Encyclopedia of Food Safety

Front Cover
......Page 1
ENCYCLOPEDIA OF
FOOD SAFETY......Page 2
PREFACE......Page 6
DEDICATION......Page 8
FOREWORD I......Page 10
FOREWORD II......Page 12
EDITOR-IN-CHIEF......Page 14
CO-EDITORS BIOGRAPHY......Page 16
EDITORS AND EDITORIAL ADVISORY BOARD......Page 18
CONTRIBUTORS......Page 20
CONTENTS......Page 32
HOW TO USE THE ENCYCLOPEDIA......Page 42
GLOSSARY OF SELECTED TERMS......Page 44
ABBREVIATIONS OFTECHNICAL TERMS......Page 50
Prehistory......Page 52
The Biblical Period......Page 53
Further Reading......Page 56
Lead Adrift......Page 58
St. Anthony’s Fire......Page 60
Further Reading......Page 61
The Constant Menace of Mold......Page 62
Royal Parasites......Page 63
Part V: The Industrial Revolution (CE 1750-1900)......Page 64
Further Reading......Page 65
Mercury in Minamata......Page 66
The Birth of a Beast......Page 68
Further Reading......Page 71
Food Safety in Ancient Times......Page 73
Food Safety in Asia in Modern Times......Page 75
Food Safety Legislation in Modern Times......Page 76
Relevant Websites......Page 78
Introduction......Page 79
The Advent of Food Microbiology......Page 80
Conclusion......Page 82
Relevant Websites......Page 83
Historical Perspectives and Introduction......Page 84
Nonquantitative Contributions......Page 86
Food Webs and Trophic Dynamics......Page 89
Relevant Websites......Page 91
Introduction......Page 92
HuNoV......Page 93
HAV......Page 94
Emerging Foodborne Viruses......Page 95
Control of Foodborne Viruses......Page 96
Relevant Website......Page 97
Disease Transmission......Page 98
Measures of Excess Risk......Page 100
Types of Epidemiologic Studies......Page 101
Relevant Website......Page 103
Introduction......Page 104
Toxicological Preclinical and Clinical Studies......Page 105
Dose-Response Assessment......Page 106
Characterization of Risk......Page 107
Further Reading......Page 108
Relevant Websites......Page 109
Introduction......Page 110
Background......Page 111
Risk Analysis Process......Page 112
Risk Management......Page 113
See also......Page 114
Relevant Websites......Page 115
Risk......Page 116
Defining Risk Assessment......Page 117
Hazard Characterization......Page 118
Roles and Responsibilities in Risk Assessment......Page 119
Risk Assessment Applications......Page 120
Linking Risk Assessment to Food Safety Management......Page 121
Relevant Websites......Page 123
Burden of Disease Metrics......Page 124
Methodological Choices Particular to Estimation of Foodborne Burden of Disease......Page 126
Global Burden of Disease......Page 127
National Burden of Microbial Foodborne Disease Studies......Page 128
Future Challenges......Page 129
Relevant Websites......Page 130
Introduction......Page 131
Risk Assessment Within the Risk Analysis Paradigm......Page 132
Codex Principles and Guidelines for the Conduct of Microbiological Risk Assessment......Page 133
Exposure Assessment......Page 136
Risk Characterization......Page 137
Relevant Websites......Page 142
Introduction......Page 144
Hazard Identification......Page 145
Hazard Characterization......Page 146
Exposure Assessment......Page 147
Relevant Websites......Page 148
Chemical Hazards in Food......Page 149
Step 1: Preliminary Risk Management Activities......Page 150
Step 2: Identification and Selection of Risk Management Options......Page 152
Step 4: Monitoring and Review......Page 155
Relevant Websites......Page 156
Background......Page 157
General Principles for Microbiological Risk Management......Page 158
Managing the Risk Management Process......Page 160
Microbiological Risk Management Metrics......Page 164
Relevant Websites......Page 166
The Historical Background of Risk Communication and Food Safety......Page 167
Risk Perception and Communication......Page 168
Future Research Needs......Page 171
Further Reading......Page 172
Chemical Contamination in the Context of Food Risk Communication......Page 173
Attributes of Chemical Hazards that Increase Concern......Page 174
The Pronounced Role of Trust in Chemical Risk Management......Page 175
Need for Further Research......Page 176
Relevant Websites......Page 177
Introduction......Page 178
Risk Communication as an Integral Part of Risk Analysis......Page 179
Risk Communication in the Context of Health Education......Page 182
Relevant Websites......Page 183
Distinctive Challenges Presented by Novel Technologies and Food......Page 184
Basics of Risk Communication......Page 185
Common Errors of Risk Communication......Page 186
Conclusion: What does the Public Need to Know?......Page 187
Further Reading......Page 188
Consumer Awareness and Motivation to Process Information......Page 189
Potential Misinterpretations of Communication about Risks, Health, and Nutrition......Page 190
Changing Consumer Behavior in a Desired Direction......Page 191
Further Reading......Page 192
Introduction......Page 193
Understanding Food Safety Behavior......Page 194
Training and Commercial Food Handlers......Page 195
Health Education......Page 198
Relevant Websites......Page 202
Introduction......Page 203
Instrumental Methods......Page 204
Method Validation......Page 207
Conclusions......Page 208
Further Reading......Page 209
Introduction......Page 210
Immunohistochemistry......Page 211
Western Immunoblotting......Page 212
Validation of Rapid BSE Screening Tests......Page 213
Field Applications of Rapid BSE Tests......Page 214
Conclusion......Page 215
Further Reading......Page 216
Introduction......Page 217
Type III Secretion Systems......Page 218
Flagellar Motility......Page 220
Manipulation of the Intestinal Barrier......Page 221
Escape from the Phagosome......Page 224
Actin-Based Movement and Actin Remodeling......Page 225
Inhibition of Ribosomes......Page 227
Synaptic Inhibition......Page 228
Manipulation of the Host Immune Response......Page 229
Neurotoxicity Caused by Insoluble Proteinaceous Aggregates......Page 231
See also......Page 232
Further Reading......Page 233
Culture Production......Page 234
Bacterial Stress Response......Page 235
Further Reading......Page 238
Screening for the Presence or Absence of Pathogens......Page 239
Enumeration Using Selective Agar Media......Page 240
Preventing Death of Injured Cells from Oxidative Stress During Recovery Procedures......Page 241
Viable but Nonculturable Cells......Page 242
Resistance of Viable but Nonculturable Cells......Page 243
Nature of the Viable but Nonculturable Condition......Page 245
Further Reading......Page 246
Introduction......Page 247
Epidemiology of Major Foodborne Pathogens in Commercial Food......Page 248
Antibiotics and the Selection of Resistant Pathogens on Farms......Page 253
Resistant Bacteria in the Kitchen and the Potential for Cross-Contamination......Page 255
Interactions Between Ecosystems: The Farm and Beyond......Page 256
Further Reading......Page 257
Relevant Websites......Page 258
Individual, Industry, and Public Sector Costs of Foodborne Disease......Page 259
Estimation Challenges for Foodborne Disease......Page 260
Valuation Methods......Page 262
Examples of the Economic Costs and Burden of Foodborne Disease......Page 265
Looking Ahead......Page 266
Relevant Websites......Page 267
Content......Page 268
Implementation......Page 269
ICD-11......Page 270
Relevant Websites......Page 271
Foodborne Diseases: Overview of Biological Hazards and Foodborne Diseases......Page 272
