| Titre : |
Present knowledge in food society: a risk-based approach through the food chain |
| Type de document : |
Ouvrage |
| Auteurs : |
Michael E. Knowles, Auteur ; Lucia E. Anelich, Auteur ; Alan R. Boobis, Auteur ; Bert Popping, Auteur |
| Editeur : |
Londres : Academic Press |
| Année de publication : |
2022 |
| Autre Editeur : |
London ; New York : Elsevier |
| Importance : |
1154 p |
| ISBN/ISSN/EAN : |
978-0-12-819470-6 |
| Langues : |
Anglais (eng) |
| Catégories : |
[Thesagri] hygiène alimentaire
[Thesagri] risque alimentaire
[Thesagri] sécurité alimentaire
|
| Index. décimale : |
RF-5 Hygiène |
| Note de contenu : |
Section I - Changes in the chemical composition of food through the various stages of the food chain: plants before harvest
1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks
2. Soil, water, and air: potential contributions of inorganic and organic chemicals
3. Agrochemicals in the Food Chain
4. Mycotoxins: still with us after all these years
Section II - Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production
5. Occurrence of antibacterial substances and coccidiostats in animal feed
6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines
Section III - Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture
7. Marine biotoxins as natural contaminants in seafood: European perspective
8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water
9. Antimicrobial drugs in aquaculture: use and abuse
Section IV - Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution
10. Manufacturing and distribution: the role of good manufacturing practice
11. Global regulations for the use of food additives and processing aids
12. Direct addition of flavors, including taste and flavor modifiers
13. Production of contaminants during thermal processing in both industrial and home preparation of foods
14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
15. Safety assessment of refillable and recycled plastics packaging for food use
16. Preventing food fraud
Section V - Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks
17. Emerging contaminants
18. Emerging contaminants related to plastic and microplastic pollution
19. Endocrine disruptors
20. Antimicrobial resistance and antimicrobial residues in the food chain
21. Climate change as a driving factor for emerging contaminants
22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade?
23. Emerging contaminants in the context of food fraud
24. Trends in risk assessment of chemical contaminants in food
Section VI - Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing
25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination
26. Contributions of pathogens from agricultural water to fresh produce
27. Microbial pathogen contamination of animal feed
28. Zoonoses from animal meat and milk
29. Abattoir hygiene
30. Dairy production: microbial safety of raw milk and processed milk products
31. Reduction of risks associated with processed meats
32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae
33. The evolution of molecular methods to study seafood-associated pathogens
Section VII - Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing
34. Microbiological safety in food retail
35. Reduction of the microbial load of food by processing and modified atmosphere packaging
36. Food defense: types of threat, defense plans, and mitigation strategies
37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits
Section VIII - Current and emerging advances in food safety evaluation: chemicals
38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches
39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals
40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials
41. Exposure assessment: critical review of dietary exposure methodologies—from budget methods to stepped deterministic methods
42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources
43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models
44. The role of computational toxicology in the risk assessment of food products
45. Risk-benefit assessment
46. Exposure-driven risk management strategies for chemicals in food
47. Role of human epidemiology in risk assessment and management
48. Risk-based approaches in food allergy
49. Risk assessment of mixtures in the food chain
Section IX - Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions
50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt-Jakob disease
51. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis
52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example
53. Transfer of viruses implicated in human disease through food
54. Role of gut microbiota in food safety
55. Bacterial cell-to-cell communication and its relevance to food safety
56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations
57. Whole-genome sequencing for food safety
58. Drug-resistant bacteria from “farm to fork”: impact of antibiotic use in animal production
59. Quick detection and confirmation of microbes in food and water
Section X - Safety assessment of genetically modified organisms and other biological alterations
60. New genetic modification techniques: challenges and prospects
61. Safety assessment of food and feed derived from genetically modified plants
Section XI - Food safety: risk perception and communicating with the public
62. Consumer attitudes about the use of new technologies in agrifood industries
63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding?
