Foodstuffs can be the vector of a variety of hazards that adversely affect the health of the consumer. Viruses are the leading causes of foodborne infectious diseases, and pathogenic bacteria and bacterial toxins are the leading agents of zoonotic diseases in Europe, not to mention other biological hazards, such as parasites, which can spread to humans through food.
In addition to these biological dangers, chemicals used in agriculture, environmental pollutants and additives can all end up on the consumer’s plate and ultimately damage their health.
Hazards in the Food Processing and Distribution Chain covers both chemical and microbiological dangers, aiming to outline the principle of risk analysis with some examples to illustrate the reasoning involved in this process.
Author(s): Nabila Haddad
Series: Agronomy and Food Science: Food Safety
Publisher: Wiley-ISTE
Year: 2022
Language: English
Pages: 259
City: London
Cover
Title Page
Copyright Page
Contents
Foreword
Acknowledgments
Introduction
Chapter 1. Bacterial and Parasitic Hazards and Consumption of Meat
1.1. Meat contamination
1.1.1. Contamination by the food-producing animal
1.1.2. Contamination by the handler
1.1.3. Environmental contamination
1.2. Growth and survival in meat
1.3. Enterohemorrhagic E. coli
1.3.1. Hazard description and characterization
1.3.2. Epidemiological data
1.3.3. Human contamination
1.3.4. Disease in humans
1.3.5. Disease in animals
1.3.6. Means of control
1.4. Taenia saginata/Cysticercus bovis
1.4.1. Hazard description and characterization
1.4.2. Epidemiological data
1.4.3. Human contamination
1.4.4. Disease in humans
1.4.5. Disease in animals
1.4.6. Means of control
1.5. Other major hazards related to meat consumption
1.5.1. Thermotolerant campylobacters (C. jejuni and C. coli)
1.5.2. Salmonella enterica
1.5.3. Yersinia enterolitica
1.5.4. Listeria monocytogenes
1.5.5. Staphylococcus aureus
1.5.6. Clostridium botulinum
1.5.7. Clostridium perfringens
1.5.8. Toxoplasma gondii
1.5.9. Trichinella spp
1.5.10. Hepatitis E virus
1.5.11. BSE prion
1.6. References
Chapter 2. Minimally Processed Seafood Products and Bacterial and Parasitic Hazards
2.1. Introduction to the seafood sector
2.2. European and French regulations on microbial hazards (bacteria and parasites) and product withdrawals and recalls
2.3. Bacterial hazards in seafood products
2.3.1. Context
2.3.2. Indigenous pathogenic gram-positive bacteria
2.3.3. Indigenous pathogenic gram-negative bacteria
2.3.4. Non-indigenous pathogenic gram-negative and -positive bacteria
2.3.5. Bacteria in the industrial environment and cross-contamination (surface-food)
2.4. Parasitic hazards in seafood products
2.4.1. Context
2.4.2. Protozoa
2.4.3. Trematodes
2.4.4. Cestodes
2.4.5. Nematodes
2.4.6. Myxosporidia
2.5. The emergence of bacterial and parasitic hazards in the seafood sector
2.6. References
Chapter 3. Microbial Contamination of Equipment Surfaces in Agro-Industries
3.1. Contamination of surfaces by micro-organisms
3.2. Biofilms in food-industry environments
3.2.1. Biofilms in different sectors
3.3. The role of processing-line design on biofilm formation and its resistance to hygiene procedures in the agricultural and food-processing industries
3.3.1. Geometry and flow organization
3.3.2. Materials
3.4. Interfaces between material, liquid and air and areas contaminated by splashes or aerosols
3.4.1. Areas contaminated by aerosols or splashes
3.4.2. Air-liquid-material interfaces
3.5. Physiological state of bacteria within biofilms
3.6. Acknowledgments
3.7. References
Chapter 4. Contaminants as Chemical Hazards in Food
4.1. Introduction
4.2. Chemical risk analysis – state of the art
4.2.1. Assessment of chemical risks in food
4.2.2. Chemical risk management
4.2.3. Communication
4.3. Applications
4.3.1. Dioxins, furans and polychlorinated biphenyls
4.3.2. Perfluorinated compounds
4.3.3. Chlorinated paraffins
4.4. Current research
4.4.1. Problem of cocktails
4.4.2. Detection of emergences
4.4.3. Global approaches
4.5. Prospects
4.5.1. Ranking hazards
4.5.2. Surveillance of the entire food chain, associating private and public players
4.6. References
Chapter 5. Contaminants as Chemical Hazards in Food
5.1. Introduction
5.2. Chemical risk analysis in food safety
5.2.1. Risk assessment
5.2.2. Risk management
5.2.3. Risk communication
5.3. Regulatory framework
5.3.1. Food additives, flavorings and enzymes
5.3.2. Other food chemical substances
5.4. Current research
5.4.1. Withdrawal from the positive list
5.4.2. Decrease in ADI
5.4.3. Authorization extension
5.5. Prospects
5.5.1. Additive-free formulation
5.5.2. Processes
5.6. References
Conclusion
List of Authors
Index
EULA
