Food Safety

Cover
Half Title
Title Page
Copyright Page
Contents
Preface
Editors
Contributors
1. Analytical Approaches for Measurement of Food Contaminants
	1.1. Introduction
	1.2. Analytical Approach
		1.2.1 Qualitative or Semiquantitative Methods
		1.2.2 Quantitative Methods
	1.3. Pesticide Residue Analysis
		1.3.1 Different Analytical Techniques
		1.3.2 Analytical Techniques
		1.3.3 Biochemical Techniques
		1.3.4 Chromatographic Techniques
			1.3.4.1 Thin Layer Chromatography
			1.3.4.2 Gas Chromatography
			1.3.4.3 High-Performance Liquid Chromatography
	1.4. Mycotoxin Analysis
		1.4.1 Rapid Methods of Detection
			1.4.1.1 Thin Layer Chromatography
			1.4.1.2 Immunoassays
			1.4.1.3 Gas Chromatography
			1.4.1.4 Capillary Electrophoresis
	1.5. Analysis of Antibiotic Residues
		1.5.1 Identification and Evaluation
		1.5.2 Screening Procedures
			1.5.2.1 Methods for Determination and Confirmation
	1.6. Assessment of Genetically Modified Organism
		1.6.1 Protein Methods
		1.6.2 PCR
			1.6.2.1 DNA Extraction
			1.6.2.2 PCR Amplification
			1.6.2.3 DNA Analysis
		1.6.3 Comparison of Methods
	1.7. Analyses of allergens
		1.7.1 Protein Methods
			1.7.1.1 General Considerations
			1.7.1.2 Analytical Methods Based on Proteins
		1.7.2 DNA Techniques
	1.8. Packaging Material Residues
		1.8.1 Bisphenol A
		1.8.2 Methylbenzophenone
		1.8.3 Acrylamide
		1.8.4 Benzene
		1.8.5 Monochloropropane
		1.8.6 Furans
		1.8.7 Perchlorate
	1.9. Conclusion
	References
2. Quality Control and Risk Assessment of Food Storage and Packaging
	2.1. Introduction
	2.2. Classification of Food
	2.3. Food Storage and Packaging
	2.4. Changes in Storage
		2.4.1 Physical Changes
		2.4.2 Chemical Changes
		2.4.3 Microbial Changes
	2.5. Factors Affecting Changes in Storage
		2.5.1 Nutrient Content
		2.5.2 Moisture Content
		2.5.3 Temperature
	2.6. Quality Control and Risk Assessment
	2.7. Innovations in Packaging
		2.7.1 Active Packaging
		2.7.2 Intelligent Packaging
	2.8. Risk Assessment of Food Storage and Packaging
	2.9. Conclusion
	References
3. Chromatography Coupled with Tandem Mass Spectrometry Application in the Assessment of Food Contaminants and Safety
	3.1. Introduction
	3.2. Physical Contaminants Detection
	3.3. Chemical Contaminants Detection
		3.3.1 VOCs Chemical Contaminants Analysis
		3.3.2 SVOCs or Non-VOCs Compounds Analysis
	3.4. Biological Contaminant Detection
		3.4.1 Mycotoxins Analysis
		3.4.2 Food Allergen Analysis
		3.4.3 Food Poisoning Analysis
		3.4.4 Food Authenticity Analysis
	3.5. Processed Foods Analysis
	3.6. Protein in Genetically Modified Foods
	3.7. Conclusion
	References
4. FT-IR Analyses in Food Authentication: Food Safety and Quality Assurance
	4.1. Introduction
	4.2. Detection of Food Adulteration by Instrumental Analysis
		4.2.1 Adulteration in Food and Authentication: Regulations and Quality Standards
		4.2.2 History of Food Analysis
	4.3. Evolution of Fourier-Transformed Infrared (FT-IR) Spectroscopy
