(PDF) Food Safety and Preservation By Alexandru Mihai Grumezescu

This is the PDF eBook version for Food Safety and Preservation – Modern Biological Approaches to Improving Consumer Health By Alexandru Mihai Grumezescu, Alina Maria Holban

Table of Contents

Preface
Chapter 1: A Critical Appraisal of Different Food Safety and Quality Management Tools to Accomplish Food Safety
Abstract
1.1 Introduction
1.2 The Emerging Scenario of Contaminants and Residues Related to Food Safety
1.3 Different Food Safety Certification Schemes, Quality Systems, and Other Popular Standards
1.4 Prerequisite Programs
1.5 Retail Standards
1.6 Technical Barriers for Exporting
1.7 Conclusions
Chapter 2: Food Safety: Benefits of Contamination Control on Consumers’ Health
Abstract
2.1 Introduction
2.2 Sources of Contamination
2.3 Type of Contaminants
2.4 Contamination and Health
2.5 Conclusion
Chapter 3: Preemptive and Proactive Strategies for Food Control and Biosecurity
Abstract
Acknowledgments
3.1 Introduction
3.2 Basic Concepts
3.3 Food Biosecurity
3.4 Food Terrorism (or Food Bioterrorism)
3.5 Biological Weapons Threats to Food and Agriculture: A Brief History
3.6 Lack of Food Security and Safety Measures
3.7 Food Safety Management and Control
3.8 Strategic Plans for Protecting Food Supplies
3.9 Responding to the Food-Related Health Crises
3.10 Food Safety Management
3.11 Improved Organizational Structures Can Enhance Food Control
3.12 Funding Food Control Systems
3.13 Food Security Challenges for Pakistan
3.14 Future Concerns
3.15 Preventive Measures and Readiness
3.16 Evaluating Weakness
3.17 Conclusion
Chapter 4: Validation of Analytical Methods for the Assessment of Hazards in Food
Abstract
4.1 Introduction
4.2 Analytical Quality Control Related to Different Committee and Guidelines
4.3 Validation Criteria and Its Parameters
4.4 Conclusion
Chapter 5: The Detection of Pesticide in Foods Using Electrochemical Sensors
Abstract
5.1 Introduction
5.2 Pesticides
5.3 Overview to Electroanalytical Studies on Pesticides
5.4 Applications of Electrochemical Pesticide Analysis on Foods
5.5 0.1–1000 ng/L linear Range and 52 pg/L Limit of Detection Were Obtained by Impedance Spectroscopy
5.6 Conclusion
Chapter 6: Multiway Calibration Approaches for Quality Control of Food Samples
Abstract
Acknowledgments
6.1 Scope of the Chapter
6.2 Second- and Higher-Order Data Generation
6.3 Multiway Calibration Algorithms
6.4 Analytical Applications
6.5 Concluding Remarks
Chapter 7: Biocontrol as an Efficient Tool for Food Control and Biosecurity
Abstract
7.1 Introduction
7.2 Food Control
7.3 Food Safety
7.4 Chemical Substances
7.5 Biosecurity of Biocontrol Agents
7.6 Agriculture and Biological Control
7.7 Perspectives
7.8 Conclusions
Chapter 8: Foodborne Diseases and Responsible Agents
Abstract
8.1 Introduction
8.2 Food Contamination and Infection
8.3 Food Poisoning
8.4 Chemical Contaminants in Food
8.5 The Future of Foodborne Diseases
8.6 Conclusion
Chapter 9: Challenges in Emerging Food-Borne Diseases
Abstract
9.1 Introduction
9.2 Epidemiology
9.3 Etiology
9.4 Food-Borne Antimicrobial Resistance
9.5 Clinical Presentations
9.6 Diagnosis of Food-Borne Diseases
9.7 General Management
9.8 Bacterial Agents
9.9 Viral Agents
9.10 Parasitic Agents
9.11 Noninfectious Agents
9.12 Emerging Challenges and Technologies
9.13 Preventive Measures
9.14 Conclusion
Chapter 10: Opportunistic Food-Borne Pathogens
Abstract
10.1 Introduction
10.2 Gram-Positive Opportunistic Pathogens
10.3 Gram-Negative Opportunistic Pathogens
10.4 Conclusions
Chapter 11: Food Poisoning and Intoxication: A Global Leading Concern for Human Health
Abstract
11.1 Overview
11.2 Foodborne Diseases
11.3 Types of Foodborne Diseases
11.4 Foodborne Infections
