Name: Food Chain Integrity By J Hoorfar (Technical University of Denmark, Denmark)
SKU: 9780761941972
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Food Chain Integrity Summary

Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity by J Hoorfar (Technical University of Denmark, Denmark)

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer. Chapters in part one review developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends. With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

About J Hoorfar (Technical University of Denmark, Denmark)

Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark. Kieran Jordan works at the Teagasc Food Research Centre, Moorepark, Ireland. Francis Butler is an Associate Professor at University College Dublin, Ireland. Raffaello Prugger is a Director of Tecnoalimenti S.C.p.A., Italy.

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Foreword Part I: Tracing and tracking in the food chain Chapter 1: The role of service orientation in future web-based food traceability systems Abstract: 1.1 Introduction 1.2 The need for a novel approach to food traceability 1.3 Service-oriented architectures (SOAs) for traceability 1.4 A service-oriented reference architecture for traceability 1.5 The Internet of 'things' for traceability 1.6 Developing traceability systems and services 1.7 Conclusions 1.8 Acknowledgement Chapter 2: Biotracing: a new integrated concept in food safety Abstract: 2.1 Introduction to biotracing 2.2 Tools required for biotracing 2.3 Novel aspects of biotracing 2.4 Strategic impacts of biotracing 2.5 Significance of biotracing for production chains 2.6 Potential bioterror agents and accidental contaminants in the food and feed supply 2.7 Conclusions and future directions 2.8 Acknowledgements Chapter 3: Using stochastic simulation to evaluate the cost-effectiveness of traceability systems: the case of quality control in a fresh produce supply chain Abstract: 3.1 Introduction 3.2 Review of cost-benefit analysis of food traceability 3.3 Cost-benefit analysis of traceability solutions in a fresh produce distributor 3.4 Conclusions and recommendations 3.5 Acknowledgement Chapter 4: Preventing and mitigating food bioterrorism Abstract: 4.1 Introduction 4.2 Contamination of biological origin 4.3 Detection methods for specific organisms 4.4 Detection methods for classes of contaminants 4.5 Detection of products of biological contamination 4.6 Conclusions and recommendations 4.7 Acknowledgements Part II: Food safety and quality Chapter 5: Understanding and monitoring pathogen behaviour in the food chain Abstract: 5.1 Introduction 5.2 Novel platforms to understand the presence and behaviour of pathogens in the food chain 5.3 Importance of number and behaviour of pathogens for risk assessment 5.4 Rapid detection methods 5.5 Hygienic design factors affecting fouling and cleanability of food contact surfaces 5.6 Effective food management systems for ensuring safe food 5.7 Conclusions Chapter 6: Foodborne viruses: understanding the risks and developing rapid surveillance and control measures Abstract: 6.1 Introduction 6.2 Occurrence and epidemiology 6.3 Clinical manifestations 6.4 Risk assessment 6.5 Fast and efficient source tracing 6.6 Detection bottlenecks 6.7 Zoonotic and emerging viruses via food-producing animals 6.8 Modelling development and behaviour of viruses 6.9 Production and processing control strategies 6.10 Sampling 6.11 Acknowledgements Chapter 7: Ranking hazards in the food chain Abstract: 7.1 Introduction 7.2 Hazard identification in the food/feed chain 7.3 Risk ranking 7.4 Conclusions Chapter 8: Continuous temperature monitoring along the chilled food supply chain Abstract: 8.1 Introduction 8.2 Needs of food supply chain stakeholders 8.3 Smart labels as temperature monitoring systems 8.4 Prediction of food quality and safety 8.5 Information management to support inter-organizational cold chain management 8.6 Conclusions Chapter 9: Emerging safety and quality issues of compound feed with implications for human foods Abstract: 9.1 Introduction 9.2 Interaction between food and feed safety 9.3 Risks associated with Salmonella 9.4 Risks associated with mycotoxin 9.5 Coccidiostat carry-over as indicator of misuse of feed additives 9.6 Tracing and tracking of