Foods of Non Animal Origin Chemistry Technology Inspection Procedures 1st Edition by Arpan Bhagat, Giorgia Caruso, Maria Micali, Salvatore Parisi 3319256498 9783319256498

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ISBN-10 :  3319256498 

ISBN-13 :  9783319256498

Author: Arpan Bhagat, Giorgia Caruso, Maria Micali, Salvatore Parisi 

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).

Foods of Non Animal Origin Chemistry Technology Inspection Procedures 1st table of contents:

1 Regulating Risks in Imports of Foods of Non-animal Origin: The U.S. Food Industry Perspective
Abstract
Abbreviations
1.1 Imported Foods in the United States of America
1.1.1 The Current Scenario
1.2 The General Food Control System in the U.S.
1.2.1 The Role of Food and Drug Administration and Other Agencies
1.2.2 The Public Health Security and Bioterrorism Preparedness and Response Act of 2002
1.2.3 Improvements in the Food Control System: The Role of Predictive Risk-Based Evaluation and Scre
1.3 The Food Safety Modernization Act
1.3.1 A General Introduction to FMSA
1.3.2 The FMSA: Prevention of Food Safety Concerns
1.3.3 The FMSA: Responsiveness to Food Safety Crises
1.3.4 The FSMA and Imported Foods: Consequences for Foreign Suppliers
1.3.4.1 Foreign Supplier Verification Program and Certification
1.3.4.2 The Role of Third-Party Certification Bodies
1.3.4.3 Establishment of Foreign Inspectorates and Other Actions
1.4 Possible Consequences of the U.S. Imported Fresh Fruits and Vegetables on the Market
References
2 Clostridium Botulinum and C. perfringens in Vegetable Foods: Chemistry of Related Toxins
Abstract
Abbreviations
2.1 Introduction to Biological Toxins
2.2 Clostridium Botulinum and Related Toxins
2.2.1 Proteolytic and Non-proteolytic Clostridia
2.2.2 Animal Botulism-Related Strains and Asaccharolytic Clostridia
2.3 Botulinum Neurotoxin
2.3.1 Binding Domain of HC
2.3.2 The HN Translocation Domain
2.3.3 The Catalytic Domain
2.4 Different Forms of Botulism
2.4.1 Wound Botulism
2.4.2 Intestinal Toxaemia Botulism
2.4.3 The Food-Borne Botulism
2.5 Inactivation of C. botulinum, Other Neurotoxigenic Clostridia and Related Toxins
2.5.1 Destruction of Spores in Foods
2.5.2 Control of Growth and Toxin Production
2.5.3 pH and Inhibition of Clostridia
2.5.4 Water Activity, Sodium Chloride and the Inhibition of Clostridia
2.5.5 Inhibition of Clostridia in Foods: The Use of Allowed Additives
2.6 Methods for Toxin Detection and C. botulinum Isolation
2.6.1 C. perfringens
2.6.2 C. perfringens and Food Contamination
2.7 The Microbiological Contamination in Food Industries
2.7.1 Contamination of Industrial Plants by C. botulinum and C. perfringens
References
3 Chemistry and Technology of Ready-to-Eat Vegetable Foods
Abstract
Abbreviations
3.1 Introduction
3.2 Shelf Life and Processing
3.3 Chemical and Biochemical Mechanisms of Spoilage
3.4 Microbiological Quality
3.5 Methodologies to Improve Quality
3.5.1 Chemical Methods
3.5.2 Physical Methods
3.5.3 Biological and ‘Generally Recognized as Safe’ Methods

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Tags: Foods, Non Animal, Chemistry Technology, Inspection, Procedures, Arpan Bhagat, Giorgia Caruso, Maria Micali, Salvatore Parisi