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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 provides an overview of mitigation strategies and
positive health effects of Maillard Reaction products in the
contexts of food processing and storage. The effects of Maillard
Reactions can vary considerably: while on the one hand certain
sensorial alterations and influences on color, flavor and odor may
be desirable, Maillard Reactions can also result in potentially
harmful and toxic products (e.g. furfurals, furosines, or
acrylamide). This book discusses possible mitigation strategies for
the reduction of toxic reaction products, including the addition of
enzymes or antioxidants, reducing sugars, and encapsulation
approaches, as well as new processing strategies, such as
high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic
heating methods. The book also illustrates that certain Maillard
products can even produce positive health effects, e.g.
antimicrobial or anticarcinogenic effects. The methods described
here can serve as a blueprint for promoting the formation of
beneficial compounds and reducing / avoiding toxic substances,
offering essential strategies and methods.
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.
The book demonstrates that food safety is a multidisciplinary
scientific discipline that is specifically designed to prevent
foodborne illness to consumers. It is generally assumed to be an
axiom by both nonprofessionals and professionals alike, that the
most developed countries, through their intricate and complex
standards, formal trainings and inspections, are always capable of
providing much safer food items and beverages to consumers as
opposed to the lesser developed countries and regions of the world.
Clearly, the available data regarding the morbidity and the
mortality in different areas of the world confirms that in
developing countries, the prevalence and the incidence of
presumptive foodborne illness is much greater. However, other
factors need to be taken into consideration in this overall
picture: First of all, one of the key issues in developing
countries appears to be the availability of safe drinking water, a
key element in any food safety strategy. Second, the availability
of healthcare facilities, care providers, and medicines in
different parts of the world makes the consequences of foodborne
illness much more important and life threatening in lesser
developed countries than in most developed countries. It would be
therefore ethnocentric and rather simplistic to state that the
margin of improvement in food safety is only directly proportional
to thelevel of development of the society or to the level of
complexity of any given national or international standard. Besides
standards and regulations, humans as a whole have evolved and
adapted different strategies to provide and to ensure food and
water safety according to their cultural and historical
backgrounds. Our goal is to discuss and to compare these strategies
in a cross-cultural and technical approach, according to the
realities of different socio-economic, ethnical and social
heritages.
This book discusses different aspects of contamination in Indian
food products. Particular attention is given to the presence and
analytical detection of detrimental substances such as pesticides,
mycotoxins and other biologically-produced toxins, food chemicals
and additives with natural or industrial origin. Furthermore, the
book addresses the production and the commercial exploitation of
native botanical ingredients, and the question if such ingredients
should be regarded as foods or drugs. It also sheds light on
chemical aspects of organic farming practices in India. Readers
will also find information on pesticides and other detrimental
chemicals detection in Indian farming. The authors present a useful
opinion on how and why food contaminants can lead to border
rejections during export, in particular to the European Union.
This Brief provides an overview of different analytical methods and
techniques for the qualitative and quantitative evaluation of
Maillard Reactions and their reaction products in foods during
processing and storage. Reliable methodology for the investigation
of Maillard Reactions and their products are of utmost importance
in food analysis: since Maillard Reactions can on the one hand be
desirable and advantageous, influencing the colors, flavors and
odors of food products, they can on the other hand also produce
detrimental compounds afflicting the consumers' health (e.g.
furfurals, furosine, or acrylamide). This Brief introduces
different analytical methods, which can be used to investigate and
characterize Maillard Reactions and their products in foods,
including for example capillary electrophoresis, high performance
liquid chromatography, gas chromatography with mass spectrometric
detection, UV-VIS spectrophotometry, fluorescence, electronic nose,
gravimetric systems, and many more. The chapters exemplify how the
analytical techniques can be applied for assessing and evaluating
different Maillard Reaction products in foods. Readers will find
basic information, as well as practical hints and guidelines for
application in their own laboratory.
This book discusses different aspects of contamination in Indian
food products. Particular attention is given to the presence and
analytical detection of detrimental substances such as pesticides,
mycotoxins and other biologically-produced toxins, food chemicals
and additives with natural or industrial origin. Furthermore, the
book addresses the production and the commercial exploitation of
native botanical ingredients, and the question if such ingredients
should be regarded as foods or drugs. It also sheds light on
chemical aspects of organic farming practices in India. Readers
will also find information on pesticides and other detrimental
chemicals detection in Indian farming. The authors present a useful
opinion on how and why food contaminants can lead to border
rejections during export, in particular to the European Union.
