Food Safety in the 21st Century Public Health Perspective 1st Edition by Puja Dudeja,Rajul Gupta,Amarjeet Singh Minhas 9780128017739 0128017732

Food Safety in the 21st Century Public Health Perspective 1st Edition by Puja Dudeja,Rajul Gupta,Amarjeet Singh Minhas  – Ebook PDF Instant Download/Delivery:9780128017739,0128017732 
Full download Food Safety in the 21st Century Public Health Perspective 1st Edition  after payment

Product details:

ISBN 10:0128017732 
ISBN 13:9780128017739
Author:Puja Dudeja,Rajul Gupta,Amarjeet Singh Minhas

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control.

This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety.

Food Safety in the 21st Century Public Health Perspective 1st Table of contents:

Section 1: Epidemiological aspects of foodborne diseases

Chapter 1: Foodborne diseases—disease burden

Abstract

1.1. Introduction

1.2. Factors Affecting Burden of FBD

1.3. Foodborne Zoonotic Diseases

1.4. Noninfection-Based FBD

1.5. Seasonal Variation of FBD

1.6. Challenges in Assessment of Burden of FBD

1.7. Assessment of Disease Burden

1.8. WHO Estimates of the Global Burden of FBD

1.9. WHO Region-Wise Disease Distribution

1.10. FBD in India

1.11. Public Health Impact of the Burden

Chapter 2: Foodborne infectious diseases

Abstract

2.1. Classification

2.2. Infectious Diseases Spread by Food

2.3. Infections Versus Intoxication

2.4. Transmission

2.5. Food Poisoning

2.6. Salmonellosis

2.7. Staphylococcal Food Poisoning

2.8. C. perfringens Food Poisoning

2.9. Botulism Food Poisoning

2.10. B. cereus Food Poisoning

2.11. E. coli Food Poisoning

2.12. Norovirus Gastroenteritis

2.13. Sanitation of Some Specific Foods

2.14. Foodborne Diseases of Fungal Origin

2.15. Aflatoxicosis

2.16. Foodborne Diseases Caused by Toxic Agents

2.17. Lathyrus Toxin

2.18. Epidemic Dropsy

2.19. Conclusions

Chapter 3: Outbreak investigation of foodborne illnesses

Abstract

3.1. Introduction

3.2. Trigger Events

Chapter 4: Surveillance of foodborne illnesses

Abstract

4.1. Definition

4.2. Set Objectives

4.3. Data Collection and Consolidation

4.4. Data Analysis and Interpretation

4.5. Evaluation (Silverman et al., 2009; German et al., 2001; Thacker and Stroup, 1994; WHO, 2013)

4.6. Dissemination (Orenstein and Bernier, 1990; WHO, 1998;  2012)

4.7. Integrated Disease Surveillance Project (IDSP, 2009)

4.8. Surveillance Systems in the United States of America (Centers for Disease Control and Prevention, 2015a,b)

4.9. Conclusions

Chapter 5: Role of risk analysis and risk communication in food safety management

Abstract

5.1. Introduction

5.2. Risk Analysis

5.3. Risk Analysis Process

5.4. Risk Assessment

5.5. Risk Assessment Policy

5.6. Risk Management

5.7. General Principles of Food Safety Risk Management

5.8. Risk Management Framework

5.9. Risk Communication

5.10. Conclusions

Section 2: Food safety issues in contemporary society

Chapter 6: An ayurvedic perspective on food safety

Abstract

Chapter 7: Food safety in modern society—changing trends of food production and consumption

Abstract

7.1. Introduction

7.2. Changing Trends in Food Production

7.3. Changing Trends in Food Consumption

7.4. Hazards Due to Safety Aspects of Food

Section 3: Food contamination and adulteration

Chapter 8: Food toxicology—past, present, and the future (the Indian perspective)

