Food Safety

✍ Scribed by Mohammed Kuddus (editor), Syed Amir Ashraf (editor), Pattanathu Rahman (editor)

• Publisher: CRC Press
• Year: 2024
• Tongue: English
• Leaves: 291
• Edition: 1
• Category: Library

✦ Synopsis

This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics such as techniques to measure food contaminants, toxins, heavy metals and pesticide content in food.

FEATURES

• Examines the role of food safety approaches in global food supply chains
• Describes various detection techniques for food contaminants and toxins
• Discusses the application of nanotechnology and other innovations in food safety and risk assessment
• Reviews the international regulations for management of food hazards
• Includes the hazard analysis critical control points (HACCP) principles

This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety and their impact on human health.

✦ Table of Contents

Cover
Half Title
Title Page
Copyright Page
Contents
Preface
Editors
Contributors
1. Analytical Approaches for Measurement of Food Contaminants
1.1. Introduction
1.2. Analytical Approach
1.2.1 Qualitative or Semiquantitative Methods
1.2.2 Quantitative Methods
1.3. Pesticide Residue Analysis
1.3.1 Different Analytical Techniques
1.3.2 Analytical Techniques
1.3.3 Biochemical Techniques
1.3.4 Chromatographic Techniques
1.3.4.1 Thin Layer Chromatography
1.3.4.2 Gas Chromatography
1.3.4.3 High-Performance Liquid Chromatography
1.4. Mycotoxin Analysis
1.4.1 Rapid Methods of Detection
1.4.1.1 Thin Layer Chromatography
1.4.1.2 Immunoassays
1.4.1.3 Gas Chromatography
1.4.1.4 Capillary Electrophoresis
1.5. Analysis of Antibiotic Residues
1.5.1 Identification and Evaluation
1.5.2 Screening Procedures
1.5.2.1 Methods for Determination and Confirmation
1.6. Assessment of Genetically Modified Organism
1.6.1 Protein Methods
1.6.2 PCR
1.6.2.1 DNA Extraction
1.6.2.2 PCR Amplification
1.6.2.3 DNA Analysis
1.6.3 Comparison of Methods
1.7. Analyses of allergens
1.7.1 Protein Methods
1.7.1.1 General Considerations
1.7.1.2 Analytical Methods Based on Proteins
1.7.2 DNA Techniques
1.8. Packaging Material Residues
1.8.1 Bisphenol A
1.8.2 Methylbenzophenone
1.8.3 Acrylamide
1.8.4 Benzene
1.8.5 Monochloropropane
1.8.6 Furans
1.8.7 Perchlorate
1.9. Conclusion
References
2. Quality Control and Risk Assessment of Food Storage and Packaging
2.1. Introduction
2.2. Classification of Food
2.3. Food Storage and Packaging
2.4. Changes in Storage
2.4.1 Physical Changes
2.4.2 Chemical Changes
2.4.3 Microbial Changes
2.5. Factors Affecting Changes in Storage
2.5.1 Nutrient Content
2.5.2 Moisture Content
2.5.3 Temperature
2.6. Quality Control and Risk Assessment
2.7. Innovations in Packaging
2.7.1 Active Packaging
2.7.2 Intelligent Packaging
2.8. Risk Assessment of Food Storage and Packaging
2.9. Conclusion
References
3. Chromatography Coupled with Tandem Mass Spectrometry Application in the Assessment of Food Contaminants and Safety
3.1. Introduction
3.2. Physical Contaminants Detection
3.3. Chemical Contaminants Detection
3.3.1 VOCs Chemical Contaminants Analysis
