 955 84. Chapter 62. Consumer attitudes about the use of new technologies in agrifood industries - p. 960 85. Chapter 63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding? - p. 972 86. Chapter 64. Communicating about risk in relation to food with the public and countering media alarmism - p. 992 87. Chapter 65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology - p. 1004 88. Section XII: New and emerging foods and technologies - p. 1011 89. Chapter 66. Safety, nutrition and sustainability of plant-based meat alternatives - p. 1016 90. Chapter 67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction - p. 1032 91. Chapter 68. Blockchain: an enabler for safe food in global supply networks - p. 1045 92. Section XIII: Hazard versus risk-based approaches to food safety regulations - p. 1061 93. Chapter 69. Pros and cons of hazard- versus risk-based approaches to food safety regulation - p. 1068 94. Section XIV: Impact of food safety on global trade - p. 1084 95. Chapter 70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust - p. 1089 96. Section XV: Climate change, population demographics, urbanization, and economic growth: impact on food safety - p. 1097 97. Chapter 71. Food and nutrition security: challenges for farming, procurement, and consumption - p. 1100 98. Chapter 72. Climate change: food safety challenges in the near future - p. 1113 99. Index - p. 1125
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, 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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. List of contributors - p. xxi 8. About the editors - p. xxvii 9. Foreword - p. xxix 10. Preface - p. xxxi 11. Acknowledgments - p. xxxiii 12. Section I: Changes in the chemical composition of food through the various stages of the food chain: plants before harvest - p. xxxiv 13. Chapter 1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks - p. 2 14. Chapter 2. Soil, water, and air: potential contributions of inorganic and organic chemicals - p. 26 15. Chapter 3. Agrochemicals in the Food Chain - p. 44 16. Chapter 4. Mycotoxins: still with us after all these years - p. 62 17. Section II: Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production - p. 70 18. Chapter 5. Occurrence of antibacterial substances and coccidiostats in animal feed - p. 80 19. Chapter 6. Residues relating to the veterinary therapeutic or growth-promoting use and abuse of medicines - p. 96 20. Section III: Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture - p. 112 21. Chapter 7. Marine biotoxins as natural contaminants in seafood: European perspective - p. 115 22. Chapter 8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water - p. 128 23. Chapter 9. Antimicrobial drugs in aquaculture: use and abuse - p. 142 24. Section IV: Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution - p. 158 25. Chapter 10. Manufacturing and distribution: the role of good manufacturing practice - p. 163 26. Chapter 11. Global regulations for the use of food additives and processing aids - p. 170 27. Chapter 12. Direct addition of flavors, including taste and flavor modifiers - p. 194 28. Chapter 13. Production of contaminants during thermal processing in both industrial and home preparation of foods - p. 211 29. Chapter 14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment - p. 218 30. Chapter 15. Safety assessment of refillable and recycled plastics packaging for food use - p. 240 31. Chapter 16. Preventing food fraud - p. 260 32. Section V: Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks - p. 265 33. Chapter 17. Emerging contaminants - p. 267 34. Chapter 18. Emerging contaminants related to plastic and microplastic pollution - p. 270 35. Chapter 19. Endocrine disruptors - p. 281 36. Chapter 20. Antimicrobial resistance and antimicrobial residues in the food chain - p. 297 37. Chapter 21. Climate change as a driving factor for emerging contaminants - p. 303 38. Chapter 22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade? - p. 309 39. Chapter 23. Emerging contaminants in the context of food fraud - p. 315 40. Chapter 24. Trends in risk assessment of chemical contaminants in food - p. 320 41. Section VI: Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing - p. 327 42. Chapter 25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination - p. 330 43. Chapter 26. Contributions of pathogens from agricultural water to fresh produce - p. 357 44. Chapter 27. Microbial pathogen contamination of animal feed - p. 378 45. Chapter 28. Zoonoses from animal meat and milk - p. 394 46. Chapter 29. Abattoir hygiene - p. 412 47. Chapter 30. Dairy production: microbial safety of raw milk and processed milk products - p. 439 48. Chapter 31. Reduction of risks associated with processed meats - p. 455 49. Chapter 32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae - p. 471 50. Chapter 33. The evolution of molecular methods to study seafood-associated pathogens - p. 493 51. Section VII: Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing - p. 499 52. Chapter 34. Microbiological safety in food retail - p. 502 53. Chapter 35. Reduction of the microbial load of food by processing and modified atmosphere packaging - p. 515 54. Chapter 36. Food defense: types of threat, defense plans, and mitigation strategies - p. 536 55. Chapter 37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits - p. 552 56. Section VIII: Current and emerging advances in food safety evaluation: chemicals - p. 563 57. Chapter 38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches - p. 568 58. Chapter 39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals - p. 575 59. Chapter 40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials - p. 590 60. Chapter 41. Exposure assessment: critical review of dietary exposure methodologies—from budget methods to stepped deterministic methods - p. 606 61. Chapter 42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources - p. 614 62. Chapter 43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models - p. 633 63. Chapter 44. The role of computational toxicology in the risk assessment of food products - p. 643 64. Chapter 45. Risk-benefit assessment - p. 660 65. Chapter 46. Exposure-driven risk management strategies for chemicals in food - p. 673 66. Chapter 47. Role of human epidemiology in risk assessment and management - p. 686 67. Chapter 48. Risk-based approaches in food allergy - p. 697 68. Chapter 49. Risk assessment of mixtures in the food chain - p. 720 69. Section IX: Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions - p. 732 70. Chapter 50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt–Jakob disease - p. 737 71. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis - p. 752 72. Chapter 52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example - p. 777 73. Chapter 53. Transfer of viruses implicated in human disease through food - p. 786 74. Chapter 54. Role of gut microbiota in food safety - p. 812 75. Chapter 55. Bacterial cell-to-cell communication and its relevance to food safety - p. 829 76. Chapter 56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations - p. 846 77. Chapter 57. Whole-genome sequencing for food safety - p. 854 78. Chapter 58. Drug-resistant bacteria from “farm to fork”: impact of antibiotic use in animal production - p. 871 79. Chapter 59. Quick detection and confirmation of microbes in food and water - p. 893 80. Section X: Safety assessment of genetically modified organisms and other biological alterations - p. 908 81. Chapter 60. New genetic modification techniques: challenges and prospects - p. 918 82. Chapter 61. Safety assessment of food and feed derived from genetically modified plants - p. 938 83. Section XI: Food safety: risk perception and communicating with the public - p. 955 84. Chapter 62. Consumer attitudes about the use of new technologies in agrifood industries - p. 960 85. Chapter 63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding? - p. 972 86. Chapter 64. Communicating about risk in relation to food with the public and countering media alarmism - p. 992 87. Chapter 65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology - p. 1004 88. Section XII: New and emerging foods and technologies - p. 1011 89. Chapter 66. Safety, nutrition and sustainability of plant-based meat alternatives - p. 1016 90. Chapter 67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction - p. 1032 91. Chapter 68. Blockchain: an enabler for safe food in global supply networks - p. 1045 92. Section XIII: Hazard versus risk-based approaches to food safety regulations - p. 1061 93. Chapter 69. Pros and cons of hazard- versus risk-based approaches to food safety regulation - p. 1068 94. Section XIV: Impact of food safety on global trade - p. 1084 95. Chapter 70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust - p. 1089 96. Section XV: Climate change, population demographics, urbanization, and economic growth: impact on food safety - p. 1097 97. Chapter 71. Food and nutrition security: challenges for farming, procurement, and consumption - p. 1100 98. Chapter 72. Climate change: food safety challenges in the near future - p. 1113 99. Index - p. 1125
