Details

Food Safety


Food Safety

The Science of Keeping Food Safe
2. Aufl.

von: Ian C. Shaw

CHF 63.00

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 09.01.2018
ISBN/EAN: 9781119133681
Sprache: englisch
Anzahl Seiten: 570

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Beschreibungen

<p>Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.</p> <p>This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of <i>Food Safety: The Science of Keeping Food Safe, Second Edition</i> proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.</p> <p>• This second edition has been revised and updated throughout to include the latest topics in this fast-moving field<br />• Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements<br />• The most readable and user-friendly food safety book for students, scientists, regulators, and general readers</p> <p><i>Food Safety</i> is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.</p>
<p>Acknowledgements xiv</p> <p><b>1 Introduction 1</b></p> <p>Introduction 1</p> <p>A brief history of food safety 1</p> <p>Evolution of cellular protection mechanisms 2</p> <p><b>2 Food Risk 13</b></p> <p>Introduction 13</p> <p>What is risk? 14</p> <p>Measuring hazard 16</p> <p>Determining risk 18</p> <p>Acceptable risk 23</p> <p>Risk versus benefit 26</p> <p>Risk perception 27</p> <p>The precautionary principle 30</p> <p>Food risk assessment 31</p> <p>Relative risk and risk ranking 33</p> <p>Risk management 33</p> <p>Risk communication 36</p> <p>Quantitative risk assessment 36</p> <p>Take home messages 45</p> <p>Further reading 45</p> <p><b>3 Bacteria 46</b></p> <p>Introduction 46</p> <p>The discovery of bacteria 47</p> <p>The biology of bacteria 52</p> <p>The bacterial ecology of food 61</p> <p>Human bacterial pathogens on food 62</p> <p>Gastroenteritis 63</p> <p>Food-borne pathogenic bacteria 63</p> <p>Take home messages 101</p> <p>Further reading 102</p> <p><b>4 Viruses 103</b></p> <p>Introduction 103</p> <p>The discovery of viruses 103</p> <p>The biology of viruses 105</p> <p>Diseases caused by viruses and mechanisms of viral transmission 108</p> <p>Other food-borne viruses 115</p> <p>Take home messages 116</p> <p>Further reading 116</p> <p><b>5 Parasites 117</b></p> <p>Introduction 117</p> <p>What are parasites? 117</p> <p>Flatworms – Platyhelminthes 118</p> <p>Tapeworms – Cestodes 118</p> <p>Flukes – Trematodes 121</p> <p>Nematodes 124</p> <p>Protozoa 130</p> <p>Take home messages 140</p> <p>Further reading 140</p> <p><b>6 Bovine Spongiform Encephalopathy (BSE) 141</b></p> <p>Introduction 141</p> <p>The history of BSE 141</p> <p>The epidemiology of BSE in England 142</p> <p>Spongiform encephalopathies 143</p> <p>Prions 143</p> <p>The symptoms of BSE 145</p> <p>BSE cases in the UK 146</p> <p>BSE transmission and the origins of PrPSC 146</p> <p>The risk to human consumers of BSE beef – nvCJD 149</p> <p>The politics of BSE and implications for food safety worldwide 153</p> <p>BSE incidence around the world 153</p> <p>Take home messages 154</p> <p>Further reading 155</p> <p><b>7 Chemical Contaminants 156</b></p> <p>Introduction 156</p> <p>Pesticides 157</p> <p>Insecticides 164</p> <p>Herbicides 185</p> <p>Fungicides 187</p> <p>Veterinary medicines 192</p> <p>Growth promoting chemicals 203</p> <p>Fertilisers 208</p> <p>Natural environmental chemicals 210</p> <p>Non-agricultural environmental pollutants 213</p> <p>Residues monitoring programmes 217</p> <p>Dietary intake and risk to human consumers 218</p> <p>Take home messages 219</p> <p>Further reading 219</p> <p><b>8 Natural Toxins 220</b></p> <p>Introduction 220</p> <p>Why produce natural toxins? 221</p> <p>Natural toxins in the human food chain 222</p> <p>Plant toxins 224</p> <p>Mycotoxins 237</p> <p>Phytohaemagglutinins in beans 241</p> <p>Bacterial toxins 243</p> <p>Phytoestrogens 243</p> <p>Take home messages 243</p> <p>Further reading 243</p> <p><b>9 Endocrine Disrupting Chemicals 244</b></p> <p>Introduction 244</p> <p>The first observations of xenoestrogens’ effects 245</p> <p>Estrogen receptors – ERs 246</p> <p>Molecular requirements for estrogenicity 247</p> <p>Estrogens are present in both males and females 247</p> <p>Xenoestrogens 248</p> <p>Population level effects of exposure to xenoestrogens 261</p> <p>The positive health effects of xenoestrogens 264</p> <p>Take home messages 265</p> <p>Further reading 265</p> <p><b>10 Genetically Modified Food 266</b></p> <p>Introduction 266</p> <p>A brief introduction to nucleic acids, genetics</p> <p>and molecular biology 267</p> <p>Nucleic acids 267</p> <p>Converting the genetic code into a