The Burden of Foodborne Disease......Page 273
Bacteria......Page 274
Viruses......Page 282
Parasites......Page 284
Transmissible Spongiform Encephalopathies (TSEs) Including Bovine Spongiform Encephalopathy (BSE)......Page 288
Chronic Effects of Foodborne Disease Infections......Page 289
Further Reading......Page 292
Relevant Websites......Page 293
Introduction......Page 294
Chemical Hazards......Page 295
Environmental Contaminants......Page 298
Biological Toxins......Page 301
Miscellaneous Hazards......Page 302
Relevant Websites......Page 303
Introduction......Page 304
Genetically Modified Organisms......Page 305
High-Pressure Processing......Page 306
Food Irradiation......Page 307
Ohmic Heat Processing......Page 308
Pulsed Light......Page 309
Sous Vide......Page 310
Conclusion......Page 311
Relevant Websites......Page 312
Introduction......Page 313
Bacteria......Page 314
Parasites......Page 315
Viruses......Page 318
Mycotoxins......Page 319
Street Foods......Page 322
References......Page 324
Further Reading......Page 325
Relevant Websites......Page 326
Information on Foodborne Diseases......Page 327
Burden of Disease......Page 328
National Trends......Page 329
See also......Page 335
Relevant Websites......Page 336
Introduction......Page 338
South East Asia......Page 339
Central Asia......Page 343
Further Reading......Page 345
Description of Surveillance Systems......Page 346
Diseases due to Foodborne Pathogens in Australia and New Zealand......Page 347
Other Foodborne Diseases......Page 349
Conclusion......Page 351
Relevant Websites......Page 352
The Prevalence of Foodborne Disease in Europe: The Official Estimates......Page 353
Burden of Acute Gastroenteritis......Page 357
Burden of Food-Related Illness......Page 359
Food-Related Illness by Food Commodity......Page 360
Further Reading......Page 361
Relevant Websites......Page 362
Country Specific......Page 363
See also......Page 372
Relevant Websites......Page 373
Introduction......Page 374
Age-Related Physical or Physiological Susceptibility......Page 375
Diseases and Therapeutics Generating Long-Term or Permanent Immunosuppression......Page 379
Prevention of Foodborne Disease in Vulnerable Populations......Page 380
Further Reading......Page 381
Relevant Websites......Page 382
Epidemiology......Page 383
Prevention......Page 385
Further Reading......Page 386
Relevant Websites......Page 387
History, Background, and Taxonomy......Page 388
Clinical Profile of Acinetobacter Infections......Page 389
Sources and Food Origins of Acinetobacter spp. Relation with Human Contamination......Page 390
Acinetobacter Metabolism......Page 391
Relevant Websites......Page 392
Clinical Presentation......Page 393
Relevant Websites......Page 394
Pathogenicity, Clinical Manifestations, and Virulence Factors......Page 395
Isolation, Identification, and Detection of Arcobacter spp.......Page 396
See also......Page 397
Further Reading......Page 398
Characteristics of Organism......Page 399
Clinical Manifestations......Page 400
Pathogenesis and Virulence Factors......Page 401
Analytical Methods......Page 403
Importance to the Food Industry......Page 405
Relevant Websites......Page 406
Introduction......Page 407
Characteristics of Bacillus cereus Disease......Page 408
Infectious Dose of Bacillus cereus Disease......Page 409
Virulence Factors/Mechanisms of Pathogenicity......Page 410
Foodborne Disease Potential of Other Bacillus Species......Page 411
Prevention and Control of Bacillus Foodborne Illness......Page 412
Further Reading......Page 414
Characteristics......Page 415
Clinical Manifestation (Disease)......Page 416
Epidemiology......Page 417
Control and Preventive Measures......Page 418
Relevant Websites......Page 419
Characteristics of the Organisms......Page 420
Clinical Manifestation......Page 421
Pathogenesis......Page 422
Epidemiology......Page 423
Analytical Methods......Page 426
Control/Preventive Measures......Page 427
See also......Page 430
Relevant Websites......Page 431
Characteristics of the Bacterium and Neurotoxins......Page 432
Epidemiology of Foodborne Botulism......Page 437
Analytical Methods for C. botulinum and Its Neurotoxins......Page 442
Control and Prevention of Foodborne Botulinum......Page 443
See also......Page 444
Further Reading......Page 445
Characteristics......Page 446
Clinical Manifestation (Disease)......Page 448
CPE Protein......Page 450
Relevant Websites......Page 453
The Diphtheria Toxin......Page 454
Other Virulence Factors......Page 455
Epidemiology of Infections......Page 457
Occurrence in the Environment and Food......Page 458
Typing Methods......Page 459
Relevant Websites......Page 460
Background......Page 461
Clinical Manifestation......Page 463
Relevant Website......Page 467
Introduction......Page 468
Evolution Outside the Box: The E. coli O104:H4 Example......Page 469
Epidemiology of STEC......Page 470
Detection of STEC in Food......Page 472
Regulatory Context for STEC in Food......Page 473
Relevant Websites......Page 474
Characteristics of the Organism......Page 475
Clinical Manifestations and Features......Page 476
Virulence Factors and Pathogenicity......Page 477
Detection Methods......Page 479
Preventive Measures......Page 480
References......Page 481
Further Reading......Page 482
Relevant Website......Page 483
Enterobacter species......Page 484
Klebsiella Species......Page 487
Pantoea Species......Page 488
Serratia Species......Page 489
Other Genera Less Often Encountered......Page 490
See also......Page 491
Relevant Websites......Page 492
Characteristics of the Organism......Page 493
Clinical Manifestation and Pathology......Page 494
See also......Page 495
Relevant Websites......Page 496
Epidemiology, Contamination, and Transmission......Page 497
Structure, Genome, and Pathogenesis......Page 498
See also......Page 499
Relevant Websites......Page 500
Characteristics of Listeria monocytogenes......Page 501
Listeria monocytogenes Control in the Food-Processing Environment......Page 503
Listeriosis: Epidemiology and Clinical Features......Page 504
Analytical Methods for Organism and Toxins......Page 507
Control Measures......Page 511
Relevant Websites......Page 512
Background......Page 513
Epidemiology of JD in Animals......Page 514
Epidemiology of CD in Humans......Page 515
Routes of Transmission......Page 516
Further Reading......Page 517
Relevant Website......Page 518
Characterisitics of the Pathogen......Page 519
Further Reading......Page 525
Relevant Websites......Page 526
Characteristics of the Organism......Page 527
Pathogenesis......Page 528
Control and Preventive Measures......Page 529
Relevant Websites......Page 530
Bacteria: Plesiomonas shigelloides......Page 531
Ecological Distribution......Page 532
Serology......Page 533
Control and Prevention of P. shigelloides Infections......Page 534
Further Reading......Page 535
Relevant Websites......Page 536
Characteristics of the Organisms......Page 537
Clinical Manifestation, Pathogenesis, and Treatment......Page 538
Analytical Methods......Page 539
Further Reading......Page 540
Characteristics of the Organism......Page 541
Clinical Manifestation in Animals......Page 544
Possible Association with Crohn’s Disease......Page 545
Epidemiology......Page 547
Analytical Methods......Page 549
Control/Preventive Measures......Page 550
Relevant Websites......Page 551