	4.4. Application of FT-IR Spectroscopy in Food Analysis
		4.4.1 Principle and Instrumentation
		4.4.2 Sampling Process for Food Analysis in FT-IR
	4.5. Recent Advancements in FT-IR Used in Food Analysis
		4.5.1 FT-MIR Spectroscopy
		4.5.2 Rapid Food Analysis Using Handheld FT-IR Techniques
	4.6. FTIR Spectroscopy Used for Food Adulteration and Authentication
	4.7. Conclusions
	References
5. Analysis of Food Additives Using Chromatographic Techniques
	5.1. Introduction
	5.2. Food Additives Determination by Ion Chromatography
		5.2.1 Nitrites and Nitrates in Food
		5.2.2 Sulfites in Meat Products, Seafood, Processed Vegetables
		5.2.3 Polyphosphates Determination in Food of Animal Origin
		5.2.4 Organic Acids and Other Additives in Cheese
	5.3. Food Preservatives Determination by Capillary Ion Chromatography
		5.3.1 Nitrites and Nitrates Determination in Food
		5.3.2 Sulfite Determination in Solid Foods and Alcoholic Beverages
		5.3.3 Sorbic Acid and Benzoic Acid Determination if Food
	5.4. Food Additives Determination by HPLC-UV-Diode Array Detection
		5.4.1 Food Dyes Determination in Food
		5.4.2 Ascorbic Acid and Nicotinic Acid in Meats
	5.5. Conclusion
	Acknowledgments
	References
6. Aflatoxin Detection in Dairy Products
	6.1. Aflatoxins
	6.2. Aflatoxin M1 in Dairy Products
	6.3. Limits of AFM1 in Dairy Products
	6.4. AFM1 in Milk
	6.5. AFM1 in Cheese
	6.6. AFM1 in Yogurts
	6.7. Estimated Daily Intake (IDE) of Dairy Products
	6.8. Conclusion
	References
7. Analysis of Heavy Metals in Seafoods
	7.1. Introduction
	7.2. Heavy Metals in Food Toxicity
		7.2.1 Mercury (Hg) Toxicity
		7.2.2 Cadmium (Cd) Toxicity
		7.2.3 Arsenic (As) Toxicity
		7.2.4 Lead (Pb) Toxicity
		7.2.5 Zinc (Zn) and Copper (Cu) Toxicity
	7.3. Detection Techniques for Heavy Metals
		7.3.1 Traditional Detection Techniques
			7.3.1.1 Atomic Absorption Spectrometry (AAS)
			7.3.1.2 Atomic Fluorescence Spectrometry (AFS)
			7.3.1.3 X-Ray Fluorescence (XRF) Spectrometry
			7.3.1.4 Inductively Coupled Plasma Mass Spectrometry (ICP-MS)
			7.3.1.5 Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES)
		7.3.2 Rapid Detection Methods
			7.3.2.1 Colorimetric Sensor
			7.3.2.2 Electrochemical Sensors
			7.3.2.3 Fluorescence Sensors
			7.3.2.4 Enzymatic Biosensors
			7.3.2.5 Immunosensors
			7.3.2.6 Aptamer Sensors
	7.4. Conclusion
	References
8. Assessment of Biological Contaminants by Using ELISA/PCR Technique
	8.1. Introduction
	8.2. Origin of Contamination
	8.3. Methods
		8.3.1 Culture-Based Approach
		8.3.2 Immune Cell-Based Approaches
		8.3.3 Polymerase Chain Reaction (PCR)-Based Approach
		8.3.4 Biosensing Approach: An Efficient Rapid Foodborne Pathogen Detection Technique
			8.3.4.1 Optical Biosensors
			8.3.4.2 Electrochemical Biosensors
	8.4. Conclusion
	References
9. Intelligent Point-of-Care Testing for Food Safety: Mycotoxins
	9.1. Introduction: Typical Mycotoxins in Grain and Oil
		9.1.1 Aflatoxin
		9.1.2 Zearalenone
		9.1.3 Ochratoxin
		9.1.4 Deoxyniverenol
		9.1.5 Cyclopianic Acid