The book demonstrates that food safety is a multidisciplinary
scientific discipline that is specifically designed to prevent
foodborne illness to consumers. It is generally assumed to be an
axiom by both nonprofessionals and professionals alike, that the
most developed countries, through their intricate and complex
standards, formal trainings and inspections, are always capable of
providing much safer food items and beverages to consumers as
opposed to the lesser developed countries and regions of the world.
Clearly, the available data regarding the morbidity and the
mortality in different areas of the world confirms that in
developing countries, the prevalence and the incidence of
presumptive foodborne illness is much greater. However, other
factors need to be taken into consideration in this overall
picture: First of all, one of the key issues in developing
countries appears to be the availability of safe drinking water, a
key element in any food safety strategy. Second, the availability
of healthcare facilities, care providers, and medicines in
different parts of the world makes the consequences of foodborne
illness much more important and life threatening in lesser
developed countries than in most developed countries. It would be
therefore ethnocentric and rather simplistic to state that the
margin of improvement in food safety is only directly proportional
to thelevel of development of the society or to the level of
complexity of any given national or international standard. Besides
standards and regulations, humans as a whole have evolved and
adapted different strategies to provide and to ensure food and
water safety according to their cultural and historical
backgrounds. Our goal is to discuss and to compare these strategies
in a cross-cultural and technical approach, according to the
realities of different socio-economic, ethnical and social
heritages.
This book describes the consequences of an increased demand for
food for human consumption for the global food industry. In four
concise chapters, the authors explore the trend for the
overproduction of food, the concomitant diminution of raw materials
and the increase in environmental concerns. Chapter one describes
the variations in biochemical properties of fishmeal depending on
the season and geographical location. Chapter two discusses how the
expansion of cropland and pastures to meet the rising demand for
food is damaging the environment, while chapter three examines the
impact of bee viruses on food crops and production. Lastly, the
fourth chapter addresses the issue of food adulteration and
provides specific examples of fraud in the American dairy industry.
This book is of interest to researchers working in the area of food
production in academia and industry, as well as certification and
scientific bodies involved in food inspection.
This brief outlines the state-of-art of the food industry within
the Indian Sub-continent, providing a detailed insight into the
current science of nutrition and industrial technology. The
Hygiene, Integrity, Traceability and Sharing (HITS) strategy has
been proposed recently as a coordinated and powerful tool to
contextualize the plethora of different menaces for the food
consumer. The book examines this approach from eight different
perspectives, with a particular emphasis on the Indian
Subcontinent. Topics such as food additives, the importance of
water in the food industry, the use of antioxidants, and novel food
preservation methods are used to illustrate these points of view.
This book is particularly appealing as a guide for graduate and
undergraduate courses covering food production, food safety, and
the training of teachers working in these science areas.
This book outlines the evolution of food traceability matters in
the current traditional foods market and particularly with regard
to selected historical foods based in Jordan. At present,
traceability is just one of the many requirements the food industry
is forced to meet. The topic can be approached from various angles:
regulation, technological perspectives, food business operators,
packaging manufacturers, software producers, and consumer views. In
addition, traceable food products provide an interesting legacy for
many geographical and ethnic cultures. Consequently, the
examination of certain recipes or food products linked with history
and traditions can make a unique and valuable contribution to
future developments in this area. In this regard, Jordanian foods
offer a prime example. This book examines three traditional
products from different viewpoints, paying special attention to
their chemical composition, the identification of raw materials,
preparation procedures, and traceability. The book begins with a
more general discussion on food traceability without detailed
regional implications, while the second chapter discusses the
product hummus in its many versions. In turn, the third and fourth
chapters focus on two fermented dairy products, labaneh and jameed,
and their connections with the Mediterranean diet. The book offers
a valuable reference guide to many traditional/historical products
in the Middle East, with a particular focus on traceability matters
and solutions.