Historical Aspects and Current Perspectives......Page 552
Characteristics......Page 553
Clinical Manifestations......Page 554
Epidemiology......Page 555
Isolation, Identification, and Enumeration......Page 561
Food Sources of Infection and Preventive measures......Page 562
Further Reading......Page 564
Relevant Websites......Page 565
Characteristics......Page 566
Pathogenesis......Page 567
Epidemiology......Page 568
Analytical Methods......Page 570
Control/Prevention Measures......Page 571
Research Needs......Page 572
Relevant Websites......Page 573
Family: Enterobacteriaceae......Page 574
Prevalence of Shigellosis......Page 575
Pathology......Page 576
Mortality/Morbidity......Page 577
Outbreaks......Page 579
Relevant Websites......Page 580
Background......Page 581
Epidemiology......Page 582
Examples of Outbreaks......Page 583
Further Reading......Page 584
Relevant Websites......Page 585
Characteristics of the Organisms......Page 586
Clinical Manifestations......Page 590
Epidemiology......Page 594
Control/Preventive Measures......Page 595
Relevant Websites......Page 596
Historical Outline......Page 597
Clinical Symptoms of V. cholerae Infection......Page 598
Detection Methods......Page 599
Virulence Features and Pathogenicity of V. cholerae......Page 600
Epidemiology Cholera with Reference to Contamination of Foods......Page 601
Molecular Typing Methods......Page 602
Prevention and Control Measures......Page 604
Relevant Websites......Page 605
Introduction......Page 606
Detection Methods......Page 607
Survival Strategies......Page 610
Molecular Typing Methods......Page 611
Pathogenesis......Page 612
Decontamination and Other Preventive Measures......Page 613
Relevant Websites......Page 614
Characteristics of the Pathogen......Page 615
Survival in the Environment and Food......Page 616
Clinical Manifestations......Page 617
Methods for Detection and Enumeration in Foods......Page 618
Risk Assessment......Page 619
Further Reading......Page 620
Characteristics of the Organism......Page 621
Other Infections......Page 622
Analytical Methods......Page 623
Relevant Websites......Page 624
Bacteria: Yersinia enterocolitica and Yersinia pseudotuberculosis......Page 625
Clinical Manifestations......Page 626
Analytical Methods......Page 627
Epidemiology......Page 628
Examples of Outbreaks......Page 629
Further Reading......Page 631
Front
Cover......Page 632
ENCYCLOPEDIA OFFOOD SAFETY......Page 635
PREFACE......Page 637
DEDICATION......Page 639
FOREWORD I......Page 641
FOREWORD II......Page 643
EDITOR-IN-CHIEF......Page 645
CO-EDITORS BIOGRAPHY......Page 647
EDITORS AND EDITORIAL ADVISORY BOARD......Page 649
CONTRIBUTORS......Page 651
CONTENTS......Page 663
HOW TO USE THE ENCYCLOPEDIA......Page 673
GLOSSARY OF SELECTED TERMS......Page 675
ABBREVIATIONS OF TECHNICAL TERMS......Page 681
Prions and Agents of TSEs: Bovine Spongiform Encephalopathy in Cattle......Page 683
Nature of the Agent......Page 684
Epidemiology......Page 685
Pathogenesis......Page 686
Controls......Page 688
Diagnosis......Page 691
Further Reading......Page 692
Relevant Websites......Page 693
Epidemiology......Page 694
Evidence of a Link Between BSE and vCJD......Page 696
Diagnosis of CJD......Page 697
CJD and Public Health......Page 698
Relevant Websites......Page 699
Background......Page 700
Symptoms, Diagnosis, and Treatment......Page 701
Surveillance in Foods......Page 702
Control Measures......Page 703
Relevant Websites......Page 704
Characteristics......Page 705
Epidemiology......Page 707
Analytical Methods......Page 709
Control and Preventive Measures......Page 710
Relevant Websites......Page 712
Typing......Page 713
Iron and Infection......Page 714
Outbreaks......Page 715
Infections in Animals......Page 716
Further Reading......Page 717
Relevant Websites......Page 718
Characteristics......Page 719
Clinical Manifestations......Page 722
Epidemiology......Page 723
Control and Prevention Measures......Page 724
Further Reading......Page 726
The Pathogen......Page 727
Transmission......Page 728
Further Reading......Page 729
Relevant Websites......Page 730
Characteristics......Page 731
Diagnosis......Page 733
Treatment......Page 734
Relevant Website......Page 735
General Information......Page 736
Foodborne Transmission......Page 739
Detection in Animals, Meat and Environmental Samples, and Determination of Clonal Types......Page 741
Risks from Food Animals......Page 742
Prevention and Control......Page 743
Relevant Websites......Page 744
Characteristics of Echinococcus and Life Cycle......Page 745
Epidemiology and Transmission to Man......Page 748
Further Reading......Page 751
History and Biology......Page 752
Immunoprophylaxis......Page 757
See also......Page 758
Relevant Websites......Page 759
Characteristics......Page 760
Clinical Manifestation......Page 762
Epidemiology......Page 763
Relevant Websites......Page 764
Characteristics of the Genus......Page 765
Infectivity......Page 766
Diagnosis of Infection......Page 767
Importance to the Food and Water Industries......Page 769
Strategies for Control of Ascaris......Page 770
Relevant Website......Page 771
Capillaria hepatica......Page 772
Capillaria philippinensis......Page 773
Further Reading......Page 774
Relevant Website......Page 775
Characteristics and Transmission......Page 776
Pathogenesis......Page 777
Research Needs......Page 778
See also......Page 779
Relevant Website......Page 780
Characteristics......Page 781
Clinical Manifestations......Page 783
Detection/Diagnosis Methods......Page 784
Relevant Websites......Page 785
Characteristics......Page 786
Clinical Manifestations......Page 788
Epidemiology......Page 789
Analytical Methods......Page 791
Relevant Websites......Page 792
Characteristics......Page 793
Clinical Manifestations......Page 794
Diagnosis......Page 795
Further Reading......Page 796
Relevant Websites......Page 797
Morphology and Life Cycle......Page 798
Pathology and Clinical Symptoms......Page 801
Epidemiology of the Parasite......Page 802
Detection of Metacercariae in Fish......Page 803
Further Reading......Page 804
Relevant Website......Page 805
Helminth-Trematode: Dicrocoelium dendriticum......Page 806
Further Reading......Page 810
Relevant Websites......Page 811
Characteristics......Page 812
Analytical Methods......Page 814
Relevant Websites......Page 815
Morphology and Classification......Page 816
Clinical Manifestations and Pathology......Page 817
Epidemiology......Page 818
Analytical Methods......Page 819
Treatment and Control Measures......Page 820
Relevant Websites......Page 821
Characteristics......Page 822
Diagnosis......Page 823
Clinical Manifestation......Page 824
Epidemiology......Page 825
Control and Preventive Measures......Page 826
Further Reading......Page 827
Parasite Biology and Life Cycle......Page 828
Food-Borne Transmission......Page 829
Disease Control......Page 838
Relevant Websites......Page 839
Important Species......Page 840
H. nocens......Page 842
Virulence Factors and Pathogenesis......Page 843
Control/Preventive Measures......Page 844
Further Reading......Page 845
Characteristics......Page 846
Important Species......Page 847
Clinical Manifestations......Page 848
Epidemiology......Page 849
Research Needs......Page 850
Further Reading......Page 851
Geographical Distribution......Page 852
Taxonomy and Morphology......Page 853
