Food Safety

Name: Food Safety | Grain Based Foods
Brand: Elsevier
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Grain Based Foods

Andreia Bianchini Jayne Stratton(Herausgeber*in)

Elsevier (Verlag)

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Erschienen am 16. Januar 2025

500 Seiten

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978-0-12-819341-9 (ISBN)

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Front Cover
Food Safety
Food Safety: Grain Based Foods
Copyright
Contents
Contributors
1 - Overview of grain-based foods
1.1 Cereal grains
1.2 Human civilization and grain production
1.3 Diversity in grains and grain-based foods
1.3.1 Corn
1.3.2 Wheat
1.3.3 Rice
1.3.4 Barley
1.3.5 Other grains
1.4 Cereal grains in human nutrition
1.5 Global statistics of grain production
1.6 Industrial use of grains
1.6.1 Grains for nonfood applications
1.6.2 Grains for food applications
1.7 Safety concerns related to grain-based products
1.7.1 Chronicles of grain safety
1.7.2 Global food safety regulations
1.8 Safety of grain-based foods: A reference book
References
I - Biological hazards associated with grain-based foods
2 - Microbiological safety of unprocessed grains and flours
2.1 Microbiological hazards in unprocessed cereal grains and flour
2.1.1 The microbiological profile of cereal grains
2.1.2 The microbiological profile of cereal grain flour
2.2 Potential sources of enteric pathogen contamination in grain-milled products
2.2.1 Preharvest sources of contamination: farmland environment
2.2.2 Postharvest sources of contamination: Transportation, storage, and milling
2.3 Conclusions
References
3 - Microbiological safety of ingredients other than flour
3.1 Introduction
3.2 Major ingredients
3.2.1 Microbiology of eggs and egg products
3.2.2 Microbiology of milk and dairy products
3.2.3 Microbial safety of water
3.3 Microbiology of minor ingredients
3.3.1 Meat and poultry
3.3.2 Fruits and vegetables
3.3.2.1 Fresh fruits and vegetables
3.3.2.2 Frozen fruits and vegetables
3.3.2.3 Dried fruits and vegetables
3.3.2.4 Canned fruits and vegetables
3.3.3 Herbs and spices
3.3.4 Food additives and colors
3.4 Closing remarks
References
Further reading
II - Chemical hazards associated with grain-based foods
4 - Pesticide residue and cereal grains
4.1 Pesticide residue as contaminants of cereal grains
4.1.1 Herbicides
4.1.1.1 Glyphosate
4.1.1.1.1 Glyphosate-resistant crops and weeds
4.1.1.1.2 Effects of glyphosate on plant physiology, protein and starch chemistry, and yield
4.1.1.2 Other herbicides
4.1.2 Fungicides
4.1.3 Insecticides
4.2 Use and maximum residue limits for contaminants
4.3 Methods used for the detection and quantitation of pesticide residues in grains
4.4 Effects of pesticide exposure on human health
4.5 Effects of storage and processing on pesticide residue levels
4.6 Mitigating the negative effects of pesticides
4.7 Environmental effects of pesticide use
4.8 Conclusion and future outlook
References
5 - Inorganic contaminants of cereal grains: Heavy metals
5.1 Introduction
5.2 The effects of arsenic and cadmium on human health
5.2.1 Arsenic
5.2.2 Cadmium
5.3 Legislation on heavy metals in cereals
5.3.1 Arsenic
5.3.2 Cadmium
5.4 Factors affecting the availability of heavy metals in soil
5.4.1 Availability of arsenic in paddy rice fields
5.4.2 Availability of cadmium in soil
5.5 Mechanisms of uptake and translocation of heavy metals
5.5.1 The uptake of arsenic by rice plants
5.5.2 Uptake of cadmium by rice plants
5.6 Strategies to decrease the concentration of heavy metals in cereal grains and products
5.6.1 Distribution of arsenic and cadmium within rice and wheat grains
5.6.2 Food processing approaches
5.6.3 Soil amendments
5.6.4 Phytoremediation
5.6.5 Agronomic practices
5.6.6 Plant breeding approaches
