This book covers the total agri-food chain.
Safety in the Agri-Food Chain includes:
- a clear overview of the food production chain
- distinct safety risk factors (biological, chemical, physical and others) occuring in the agri-food chain
- various systems to handle risk factors
- quality assurance systems
- HACCP
- risk management
- modelling of safety
- tracking and tracing
- different stakeholders (consumer, legislation, ethics) that are concerned with food safety
Safety in the Agri-Food Chain is a key handbook for the food and agricultural industries.
Contents
Agri-food production chain
- Quality attributes of food in the production chain
- Overview of the Food Production Chain and factors affecting quality attributes
- Quality management activities with respect to safe food production chain
- Organic food production and safety
Biological hazards
- Study objectives and structure of chapter
- Types of biological hazards
- Principal means of food contamination (How microorganisms reach food)
- Microbial growth in food (how microorganisms survive and grow in food stuffs)
Chemical hazards
- Food intoxications and food sensitivities
- Basic toxicological considerations
- Food sensitivities
- Food additives
- Residues
- Environmental contaminants
- Process contaminants
- Microbiological contaminants
- Endogenous toxicants
- Legislative information and further reading
Physical hazards in the agri-food chain
- Physical Contaminants: definition and classification
- Non-radioactive physical contamination
- Radioactive contamination
Miscellaneous hazards
- Objectives
- Background
- Genetically modified organisms (GMOs) and associated foods
- Risk to human health
- Risk assessment
- Legislative measures
- Novel and functional foods
- Potential risks
- Legislative measures
Quality assurance systems and food safety
- Technological and managerial aspects in quality assurance
- Principles of Quality Assurance systems
- Quality assurance systems and assuring food safety
- Total Quality Management
Design and implementation of an HACCP system
- Preparation for management in the food industry
- Requirements before applying HACCP
- Development of an HACCP plan
- Implementation
- Verification and maintenance
- Future proposal
Steps in the risk management process
- Risk assessment
- Risk management and food safety issues
- Risk communication and food safety issues
- Principles of enterprise risk management
Modelling food safety
- Modelling microbial behaviour: predictive microbiology
- Modelling of migration from packaging materials
- Risk assessment: a quantitative approach
Traceability in food supply chains
- Relationship between quality systems and traceability in food chains 443
- Traceability systems
- International benchmark study on traceability systems
- Technology for traceability systems
- Major research themes and questions for discussion
Microbial analysis of food
- Objectives
- Detection, identification and typing of foodborne pathogens
- Case studies in detection and quantification/enumeration of pathogens and
their toxins
Analysis of chemical food safety
- Chemical risk evaluation via food analysis
- Some examples of chemical analysis protocols for the identification and
quantification of chemical risk factors
Modern european food safety law
- Food law: development, crisis and transition
- The General Food Law: general provisions of food law
- The General Food Law: institutional aspects
- The composition of food
- Food handling
- Informed choice: presentation of food products
- Globalization
Consumer perception of safety in the agri-food chain
- Consumer motivations for food choice
- Consumer decision-making and consumer behaviour
- Food safety facts versus consumer perception
- Food risk perception
- Selected cases in food safety perception
Ethics in food safety
- General introduction to ethics
- Principles of food ethics and safety
- Special issues in food ethics and safety
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