Liver Flukes and Cancer......Page 856
Prevention, Treatment, and Control......Page 858
Conclusions and Future Perspectives......Page 859
Further Reading......Page 860
Characteristics......Page 861
Clinical Manifestations......Page 862
Molecular Phylogeny and Biogeography......Page 864
Analytical Methods......Page 866
Diagnosis......Page 867
Treatment......Page 868
Further Reading......Page 869
Relevant Website......Page 870
The Pathogen......Page 871
Transmission......Page 872
Clinical Presentation......Page 873
Prevention......Page 874
Relevant Websites......Page 875
Clinical Manifestation......Page 876
Pathogenesis......Page 877
Control and Preventive Measures......Page 878
Relevant Website......Page 879
Characteristics of Hepatitis A Virus (Taxonomy, Structure of the Virus, Genome Organization, and Virus Strains)......Page 880
Course of HAV Infection......Page 881
Epidemiology......Page 882
Analytical Methods for HAV Detection......Page 884
Control and Preventive Measures for HAV Contamination of Foods......Page 885
Relevant Websites......Page 886
Epidemiology......Page 887
Lack of Information......Page 888
Relevant Websites......Page 889
Characteristics......Page 890
Replication......Page 891
Diagnosis......Page 892
Epidemiology......Page 893
Control and Preventive Measures......Page 894
Further Reading......Page 895
Virulence Factors......Page 896
Epidemiology......Page 897
Research Needs......Page 898
Relevant Websites......Page 899
Nomenclature, Taxonomy, and Classification......Page 900
NoV Replication......Page 901
Clinical Manifestation (Disease)......Page 902
NoV Immunology and Genetic Susceptibility......Page 903
Reservoirs for NoV, Vehicles for Transmission, and Examples of Implicated Foods......Page 904
Methods for NoV Diagnosis and Detection......Page 906
Viral Inactivation in Foods......Page 907
Relevant Websites......Page 908
Background......Page 909
Etiology, and Characteristics of FMDV......Page 910
Epidemiology and Risks of Transmission to Humans......Page 911
Control/Preventive Measures......Page 912
Relevant Websites......Page 913
The Genome......Page 914
Clinical Signs of the Disease......Page 915
Public Health......Page 916
Epidemiology......Page 917
Relevant Websites......Page 918
The Pathogen......Page 919
Relevant Websites......Page 922
The Genome......Page 923
Prevention and Control......Page 924
Epidemiology......Page 925
Relevant Websites......Page 926
Food Spoilage - Overview......Page 927
Seafood......Page 928
Minimally Processed Vegetables......Page 929
Interactions between Spoilage and Pathogenic Microorganisms......Page 930
Relevant Websites......Page 932
Food Safety Issues......Page 933
Alkaloids Present Naturally in Food......Page 935
Alkaloids that Contaminate Food......Page 939
Summary......Page 941
Relevant Websites......Page 942
Introduction......Page 943
Cyanogenic Glycosides......Page 944
Saponins......Page 946
Phytohemagglutinins (Kidney Bean Lectins)......Page 947
Ricin......Page 948
Oxalic Acid......Page 949
Further Reading......Page 950
General Safety......Page 951
Toxicity......Page 952
Monomethylhydrazine Poisoning......Page 955
Muscimol and Ibotenic Acid......Page 956
Analytical Methods......Page 957
Relevant Websites......Page 958
History and Background......Page 959
Structure and Mode of Action......Page 960
Toxicity......Page 961
Risk Management......Page 963
Relevant Websites......Page 964
Chemical Characterization......Page 965
Fungal Sources......Page 966
Minor Mycotoxins......Page 967
Mycotoxins of Less Importance......Page 968
General......Page 969
Relevant Websites......Page 970
Fungal Sources, Physiology, and Ecology......Page 971
Hazard Identification and Characterization......Page 973
Chemical Analysis......Page 974
Management Options - Limits in Foods......Page 975
Relevant Websites......Page 976
Fungal Sources, Physiology, and Ecology......Page 977
History......Page 978
Levels in Foods......Page 979
Occurrence and Prevention......Page 980
Fungal Sources, Physiology, and Ecology......Page 981
History......Page 982
Chemical Analysis......Page 983
Toxicology......Page 984
Occurrence and Prevention......Page 985
Fungal Sources, Physiology, and Ecology......Page 986
History......Page 987
Exposure Assessment......Page 988
Chemical Analysis......Page 989
Fungal Sources......Page 990
Occurrence and Prevention......Page 991
Hazard Identification......Page 992
Hazard Characterization......Page 993
Relevant Website......Page 994
Chemical Analysis......Page 995
Occurrence......Page 996
Toxicology and Health Consequences......Page 997
Treatment and Interpretation of Analytical Data......Page 998
Vegetables, Fruits, Pulses, and Grain......Page 1000
Animal Products......Page 1001
Animal Feeding Stuffs......Page 1002
Further Reading......Page 1003
Relevant Websites......Page 1004
Introduction......Page 1005
Molecular Basis of Estrogen Action......Page 1006
Phytoestrogens......Page 1007
Considerations of Exposure and Bioavailability......Page 1009
Consideration to Effects on Human Health......Page 1011
Further Reading......Page 1012
Legislation......Page 1014
Toxicology and Health-Based Guidance Values......Page 1015
Relevant Websites......Page 1018
Background......Page 1019
Hazard Identification and Characterization......Page 1020
Exposure......Page 1021
Relevant Websites......Page 1023
Background......Page 1024
Hazard Identification and Characterization......Page 1025
Risk Characterization......Page 1026
Further Reading......Page 1027
Hazard Identification and Characterization......Page 1028
Exposure......Page 1029
Relevant Websites......Page 1030
Hazard Identification and Characterization......Page 1031
Risk Characterization......Page 1032
Relevant Websites......Page 1033
Background......Page 1034
Methods of Analysis......Page 1035
Further Reading......Page 1036
Relevant Websites......Page 1037
Background and Nutritional Aspects......Page 1038
Hazard Identification and Characterization......Page 1039
Exposure......Page 1041
Risk Characterization......Page 1043
Relevant Websites......Page 1044
History, Background, and Sources......Page 1045
Chemistry, Industrial Use, and Factors Influencing the Formation......Page 1046
Methods of Analysis of Acrylamide in Foods......Page 1049
Exposure Assessment......Page 1050
Further Reading......Page 1051
Relevant Websites......Page 1052
What are Advanced Glycation End Products or AGEs?......Page 1053
Food-Derived AGEs......Page 1054
Human Data......Page 1055
Further Reading......Page 1056
Relevant Website......Page 1057
Occurrence in Food......Page 1058
Levels of Benzene in Foods......Page 1059
Exposure......Page 1060
Risk Management......Page 1061
Relevant Websites......Page 1062
Biogenic Amines: Classification and Origin......Page 1063
Relevance of Biogenic Amines in Food......Page 1067
Analytical Methods......Page 1070
Control Measures......Page 1072
Relevant Websites......Page 1073
Chloropropanols......Page 1074
Chloropropanols in Food......Page 1075
Food Safety Issues......Page 1077
Analysis......Page 1078
See also......Page 1079
Further Reading......Page 1080
Food Safety Issues......Page 1081
Effects of Domestic Cooking......Page 1082
Formation......Page 1083
Control......Page 1084
Further Reading......Page 1085
Health Concerns......Page 1086
Food Sources......Page 1088
Legislation......Page 1089