11.5 Leading Factors of Microbial Growth in Food
11.6 Foodborne Intoxications
11.7 Additional Sources of Contamination
11.8 Outbreaks
11.9 Conclusion
Chapter 12: Staphylococcal Food Poisoning
Abstract
12.1 Staphylococcal Food Poisoning: Definition and Clinical Symptoms
12.2 Staphylococcal Enterotoxins
12.3 Epidemiology of SFP
12.4 Detection of Staphylococcal Enterotoxins in CPS
12.5 Enterotoxin Detection in Coagulase Negative Staphylococci
12.6 Expression of Enterotoxin Genes
12.7 Conclusion
Chapter 13: Campylobacter: An Important Food Safety Issue
Abstract
13.1 Introduction
13.2 The Genus Campylobacter
13.3 Virulence and Survival Factors
13.4 Antimicrobial Resistance
13.5 Aspects and Epidemiology of Campylobacteriosis
13.6 Reservoirs and Sources of Contamination
13.7 Intervention and Control Strategies
13.8 Overview of Analytical Methods for Identification
13.9 Concluding remarks
Chapter 14: Food Contamination: From Food Degradation to Food-Borne Diseases
Abstract
14.1 Introduction
14.2 Food Contamination
14.3 Disease Induced by Contaminated Food
14.4 Conclusions
Chapter 15: A Review on the Implications of Interaction Between Human Pathogenic Bacteria and the Host on Food Quality and Disease
Abstract
15.1 Human Pathogenic Enteric Bacteria and Their Association With Fresh Agricultural Products
15.2 Entry of Human Pathogenic Bacteria into the Food Chain: Tracking the Point of Origin
15.3 Interaction Between Enteric Pathogens and Plant Hosts
15.4 Future Research Prospects and Conclusion
Chapter 16: Novel Strategies for the Reduction of Microbial Degradation of Foods
Abstract
16.1 Introduction
16.2 Different Ways of Contamination and Spoilage
16.3 Microorganismal Species Causing Deterioration
16.4 The Contaminants Causing Poisoning in Humans
16.5 Chemical and Natural Ways to Prevent Contamination of Food and Agricultural Products
16.6 Novel Strategies for the Reduction in Microbial Degradation of Foods and Agricultural Products
16.7 Conclusions
Chapter 17: Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment
Abstract
Acknowledgment
17.1 Introduction
17.2 Legal Frame and Food Preservation Agents in EU
17.3 Preservation Agents and Health
17.4 Preservation Agents’ Residues in Edible Oils and Oil Seeds
17.5 Olives, Olive Oil, and Preservation Agents
17.6 Importance of Preservation Agents for Improving Food Safety
17.7 Conclusions
Chapter 18: The Current Approaches and Challenges of Biopreservation
Abstract
18.1 Introduction
18.2 Bacteria Used for Biopreservation
18.3 Bacteriophages Used Biopreservation
18.4 Lysozyme
18.5 Natural Compounds in Food Preservation
18.6 Legal Practices
18.7 Conclusion
Chapter 19: Modern Preservation Tools Through Packaging for High Hydrostatic Pressure Processing
Abstract
19.1 Introduction
19.2 Food Packaging
19.3 Food Processing
19.4 Requirements of Food Packaging for Nonthermal Processing
19.5 HHP for Food Processing
19.6 HHP Food Packages
19.7 Packaging—Fabrication and Their Diverse Roles
19.8 Influence of HHP on Various Properties of Packages
19.9 Active and Intelligent Packaging
19.10 Conclusion
Chapter 20: Natural Food Preservatives Against Microorganisms
Abstract
20.1 Introduction
20.2 Antimicrobials of Plant Origin
20.3 Antimicrobials From Plant By-Products
20.4 Antimicrobials of Animal Origin
20.5 Antimicrobials From Microbial Origin
20.6 Antimicrobials From Algae and Mushroom Origin
20.7 Emerging Biotechnologies for Natural Food Preservation
20.8 Incorporation of Antimicrobials in Food Systems
20.9 Direct Applications
20.10 Regulatory Status of Natural Food Preservatives
20.11 Toxicological and Allergenic Effects
20.12 Cost
20.13 Antimicrobials: Food Component Interactions
20.14 Activity Validation Method
20.15 Conclusions
Index