contaminants in the feed chain 9.7 New feed sources as source of emerging risks 9.8 Organic feedstuffs 9.9 Emerging production technologies 9.10 Conclusions 9.11 Acknowledgements Chapter 10: Improving microbial safety in the beef production chain Abstract: 10.1 Introduction 10.2 Beef production 10.3 Pathogens associated with beef 10.4 Primary production 10.5 Slaughter and processing 10.6 Storage and distribution 10.7 Conclusions Chapter 11: Animal welfare: an essential component in food safety and quality Abstract: 11.1 Introduction 11.2 Animal health, animal welfare and food safety 11.3 Organic farming, animal welfare, and food safety 11.4 Conclusions Part III: Authenticity and origin of food products Chapter 12: Detection and traceability of genetically modified organisms in food supply chains Abstract: 12.1 History of genetically modified organisms (GMOs) 12.2 The European regulatory framework for genetically modified organisms (GMOs) 12.3 Current challenges for traceability in supply chains containing and 'free from' genetically modified organisms (GMOs) 12.4 Conclusions Chapter 13: The relevance of sampling for the control of genetically modified organisms in the agri-food chain Abstract: 13.1 Introduction 13.2 Overview of international norms and legislative provisions 13.3 Strategies for cost-effective sampling in different scenarios in food and feed chains 13.4 Sample preparation strategies 13.5 Estimation of sampling uncertainty 13.6 Statistical programs/software 13.7 Conclusions Chapter 14: New approaches to determining the origin of food Abstract: 14.1 Introduction 14.2 Molecular biological methods 14.3 Spectroscopic and fingerprinting techniques 14.4 Bio-element and heavy element stable isotope ratio analysis 14.5 Food isotope maps 14.6 Conclusions Chapter 15: Tracing fish and fish products from ocean to fork using advanced molecular technologies Abstract: 15.1 Introduction 15.2 The traceability tool box: an overview of available molecular technologies for species identification and origin assignment of fish products 15.3 Species identification and origin assignment of fish: key components of an efficient traceability framework 15.4 Technology transfer: from the research laboratory to authorities, industry and policy makers 15.5 Conclusions 15.6 Acknowledgements Part IV: Consumer views and future trends Chapter 16: Communicating food and food chain integrity to consumers: lessons from European research Abstract: 16.1 Introduction 16.2 Definition and perception of traditional foods 16.3 Attitudes to beef safety and processing 16.4 Interest in seafood traceability and labelling 16.5 Emergence of ethical issues 16.6 Conclusions 16.7 Acknowledgements Chapter 17: The role of traceability in restoring consumer trust in food chains Abstract: 17.1 Food safety regulation, trust and traceability 17.2 Initiatives to restore consumer confidence 17.3 Translation of techniques into labels 17.4 Communicating traceability information to consumers 17.5 Conclusions Chapter 18: Future trends in food chain integrity Abstract: 18.1 Globalization impacts on the food supply chain 18.2 Broader understanding of food integrity 18.3 Closing the EU gaps in traceability 18.4 Future traceability solutions 18.5 Future food safety solutions Appendix: Project abstracts Index

Additional information

Sku

GOR002024652

ISBN 13

9780761941972

ISBN 10

0761941975

Title

Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity by J Hoorfar (Technical University of Denmark, Denmark)

Author

J Hoorfar (Technical University of Denmark, Denmark)

Series

Woodhead Publishing Series in Food Science, Technology and Nutrition

Condition

Used - Very Good

Binding type

Hardback

Publisher

Elsevier Science & Technology

Year published

20110315

Number of pages

384

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Food Chain Integrity J Hoorfar (Technical University of Denmark, Denmark)

Food Chain Integrity by J Hoorfar (Technical University of Denmark, Denmark)

Summary

Food Chain Integrity Summary

Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity by J Hoorfar (Technical University of Denmark, Denmark)

About J Hoorfar (Technical University of Denmark, Denmark)

Table of Contents

Additional information

Customer Reviews - Food Chain Integrity