Relevant Websites......Page 1090
Introduction......Page 1091
Occurrence in Food......Page 1092
Formation......Page 1093
Analysis......Page 1094
Control......Page 1096
Relevant Websites......Page 1097
Introduction......Page 1098
Occurrence in Food......Page 1099
Health Concerns......Page 1100
Analysis......Page 1101
Mitigation and Biomonitoring......Page 1102
Guidelines to Reduce PAHs in Food......Page 1103
Further Reading......Page 1104
Relevant Websites......Page 1105
Overview of EDCs......Page 1106
Overview of BPA......Page 1108
Nondietary Sources of BPA......Page 1109
Can Information Gained from Studying BPA Be Applied to Other EDCs?......Page 1110
Relevant Website......Page 1111
Relevance of Food Packaging as Food Contaminant Source......Page 1112
Chemical Migrants......Page 1113
Detection of Chemical Contaminants from Food Packaging......Page 1115
Risk Assessment and Management in the EU, Japan, and USA......Page 1118
Relevant Websites......Page 1119
Hazard Characterization......Page 1120
Calculation of the Reference Dose......Page 1121
Risk Characterization......Page 1123
Further Reading......Page 1124
Historical Context......Page 1126
Novel Characteristics of Nanomaterials......Page 1127
Further Reading......Page 1129
Relevant Websites......Page 1130
Food Additives and History of Use......Page 1131
Control of Food Additives......Page 1133
Risk Characterization......Page 1135
Relevant Website......Page 1136
History of BHA and BHT......Page 1137
Relevant Websites......Page 1140
Overview......Page 1141
Ponceau 4R......Page 1142
Quinoline Yellow......Page 1143
Sunset Yellow FCF......Page 1145
Relevant Websites......Page 1147
Food Additives: Flavors and Flavor Enhancers......Page 1148
Monosodium L-glutamate......Page 1149
Further Reading......Page 1151
Relevant Websites......Page 1152
History of Nitrate and Nitrite......Page 1153
Further Reading......Page 1155
Background to Food Preservatives......Page 1156
See also......Page 1157
Relevant Websites......Page 1158
Aspartame......Page 1159
Saccharin (Including Sodium and Calcium Saccharin)......Page 1162
Steviol Glycosides......Page 1163
Further Reading......Page 1165
Relevant Websites......Page 1166
Front
Cover......Page 1167
ENCYCLOPEDIA OF FOOD SAFETY
......Page 1170
PREFACE
......Page 1172
DEDICATION
......Page 1174
FOREWORD I
......Page 1176
FOREWORD II
......Page 1178
EDITOR-IN-CHIEF
......Page 1180
CO-EDITORS BIOGRAPHY
......Page 1182
EDITORS AND EDITORIAL ADVISORY BOARD
......Page 1184
CONTRIBUTORS
......Page 1186
CONTENTS
......Page 1198
HOW TO USE THE ENCYCLOPEDIA
......Page 1208
GLOSSARY OF SELECTED TERMS
......Page 1210
ABBREVIATIONS OF TECHNICAL TERMS
......Page 1216
Chemical Group(s) and Mode of Pesticidal Action
......Page 1218
Relevant Toxic Effects From Acute Exposure and Repeated Exposure
......Page 1219
Occurrence in Food
......Page 1220
Relevant Websites......Page 1221
Sources and Uses of Dithiocarbamates......Page 1222
Relevant Websites......Page 1226
Chemical Groups and Modes of Pesticidal Actions......Page 1228
Relevant absorption, distribution, metabolism, and excretion (ADME) Characteristics......Page 1229
See also......Page 1230
Relevant Websites......Page 1231
Chemical Groups and Modes of Pesticidal Actions......Page 1232
Relevant Toxic Effects: From Acute Exposure and Repeated Exposure......Page 1233
See also......Page 1234
Relevant Websites......Page 1235
Uses......Page 1236
Occurrence in Food......Page 1237
Further Reading......Page 1238
Relevant Websites......Page 1239
Introduction......Page 1240
Relevant Absorption, Distribution, Metabolism and Excretion Characteristics......Page 1243
Occurrence in Food......Page 1244
Health Effects of OCPs......Page 1245
Further Reading......Page 1246
Relevant Websites......Page 1247
Uses
......Page 1248
Relevant Toxic Effects: From Acute Exposure and Repeated Exposure
......Page 1249
Occurrence in Food
......Page 1250
Relevant Websites......Page 1251
Veterinary Drugs and History of Use......Page 1252
Systemic Toxicity Testing......Page 1253
MRL Determination......Page 1254
Relevant Websites......Page 1255
Use of Antibacterial Compounds in Food-Producing Animals......Page 1256
Discovery of Antibacterial Drug Classes, Their Mode of Action, and Use in Food-Animal Production......Page 1257
Antibacterial Resistance and Public Health......Page 1259
Residues of Antibacterial Drugs in Food Matrices......Page 1260
Relevant Websites......Page 1261
Introduction
......Page 1262
Anthelmintic Toxicity and Legislation
......Page 1265
Pharmacokinetics of Anthelmintics
......Page 1266
Analytical Methodology
......Page 1269
Further Reading......Page 1270
Relevant Websites......Page 1271
Somatotropins......Page 1272
Steroid Hormones Used in Food-Producing Animals......Page 1273
Hormones in Beef Trade Controversy......Page 1274
International Risk Assessment and Management......Page 1275
Use of Ractopamine in Swine and Beef......Page 1276
Conclusion......Page 1277
Further Reading......Page 1278
Relevant Websites......Page 1279
Coccidiosis......Page 1280
Coccidiostats or Anticoccidials Drugs Used in Poultry......Page 1281
Drug Residues from Coccidiostat Use......Page 1287
Further Reading......Page 1292
Summary of Each of the Individual Drug Classes......Page 1293
Ectoparasiticide Resistance to Drugs and Impact on Public Health......Page 1295
Analysis of ML Residues......Page 1296
Relevant Websites......Page 1297
Summary of the Individual Drug Classes......Page 1298
Control of Anthelmintic Drug Residues in Food of Animal Origin......Page 1301
Relevant Websites......Page 1302
Introduction......Page 1303
Minerals......Page 1305
Vitamins......Page 1308
Relevant Websites......Page 1311
Introduction......Page 1312
Dietary Evolution of PUFAs......Page 1313
Dietary Sources and Recommended Intake of PUFAs......Page 1314
The Role of PUFAs in Chronic Disease and Inflammation......Page 1315
LC-PUFAs, Populational Differences, and Nutrigenomics......Page 1317
Conclusions......Page 1318
Relevant Websites......Page 1319
Nonimmune-Mediated Adverse Reactions
......Page 1320
Immune-Mediated Adverse Reactions
......Page 1321
Relevant Websites......Page 1325
Direct Hazard
......Page 1327
Injury and Fatality Data
......Page 1328
Injury Location and its Effect on Severity
......Page 1329
The Swallowing Process
......Page 1330
Mechanism of Injuries from Food
......Page 1331
Evaluation of the Hazard Levels of Foods
......Page 1332
Relevant Websites......Page 1333
Foreign Matter Complaints in the Food Industry
......Page 1334
Hazards Caused by Foreign Matter
......Page 1335
Sources of Foreign Matter
......Page 1336
Conclusions
......Page 1339
Relevant Website......Page 1340
Introduction......Page 1341
Significance and Advantages......Page 1342
Aseptic Processing......Page 1343
Packaging Technology......Page 1344
Package Sterilization......Page 1345
Safety Aspects......Page 1348
Insufficient Plant Sterilization......Page 1349
Risk Prevention......Page 1350
Relevant Websites......Page 1351
Definitions and Scope
......Page 1352
Applications
......Page 1353
Legal Aspects
......Page 1355
Relevant Websites......Page 1356
Chilling Process......Page 1357
Effect of Chilling on Food Safety......Page 1358
Effect of Chilling Rate......Page 1359
Chilling Operations......Page 1360
Chilling Systems......Page 1361
Retail Display......Page 1362