	9.2. Research Progress of Intelligent POCT Method
		9.2.1 Optical Intelligent POCT Method
			9.2.1.1 Fluorescence
			9.2.1.2 Chemiluminescence
			9.2.1.3 Near Infrared Spectrum
			9.2.1.4 Hyperspectral Imaging
			9.2.1.5 Surface Plasmon Resonance Technology
			9.2.1.6 Surface Enhanced Raman Spectroscopy
		9.2.2 Electrochemical Immune Intelligent POCT Method
		9.2.3 Magnetic Intelligent POCT Method
		9.2.4 Bionics Intelligent POCT Method
			9.2.4.1 Olfactory Intelligent POCT Method
			9.2.4.2 Taste Intelligent POCT Method
			9.2.4.3 Visual Intelligent POCT Method
			9.2.4.4 Tactile Intelligent POCT Method
		9.2.5 Other Intelligent POCT Method
	9.3. Conclusion
	References
10. Mycotoxin Degradation Methods in Food
	10.1. Introduction
	10.2. Physical Methods
	10.3. Chemical Methods
	10.4. Biological Methods
		10.4.1 Lactic Acid Bacteria
		10.4.2 Yeasts
		10.4.3 Enzymes
		10.4.4 Food Application of Biological Methods
	10.5. Final Considerations
	References
11. Food Irradiation for Food Safety
	11.1. Introduction
	11.2. Food Irradiation
	11.3. Principles of Food Irradiation
	11.4. Degrees of Food Irradiation
		11.4.1 Radappertization
		11.4.2 Radicidation
		11.4.3 Radurization
	11.5. Mechanism of Microbial Destruction of Irradiated Food
	11.6. Irradiation Food Products
	11.7. Safety Issue of Irradiated Food
		11.7.1 Radioactivity Safety
		11.7.2 Toxicological Safety
		11.7.3 Microbiological Safety
		11.7.4 Nutritional Safety of Food Irradiation
	11.8. Health Concern of Irradiated Food
	11.9. Risk Assessment of Irradiated Food
	11.10. Conclusions
	References
12. Using Inorganic Nanoparticles for Sustainable Food Safety and Quality Control
	12.1. Introduction
	12.2. Using Nanoparticles for Sustainable Food Quality and Safety Control
	12.3. 'Green' Synthesis of Nanoparticles for Detection/Monitoring of Food Safety and Quality
		12.3.1 Green Synthesis of Metallic Nanoparticles from Plants
		12.3.2 'Green' Synthesis of Nanoparticles from Fungi
	12.4. Use of Nanoparticles in Nanobiosensors
		12.4.1 Nanobiosensor Applications to Food Safety and Quality
			12.4.1.1 Allergens
			12.4.1.2 Antibiotic Residues
			12.4.1.3 Melamine
			12.4.1.4 Heavy Metals
			12.4.1.5 Mycotoxins
			12.4.1.6 Pesticides
			12.4.1.7 Xanthine/Hypoxanthine
	12.5. Nanoparticles Applications to Smart Food Packaging
		12.5.1 Biodegradable Nanocomposite Films
	12.6. Nanosafety and Toxicity
	12.7. Conclusion and Future Outlook
	References
13. Nanozymes in Food Safety: Current Applications and Future Challenges
	13.1. Introduction
	13.2. Catalytic Mechanisms of Nanozymes
		13.2.1 Nanozymes as Recognition Receptor
		13.2.2 Nanozymes with Regulatory Mechanisms
		13.2.3 Nanozymes as Signal Tags
		13.2.4 Nanozymes as Multifunctional Sensing Elements
		13.2.5 Nanozymes as a Signal Amplifier
	13.3. Applications of Nanozymes in Food Safety
		13.3.1 Analysis of Food Composition
		13.3.2 Detection of Food Contaminants
		13.3.3 Nanozymes in Food Packaging and Preservation
	13.4. Conclusion
