Present Knowledge in Food Safety

Section IChanges in the chemical composition of food through the various stages of the food chain: plants before harvest1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks Ivonne M.C.M. Rietjens and Gerhard Eisenbrand2. Soil, water, and air: potential contributions of inorganic and organic chemicalsWageh Sobhy Darwish and Lesa A. Thompson3. Agrochemicals in the Food ChainR.H. Waring, S.C. Mitchell and I. Brown4. Mycotoxins: still with us after all these yearsJ. David Miller Section IIChanges in the chemical composition of food throughout the various stages of the food chain: animal and milk production5. Occurrence of antibacterial substances and coccidiostats in animal feedEwelina Patyra, Monika Przenioslo-Siwczynska and Krzysztof Kwiatek6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines Gyorgy Csiko Section IIIChanges in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture7. Marine biotoxins as natural contaminants in seafood: European perspectivePablo Estevez, Jose M. Leao and Ana Gago-MartinezGago8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water Martin Rose9. Antimicrobial drugs in aquaculture: use and abuseGeorge Rigos and Dimitra Kogiannou Section IVChanges in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution10. Manufacturing and distribution: the role of good manufacturing practiceMichael E. Knowles11. Global regulations for the use of food additives and processing aids Youngjoo Kwon, Rebeca Lopez-Garcia, Susana Socolovsky and Bernadene Magnuson12. Direct addition of flavors, including taste and flavor modifiers Ivonne M.C.M. Rietjens, Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Thomas J. Rosol, Matthew J. Linman, Christie L. Harman and Sean V. Taylor13. Production of contaminants during thermal processing in both industrial and home preparation of foodsFranco Pedreschi and Maria Salome Mariotti14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment Cristina Nerin, Elena Canellas and Paula Vera15. Safety assessment of refillable and recycled plastics packaging for food use Forrest L. Bayer and Jan Jetten16. Preventing food fraudSteven M. Gendel Section VChanges in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks17. Emerging contaminants Eleonora Dupouy and Bert Popping18. Emerging contaminants related to plastic and microplastic pollution Ndaindila N.K. Haindongo, Christopher J. Breen and Lev Neretin19. Endocrine disruptors Serhii Kolesnyk and Mykola Prodanchuk20. Antimicrobial resistance and antimicrobial residues in the food chain Jeffrey T. LeJeune, Alejandro Dorado Garcia and Francesca Latronico21. Climate change as a driving factor for emerging contaminantsKeya Mukherjee22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade? Angel Medina23. Emerging contaminants in the context of food fraud Simon Kelly Douglas24. Trends in risk assessment of chemical contaminants in food Eleonora Dupouy Section VIChanges in pathogenic microbiological contamination of food pre- and post-farm gate/fishing25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination Maristela S. Nascimento and Marta H. Taniwaki26. Contributions of pathogens from agricultural water to fresh produce Zeynal Topalcengiz, Matt Krug, Joyjit Saha, Katelynn Stull and Michelle Danyluk27. Microbial pathogen contamination of animal feed Elena G. Olson, Tomasz Grenda, Anuradha Ghosh and Steven C. Ricke28. Zoonoses from animal meat and milk Abani K. Pradhan and Shraddha Karanth29.