Domestic Handling......Page 1363
References......Page 1364
Relevant Websites......Page 1365
Cleaning and Sanitizing Operations in Food Processing Facilities......Page 1366
CIP Cleaning Background......Page 1367
COP Cleaning......Page 1368
Cleaning of Facilities Producing Dry or Low Moisture Foods......Page 1369
Cleaning and Sanitizing Chemistry......Page 1370
Conclusions......Page 1371
Relevant Websites......Page 1372
Introduction
......Page 1373
Classification of Dryers
......Page 1374
Superheated Steam Drying
......Page 1378
Pulse Combustor Dryers
......Page 1379
Microwave-Assisted Freeze Drying
......Page 1380
Low Temperature Drying at Subzero Condition - Sublimation Drying
......Page 1381
Coating of Photocatalyst
......Page 1382
Further Reading......Page 1383
Relevant Websites......Page 1384
Introduction
......Page 1385
Types of Food Fermentations
......Page 1386
Antimicrobial Principles Formed During Fermentation, Contributing to Food Safety
......Page 1390
Potential Hazardous Effects Related to Substandard Processing
......Page 1391
Further Reading......Page 1393
Relevant Websites......Page 1394
Background
......Page 1395
Applications of Food Irradiation
......Page 1396
Quality Matters
......Page 1399
Technical Aspects
......Page 1400
Irradiation Costs/Economic Feasibility
......Page 1401
Further Reading......Page 1402
Relevant Websites......Page 1403
Introduction......Page 1404
Freezing Process......Page 1405
Effect of Freezing on Food Safety......Page 1406
Batch Air Freezers......Page 1407
Belt Freezers......Page 1408
Thawing and Tempering Systems......Page 1409
Retail Display......Page 1410
Further Reading......Page 1411
Relevant Websites......Page 1412
Effects of High Pressure on Microbial Cells
......Page 1413
Factors Affecting the Microbiological Safety of Pressure-Treated Foods
......Page 1414
Commercial Applications of HPP
......Page 1416
Further Reading......Page 1418
Physical Principles......Page 1419
Microwave Heating Equipment......Page 1421
Microwave-Specific Safety and Quality Aspects for Foods......Page 1422
Further Reading......Page 1423
Relevant Websites......Page 1424
Food Contact Materials......Page 1425
Definitions, Regulation, and Labeling......Page 1426
Relevant Websites......Page 1427
Food Packaging......Page 1428
Packaging Materials......Page 1429
Product-Specific Packaging Materials and Technologies - Shelf Life and Food Safety Aspects
......Page 1430
Relevant Websites......Page 1435
Scope
......Page 1436
Factors Influencing Thermal Resistance
......Page 1437
Methods and Equipment
......Page 1438
Modes of Pasteurization
......Page 1439
See also
......Page 1440
Relevant Websites......Page 1441
Introduction......Page 1442
Historical Background......Page 1443
UVC Source Technologies......Page 1444
Mechanisms of UV Disinfection......Page 1445
Applications of Pulsed UVC (PUVC) Radiation in Food Sanitation......Page 1446
Further Reading......Page 1454
Relevant Website......Page 1455
Introduction
......Page 1456
Microbial Inactivation by PEF
......Page 1457
Technical Aspects Relevant for Safety Considerations
......Page 1459
Relevant Websites......Page 1461
Fundamentals of Thermal Death of Microorganisms
......Page 1462
Heat Resistance of Microorganisms
......Page 1463
Determination of Heat Process Requirement
......Page 1464
Conventional Thermal Sterilization
......Page 1465
Equipment for Heat Sterilization
......Page 1466
Canning
......Page 1467
Further Reading......Page 1469
Introduction
......Page 1470
Preharvest Contamination
......Page 1471
Outbreaks: Sources, Transmission, and Examples
......Page 1472
Risk and Control Measures
......Page 1475
Further Reading......Page 1476
Introduction
......Page 1477
Pathogens
......Page 1478
Decomposition
......Page 1481
Chemical Contaminants
......Page 1482
See also
......Page 1483
Relevant Websites......Page 1484
Safety of Food and Beverages: Poultry and Eggs
......Page 1485
Food Safety Concerns in Meat Products
......Page 1486
Biological Hazards in Meat and Meat Products
......Page 1488
Meat-Borne Illness Episodes
......Page 1490
Control of Biological Hazards in Meat Products
......Page 1493
Further Reading......Page 1495
Relevant Websites......Page 1496
Poultry Meat: Conventional Production......Page 1497
Poultry Meat Processing: Transport, Stunning, Bleeding, Scalding, Plucking, Evisceration, Meat Inspection, Cooling.........Page 1498
Risk and Control Measures......Page 1499
Relevant Websites......Page 1501
Pathogens of Special Relevance......Page 1502
Chemical Hazards......Page 1509
Physical Hazards......Page 1512
Relevant Websites......Page 1513
Introduction......Page 1514
The Most Threatening Pathogenic Bacteria in Cheese......Page 1516
Presence of Chemical Residues and Contaminants in Cheese......Page 1520
See also......Page 1523
Further Reading......Page 1524
Relevant Websites......Page 1525
Effects of Processing and Storage
......Page 1526
Inherent Microflora
......Page 1527
Heavy Metal in Cereal Grains
......Page 1528
Cereal-Derived Products
......Page 1529
Further Reading......Page 1531
Introduction
......Page 1532
Contaminants in Crude Oils and Fats
......Page 1533
Refining Process Validation for Contaminant Removal
......Page 1538
Relevant Websites......Page 1540
Definition and Classification
......Page 1541
Microbiological Contamination and Safety
......Page 1543
Chemical Safety
......Page 1545
Other Naturally Occurring Toxicants
......Page 1546
Relevant Websites......Page 1547
Sources of Oilseed and Legume Contamination......Page 1548
The Safety Issue of Pesticide Residues in Food......Page 1549
Oilseeds......Page 1550
Legumes......Page 1553
Further Reading......Page 1556
Sources of Nut Contamination......Page 1557
Pistachio......Page 1558
Almond......Page 1559
Brazil Nut......Page 1560
Cashew......Page 1561
Walnut......Page 1562
Hazelnut......Page 1563
Macadamia Nut......Page 1564
Further Reading......Page 1565
Chemical Safety of Drinking Water......Page 1566
Current Issues......Page 1567
Emerging Issues......Page 1568
Assessing the Risks......Page 1569
Microbial Safety of Drinking Water......Page 1570
Influence of Industrial Processes on Waterborne Pathogens......Page 1571
Microbial Indicators......Page 1574
Assessing Microbiological Risks......Page 1575
Further Reading......Page 1576
What Constitutes a Soft Drink?......Page 1577
What Constitutes a Fruit Juice?......Page 1578
Relevant Website......Page 1580
Beer......Page 1581
Wine......Page 1583
Spirits......Page 1585
Relevant Websites......Page 1587
Manufacture......Page 1588
Hazards and Control Measures......Page 1589
Tea and Herbals......Page 1594
Manufacture......Page 1597
Hazards and Control Measures......Page 1598
Relevant Websites......Page 1600
Packaging Materials and Structures......Page 1601
Food Packaging Interactions......Page 1607
Processing of Packaging and Packaging Lines......Page 1611
Further Reading......Page 1612
Relevant Websites......Page 1613
Introduction
......Page 1614
The Steps in the Vending Business
......Page 1615
See also
......Page 1617
Relevant Websites......Page 1618
Lessons Learnt
......Page 1619
Ensuring Quality, Safety, and Compliance of Promotional Items
......Page 1620
Further Reading......Page 1628
Relevant Websites......Page 1629
Introduction......Page 1630
Food Protection......Page 1631
The Scope of the Food Fraud Risk......Page 1632