3.3.2 SVOCs or Non-VOCs Compounds Analysis
3.4. Biological Contaminant Detection
3.4.1 Mycotoxins Analysis
3.4.2 Food Allergen Analysis
3.4.3 Food Poisoning Analysis
3.4.4 Food Authenticity Analysis
3.5. Processed Foods Analysis
3.6. Protein in Genetically Modified Foods
3.7. Conclusion
References
4. FT-IR Analyses in Food Authentication: Food Safety and Quality Assurance
4.1. Introduction
4.2. Detection of Food Adulteration by Instrumental Analysis
4.2.1 Adulteration in Food and Authentication: Regulations and Quality Standards
4.2.2 History of Food Analysis
4.3. Evolution of Fourier-Transformed Infrared (FT-IR) Spectroscopy
4.4. Application of FT-IR Spectroscopy in Food Analysis
4.4.1 Principle and Instrumentation
4.4.2 Sampling Process for Food Analysis in FT-IR
4.5. Recent Advancements in FT-IR Used in Food Analysis
4.5.1 FT-MIR Spectroscopy
4.5.2 Rapid Food Analysis Using Handheld FT-IR Techniques
4.6. FTIR Spectroscopy Used for Food Adulteration and Authentication
4.7. Conclusions
References
5. Analysis of Food Additives Using Chromatographic Techniques
5.1. Introduction
5.2. Food Additives Determination by Ion Chromatography
5.2.1 Nitrites and Nitrates in Food
5.2.2 Sulfites in Meat Products, Seafood, Processed Vegetables
5.2.3 Polyphosphates Determination in Food of Animal Origin
5.2.4 Organic Acids and Other Additives in Cheese
5.3. Food Preservatives Determination by Capillary Ion Chromatography
5.3.1 Nitrites and Nitrates Determination in Food
5.3.2 Sulfite Determination in Solid Foods and Alcoholic Beverages
5.3.3 Sorbic Acid and Benzoic Acid Determination if Food
5.4. Food Additives Determination by HPLC-UV-Diode Array Detection
5.4.1 Food Dyes Determination in Food
5.4.2 Ascorbic Acid and Nicotinic Acid in Meats
5.5. Conclusion
Acknowledgments
References
6. Aflatoxin Detection in Dairy Products
6.1. Aflatoxins
6.2. Aflatoxin M1 in Dairy Products
6.3. Limits of AFM1 in Dairy Products
6.4. AFM1 in Milk
6.5. AFM1 in Cheese
6.6. AFM1 in Yogurts
6.7. Estimated Daily Intake (IDE) of Dairy Products
6.8. Conclusion
References
7. Analysis of Heavy Metals in Seafoods
7.1. Introduction
7.2. Heavy Metals in Food Toxicity
7.2.1 Mercury (Hg) Toxicity
7.2.2 Cadmium (Cd) Toxicity
7.2.3 Arsenic (As) Toxicity
7.2.4 Lead (Pb) Toxicity
7.2.5 Zinc (Zn) and Copper (Cu) Toxicity
7.3. Detection Techniques for Heavy Metals
7.3.1 Traditional Detection Techniques
7.3.1.1 Atomic Absorption Spectrometry (AAS)
7.3.1.2 Atomic Fluorescence Spectrometry (AFS)
7.3.1.3 X-Ray Fluorescence (XRF) Spectrometry
7.3.1.4 Inductively Coupled Plasma Mass Spectrometry (ICP-MS)
7.3.1.5 Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES)
7.3.2 Rapid Detection Methods
7.3.2.1 Colorimetric Sensor
7.3.2.2 Electrochemical Sensors
7.3.2.3 Fluorescence Sensors
7.3.2.4 Enzymatic Biosensors
7.3.2.5 Immunosensors
7.3.2.6 Aptamer Sensors
7.4. Conclusion
References
8. Assessment of Biological Contaminants by Using ELISA/PCR Technique
8.1. Introduction
8.2. Origin of Contamination
8.3. Methods
8.3.1 Culture-Based Approach