This book focuses on the use of food gases in the food industry,
their different applications and their role in food processing,
packaging and transportation. Since these gases come into contact
with food, they must comply with strict of labeling, purity and
hygiene standards in order to ensure food safety. The book
discusses various implications of food gases in the food chain,
providing examples of how they can be used to limit food waste and
losses. The first two chapters examine the classification and role
of food gases in Europe, and the third chapter then explores the
chemical and physical features of commonly used food gases in the
food and food packing industries. The fourth chapter highlights the
impact of food gases on human health due to their possible abuse
and misuse. This book appeals to researchers and professionals
working in food production and quality control.
This brief addresses important aspects of food additives. Through
four chapters, the authors describe the chemistry of food
additives, the regulatory classification of additives on a
large-scale, the risks involved in using chemicals for food
preparation - including implications this has on food hygiene, and
case-study examples taken from the dairy industry. More
specifically, chapter one provides a list of the technological
purposes of food additives defined for European use; chapter two
explains the 'General Standards for Food Additives' (Codex
Alimentarius Commission) which is a harmonised, workable and
indisputable international standard; chapter three describes the
use of selected food additives in the dairy sector, particularly
with relation to the production of yoghurt products; and chapter
four addresses the impact of additives on human health. This brief
is of interest to researchers working in the area of food
production and international regulation, both in academia and
industry.
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 reviews thermal processes in the food industry -
pasteurization, sterilization, UHT processes, and others. It
evaluates the effects on a chemical level and possible failures
from a safety viewpoint, and discusses in how far the effects can
be predicted. In addition, historical preservation techniques -
smoking, addition of natural additives, irradiation, etc. - are
compared with current industrial systems, like fermentation,
irradiation, addition of food-grade chemicals. The Brief critically
discusses storage protocols - cooling, freezing, etc. - and packing
systems (modified atmosphere technology, active and intelligent
packaging). Can undesired chemical effects on the food products be
predicted? This Brief elucidates on this important question. On
that basis, new challenges, that currently arise in the food
sector, can be approached.
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 discusses aspects of the increasingly complex production
of legal and reliable food products of non-animal origin. It
introduces to the Food Safety Modernization Act (FSMA) in the USA
(from January 2011), which requires the food industry to follow
risk-based approaches with stronger self-regulation of food safety
through measures such as the foreign supplier verification programs
(FSVPs). The Brief addresses important chemical hazards of
vegetable products: their peculiar microbial ecology, that can
become responsible for the occurrence of specific foodborne disease
outbreaks, and the chemistry of the involved neurotoxins and other
dangerous molecules, that can potentially lead to lethal
pathological reactions. Finally, the Brief also critically
discusses the technology of ready-to-eat vegetable products and
chemical and physical modifications used for packed products
(respiration of vegetables, colorimetric modifications, etc.).
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 defines reliable correlations between the food packaging
design and its chemical features in terms of an 'integrated food
product' (the synergistic union composed of the edible content and
its container). A good design, as described in this Brief, implies
the best choices from a series of possibilities, taking into
account economical and commercial influences or limitations in the
production and processing chain and the chemical interactions that
can arise between the food containers and the contained edible
material. This Brief highlights how the different requirements can
be combined, while avoiding dangerous food risks originating from
the chemical interaction between the container and the product.
Different designs are critically analysed with relation to the
effect on contained foods. The influences and resulting
consequences of different possible food packaging designs are
highlighted and discussed in selected case studies for some
every-day products (like potato chips).
This SpringerBrief explains the importance of Maillard reactions in
food processing. It underlines that the term "Maillard reaction"
actually does not describe one single chemical reaction, but an
entire class of chemical reactions, which lead to browning, with a
strong impact on visual appearance, odor, and flavor. It emphasizes
that the Maillard reactions are still not fully characterized,
despite extensive historical studies. While under the right
conditions Maillard reactions have many favorable effects (e.g.
formation of antioxidants), the Brief discusses that there are also
conditions where Maillard reactions can result in toxic or
mutagenic reactions. Hence, it emphasizes that the reaction should
be viewed as a complex network of various sub-reactions, with a
plethora of concomitant reaction mechanisms and kinetics. This
Brief thus makes a step toward a holistic evaluation of the
complexity of the Maillard reaction scheme, with the aim of making
better and more targeted use in food processing.
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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