Abstract

8.1. Introduction

8.2. The History of Food Toxicology

8.3. The Modern History

8.4. Radiation Contamination of Food and Water

8.5. Toxic Waste Imports in India

8.6. Toxicology and Crime

8.7. Poison Control/Information Centers in India

8.8. Food Safety of VVIPs

8.9. Food Security in India

8.10. International/National Activities for Health Protection

8.11. Indian Acts/Laws for Food Safety

8.12. Remedial Measures

Chapter 9: Toxicological profile of Indian foods—ensuring food safety in India

Abstract

9.1. Introduction

9.2. Classification of Toxins/Toxicants

9.3. Adulteration of Foods

Chapter 10: Detection of food adulterants/contaminants

Abstract

10.1. Introduction

10.2. Definition of Adulterant/Contaminant and Adulteration

10.3. Economic Adulteration

10.4. Common Adulterants/Contaminants in Foods

10.5. Impact of Food Adulteration on Human Health

10.6. Artificially Ripened Fruits and Mercury Pollution in Fish

10.7. List of Adulterants/Contaminants in Foods and Their Health Effects

10.8. Detection of Adulterants/Contaminants

10.9. Simple Screening Tests for Detection of Adulteration at Home

10.10. Conclusions

Chapter 11: Recent advances in detection of food adulteration

Abstract

11.1. Color as Food Additive: Detection Methodologies

11.2. Preservatives as Food Additives

11.3. Harmful Aspects of Food Preservatives

11.4. Other Adulterants: a Challenge for Detection

11.5. Conclusions

Chapter 12: Role of public health food safety laboratories in detection of adulterants/contaminants

Abstract

12.1. Introduction

12.2. Conclusions

Section 4: Food safety from farm-to-fork

Chapter 13: Food-safety issues related to plant foods at farms

Abstract

13.1. Introduction

13.2. Fragmented Approach to Food Safety in Past

13.3. Integrated Approach: Farm-to-Fork

13.4. Food Safety at the Farm Level

13.5. Methods to Reduce Hazards at the Farm Level

Chapter 14: Food safety from farm-to-fork—food safety issues related to animal foods at farm

Abstract

14.1. Animals at Farm

14.2. Safe Animal Feed

14.3. Animal Welfare

14.4. Animal Health

14.5. Animal Living Conditions

Chapter 15: Food safety from farm-to-fork—food-safety issues related to processing

Abstract

15.1. Hygiene of Staff

15.2. Training of Staff

15.3. Design of Plant

15.4. Maintenance and Sanitation

15.5. Control of Operations

15.6. Product Information and Consumer Awareness

15.7. Record Maintenance for GMPs

15.8. GMP-System Verification

Chapter 16: Food safety issues in production of foods of animal origin and from farm to plate

Abstract

16.1. Introduction

16.2. Food Safety Issues During Primary Production

16.3. Preslaughter Safety of Meat Animals During Transportation

16.4. The Indian Legislation on Meat Business

16.5. Slaughtering of Animals

16.6. The Slaughterhouse

16.7. Slaughtering

16.8. Poultry Meat

16.9. Veterinary Inspection

16.10. Antemortem Inspection

16.11. Postmortem Inspection

16.12. Meat Food Safety in Domestic Kitchens

16.13. Food Safety Issues During Storage

16.14. Food Safety Controls

16.15. Meat Processing and Marketing

16.16. Food Retailing

16.17. Role of Consumer

16.18. Conclusions

Chapter 17: Safe storage and cooking practices for foods of animal origin in home kitchen before consumption

Abstract

17.1. Introduction

17.2. Safe Production and Storage of Foods of Animal Origin

17.3. Storage of Foods of Animal Origin

17.4. Handling and Cooking of Foods of Animal Origin in Kitchen

17.5. Preparing Food Safely at Home

17.6. Cooking of Meat or Fish

17.7. Method of Thawing of Frozen Food in a Microwave Oven

Section 5: Food safety is a shared responsibility: role of various stakeholders in implementing food safety