Further Reading......Page 1633
Introduction......Page 1634
Defining Organic Food......Page 1635
Certification of Organic Production Systems......Page 1636
Safety of Organic Produce......Page 1637
Relevant Websites......Page 1638
Introduction......Page 1639
Attempts to Define Functional Foods......Page 1640
Validity of Health Claims......Page 1641
Safety Assessment of Functional Foods......Page 1642
Relevant Website......Page 1643
Current Trends of Functional Foods......Page 1644
Concept and Selection Criteria......Page 1645
Health Benefits and Mechanisms of Action......Page 1646
Further Reading......Page 1656
Safety Concerns Linked to the Probiotic Microorganisms......Page 1658
Discrimination between the EFSA Health Claim Regulation and Safety Issues......Page 1661
References......Page 1662
Relevant Websites......Page 1663
Definition of Wholesomeness
......Page 1664
Biological Changes
......Page 1665
Nutritional Adequacy
......Page 1666
Concerns about Food Irradiation
......Page 1667
Regulations and Wholesomeness
......Page 1668
Relevant Websites......Page 1669
Introduction......Page 1670
The Use of GM Technology in Agriculture and Foods......Page 1671
GM Microorganisms......Page 1672
Products Derived from GMOs......Page 1674
Positions of Proponents and Critics......Page 1675
Further Reading......Page 1677
Relevant Websites......Page 1678
Soybean Sauce and Soybean Paste
......Page 1679
Fermented Fish Products
......Page 1681
Fermented Vegetable Products
......Page 1683
Further Reading......Page 1686
Bioactive Factors
......Page 1687
The Mucous Membranes as Barriers
......Page 1688
The Process of Human Milk Feeding
......Page 1691
Human Milk Banking
......Page 1692
Relevant Websites......Page 1693
Hazard Identification and Characterization of POPs in Human Milk......Page 1694
Exposure Assessment of POPs in Human Milk......Page 1695
Risk Characterization of POPs in Human Milk......Page 1697
Risk Management of POPs in Human Milk......Page 1698
Risks Posed by Lead in Human Milk......Page 1699
Special Considerations When Undertaking Studies Involving Human Milk......Page 1700
Relevant Websites......Page 1702
Basis of Halal Food Laws
......Page 1703
Discussion on Halal Food Laws
......Page 1704
Prohibition of Blood
......Page 1705
Prohibition of Alcohol and Intoxicants
......Page 1706
Dealing with Halal Supervision Agencies
......Page 1707
Relevant Websites......Page 1708
The Kosher Laws
......Page 1709
Kosher
......Page 1710
Kosher: Special Foods
......Page 1712
Kosher: Other Processing Issues
......Page 1714
Kosher and Allergies
......Page 1715
Special Issues
......Page 1716
Regulatory
......Page 1717
Further Reading......Page 1718
Relevant Websites......Page 1719
Front
Cover......Page 1720
ENCYCLOPEDIA OF
FOOD SAFETY......Page 1723
PREFACE......Page 1725
DEDICATION......Page 1727
FOREWORD I......Page 1729
FOREWORD II......Page 1731
EDITOR-IN-CHIEF......Page 1733
CO-EDITORS BIOGRAPHY......Page 1735
EDITORS AND EDITORIAL ADVISORY BOARD......Page 1737
CONTRIBUTORS......Page 1739
CONTENTS......Page 1751
HOW TO USE THE ENCYCLOPEDIA......Page 1761
GLOSSARY OF SELECTED TERMS......Page 1763
ABBREVIATIONS OF TECHNICAL TERMS......Page 1769
Public Health Measures: Modern Approach to Food Safety Management: An Overview......Page 1771
Introduction - Historical Background
......Page 1772
Food Safety Management: Shared Responsibility
......Page 1774
Principles of Food Safety Management
......Page 1775
Elements of Food Safety Management
......Page 1776
See also
......Page 1781
Relevant Websites......Page 1782
Food Risks as a Contemporary Governance Challenge
......Page 1783
The Relationship Between Risk Assessment and Risk Management
......Page 1784
Stakeholder and Public Participation in Risk Governance
......Page 1786
The Neglected Challenge of Value Conflicts
......Page 1787
Further Reading......Page 1788
Relevant Websites......Page 1789
Food Production System......Page 1790
Recent Trends in International Food Safety Management......Page 1791
Food Safety and Domestic Market......Page 1793
Conclusion......Page 1795
Relevant Websites......Page 1796
Essentials of a National Food Safety Program
......Page 1797
The Ideal Inspection System
......Page 1798
Facing Unexpected Food Safety Challenges
......Page 1799
The Food Safety Imperative
......Page 1800
Conclusion
......Page 1801
Relevant Websites......Page 1802
Key Objectives......Page 1803
Written Food Legislation......Page 1804
The Regionalization of Food Legislation......Page 1806
Relevant Websites......Page 1808
Purpose of Food Safety Legislation......Page 1809
Historical Background......Page 1810
Safe Food International (SFI)......Page 1814
Relevant Websites......Page 1815
Inspection Models, Past and Present
......Page 1816
Conclusion
......Page 1818
Relevant Websites......Page 1819
Food Safety and Rapid Alert Systems......Page 1820
New Developments and Improvements......Page 1821
Further Reading......Page 1823
Types of Government Monitoring Activities and Other Considerations......Page 1825
National Government Programs for the Monitoring of Food for Contaminants......Page 1827
Acrylamide in Certain Cooked Foods......Page 1829
Further Reading......Page 1830
Relevant Websites......Page 1831
Introduction
......Page 1832
Safety Assessment of Novel Foods and Food Ingredients
......Page 1833
Characterizing the Identified Hazards
......Page 1834
Estimating Exposure
......Page 1835
Authorization Process
......Page 1836
Relevant Websites......Page 1837
Risk Management......Page 1838
Prevention Strategies......Page 1839
Relevant Websites......Page 1840
Essential Elements of an Effective National FCP
......Page 1841
Measuring Output and Outcomes in Food Safety Programs
......Page 1842
Further Reading......Page 1846
Introduction to Public Health Surveillance
......Page 1847
Routine Foodborne Disease Surveillance can Gather a Variety of Kinds of Information
......Page 1848
General Limitations of Surveillance
......Page 1850
Using Surveillance for Public Health Decision Making
......Page 1852
The Power of Standardized Molecular Subtyping in Surveillance
......Page 1853
The Future of Surveillance
......Page 1854
See also
......Page 1855
Further Reading......Page 1856
Relevant Websites......Page 1858
Foodborne Outbreaks......Page 1859
Stages in an Outbreak Investigation......Page 1860
Further Reading......Page 1866
Relevant Websites......Page 1867
Introduction......Page 1868
General Systems Theory......Page 1869
Food Systems......Page 1870
FBIO Environmental Assessment......Page 1874
Challenges Encountered in an FBIO Environmental Assessment......Page 1875
Relevant Websites......Page 1876
Introduction......Page 1877
The Stockholm Framework and Health-Based Targets......Page 1878
The Multiple-Barrier Approach to Achieve Health-Based Targets......Page 1879
Risk Assessment and Risk Management Plans......Page 1880
Sociocultural Considerations......Page 1882
Environmental Aspects......Page 1883
Relevant Websites......Page 1884
What is Public Health?
......Page 1885
Food and Health - The ’Farm-to-Fork Life Cycle Approach’
......Page 1886
Risk-Based Approach for Food Safety Control
......Page 1887
Organization of a Food Control Laboratory and Inspectorate
......Page 1888
Interactions between Food Control Services and Other Public Health Authorities, Other Governmental Bodies or Societal...
