Food Control and Biosecurity

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2018
• ISBN:
  9780128114971
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed.

• Identifies the latest import/export regulations related to food control and biosecurity
• Provides detection and analysis methods to ensure a safe food supply
• Presents risk assessment tools and prevention strategies for food safety and process control

Chapter 1

Introduction in Food Safety, Biosecurity and Hazard Control

Coralia Bleotu^***

Mariana Carmen Chifiriuc^**

Razvan Socolov^†

Demetra Socolov^†
* Stefan S. Nicolau Institute of Virology, Bucharest, Romania
^** Research Institute of the University of Bucharest, Bucharest, Romania
^† Grigore T. Popa University of Medicine and Pharmacy, Iasi, Romania

Abstract

For human consumption, unprocessed, partially processed, or processed food, as well as genetically modified or engineered food must respect food safety regulations, which must be applied along the entire food chain, from raw materials to preservation and processing. The purpose of this chapter is to present main food hazards and the different methods and technologies used to limit or eliminate them along the food chain.

Keywords

food safety

microbial contamination

raw food

food processing

food additives

1. Introduction

Food for human consumption, unprocessed, partially processed, or processed food, as well as genetically modified or engineered food, must be subjected to the necessary hygiene rules during production, processing, storage, distribution, and preparation.

Food safety is a scientific discipline describing handling, preparation, and storage of food in order to prevent food-induced illnesses, such as infections, intoxication, and allergies. Food safety refers to all hazards, whether chronic or acute, that may cause problems ranging from flu-like symptoms to serious illness—even death.

Food hazards can be: (1) biological: harmful bacteria (such as Salmonella sp., Campylobacter sp., Listeria sp., Escherichia coli, etc.), viruses (genus Enterovirus, genus Hepatovirus, genus Rotavirus, family Adenoviridae, genus Arenavirus, genus Flavivirus, genus Hantavirus, Aichi virus, etc.) transmissible via foods that cause food poisoning or foodborne human infections, parasites (Cryptosporidium parvum, Giardia duodenalis or intestinalis, Taenias pp., Toxoplasma gondii, Trichinella spiralis, Entamoeba histolytica, En. coli) (Adley, 2006; Benedict et al., 2016; Herrmann and Cliver, 1968; Vasickova et al., 2005); (2) chemical: food additives, pesticides/agricultural products, veterinary drugs, mycotoxins (aflatoxin, deoxynivalenol—vomitoxin), ochratoxin A, fumonisin, patulin), natural toxins (glycoalkaloids and other natural toxins), environmental contaminants (arsenic, cadmium, lead, mercury), marine toxins (decomposition and microscopic marine algae), processing-induced chemicals (acrylamide, ethyl carbamate or urethane), furan (causing unpleasant tastes in food and acute and chronic toxic effects) (Safefood 360, 2013); (3) physical: jewelry, hair and fingernails, insects, plasters, broken glass, string, bits of equipment, bits of shell or bone, pest droppings, dust, and dirt (causing nausea, choking, cuts inside the mouth, and broken teeth); and (4) allergenic: nuts, sesame seeds, milk, eggs, seafood (fish, crustaceans, and shellfish), soy, wheat, sulfites, and mustard (causing mild to moderate allergic reactions or anaphylactic shock).

Biosafety represents all measures taken to reduce or eliminate potential risks that may arise as a consequence of using spoiled, infested, or genetically modified food, which could ha...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 16: Food Control and Biosecurity
• Chapter 1: Introduction in Food Safety, Biosecurity and Hazard Control
• Chapter 2: Potential Hazards and Biosecurity Aspects Associated on Food Safety
• Chapter 3: Tools in Improving Quality Assurance and Food Control
• Chapter 4: Chemometrics Applied to Food Control
• Chapter 5: Food Defense
• Chapter 6: Detection of Biogenic Amines: Quality and Toxicity Indicators in Food of Animal Origin
• Chapter 7: Aptameric Sensing in Food Safety
• Chapter 8: Advanced Infrared Spectroscopic Technologies for Natural Product Quality Control
• Chapter 9: Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products
• Chapter 10: Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis
• Chapter 11: Passive Sampling to Monitor Hazardous Compounds in Water: A Tool for the Risk Assessment of Consuming Aquatic Food
• Chapter 12: Quality Control of Plant-Based Foods in Terms of Nutritional Values: Influence of Pesticides Residue and Endogenous Compounds
• Chapter 13: Drying Drop Technology in Wine and Hard Drinks Quality Control
• Chapter 14: Biosecurity Strategies for Backyard Poultry: A Controlled Way for Safe Food Production
• Chapter 15: Antibacterial Effects and Modes of Action of the Activated Lactoperoxidase System (LPS), of CO2 and N2 Gas as Food-Grade Approaches to Control Bovine Raw Milk–Associated Bacteria
• Chapter 16: Foods, Food Additives, and Generally Regarded as Safe (GRAS) Food Assessments
• Index