| Description |
1 online resource (263 p.) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- List of Contributors -- Editors -- 1 An Introduction to Food Safety and Its Impact on Human Health -- 1.1 Introduction -- 1.2 Contaminants of Food and Their Deleterious Effects -- 1.2.1 Physical Contaminants of Food and Their Detrimental Effects -- 1.2.2 Chemical Contaminants of Food and Their Detrimental Effects -- 1.2.3 Biological Contaminants -- 1.2.3.1 Bacteria -- 1.2.3.2 Fungi -- 1.2.3.3 Viruses -- 1.2.3.4 Parasites -- 1.3 Risk Assessment -- 1.3.1 Hazard Identification -- 1.3.1.1 Exposure Assessment |
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1.3.1.2 Risk Characterization -- 1.3.2 Risk Management -- 1.3.2.1 Preliminary Risk Management Activities -- 1.3.2.2 Evaluation of Risk Management Options -- 1.3.2.3 Implementation of the Risk Management Decision -- 1.3.2.4 Monitoring and Reviewing -- 1.3.3 Risk Communication -- 1.4 Improvement of Strategies for Risk Reduction -- the Future Pathway -- 1.5 Conclusion -- References -- 2 Pesticides in Food Production Systems: the Situation in the Eu -- 2.1 Introduction -- 2.2 Pesticides in Food Production Systems -- 2.2.1 Pesticides in the Eu and Food Safety |
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2.2.2 the Perceptions of Farmers and Consumers Regarding Pesticides -- 2.3 Impact of Pesticides on Consumer Safety -- Dietary Exposure -- 2.3.1 Dietary Risk Assessments for Pesticides -- 2.3.2 Establishment of Tolerances -- 2.3.3 Monitoring of Pesticide Residue Data in Food Commodities -- 2.3.4 Analytical Methods -- 2.4 Impact of Pesticides on Farmers, Bystanders, and Non-target Organisms -- 2.4.1 Non-dietary Exposure of Humans -- 2.4.2 Non-target Organisms -- 2.5 Safe and Sustainable Use of Pesticides -- from the Directive 2009/128/ec to a New Regulation -- 2.6 Conclusion -- References |
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3 Food Allergen Risks in Genetically Modified Foods: Current Approaches -- 3.1 Introduction -- 3.2 Genetically Modified Food Technology -- 3.3 Food Allergens and Food Allergies -- 3.3.1 IGE-mediated Reaction -- 3.3.2 Non-IGE-mediated Reaction -- 3.4 Food Allergens in Genetically Modified Foods -- 3.5 Conclusion -- References -- 4 Food Contamination in Milk and Dairy Products -- 4.1 Introduction -- 4.2 Contamination in Milk and Dairy Products -- 4.2.1 Chemical Contaminants -- 4.2.1.1 Antibiotics -- 4.2.1.2 Pesticides -- 4.2.1.3 Heavy Metals -- 4.2.1.4 Mycotoxins -- 4.2.2 Microbial Contamination |
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4.2.2.1 Spoilages -- 4.2.2.2 Milk-borne Pathogens -- 4.3 Conclusion -- Acknowledgment -- References -- 5 Food Contaminants in Meat and Meat Products -- 5.1 Introduction -- 5.2 Food Contamination -- 5.2.1 Types of Contamination in Meat -- 5.2.1.1 Physical Contamination -- 5.2.1.2 Chemical Contamination -- 5.2.1.3 Biological Contamination -- 5.3 Food Contaminants -- 5.3.1 Common Contaminants in Meat Products -- 5.3.2 Seafood Contaminants -- 5.3.2.1 Types of Shellfish Poisoning and Symptoms -- 5.4 Prevention -- 5.4.1 Gmp Implementation -- 5.4.2 Storage -- 5.4.3 Plant Design and Production Flow |
| Summary |
This book discusses food contamination, which is the biggest challenge in the food supply chains worldwide. This book presents comprehensive information about the major food contaminants. The book provides information about food safety initiatives, safety rules, foodborne pathogen detection, and production and processing compliance issues |
| Notes |
Description based upon print version of record |
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5.4.4 Cleaning and Sanitation |
| Form |
Electronic book
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| Author |
Ashraf, Syed Amir
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Rahman, Pattanathu
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| ISBN |
9781040015506 |
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1040015506 |
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