......Page 1891
Relevant Websites......Page 1892
Introduction......Page 1893
Importance of Health Education and Information......Page 1894
Selection of Key Behaviors......Page 1896
Implementation of Health Education in Food Safety: Strategy, Plan of Action, and Evaluation......Page 1899
Conclusion......Page 1901
Relevant Websites......Page 1902
Management of Food Safety in Mass Catering......Page 1903
Risks and Hazards Associated with Mass Catering......Page 1904
New Technologies......Page 1905
Institutional Catering......Page 1906
Travel Catering......Page 1907
Banqueting......Page 1908
Further Reading......Page 1909
Main Foodborne Microbiological Hazards......Page 1910
Examples of Outbreaks and Cases of Foodborne Disease in Healthcare Settings......Page 1912
Prevention of Foodborne Disease in Vulnerable People in Healthcare Settings and in the Community......Page 1915
References......Page 1917
Relevant Websites......Page 1918
Food Safety Assurance Systems: Food Safety and Quality Management Systems......Page 1919
Understanding the Management System Standards......Page 1920
The Food Safety and Quality Management System......Page 1926
Relevant Websites......Page 1927
Introduction......Page 1929
Fish- and Seafoodborne Illnesses and Causative Agents......Page 1930
Fish and Seafood Safety and Quality Systems......Page 1932
Further Reading......Page 1936
Relevant Websites......Page 1937
Introduction
......Page 1938
General GAHP
......Page 1939
Conclusion
......Page 1942
Relevant Websites......Page 1943
Retailer’s Requirements
......Page 1944
Site Layout
......Page 1945
Building Design
......Page 1946
See also
......Page 1949
Relevant Websites......Page 1950
Materials of Construction for Product Contact Surfaces......Page 1951
Designing for Ease of Maintenance......Page 1954
Design of Key Items of Equipment......Page 1955
Further Reading......Page 1958
Pests of Food Processing and Production Facilities and the Risks they Impose
......Page 1959
Minimizing Pest Occurrence in Food Premises
......Page 1964
Pest Control Strategies
......Page 1965
Emerging Threats for the Successful Maintenance of Pest Management
......Page 1969
Relevant Websites......Page 1970
Food Workers as Cause of Enteric Illness
......Page 1971
Personal Hygiene and Employee Health
......Page 1976
References......Page 1979
Relevant Websites......Page 1980
Fundamentals......Page 1981
Cleaning......Page 1983
Disinfection......Page 1984
Application of Cleaning and Disinfection Agents......Page 1987
Pathogen Resistance to Disinfectants......Page 1988
Sanitation......Page 1989
Dry Cleaning......Page 1991
Allergen Cleaning and Validation......Page 1994
Further Reading......Page 1995
The HACCP System and Food Safety Management
......Page 1996
The HACCP Application Process
......Page 1997
Developing a HACCP Plan
......Page 1999
Activities for Implementation of an HACCP Plan
......Page 2007
Further Reading......Page 2008
Pathogens in Biofilms......Page 2010
Biofilm Detection......Page 2011
Biofilm Prevention......Page 2012
Relevant Websites......Page 2013
Microbiological Testing
......Page 2014
Microbiological Criteria
......Page 2015
Characteristic Numbers Defining a Sampling Plan
......Page 2016
Sampling Plan Cases
......Page 2017
Example of Different Aspects of a Sampling
Plan......Page 2018
Statistical Aspects
......Page 2019
Difference between a Microbiological Criterion and an FSO/PO
......Page 2021
Relevant Websites......Page 2023
Food Allergy......Page 2024
Practical Application: What Needs to be Done?......Page 2025
Allergen Management Plans......Page 2026
Evaluating the Risk from Allergens......Page 2027
Allergen Cleaning Validation Studies......Page 2029
Examples of Validation Studies......Page 2030
Relevant Website......Page 2031
The Organization......Page 2032
The Supplier Management Tools......Page 2033
The Raw Material Management Tools......Page 2035
Further Reading......Page 2036
Relevant Website......Page 2037
Introduction
......Page 2038
Developing a Document-Control Program
......Page 2039
Procedures and Work Instructions
......Page 2040
Monitoring and Record Keeping
......Page 2041
Corrective Action Records
......Page 2042
Record Storage and Retention
......Page 2044
Further Reading......Page 2045
Introduction......Page 2046
Legal Requirements of Food Labeling......Page 2047
Claims......Page 2051
Additional Labeling for Consumers......Page 2053
Private Labeling Schemes......Page 2055
Additional Information Provision......Page 2056
Relevant Websites......Page 2057
Definition and Purpose......Page 2058
Competence of Auditors......Page 2059
The Procedure and Methodology......Page 2060
Acknowledgment......Page 2061
Relevant Websites......Page 2062
Introduction to Quality......Page 2063
The Past: GLP......Page 2065
The Present: QM, QA, and QC......Page 2066
Future......Page 2068
Further Reading......Page 2069
Relevant Websites......Page 2070
Impact of Incidents......Page 2071
The Incident Process......Page 2072
Indicators of Incidents......Page 2073
Incident Investigation......Page 2074
Further Reading......Page 2077
Relevant Websites......Page 2078
The Elements of an Incident Management System......Page 2079
Managing Recall, Withdrawal, and Disposal of Food......Page 2082
Relevant Websites......Page 2083
The Extent of the Problem
......Page 2085
Heinz Baby Food
......Page 2086
Prevention and Control Measures
......Page 2088
Foreign Bodies
......Page 2089
Chemicals
......Page 2090
Further Reading......Page 2091
Introduction......Page 2092
Crisis Prevention......Page 2094
Crisis Preparedness......Page 2095
Crisis Management......Page 2096
Recovery and Rebuilding after a Crisis......Page 2097
Further Reading......Page 2099
Relevant Websites......Page 2100
Concept of Root Cause Analysis......Page 2101
Tools for Root Cause Analysis......Page 2102
Summary......Page 2108
Further Reading......Page 2109
Food Safety and Ethics
......Page 2110
The Precautionary Principle......Page 2111
Ethical Decision Making......Page 2112
See also......Page 2113
Further Reading......Page 2114
Institutions Involved in Food Safety: FAO/WHO Codex Alimentarius Commission (CAC)
......Page 2115
How the Codex Alimentarius Commission
Works......Page 2116
Work on the Codex Alimentarius
......Page 2118
Contents of the Codex Alimentarius:
Standards, Guidelines, and Codes of Practice......Page 2120
Science base of Codex and Risk Analysis
......Page 2121
Ensuring Full and Effective Participation in Codex
......Page 2122
Relevant Websites......Page 2123
Provision of Scientific Advice......Page 2124
Provision of Policy and Operational Advice......Page 2126
EMPRES Food Safety......Page 2127
Relevant Websites......Page 2128
WHO’s Role in the Conceptual Development of Food Safety......Page 2129
Scientific Advice......Page 2130
International Standards and Guidelines......Page 2131
Food Safety Emergency Action and Exchange of Experience over Borders......Page 2132
Relevant Website......Page 2134
OIE Involvement: The Animal Production Food Safety Working Group......Page 2135
Close Cooperation with the CAC......Page 2137
Relevant Websites......Page 2138
Consumer Organizations in a National Food Safety Context
......Page 2139
Profiles of Individual Consumer Observer Organizations
......Page 2140
Relevant Websites......Page 2142
Overview of the Food Industry Organizations
......Page 2143
Member Services and Sector Groups
......Page 2144
Informing and Consulting Members
......Page 2145
The Food Chain
......Page 2146
Annex
......Page 2147
Relevant Websites......Page 2148
About International Organization for Standardization in General
......Page 2149
Food Safety Standards of International Organization for Standardization
......Page 2150
Further Reading......Page 2152
Relevant Website......Page 2153
Purpose and Structure of International Life
Sciences Institute......Page 2154
International Life Sciences Institute’s Role in Chemical Food Safety
......Page 2155
Harmonization across Countries/Regions
......Page 2156
Relevant Websites......Page 2157
FoodDrinkEurope Priorities
......Page 2158
Example: Dealing with Emerging Issues
......Page 2159
Relevant Websites......Page 2160
The Fundamental Underpinnings of Food Safety
......Page 2161
How Do International Food Information Organizations Cooperate?
......Page 2162
See also
......Page 2163
Relevant Websites......Page 2164
Membership
......Page 2165
IUFoST Involvement in Food Safety Activities
......Page 2166
Publications
......Page 2167
Relevant Website......Page 2168
Relevant Website......Page 2169
Food Safety......Page 2170
Structure......Page 2171
Relevant Websites......Page 2172