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This book explores food traceability in raw materials, additives
and packing of the dairy sector and it provides an accessible and
succinct overview of the new Extended Traceability (ExTra)
software. In this work, the authors present several practical
examples of extended food traceability for edible products and
food-contact materials in the cheese-making industry. Readers will
also discover a summary of the existing legal and regulatory
requirements for food traceability in Europe. This book will appeal
to a wide readership, from academic researchers to professionals
and auditors in industry working in quality control, food and
packing traceability, and international regulation.
This book explores food traceability in raw materials, additives
and packing of the dairy sector and it provides an accessible and
succinct overview of the new Extended Traceability (ExTra)
software. In this work, the authors present several practical
examples of extended food traceability for edible products and
food-contact materials in the cheese-making industry. Readers will
also discover a summary of the existing legal and regulatory
requirements for food traceability in Europe. This book will appeal
to a wide readership, from academic researchers to professionals
and auditors in industry working in quality control, food and
packing traceability, and international regulation.
This Brief describes the chemical features of canned food products
and gives background information on the technology of canning
foods. It explains how canned foods are different from other
packaged foods, and illustrates and discusses their unique
properties, including risks and failures. Canned foods are usually
considered to offer a particularly long shelf-life and durability.
An understanding of their properties and influences on their
durability is therefore of great importance in the industrial
production, and this Brief offers a compact introduction to this
topic. The authors focus on thermally-preserved foods. They explain
that the right choice of thermal treatment method (e.g.
pasteurisation, sterilisation) as well as process parameters (e.g.
time, temperature) is additionally influenced by criteria such as
pH, water content, the presence and concentration of fatty
molecules, of calcium, etc. So-called 'survival curves' can help in
determining the methodology of choice, and the Brief introduces the
reader to this concept. The authors also address defects and
failures. They introduce selected indicators, which can help
identifying failures of the entire food/packaging system, and
demonstrate how image and visual analysis can be applied in quality
controls. The explanations and industrial production of canned
foods are exemplified with the case of canned tomato sauces and
beans.
This book explains the role of food-oriented (or 'food-centric')
quality system standards in the modern food and beverage industry.
It discusses food safety schemes based on the international norm
ISO 9001 and the "Hazard Analysis and Critical Control Points"
approach, and also introduces the new Global Standard for Food
Safety (GSFS) and the International Featured Standard (IFS, 7th
ed.), outlining standardization for international equivalence
(while maintaining the necessary flexibility and independence -
which is not always easy an easy task).Providing selected specific
examples, it examines the problems of chemical additives and
possible cross-contaminations between different production lines,
as well as adequate reactions to and handling of intentional
adulterations. In addition, it includes a chapter focusing on
quality audits and technical data sheets in the food industry, and
a final chapter describing the certification of food-grade
lubricants in the food industry, especially with regard to
allergenic substances.
This Brief presents a chemical perspective on frozen vegetables,
also known as "ready-to-use" foods. It elucidates the chemical
properties and modifications of vegetables from harvest and
treatment to the end of their long shelf-life. Particular attention
is given to the microbiological colonization of vegetables during
the freezing treatments and to the chemical and physical
modifications associated. The authors explore the undesired effects
of this colonization through the lens of the antibiotic-resistant
Staphylococci found in hermetically-package frozen vegetables. With
this informative and instructive Brief, readers will understand the
importance of the frozen storage technologies.
This Brief explores the chemistry and production technology of a
cheese precursor: the cow's milk curd. It explains how different
coagulation and treatment methods can be used to obtain various
types of cheeses. Parameters such as the type of used milk, the
coagulation method, pH value, color, and microbial fermentation
have a profound impact on the resulting curd properties, and hence
on the cheese. The authors discuss some of the most important
parameters, and how their modification can lead to a variety of
cheese and dairy products. This Brief also addresses the question,
if cheese makers can standardize their production procedures, and
what role chemistry may play in that. Another important point
addressed here are the sources of failures in the curd production,
e.g. in packaging systems. Readers will find selected examples of
helpful analytical techniques for studying and evaluating curd
quality, and for monitoring the chemical evolution of selected
chemical substances or protein aggregation.
This Brief provides a general description of the European Rapid
Alert System for Food and Feed (RASFF). It describes the RASFF
approach on the legal level and with reference to notification
procedures, including also new tools, which were launched in 2014:
iRASFF and the RASFF Consumer Portal. In an introduction, the
present status of the RASFF, which had originally been introduced
in 1979, is briefly reviewed. It is described as the main basis of
modern food policy in Europe, enabling member countries to take
rapid corrective actions on the one hand, and to perform
statistically reliable analyses of food-related hazards on the
other hand. One chapter contains a statistical evaluation of RASFF
notifications in general, and specifically with regard to chemical
contaminants, including also allergens. In another chapter, reasons
for rejections of food and feed at the European borders are
analyzed in selected case studies. The Brief provides an easy
description for the chemical dangers and contaminants it is
referring to, outlining the names, properties, uses and importance
in the food and feed industry, toxicological effects, and
contamination sources. The last chapter offers an outlook on the
future of the RASFF and possible expectations.
This Brief concerns the chemical risk in food products from the
viewpoint of microbiology. The "Hazard Analysis and Critical
Control Point" (HACCP) approach, which is applied for this purpose,
is dedicated to the study and the analysis of all possible dangers
by food consumptions and the related countermeasures with the aim
of protecting the health of consumers. This difficult objective is
highly multidisciplinary and requires a plethora of different
competencies. This book thus addresses chemists, microbiologists,
food technologists, medical professionals and veterinarians. The
chemical risks described in this book are related to food
additives, contaminants by food packaging materials, chemicals from
cleaning systems and microbial toxins. The present book gives an
introduction and overview of these various topics.
This Brief is concerned with the connection between food packaging
and the chemical composition of packaging materials. In terms of
the food packaging hygiene, the influence of the containers on the
contained foods is discussed. The book explores new and emerging
risks related to food packaging materials in connection with the
contained commodities. It also discusses the technology of
production with relation to the chemical risk in a "Hazard Analysis
and Critical Control Point" (HACCP) investigation.
This Brief concerns the influence of chemistry in the modern food
and beverages industry. The world of traditional foods has been
soundlessly but increasingly interconnected with the chemical
industry in the last century. Different areas are considered in a
multidisciplinary approach: - the production of chemical additives
and of non-food components needed in the food industry (e.g.
packaging materials) - the regulatory perspective of the whole food
production chain - commercialization of food commodities - the
problem of food safety from the viewpoint of official auditors with
medical or veterinarian competencies - new and emerging risks
related to food packaging materials - the assessment of the
authenticity of edible products. This Brief includes different
viewpoints, ranging from the management of allergens and food
additives in the food plant to the complex matter of the
formulation of traditional products with the consequent production
of "alternative" versions of the same food.
This Brief evaluates the consequences of protein modifications in
cheeses, with special emphasis on mozzarella cheeses. It explains
the influence of biogenic amines on food quality and safety. As
certain biogenic amines display a toxic potential to humans,
considerable research has been undertaken in recent years to
evaluate their presence in fermented foods, such as cheeses. This
Brief summarizes how the presence of amines is influenced by
different factors such as cheese variety, seasoning and microflora.
The authors compare typical profiles of different products, e.g.
ripe vs. unripe cheeses, focusing also on the different types of
mozzarella cheeses. The Brief also introduces several analytical
methods and simulation techniques, which are being used to evaluate
the evolutive profiles of different selected molecules, protein
aggregation, or proteolysis.
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