References
6 - Allergens and gluten associated with cereal grains
6.1 Grain uses for food and feed
6.2 Proteins in cereal grains
6.3 Identification of IgE-mediating food allergens
6.4 Allergic symptoms and severity
6.5 Celiac disease, the causative proteins and diagnosis
6.6 Management of priority allergenic grains in commodities and complex foods
6.7 Conclusions
References
7 - Mycotoxins in cereal grains
7.1 Mycotoxins
7.1.1 Important mycotoxin-producing fungal species associated with cereal grains
7.1.2 Important mycotoxins associated with cereal grains
7.1.2.1 Aflatoxins
7.1.2.2 Fumonisins
7.1.2.3 Ochratoxins
7.1.2.4 Trichothecenes
7.1.2.5 Zearalenone
7.1.3 Factors that influence mold growth and mycotoxin production
7.2 Controlling mycotoxins in grains and grain-based products
7.2.1 Preharvest preventive controls
7.2.1.1 Preventive cultural practices
Crop rotation
Sanitation in field practices
Plant nutrition and water supply
Timely planting and harvesting
7.2.1.2 Preventive chemical control: Fungicides and insecticides
Host-plant resistance
7.2.1.3 Preventive biological control
7.2.2 Postharvest preventive controls
7.2.3 Corrective control of mycotoxins
7.2.3.1 Corrective physical controls
Separation methods
Effect of thermal processing
Effect of high-pressure processing
Effect of radiation
7.2.3.2 Corrective chemical controls
7.2.3.3 Corrective biological controls
7.3 Mycotoxin analysis
7.3.1 Sampling for mycotoxin analysis
7.3.2 Mycotoxin detection methods
7.3.2.1 Immunoassays
7.3.2.2 Spectroscopy
7.3.2.3 Fluorometry
7.3.2.4 Chromatography
References
III - Physical hazards associated with grain-based foods
8 - Physical hazards in grain-based foods
8.1 Introduction
8.2 Definition of physical hazards
8.3 Physical hazards associated with grain harvesting through milling
8.4 Physical hazards associated with bakeries and baked goods
8.4.1 Processing considerations
8.4.1.1 Operational facilities
8.4.1.2 Personnel
8.4.1.3 Raw materials and ingredients
8.4.1.4 Processing equipment and tools
8.4.2 Establishing critical control points for physical hazards
8.5 Reported incidents
8.6 Prevention and control of physical hazards
8.6.1 Metal detectors
8.6.2 Terahertz spectroscopy
8.6.3 Near-infrared spectroscopy
8.6.4 X-ray imaging
8.6.5 Thermal imaging
8.6.6 Hyperspectral imaging
8.7 Final remarks
References
IV - Systematic food safety management
9 - Challenges in the global cereal supply chain
9.1 Introduction
9.2 Grain production
9.2.1 Current corn, wheat, and rice production
9.2.2 Cereal demand and production for 2050
9.2.3 Yield gaps in corn, rice, and wheat
9.2.4 Impacts of climate change, pandemics, and conflicts on cereal supply
9.2.5 Impacts of plant diseases on corn, wheat, and rice production
9.3 Global grain supplies and movement
9.3.1 Current and future challenges
9.3.2 Logistic and loss of grain along the supply chain
9.3.3 Phytosanitary challenges and transboundary pests and diseases
9.4 Food safety in global trade
9.4.1 Pesticides
9.4.2 Heavy metals
9.4.3 Mycotoxins
9.4.4 Future prospects
9.5 Conclusions
Acknowledgments
References
10 - Food safety systems for grain-based food production and processing
10.1 Introduction to food safety systems
10.2 Food safety management systems in the United States
10.2.1 Good agricultural practices
10.2.2 Good manufacturing practices
10.2.3 Management systems based on hazard analysis
10.2.3.1 Hazard analysis and critical control point
Prerequisite programs
Hazard analysis and critical control point principles
10.2.3.2 Food safety modernization act preventive controls
10.3 Global food safety initiative benchmarked systems
10.3.1 Global food safety initiative good agricultural practices systems
10.3.2 Postfarm global food safety initiative systems