8.3.2 Immune Cell-Based Approaches
8.3.3 Polymerase Chain Reaction (PCR)-Based Approach
8.3.4 Biosensing Approach: An Efficient Rapid Foodborne Pathogen Detection Technique
8.3.4.1 Optical Biosensors
8.3.4.2 Electrochemical Biosensors
8.4. Conclusion
References
9. Intelligent Point-of-Care Testing for Food Safety: Mycotoxins
9.1. Introduction: Typical Mycotoxins in Grain and Oil
9.1.1 Aflatoxin
9.1.2 Zearalenone
9.1.3 Ochratoxin
9.1.4 Deoxyniverenol
9.1.5 Cyclopianic Acid
9.2. Research Progress of Intelligent POCT Method
9.2.1 Optical Intelligent POCT Method
9.2.1.1 Fluorescence
9.2.1.2 Chemiluminescence
9.2.1.3 Near Infrared Spectrum
9.2.1.4 Hyperspectral Imaging
9.2.1.5 Surface Plasmon Resonance Technology
9.2.1.6 Surface Enhanced Raman Spectroscopy
9.2.2 Electrochemical Immune Intelligent POCT Method
9.2.3 Magnetic Intelligent POCT Method
9.2.4 Bionics Intelligent POCT Method
9.2.4.1 Olfactory Intelligent POCT Method
9.2.4.2 Taste Intelligent POCT Method
9.2.4.3 Visual Intelligent POCT Method
9.2.4.4 Tactile Intelligent POCT Method
9.2.5 Other Intelligent POCT Method
9.3. Conclusion
References
10. Mycotoxin Degradation Methods in Food
10.1. Introduction
10.2. Physical Methods
10.3. Chemical Methods
10.4. Biological Methods
10.4.1 Lactic Acid Bacteria
10.4.2 Yeasts
10.4.3 Enzymes
10.4.4 Food Application of Biological Methods
10.5. Final Considerations
References
11. Food Irradiation for Food Safety
11.1. Introduction
11.2. Food Irradiation
11.3. Principles of Food Irradiation
11.4. Degrees of Food Irradiation
11.4.1 Radappertization
11.4.2 Radicidation
11.4.3 Radurization
11.5. Mechanism of Microbial Destruction of Irradiated Food
11.6. Irradiation Food Products
11.7. Safety Issue of Irradiated Food
11.7.1 Radioactivity Safety
11.7.2 Toxicological Safety
11.7.3 Microbiological Safety
11.7.4 Nutritional Safety of Food Irradiation
11.8. Health Concern of Irradiated Food
11.9. Risk Assessment of Irradiated Food
11.10. Conclusions
References
12. Using Inorganic Nanoparticles for Sustainable Food Safety and Quality Control
12.1. Introduction
12.2. Using Nanoparticles for Sustainable Food Quality and Safety Control
12.3. 'Green' Synthesis of Nanoparticles for Detection/Monitoring of Food Safety and Quality
12.3.1 Green Synthesis of Metallic Nanoparticles from Plants
12.3.2 'Green' Synthesis of Nanoparticles from Fungi
12.4. Use of Nanoparticles in Nanobiosensors
12.4.1 Nanobiosensor Applications to Food Safety and Quality
12.4.1.1 Allergens
12.4.1.2 Antibiotic Residues
12.4.1.3 Melamine
12.4.1.4 Heavy Metals
12.4.1.5 Mycotoxins
12.4.1.6 Pesticides
12.4.1.7 Xanthine/Hypoxanthine
12.5. Nanoparticles Applications to Smart Food Packaging
12.5.1 Biodegradable Nanocomposite Films
12.6. Nanosafety and Toxicity
12.7. Conclusion and Future Outlook
References
13. Nanozymes in Food Safety: Current Applications and Future Challenges
13.1. Introduction
13.2. Catalytic Mechanisms of Nanozymes
13.2.1 Nanozymes as Recognition Receptor
13.2.2 Nanozymes with Regulatory Mechanisms
13.2.3 Nanozymes as Signal Tags