protein 268</p> <p>The history of GM crops 271</p> <p>The tools of the genetic engineer 272</p> <p>Glyphosate-resistant crops 274</p> <p>Insect-protected crops – BT toxin 275</p> <p>GM crops with enhanced flavour or nutritional properties 276</p> <p>What happens if humans eat GM crops or foods made from them? 277</p> <p>Changed biochemistry in GM crops 278</p> <p>What is the effect of eating DNA and RNA? 278</p> <p>GM animals 279</p> <p>Take home messages 279</p> <p>Further reading 279</p> <p><b>11 Colours, Flavours and Preservatives 280</b></p> <p>Introduction 280</p> <p>Food colours 282</p> <p>Flavours 290</p> <p>Preservatives 305</p> <p>Take home messages 319</p> <p>Further reading 319</p> <p><b>12 Food Irradiation 320</b></p> <p>Introduction 320</p> <p>Different types of radioactivity 321</p> <p>How irradiation kills cells 323</p> <p>The history of food irradiation 324</p> <p>The effect of radiation on microorganisms 325</p> <p>How is food irradiated? 326</p> <p>The effects of irradiation on food chemistry 326</p> <p>The effects of irradiation on vitamins 327</p> <p>Radiation dose 331</p> <p>Does irradiation make food radioactive? 332</p> <p>Health effects of food irradiation 332</p> <p>The use of food irradiation around the world 333</p> <p>Take home messages 334</p> <p>Further reading 334</p> <p><b>13 Food Safety and the Unborn Child 335</b></p> <p>Introduction 335</p> <p>‘You are what your mother ate’ 335</p> <p>Growth and development of the embryo and fetus 337</p> <p>Effects of food chemical contaminants 344</p> <p>Effects of microbiological contaminants 345</p> <p>Effects on ova and sperm 346</p> <p>Take home messages 347</p> <p>Further reading 347</p> <p><b>14 Organic Food 349</b></p> <p>Introduction 349</p> <p>What does ‘organic’ mean? 350</p> <p>The history and philosophy of organic farming 351</p> <p>Demand for organic food 352</p> <p>Organic farming methods 352</p> <p>Organic farming legislation 353</p> <p>Organic fertilisers 354</p> <p>Organic pest control 355</p> <p>Organic weed control 355</p> <p>Animal health remedies 356</p> <p>Food processing 356</p> <p>Is organic food better for you? 357</p> <p>Myths and facts about organic food 361</p> <p>Take home messages 364</p> <p>Further reading 365</p> <p><b>15 Food Allergy 367</b></p> <p>Introduction 367</p> <p>What is an allergy? 368</p> <p>The basics of immunology 368</p> <p>Immunity and the immune response 368</p> <p>Sensitisation 371</p> <p>Food allergies 373</p> <p>The genetics of allergy 373</p> <p>Food allergens 374</p> <p>Milk allergy 375</p> <p>Peanut allergy 377</p> <p>Soy allergy 380</p> <p>Nut allergies 381</p> <p>Seafood allergies 383</p> <p>Gluten allergy (coeliac disease) 386</p> <p>Allergy to eggs 389</p> <p>Allergen cross-reactivity 390</p> <p>Banana/latex allergy 390</p> <p>Food additives allergy 392</p> <p>Why is the incidence of food allergies increasing? 392</p> <p>A cautionary note 393</p> <p>Take home messages 393</p> <p>Further reading 394</p> <p><b>16 Food Legislation 395</b></p> <p>Introduction 395</p> <p>Legal processes – how laws are made 397</p> <p>A very brief history of food law 398</p> <p>Food legislation around the world 399</p> <p>Food legislation in the USA 399</p> <p>Food legislation in the UK 402</p> <p>Food legislation in New Zealand 405</p> <p>Policing food legislation 407</p> <p>Does food legislation reduce risks to consumers? 410</p> <p>Case example – non-compliance follow-up 410</p> <p>The relevance of national food legislation in a global food market 411</p> <p>Take home messages 412</p> <p>Further reading 412</p> <p><b>17 Radioactivity in Food 413</b></p> <p>Introduction 414</p> <p>What is radioactivity? 415</p> <p>Effects of radiation on cells: Health implications 418</p> <p>Energies and penetration powers of radiation 419</p> <p>How cells protect themselves against exposure</p> <p>to radioactivity 420</p> <p>Effects of radiation on cells and implications for health 422</p> <p>Radioactivity dose 424</p> <p>Natural radioactivity 425</p> <p>Nuclear power stations 426</p> <p>Chernobyl disaster (1986) 429</p> <p>Fukushima Daiichi disaster (2011) 431</p> <p>Alexander Litvinenko (2006) 434</p> <p>Radioactive emissions from non?]reactor sources 435</p> <p>Background radioactivity 436</p> <p>Where do radioisotopes go in the body and what</p> <p>effects do they have? 437</p> <p>Radioactivity in food 439</p> <p>Measuring radioactivity in food 440</p> <p>Liquid scintillation counting 443</p> <p>Is there a safe radioactivity exposure level? 