Fermentation and Food Safety

By: Martin Adams, M.J.R. Nout

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Hardcover | 28 February 2001

At a Glance

Hardcover
308 Pages

Dimensions(cm)
25.4 x 17.78 x 1.91

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$310.47

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Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.

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You Can Find This Book In

Non-Fiction Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Science Biology, Life Sciences Biochemistry Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Mechanical Engineering & Materials

Production & Industrial Engineering Industrial Quality Control Cooking, Food & Drink Recipes & Cookbooks Biochemical Engineering Biotechnology

Contributors	p. vii
Foreword	p. ix
Preface	p. xi
Fermented Foods and Their Production	p. 1
Fermentation and Food Safety	p. 1
Food Fermentation Components	p. 4
Diversity of Fermented Foods	p. 13
Process Unit Operations	p. 15
Process Conditions	p. 17
Flow Diagrams for Selected Food Fermentations	p. 20
Why Fermented Foods Can Be Safe	p. 39
Introduction	p. 39
Physical Processing	p. 39
Microbial Activity	p. 41
Overall Significance of Different Antimicrobial Factors	p. 48
An Introduction to the Hazard Analysis and Critical Control Point (HACCP) System and Its Application to Fermented Foods	p. 53
Introduction	p. 53
Historical Development	p. 53
The Need for Change	p. 54
What Is the HACCP System?	p. 55
Benefits of the HACCP System	p. 56
Areas of Application	p. 56
The HACCP System in Food Hygiene	p. 57
Application of the HACCP Approach to Food Preparation	p. 58
Application of the HACCP System to Gari	p. 60
HACCP Principles and Guidelines for Its Application	p. 67
Chemical Hazards and Their Control: Endogenous Compounds	p. 71
Introduction	p. 71
Toxic and Antinutritional Glycosides in Food and Feed	p. 71
Risks Associated with the Occurrence of Toxic Glycosides in Different Commodities	p. 77
Variation in Toxin Concentration among Varieties and Cultivars: The Influence of Traditional Domestication and Modern Breeding	p. 83
Removal of Toxins through Processing	p. 84
Conclusion	p. 88
Chemical Hazards and Their Control: Toxins	p. 101
Microbial Toxins	p. 101
Aflatoxins	p. 102
Ochratoxin A	p. 105
Patulin	p. 107
Fusarium Toxins	p. 108
Alternaria Toxins	p. 111
Bacterial and Algal Toxins	p. 112
Toxic Nitrogen Compounds Produced during Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines	p. 119
Introduction	p. 119
Biogenic Amines	p. 119
Ethyl Carbamides	p. 126
Nitrosamines	p. 129
Microbiological Hazards and Their Control: Bacteria	p. 141
Introduction	p. 141
Outbreaks Related to Fermented Products	p. 141
Bacterial Pathogens of Concern in Fermented Products	p. 142
Presence of Pathogens in Raw Materials	p. 146
Effect of Fermentation Processes on the Survival of Bacterial Pathogens	p. 147
The Control of Microbial Hazards	p. 148
HACCPs	p. 150
Validation of the Sausage Fermentation Process for the Control of Pathogens	p. 152
Microbiological Hazards and Their Control: Viruses	p. 159
Introduction	p. 159
Food-Borne Viruses	p. 160
Potentially Food-Borne Viruses	p. 163
Assessment of Virus Risk	p. 168
Microbiological Hazards and Their Control: Parasites	p. 175
Introduction	p. 175
Nematodes	p. 175
Cestodes (Tapeworms)	p. 187
Trematodes (Flukes)	p. 192
Protozoa	p. 200
Conclusion	p. 211
Biotechnology and Food Safety: Benefits of Genetic Modifications	p. 219
Introduction	p. 219
Supply Chain of Fermented Foods and Its Importance To Ensure Safe Products	p. 221
Two Sets of Examples of Safety Evaluation of Fermented Foods for Which Recombinant DNA Is Used	p. 229
Conclusion	p. 236
Safety Assessment of Probiotics and Starters	p. 239
Safety Aspects for Probiotics and Biotechnology	p. 239
Safety of Current Probiotics	p. 242
Relevance of a Sound Taxonomic Basis	p. 242
Transfer of Antibiotic Resistance	p. 246
Genetically Modified Organisms	p. 246
Conclusion	p. 247
Practical Applications: Prospects and Pitfalls	p. 253
Introduction	p. 253
Benefits of Lactic Acid Fermentation	p. 254
Pitfalls of Fermentation	p. 255
Importance of Food Fermentation in Public Health	p. 257
Practical Intervention To Enhance Safety of Fermented Foods	p. 259
Research Needs	p. 271
Conclusion	p. 271
List of Sources	p. 275
Index	p. 279
Table of Contents provided by Syndetics. All Rights Reserved.

Fermentation and Food Safety

At a Glance

Hardcover

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