Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain

by Michael E. Knowles (Editor), Lucia Anelich (Editor), Alan Boobis (Editor), Bert Popping (Editor)

Overview

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)

Product Details

ISBN-13:	9780128231548
Publisher:	Elsevier Science & Technology Books
Publication date:	10/08/2022
Sold by:	Barnes & Noble
Format:	eBook
Pages:	1188
File size:	36 MB
Note:	This product may take a few minutes to download.

About the Author

Dr. Michael E. Knowles is a pharmacist and medicinal chemist who spent the first half of his career with the UKMinistry of Agriculture, Fisheries and Food, where he became the chief scientist (Fisheries & Food) and head of theFood Science Group. In that position he was a member of the Advisory Committee on Pesticides, the Committee onVeterinary Medicines, and chair of the Steering Group on Chemical aspects of Food Surveillance. The second half ofhis 44-year career was spent with The Coca-Cola Company, where he became the vice president of Global Scientific &Regulatory Affairs, from which he retired in 2013. As a graduate of the University of Nottingham, Dr. Knowles is a fellowof several scientific societies; past global president of the ILSI and chair of the ILSI Europe Board; a liveryman ofthe Society of Apothecaries, London; and a freeman of the City of London. His scientific publications are mainly in thearea of food safety, and he is joint founding editor of the journal Food Additives and Contaminants. He is a formerchair of the Food Group of the UK Society of Chemical Industry (SCI), former chairman of the Board of the EuropeanTechnology Platform’s “Food for Life,” a former governing council member of the International Union of FoodScience & Technology, and chair of its membership committee and various other committees dealing with food safetyand regulatory affairs in EU food and drink associations.
Professor Lucia Anelich has a PhD in microbiology and is currently the managing director of her own food safety trainingand consulting business, Anelich Consulting, which she started in 2011. Prior to that, she spent 5 years at theConsumer Goods Council of South Africa where she established and headed up a food safety body for the food industry,a first for the country, until 2010. Before joining the CGCSA, she spent 25 years in academia at the TshwaneUniversity of Technology where she was the head of Department of Biotechnology and Food Technology and associateprofessor. She is a member of the International Commission on the Microbiological Specifications for Food (ICMSF),fellow of the International Academy of Food Science and Technology, past chair of the Scientific Council of IUFoST,immediate past chair of the Food Hygiene Committee of the South African Bureau of Standards, and immediate pastpresident of the South African Association for Food Science and Technology. She is an adjunct professor at the CentralUniversity of Technology, South Africa and is currently a food safety expert for the African Union (AU) and a memberof the advisory group establishing the AU Food Safety Authority.
Alan Boobis is an Emeritus professor of toxicology at Imperial College London. He was a professor of biochemicalpharmacology and director of the Toxicology Unit (supported by Public Health England and the Department of Health)at the Imperial College until June of 2017, when he retired after over 40 years at the college. His main research interestslie in mechanistic toxicology, drug metabolism, mode of action, and chemical risk assessment. He has publishedapproximately 250 original research papers (h-index of 80). He is a member of several national and international advisorycommittees, the Committee on Toxicity (chair), the WHO Study Group on Tobacco Product Regulation, JointFAO/WHO Expert Committee on Food Additives (veterinary residues), and Joint FAO/WHO Meeting on PesticideResidues. He has been a member of the UK Advisory Committee on Pesticides, Committee on Carcinogenicity, theEuropean Food Safety Authority (EFSA) Panel on Food Contaminants, and the EFSA Panel on Plant ProtectionProducts and their Residues. He is a member and a past chair of the Board of Trustees of the International LifeSciences Institute (ILSI) and a member of the Board of Directors and has served as the vice president of ILSI Europeand has served as a member and chair of the Board of Trustees of the Health and Environmental Sciences Institute(HESI). He sits on several international scientific advisory boards, in both the public and private sectors. Awardsinclude honorary fellow of the British Toxicology Society, fellow of the British Pharmacological Society, the BTS JohnBarnes Prize Lectureship, honorary membership and Merit Award of EUROTOX, the Royal Society of Chemistry Toxicology Award, the Society of Toxicology Arnold J. Lehman Award, the Toxicology Forum Philippe ShubikDistinguished Scientist Award, and Officer of the British Empire (OBE).
Dr. Bert Popping is an independent consultant and managing director of the strategic food consulting company FOCOS.He previously worked as chief scientific officer and director of Scientific Development and Regulatory Affairs formultinational contract laboratories. Dr. Popping has more than 20 years of experience in the food testing industry andhas authored over 50 publications on topics related to food safety, food authenticity, food analysis, validation, and regulatoryassessments. He also edited one book in this field. He is member of the editorial board of the Journal of FoodAdditives and Contaminants and the Journal of Food Analytical Methods. He serves on the Thought Leaders AdvisoryCommittee of AOAC International and on panels of several other international organizations. He is an active memberof numerous national and international organizations, including USP, CEN, ISO, BSI, and several governmental methodworking groups. He also chairs a recently established working group on emerging and future technology developmentsand their impact on food industry and consumers. In addition, Dr. Popping serves on the Board of Directors of AOACInternational.

