Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods

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Description

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.
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Product details

  • Hardback | 536 pages
  • 191 x 235 x 30.23mm | 1,290g
  • Academic Press Inc
  • San Diego, United States
  • English
  • black & white illustrations
  • 0128006056
  • 9780128006054

Table of contents

Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations

Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition

Chapter 3: Typical Traditional Processes: Cooking and Frying

Chapter 4: Safety of Meat and Poultry

Chapter 5: Safety of Fish Products

Chapter 6: Safety in the Shrimp Supply Chain

Chapter 7: Safety of Fermented Meat

Chapter 8: Safety of Fermented Fish Products

Chapter 9: Safety of Milk Processing and Distribution Chain in India

Chapter 10: Safety of Fermented Dairy Products

Chapter 11: Safety of Foods Based on Insects

Chapter 12: Safety of Honey

Chapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits

Chapter 14: Safety of Fermented Cereals and Legumes

Chapter 15: Safety of Fermented Products Based on Soybean

Chapter 16: Safety of Fermented Cassava Products

Chapter 17: Safety of Traditional Bread Production

Chapter 18: Safety of Fermented Fruits and Vegetables

Chapter 19: Safety of Kimchi

Chapter 20: Safety of Borsh

Chapter 21: Safety of Edible Flowers

Chapter 22: Safety of Foods Based on Mushrooms

Chapter 23: Food Safety Regulations Applied to Traditional and Ethnic Foods

Chapter 24: Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of Analytical Data for Risk Management

Chapter 25: Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods
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About Huub Lelieveld

Dr. V. Prakash, Ph.D, FRSC, FIFT, FINAE, FIAFoST, FNAAS, FAFST(I), FINAS, FNAS Distinguished Scientist of CSIR - India Immediate Past Director, CSIR - CFTRI, Mysore, India Hon. Director of Research, INNOVATION and Development, at JSS - MVP, JSS Technical Institution Campus, MYSORE 570 006, INDIA Council Member, International Union of Nutritional Sciences (IUNS) Former Coordinator, United Nations University Programme at CFTRI, Mysore, India Immediate Past President, Nutrition Society of India President, International Society for Nutraceuticals , Nutritionals And Naturals (ISNNAN) Past President, Academy Executive Committee Member of IAFoST Council Member, International Union of Food Science and Technology (IUFoST) Task Force Chairman on Nutraceuticals in IUNS Executive Council Member, Global Harmonization Initiative (GHI) Chair, Panel on Regulatory of Nutraceuticals, Nutritionals, Functional Foods and Dietary Supplements, FSSAI, Govt. of India Olga Martin-Belloso is Professor of Food Science and Technology at University of Lleida, Spain, and Head of the research unit Novel Technologies for Food Processing. Her research interests are focussed on the development of ready-to-eat, safe and healthy products by combining the already existing processing technologies with novel techniques, as well as the valorization of wastes generated by the fruits and vegetables processing industries. Pulsed electric fields, intense pulsed light and cold plasma treatments, modified atmosphere packaging, edible coatings, and nanostructured systems are among the key technologies developed by her research group. She led technology transfer to the industry in a center devoted to canned vegetables and supported the industrial implementation of HACCP and Quality management systems, while providing a boost to the innovative culture in the canned vegetables industry in Spain. She has authored more than three hundred research papers, several books, book chapters and patents. In addition, she has been invited as speaker in numerous international meetings and courses. She also belongs to the editorial board of recognized Journals and is associate editor of two of them. Dr. Martin-Belloso is member of several executive committees of international scientific organizations as the European Federation of Food Science and Technology (EFFoST) and the Nonthermal Processing Division of the Institute of Food Technologists (IFT). She is the Ambassador of the Global Harmonization Initiative (GHI) in Spain. Training and Communications Manager for EuroFIR AISBL supporting training within EU-funded research projects and networks and communication of research activities. Sian has worked extensively with individuals and organisations throughout Europe from a variety of disciplines including research, food and biotech industries and the media. Author of more than 300 popular science articles for magazines and trade publications as well as 25 peer-reviewed papers, and she was awarded her Diploma in Science Communication in 2009 (Birkbeck University of London). She is Editor of GHI Publications, including the GHI Newsletter. Helena McMahon received a BSc in Biomedical Science from University College Cork Ireland, in 1999, an MSc in Molecular Medicine and PhD in Cellular Therapeutic from Trinity College Dublin in 2001 and 2007 respectively. Following Post Doctoral roles at Trinity College Dublin and Teagasc the National Food Research Center in Ireland, Dr. McMahon joined the Institute of Technology Tralee 2009 where she is currently a Principle Investigator within Shannon Applied Biotechnology Centre. Project protfolio an activities are focused in the fields of biotechnology, the bvio-economy and SME collaborative actions with a particular focus on innovation management and knowledge transfer.
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