	13.5. Future Perspectives
	References
14. Innovations in Food Safety Technology
	14.1. Introduction
	14.2. Blockchain Technology
		14.2.1 Advantages and Disadvantages of the Blockchain
		14.2.2 Blockchain Features
			14.2.2.1 Decentralization
			14.2.2.2 Persistence
			14.2.2.3 Anonymity
		14.2.3 Auditability
		14.2.4 Blockchain Systems
			14.2.4.1 Public Blockchain
			14.2.4.2 Private Blockchain Technology
			14.2.4.3 Hybrid Blockchain Technology
		14.2.5 Blockchain Technology Applications in the Food Industry
	14.3. The Revolution of Traditional Technology
		14.3.1 Nanozymes
			14.3.1.1 Oxidoreductases
			14.3.1.2 Hydrolases
		14.3.2 Radiation
		14.3.3 High Hydrostatic Pressure (HHP)
			14.3.3.1 Applications
		14.3.4 Encapsulation
			14.3.4.1 Encapsulation Techniques
		14.3.5 Cold Plasma
			14.3.5.1 Plasma Chemistry: Process
			14.3.5.2 Types of Cold Plasma Systems
			14.3.5.3 Limitations and Toxicology of Plasma Treatment
		14.3.6 Ultrasound
			14.3.6.1 Methods of Ultrasound
			14.3.6.2 Ultrasound as a Food Preservation Tool
			14.3.6.3 Filtration
			14.3.6.4 Microbial Growth
			14.3.6.5 Emulsification/Homogenization
			14.3.6.6 Enzyme Inactivation
			14.3.6.7 Advantages and Limitations of Ultrasonication
	14.4. Conclusions
	References
15. Food Allergens: A Potential Health Hazard and Its Management
	15.1. Introduction
	15.2. The Typical Signs and Symptoms of a Food Allergy
	15.3. Food Allergen and Public Safety
	15.4. Common Food Allergens
	15.5. Allergens and Anaphylactic Shock
	15.6. Mechanism of Food Allergy
	15.7. Laws and Regulations of Food Allergens
	15.8. Prevention and Precaution
	15.9. Treatment
	15.10. Conclusion
	References
16. Assessment of Food Contaminants in Meat and Meat Products
	16.1. Introduction
	16.2. Source of Contamination of Meat and Meat Products
		16.2.1 Veterinary Drug Residues in Meat-Related Edible Tissues
		16.2.2 Toxic Elements
		16.2.3 Microbial Contamination
	16.3. Detection Method Meat Contaminates
		16.3.1 PCR-Based Method
		16.3.2 Spectroscopy
		16.3.3 Odor Sensors and Electronic Nose Technology
		16.3.4 Metal Oxide Semiconductor
		16.3.5 Quantitative Microbial Risk Assessment Models
		16.3.6 Quantitative Detection by ELISA
		16.3.7 Smartphone-Based Biosensor
		16.3.8 Immunological Techniques
		16.3.9 High Performance Liquid Chromatography (HPLC)
		16.3.10 Charm II Technology
	16.4. Control of the Contaminants at Meat and Meat Products
		16.4.1 Physical Method for Decontamination
			16.4.1.1 Steam Pasteurization
			16.4.1.2 Irradiation Pasteurization
			16.4.1.3 Ultrasound
			16.4.1.4 Cold Atmospheric Plasma
			16.4.1.5 Packing Innovations
		16.4.2 Chemical Method for Decontamination
			16.4.2.1 Organic Acids
			16.4.2.2 Ozonation
			16.4.2.3 Hydrogen Peroxide
			16.4.2.4 Sodium Chloride
			16.4.2.5 Acidified Sodium Chlorite
			16.4.2.6 Chlorine Washes
			16.4.2.7 Trisodium Phosphate
			16.4.2.8 Lactates
	16.5. Risk Assessment
	16.6. Conclusion
	16.7. Future Trends
	References
Index