Present Knowledge in Food Safety

A Risk-Based Approach Through the Food Chain

Michael E. Knowles, Lucia Anelich, Alan Boobis, Bert Popping

• Publisher: Academic Press
• Year: 2022
• Print ISBN:
  9780128194706
• eBook ISBN:
  9780128231548
• Topic: Medicine
• Subtopic: Medical Microbiology & Parasitology

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. - Includes new technologies such as nanotechnology, genetic modification, and cloning - Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut - Covers the role of the microbiome and the use of surrogates (especially for viruses)

Table of contents

• Title of Book
• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• List of contributors
• About the editors
• Foreword
• Preface
• Acknowledgments
• Section I: Changes in the chemical composition of food through the various stages of the food chain: plants before harvest
• Section II: Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production
• Section III: Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture
• Section IV: Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution
• Section V: Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks
• Section VI: Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing
• Section VII: Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing
• Section VIII: Current and emerging advances in food safety evaluation: chemicals
• Section IX: Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions
• Section X: Safety assessment of genetically modified organisms and other biological alterations
• Section XI: Food safety: risk perception and communicating with the public
• Section XII: New and emerging foods and technologies
• Section XIII: Hazard versus risk-based approaches to food safety regulations
• Section XIV: Impact of food safety on global trade
• Section XV: Climate change, population demographics, urbanization, and economic growth: impact on food safety
• Index