Safety in the Agri-Food Chain

Acknowledgements 7; Preface 9; Pieternel Luning, Frank Devlieghere and Roland Verhe; 1. Agri-food production chain 19; Susanne Knura, Stefanie Gymnich, Ewa Rembialkowska and Brigitte Petersen; 1.1 Introduction 19; 1.2 Quality attributes of food in the production chain 22; 1.3 Overview of the Food Production Chain and factors affecting quality attributes 30; 1.4 Quality management activities with respect to safe food production chain 48; 1.5 Organic food production and safety 54; References 61; 2. Biological hazards 67; Jordi Rovira, Avrelija Cencic, Eva Santos and Mogens Jakobsen; 2.1 Study objectives and structure of chapter 67; 2.2 Introduction 68; 2.3 Types of biological hazards 76; 2.4 Principal means of food contamination (How microorganisms reach food) 120; 2.5 Microbial growth in food (how microorganisms survive and grow in food stuffs) 127; References 136; 3. Chemical hazards 145; Bruno De Meulenaer; 3.1 Introduction: food intoxications and food sensitivities 145; 3.2 Basic toxicological considerations 146; 3.3 Food sensitivities 149; 3.4 Food additives 156; 3.5 Residues 163; 3.6 Environmental contaminants 184; 3.7 Process contaminants 190; 3.8 Microbiological contaminants 198; 3.9 Endogenous toxicants 204; 3.10 Legislative information and further reading 207; References 208; 4. Physical hazards in the agri-food chain 209; Anna Aladjadjiyan; 4.1 Introduction 209; 4.2 Physical Contaminants: definition and classification 209. 4.3 Non-radioactive physical contamination 210; 4.4 Radioactive contamination 217; References 222; 5. Miscellaneous hazards 223; Avrelija Cencic and Krzysztof Krygier (Illustrations by Anton Cencic); 5.1 Objectives 223; 5.2 Background 223; 5.3 Genetically modified organisms (GMOs) and associated foods 224; 5.4 Risk to human health 231; 5.5 Risk assessment 238; 5.6 Legislative measures 239; 5.7 Novel and functional foods 241; 5.8 Potential risks 245; 5.9 Legislative measures 246; References 248; 6. Quality assurance systems and food safety 249; Pieternel Luning, Willem Marcelis and Marjolein van der Spiegel; 6.1 Introduction 249; 6.2 Technological and managerial aspects in quality assurance 253; 6.3 Principles of Quality Assurance systems 268; 6.4 Quality assurance systems and assuring food safety 277; 6.5 Total Quality Management 289; 6.6 Conclusion 294; References 295; Appendix I. Global overview of contents of GMP topics of parts I-III. 298; 7. Design and implementation of an HACCP system 303; Isabel Escriche, Eva Domenech and Katleen Baert; 7.1 Introduction 303; 7.2 Preparation for management in the food industry 309; 7.3 Requirements before applying HACCP 311; 7.4 Development of an HACCP plan 330; 7.5 Implementation 345; 7.6 Verification and maintenance 347; 7.7 Future proposal 350; Acknowledgements 350; References 351; Definition of terms used 352; 8. Steps in the risk management process 355; Adriane Mack, Thomas Schmitz, Gereon Schulze Althoff, Frank Devlieghere and Brigitte Petersen; 8.1 Introduction 355. 8.2 Risk assessment 365; 8.3 Risk management and food safety issues 369; 8.4 Risk communication and food safety issues 373; 8.5 Principles of enterprise risk management 386; References 393; 9. Modelling food safety 397; Frank Devlieghere, Kjell Francois, Bruno De Meulenaer and Katleen Baert; 9.1 Introduction 397; 9.2 Modelling microbial behaviour: predictive microbiology 397; 9.3 Modelling of migration from packaging materials 417; 9.4 Risk assessment: a quantitative approach 428; References 435; 10. Traceability in food supply chains 439; Jacques Trienekens and Jack van der Vorst; 10.1 Introduction 439; 10.2 Relationship between quality systems and traceability in food chains 443; 10.3 Traceability systems 447; 10.4 International benchmark study on traceability systems 457; 10.5 Technology for traceability systems 463; 10.6 Major research themes and questions for discussion 467; References 469; 11. Microbial analysis of food 471; Anna Maraz, Fulgencio Marin and Rita Cava (cases by Andreja Rajkovic); 11.1 Introduction 471; 11.2 Objectives 471; 11.3 Detection, identification and typing of foodborne pathogens 472; 11.4 Case studies in detection and quantification/enumeration of pathogens and their toxins 518; References 522; 12. Analysis of chemical food safety 525; Carmen Socaciu; 12.1 Introduction 525; 12.2 Chemical risk evaluation via food analysis 529; 12.3 Some examples of chemical analysis protocols for the identification and quantification of chemical risk factors 546; Abbreviations 556; References 556; 13. Modern european food safety law 559; Bernd van der Meulen and Menno van der Velde. 13.1 Introduction 559; 13.2 Food law: development, crisis and transition 564; 13.3 The General Food Law: general provisions of food law 573; 13.4 The General Food Law: institutional aspects 584; 13.5 The composition of food 590; 13.6 Food handling 600; 13.7 Informed choice: presentation of food products 605; 13.8 Globalisation 611; 13.9 Conclusion 616; 14. Consumer perception of safety in the agri-food chain 619; Wim Verbeke, Joachim Scholderer and Lynn Frewer; 14.1 Introduction 619; 14.2 Consumer motivations for food choice 620; 14.3 Consumer decision-making and consumer behaviour 620; 14.4 Food safety facts versus consumer perception 625; 14.5 Food risk perception 626; 14.6 Selected cases in food safety perception 629; 14.7 Conclusions 639; References 641; 15. Ethics in food safety 647; Kriton Grigorakis; 15.1 General introduction to ethics 647; 15.2 Principles of food ethics and safety 652; 15.3 Special issues in food ethics and safety 666; 15.4 Conclusive remarks 674; References 675; Concluding remarks 679; Frank Devlieghere, Pieternel Luning and Roland Verhe; Authors 681.