13.2.4 Nanozymes as Multifunctional Sensing Elements
13.2.5 Nanozymes as a Signal Amplifier
13.3. Applications of Nanozymes in Food Safety
13.3.1 Analysis of Food Composition
13.3.2 Detection of Food Contaminants
13.3.3 Nanozymes in Food Packaging and Preservation
13.4. Conclusion
13.5. Future Perspectives
References
14. Innovations in Food Safety Technology
14.1. Introduction
14.2. Blockchain Technology
14.2.1 Advantages and Disadvantages of the Blockchain
14.2.2 Blockchain Features
14.2.2.1 Decentralization
14.2.2.2 Persistence
14.2.2.3 Anonymity
14.2.3 Auditability
14.2.4 Blockchain Systems
14.2.4.1 Public Blockchain
14.2.4.2 Private Blockchain Technology
14.2.4.3 Hybrid Blockchain Technology
14.2.5 Blockchain Technology Applications in the Food Industry
14.3. The Revolution of Traditional Technology
14.3.1 Nanozymes
14.3.1.1 Oxidoreductases
14.3.1.2 Hydrolases
14.3.2 Radiation
14.3.3 High Hydrostatic Pressure (HHP)
14.3.3.1 Applications
14.3.4 Encapsulation
14.3.4.1 Encapsulation Techniques
14.3.5 Cold Plasma
14.3.5.1 Plasma Chemistry: Process
14.3.5.2 Types of Cold Plasma Systems
14.3.5.3 Limitations and Toxicology of Plasma Treatment
14.3.6 Ultrasound
14.3.6.1 Methods of Ultrasound
14.3.6.2 Ultrasound as a Food Preservation Tool
14.3.6.3 Filtration
14.3.6.4 Microbial Growth
14.3.6.5 Emulsification/Homogenization
14.3.6.6 Enzyme Inactivation
14.3.6.7 Advantages and Limitations of Ultrasonication
14.4. Conclusions
References
15. Food Allergens: A Potential Health Hazard and Its Management
15.1. Introduction
15.2. The Typical Signs and Symptoms of a Food Allergy
15.3. Food Allergen and Public Safety
15.4. Common Food Allergens
15.5. Allergens and Anaphylactic Shock
15.6. Mechanism of Food Allergy
15.7. Laws and Regulations of Food Allergens
15.8. Prevention and Precaution
15.9. Treatment
15.10. Conclusion
References
16. Assessment of Food Contaminants in Meat and Meat Products
16.1. Introduction
16.2. Source of Contamination of Meat and Meat Products
16.2.1 Veterinary Drug Residues in Meat-Related Edible Tissues
16.2.2 Toxic Elements
16.2.3 Microbial Contamination
16.3. Detection Method Meat Contaminates
16.3.1 PCR-Based Method
16.3.2 Spectroscopy
16.3.3 Odor Sensors and Electronic Nose Technology
16.3.4 Metal Oxide Semiconductor
16.3.5 Quantitative Microbial Risk Assessment Models
16.3.6 Quantitative Detection by ELISA
16.3.7 Smartphone-Based Biosensor
16.3.8 Immunological Techniques
16.3.9 High Performance Liquid Chromatography (HPLC)
16.3.10 Charm II Technology
16.4. Control of the Contaminants at Meat and Meat Products
16.4.1 Physical Method for Decontamination
16.4.1.1 Steam Pasteurization
16.4.1.2 Irradiation Pasteurization
16.4.1.3 Ultrasound
16.4.1.4 Cold Atmospheric Plasma
16.4.1.5 Packing Innovations
16.4.2 Chemical Method for Decontamination
16.4.2.1 Organic Acids
16.4.2.2 Ozonation
16.4.2.3 Hydrogen Peroxide
16.4.2.4 Sodium Chloride
16.4.2.5 Acidified Sodium Chlorite
16.4.2.6 Chlorine Washes
16.4.2.7 Trisodium Phosphate
16.4.2.8 Lactates
16.5. Risk Assessment
16.6. Conclusion
16.7. Future Trends
References
Index