10.4 Grain-based food industry applications
10.4.1 Milling
10.4.2 Bakeries
10.5 Final remarks
References
11 - Designing safe grain-based food products
11.1 Introduction: The importance of designing safe grain-based products
11.2 Determination of ready-to-eat or not-ready-to-eat
11.3 Validation of cooking instructions
11.3.1 What is a cooking instruction validation?
11.3.2 Data collection points
11.3.3 Calibration of temperature measuring devices and appliances
11.3.4 Number of samples to test
11.3.5 Type of cooking appliances
11.3.5.1 Microwave ovens
11.3.5.2 Conventional and toaster ovens
11.3.5.3 Fryers
11.3.5.4 Stovetops
11.3.6 Evaluating the results
References
12 - Designing safe grain-based food processes
12.1 History of grain processing
12.1.1 Grain processing in upper paleolithic
12.1.2 Grain processing in holocene
12.1.3 Grain processing in the modern era
12.2 Primary processes
12.2.1 Cleaning system
Microbiological hazards
Chemical hazards
12.2.2 Milling operations
12.2.2.1 Tempering
Microbiological hazards
12.2.2.2 Dry milling
Microbiological hazards
Chemical hazards
12.2.2.3 Wet milling
Chemical hazards
12.2.3 Whole seed processing
12.2.3.1 Puffing
Microbiological and chemical hazards
12.2.3.2 Flaking
Chemical hazards
12.2.3.3 Malting
Microbiological hazards
Chemical hazards
12.2.3.4 Parboiling
Chemical hazards
12.3 Secondary processing
12.3.1 Baking
12.3.1.1 Bread
12.3.1.2 Biscuits, cookies, and crackers
12.3.1.3 Safety of baked goods
Microbiological hazards
Chemical hazards
12.3.2 Beer fermentation
Microbiological hazards
Chemical hazards
12.3.3 Extrusion
Extrusion as a multiple input multiple output (MIMO) system
Microbiological hazards
Chemical hazards
12.3.4 Frying
Microbiological hazards
Chemical hazards
12.4 Postprocessing operations
12.4.1 Drying
Microbiological hazards
12.4.2 Seasoning
Microbiological hazards
Chemical hazards
12.4.3 Coating
Microbiological and chemical hazards
12.5 Final remarks
References
13 - Dry cleaning and sanitation applied to grain-based foods
13.1 Introduction
13.2 Dry foods
13.2.1 Low water activity (aw) foods
13.2.2 Grain-based foods
13.2.2.1 Microbiology of grain-based foods
13.3 Allergens
13.4 Cleaning and sanitation
13.4.1 Cleaning methods in grain-based food facilities
13.4.2 Wet cleaning
13.4.3 Dry cleaning
13.4.4 Monitoring effectiveness
References
14 - Risk-based management in the grain supply chain
14.1 Transition to risk-based food safety management
14.1.1 Hazard-based and risk-based approaches
14.2 Introduction to risk analysis
14.2.1 Overview of food safety risk analysis
14.2.2 Risk assessment
14.2.2.1 Risk assessment components
14.2.2.2 Types of risk assessment
14.2.3 Enhancement of grain food safety using a risk assessment approach
14.3 Applications of risk assessment to control grain food safety
14.3.1 Case study of liver cancer risks posed by aflatoxins in foods
14.3.1.1 Background
14.3.1.2 Hazard identification
14.3.1.3 Hazard characterization
14.3.1.4 Exposure assessment
14.3.1.5 Risk characterization
14.3.1.6 Implication for risk management
14.3.2 Case study of foodborne illness risks posed by Escherichia coli O157:H7 in ready-to-bake cookie dough
14.3.2.1 Background
14.3.2.2 Hazard identification
14.3.2.3 Hazard characterization
14.3.2.4 Exposure assessment
14.3.2.5 Risk characterization
14.3.2.6 Implication for risk management
14.4 Conclusion
References
15 - Impact of grain regulations on food safety: An aflatoxin tale
15.1 Introduction
15.2 Existing regulations on aflatoxin, and economic impacts
15.3 Health effects of aflatoxin
15.4 Interventions: costs and effectiveness
15.5 Concluding remarks
References
16 - Epilogue
References
Index
A
B
C
D
E
F
G
H
I
J
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
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