Table of Contents

Section IChanges in the chemical composition of food through the various stages of the food chain: plants before harvest1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks Ivonne M.C.M. Rietjens and Gerhard Eisenbrand2. Soil, water, and air: potential contributions of inorganic and organic chemicalsWageh Sobhy Darwish and Lesa A. Thompson3. Agrochemicals in the Food ChainR.H. Waring, S.C. Mitchell and I. Brown4. Mycotoxins: still with us after all these yearsJ. David Miller Section IIChanges in the chemical composition of food throughout the various stages of the food chain: animal and milk production5. Occurrence of antibacterial substances and coccidiostats in animal feedEwelina Patyra, Monika Przeniosło-Siwczynska and Krzysztof Kwiatek6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines Gyorgy Csiko Section IIIChanges in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture7. Marine biotoxins as natural contaminants in seafood: European perspectivePablo Estevez, Jose M. Leao and Ana Gago-MartinezGago8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water Martin Rose9. Antimicrobial drugs in aquaculture: use and abuseGeorge Rigos and Dimitra Kogiannou Section IVChanges in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution10. Manufacturing and distribution: the role of good manufacturing practiceMichael E. Knowles11. Global regulations for the use of food additives and processing aids Youngjoo Kwon, Rebeca Lopez-Garcıa, Susana Socolovsky and Bernadene Magnuson12. Direct addition of flavors, including taste and flavor modifiers Ivonne M.C.M. Rietjens, Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Thomas J. Rosol, Matthew J. Linman, Christie L. Harman and Sean V. Taylor13. Production of contaminants during thermal processing in both industrial and home preparation of foodsFranco Pedreschi and Marıa Salome Mariotti14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment Cristina Nerın, Elena Canellas and Paula Vera15. Safety assessment of refillable and recycled plastics packaging for food use Forrest L. Bayer and Jan Jetten16. Preventing food fraudSteven M. Gendel Section VChanges in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks17. Emerging contaminants Eleonora Dupouy and Bert Popping18. Emerging contaminants related to plastic and microplastic pollution Ndaindila N.K. Haindongo, Christopher J. Breen and Lev Neretin19. Endocrine disruptors Serhii Kolesnyk and Mykola Prodanchuk20. Antimicrobial resistance and antimicrobial residues in the food chain Jeffrey T. LeJeune, Alejandro Dorado Garcia and Francesca Latronico21. Climate change as a driving factor for emerging contaminantsKeya Mukherjee22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade? Angel Medina23. Emerging contaminants in the context of food fraud Simon Kelly Douglas24. Trends in risk assessment of chemical contaminants in food Eleonora Dupouy Section VIChanges in pathogenic microbiological contamination of food pre- and post-farm gate/fishing25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination Maristela S. Nascimento and Marta H. Taniwaki26. Contributions of pathogens from agricultural water to fresh produce Zeynal Topalcengiz, Matt Krug, Joyjit Saha, Katelynn Stull and Michelle Danyluk27. Microbial pathogen contamination of animal feed Elena G. Olson, Tomasz Grenda, Anuradha Ghosh and Steven C. Ricke28. Zoonoses from animal meat and milk Abani K. Pradhan and Shraddha Karanth29.

What People are Saying About This

From the Publisher

Presents a holistic approach to scientific advances and applications in risk assessment at key stages in the food supply chain

Editorial Reviews

"It contains such a vast amount of technical material that even a specialist would probably be able to critique only two or three chapters in detail.

Nonetheless, it is an important work, and I believe that everyone involved in food safety should be familiar with it.

This work makes every effort to be comprehensive. As a result, only a comparatively small part of it relates directly to fresh produce, but the whole volume contains insights in various areas that are of direct value.

Or, to put it in the book’s terms: “Using a risk-based evaluation strategy increases the ability to use alternative approaches and new technologies to inform risk assessment, better characterize risk, and improve management decisions. These new, scientifically more robust methods are more human relevant and”—a humanitarian benefit— “also frequently decrease the number of animals needed to determine human risk” (1071).

All of this may seem terribly abstract, but it will have a huge impact on which agrichemicals and GMO crops will be used in the future and how." —Richard Smoley, Blue Book Services, Inc.

From the Publisher