64. Communicating about risk in relation to food with the public and countering media alarmism
65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology
Section XII - New and emerging foods and technologies
66. Safety, nutrition and sustainability of plant-based meat alternatives
67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction
68. Blockchain: an enabler for safe food in global supply networks
Section XIII - Hazard versus risk-based approaches to food safety regulations
69. Pros and cons of hazard- versus risk-based approaches to food safety regulation
Section XIV - Impact of food safety on global trade
70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust
Section XV - Climate change, population demographics, urbanization, and economic growth: impact on food safety
71. Food and nutrition security: challenges for farming, procurement, and consumption
72. Climate change: food safety challenges in the near future |
Present knowledge in food society: a risk-based approach through the food chain [Ouvrage] / Michael E. Knowles, Auteur ; Lucia E. Anelich, Auteur ; Alan R. Boobis, Auteur ; Bert Popping, Auteur . - Londres : Academic Press : London ; New York : Elsevier, 2022 . - 1154 p. ISBN : 978-0-12-819470-6 Langues : Anglais ( eng)
| Catégories : |
[Thesagri] hygiène alimentaire
[Thesagri] risque alimentaire
[Thesagri] sécurité alimentaire
|
| Index. décimale : |
RF-5 Hygiène |
| Note de contenu : |
Section I - Changes in the chemical composition of food through the various stages of the food chain: plants before harvest
1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks
2. Soil, water, and air: potential contributions of inorganic and organic chemicals
3. Agrochemicals in the Food Chain
4. Mycotoxins: still with us after all these years
Section II - Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production
5. Occurrence of antibacterial substances and coccidiostats in animal feed
6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines
Section III - Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture
7. Marine biotoxins as natural contaminants in seafood: European perspective
8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water
9. Antimicrobial drugs in aquaculture: use and abuse
Section IV - Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution
10. Manufacturing and distribution: the role of good manufacturing practice
11. Global regulations for the use of food additives and processing aids
12. Direct addition of flavors, including taste and flavor modifiers
13. Production of contaminants during thermal processing in both industrial and home preparation of foods
14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
15. Safety assessment of refillable and recycled plastics packaging for food use
16. Preventing food fraud
Section V - Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks
17. Emerging contaminants
18. Emerging contaminants related to plastic and microplastic pollution
19. Endocrine disruptors
20. Antimicrobial resistance and antimicrobial residues in the food chain
21. Climate change as a driving factor for emerging contaminants
22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade?
23. Emerging contaminants in the context of food fraud
24. Trends in risk assessment of chemical contaminants in food
Section VI - Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing
25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination
26. Contributions of pathogens from agricultural water to fresh produce
27. Microbial pathogen contamination of animal feed
28. Zoonoses from animal meat and milk
29. Abattoir hygiene
30. Dairy production: microbial safety of raw milk and processed milk products
31. Reduction of risks associated with processed meats
32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae
33. The evolution of molecular methods to study seafood-associated pathogens
Section VII - Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing
34. Microbiological safety in food retail
35. Reduction of the microbial load of food by processing and modified atmosphere packaging
36. Food defense: types of threat, defense plans, and mitigation strategies
37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits
Section VIII - Current and emerging advances in food safety evaluation: chemicals
38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches
39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals
40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials
41. Exposure assessment: critical review of dietary exposure methodologies—from budget methods to stepped deterministic methods
42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources
43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models
44. The role of computational toxicology in the risk assessment of food products
45. Risk-benefit assessment
46. Exposure-driven risk management strategies for chemicals in food
47. Role of human epidemiology in risk assessment and management
48. Risk-based approaches in food allergy
49. Risk assessment of mixtures in the food chain
Section IX - Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions
50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt-Jakob disease
51. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis
52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example
53. Transfer of viruses implicated in human disease through food
54. Role of gut microbiota in food safety
55. Bacterial cell-to-cell communication and its relevance to food safety
56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations
57. Whole-genome sequencing for food safety
58. Drug-resistant bacteria from “farm to fork”: impact of antibiotic use in animal production
59. Quick detection and confirmation of microbes in food and water
Section X - Safety assessment of genetically modified organisms and other biological alterations
60. New genetic modification techniques: challenges and prospects
61. Safety assessment of food and feed derived from genetically modified plants
Section XI - Food safety: risk perception and communicating with the public
62. Consumer attitudes about the use of new technologies in agrifood industries
63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding?
64. Communicating about risk in relation to food with the public and countering media alarmism
65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology
Section XII - New and emerging foods and technologies
66. Safety, nutrition and sustainability of plant-based meat alternatives
67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction
68. Blockchain: an enabler for safe food in global supply networks
Section XIII - Hazard versus risk-based approaches to food safety regulations
69. Pros and cons of hazard- versus risk-based approaches to food safety regulation
Section XIV - Impact of food safety on global trade
70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust
Section XV - Climate change, population demographics, urbanization, and economic growth: impact on food safety
71. Food and nutrition security: challenges for farming, procurement, and consumption
72. Climate change: food safety challenges in the near future |
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Ajouter le résultat dans votre panier Affiner la recherchePerspectives for agroecosystem management: balancing environmental and socio-economic demands / P. Schröder ; J. Pfadenhauer ; Jean-Charles Munch (2008)