447</p> <p>Take home messages 450</p> <p>Further reading 450</p> <p><b>18 Food Supplements 452</b></p> <p>Introduction 452</p> <p>Nomenclature 453</p> <p>Types of food supplements 453</p> <p>Herbal remedies 453</p> <p>Herbal remedies: The final word 461</p> <p>Homeopathy 463</p> <p>Amino acids and proteins 464</p> <p>Vitamins 465</p> <p>Dietary elements (minerals) 466</p> <p>Essential fatty acids 468</p> <p>Fish oil supplements 471</p> <p>Bodybuilding supplements 472</p> <p>Food and health…the development of food supplements 474</p> <p>Synthesis of vitamin C 474</p> <p>Definition of a medicine and approval for marketing 474</p> <p>Food supplements are regulated as foods 475</p> <p>Do food supplements have health benefits? 476</p> <p>Are food supplements necessary? 476</p> <p>Questionable marketing claims for food supplements 478</p> <p>Changes in regulation of food supplements 478</p> <p>When is a food a medicine? 480</p> <p>What is a medicinal claim? 481</p> <p>Take home messages 483</p> <p>Further reading 483</p> <p><b>19 Food Terrorism 484</b></p> <p>Introduction 484</p> <p>What is a terrorist act? 484</p> <p>The terrorist threat 485</p> <p>Pharmaceutical terrorism 485</p> <p>Tamper?]proof packaging 485</p> <p>Food extortion 486</p> <p>Razor blades, pins, caustic soda and slivers of glass in baby food 486</p> <p>Tamper?]proof packaging for baby food 486</p> <p>The New Zealand botulinum toxin in milk threat (2013) 486</p> <p>New Zealand 1080 in infant formula threat (2014) 487</p> <p>What is 1080? 488</p> <p>Political issues underpinning the 1080 threat 489</p> <p>The 1080 threat unfolds… 489</p> <p>The Wisconsin (US) chlordane incident (1996) 490</p> <p>Biological agents in food terrorism 492</p> <p>1984 Rajneeshee bioterror attack 492</p> <p>Is food terrorism a significant threat? 493</p> <p>The WHO’s response to the risk of food terrorism 493</p> <p>Preventing food terrorism 494</p> <p>Dealing with a food terrorism event 495</p> <p>Take home messages 496</p> <p>Further reading 497</p> <p><b>20 Food Authenticity 498</b></p> <p>Introduction 498</p> <p>Food fraud 499</p> <p>Ma ̄nuka honey 499</p> <p>Ma ̄nuka honey authenticity 501</p> <p>Australian mā nuka honey 502</p> <p>Fake mānuka honey prosecution 502</p> <p>Olive oil authenticity 502</p> <p>Composition of olive oil compared with other vegetable oils 503</p> <p>Free fatty acids versus total fatty acids 503</p> <p>Using fatty acids to authenticate olive oils 503</p> <p>Pheophytins and pyropheophytins 505</p> <p>Sensory tests 505</p> <p>Italian olive oil scandal 507</p> <p>Toxic oil syndrome, Spain (1981) 508</p> <p>Analytical methods 510</p> <p>Gas–liquid chromatography 510</p> <p>High performance liquid chromatography 511</p> <p>Nuclear magnetic resonance spectroscopy 514</p> <p>The use of NMR to check instant coffee authenticity 515</p> <p>Isotopic ratios 515</p> <p>Isotopic ratio mass spectrometry 516</p> <p>Orange juice adulteration 517</p> <p>Animal products 518</p> <p>Immunological species identification in food 519</p> <p>Using DNA technology to identify animal species in food 519</p> <p>Policing food authenticity 520</p> <p>Operation OPSON 520</p> <p>The European horsemeat scandal (2013) 522</p> <p>Food authenticity legislation 522</p> <p>Food fraud, humane farming and environmental awareness 526</p> <p>New Zealand free?]range egg fraud (2010–2011) 526</p> <p>Food fraud in the US 527</p> <p>Traceability 527</p> <p>Genetically modified organisms and traceability 529</p> <p>Take home messages 530</p> <p>Further reading 530</p> <p>Index 531</p> <p> </p>
<p><b>IAN C. SHAW</b> is Professor of Toxicology at the University of Canterbury, Christchurch, New Zealand. His CV includes academic positions in biochemistry, toxicology, and applied biology, as well as experience as a clinical scientist and a member of various international government advisory bodies on food safety.
<p><b>Revised and Updated Edition of the Accessible Guide to the Vibrant and Constantly Evolving Subject of Food Safety</b> <p>Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. <p>This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of <i>Food Safety: The Science of Keeping Food Safe,</i> Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. <ul> <li>This second edition has been revised and updated throughout to include the latest topics in this fast-moving field</li> <li>Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements</li> <li>The most readable and user-friendly food safety book for students, scientists, regulators, and general readers</li> </ul> <p><i>Food Safety</i> is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

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