Chapter 18: Role of government authorities in food safety

Abstract

18.1. History of Food Laws in India

18.2. Authorities Under PFA

18.3. New Era of Food Laws in India

18.4. Key Provisions of FSSA

18.5. Important Definitions as Per FSSA

18.6. Other Highlights of FSSA

18.7. Challenges

18.8. Other Government Agencies Working for Food Safety

18.9. Conclusions

Chapter 19: Local governing bodies

Abstract

19.1. Introduction

19.2. Local Governing Bodies in India

19.3. Responsibilities of the State/District Food Safety LGB

19.4. Responsibility of Municipal Council/Corporation

19.5. Food Safety Plan

19.6. Role of Food Safety Officer (FSO)

19.7. Responsibility of Other Departments/Ministries

19.8. Conclusions

Chapter 20: Role of food business operators in food safety

Abstract

20.1. Responsibilities of FBO

20.2. Challenges

20.3. The Way Forward

Chapter 21: Food handlers

Abstract

21.1. Responsibilities of Food Handler

21.2. Food-Safety Requirements for Food Handlers Under Food Safety and Standards Regulations (FSSR 2011)

21.3. Training of Food Handlers

21.4. Occupational Hazards of Food Handlers

21.5. Prevention of Occupational Hazards in Food Handlers

Chapter 22: Consumers

Abstract

22.1. Introduction

22.2. Consumers’ Perspective About Food Safety

22.3. Government’s Initiative in Creating Consumer Awareness

22.4. Manufacturer’s Initiatives to Protect Consumer Welfare

22.5. Conclusions

Chapter 23: Public health professionals and food safety

Abstract

23.1. Studying

23.2. Teaching and Training

23.3. Disease Surveillance

23.4. Information, Education, and Communication (IEC)

23.5. Specific Advice and Professional Consultations

23.6. PHP in Public Health Laboratory (PHL)

23.7. Early Diagnosis of Disease

23.8. Investigation of Foodborne Outbreak

23.9. Tackling a New Foodborne Disease

23.10. Documentation and Reporting

23.11. Advisories, Consultancy, and Advocacy

23.12. Policy Making and Administration

23.13. Research

23.14. Leadership

23.15. Conclusions

Chapter 24: Role of veterinary experts in food safety

Abstract

24.1. Introduction

24.2. Role of Vets in Food Safety Controls and Food Safety Plan

24.3. Scope of Veterinary Education in India

24.4. Role of Vets in Public Health Through Veterinary Public Health in Implementation of Principles of Risk Analysis in Food Safety

24.5. Role of Vets in Preventing Antimicrobial Resistance in Public Health

24.6. Conclusions

Chapter 25: Researchers and food safety

Abstract

25.1. Introduction

25.2. Who is a Researcher?

25.3. Need of Research in Food Safety

25.4. Research in Food Safety

25.5. Food-Safety Research During Food Production Processes

25.6. Postharvest

25.7. Active Packaging

25.8. Contribution of Specific Branches of Science to Food-Safety Research

25.9. Conclusions

Chapter 26: Role of hotel management and catering technology institutes in ensuring food safety

Abstract

26.1. Hotel and Catering Industry

26.2. Education and Training of Hotel and Catering Industry Personnel

26.3. Government Initiative in Creating Infrastructure for Education in this Sector

26.4. Importance of Food Safety Education and Training in Hotel and Catering Industry

Section 6: Food safety in large eating establishments

Chapter 27: Food safety in large organized eating establishments

Abstract

27.1. Introduction

27.2. Food Safety Requirements in an EE

27.3. Kitchen Equipment as Food Safety Hazard

Chapter 28: Design and construction of eating establishments for ensuring food safety

Abstract

28.1. Obtaining Approval and Permit to Operate a Food Service

28.2. Characteristics of Good Kitchen Design

28.3. Internal Structures and Fittings

28.4. Workspace Dimensions

28.5. Construction Requirements

28.6. Equipment Design and Installation

28.7. Sinks

28.8. Storage Space

28.9. Grease Traps

28.10. Pipe Work

28.11. Gratings

28.12. Waste Disposal Systems

28.13. Ventilation

28.14. Lighting

28.15. Insect Control

28.16. Basic Fire Precautions

28.17. First-Aid Kits

28.18. Conclusions

Section 7: Food safety in small eating establishments and in special situations

Chapter 29: Safe cooking practices and food safety in home kitchen and eating establishment

Abstract

29.1. Safe Cooking Practices and Food Safety in Home Kitchen and Eating Establishemnt (EE)

Chapter 30: Food safety in schools, canteens, hostel messes, mid-day meal scheme, ICDS

Abstract

30.1. General Principles of Food Safety for Community Eating Establishment (Gupta, 2009)

30.2. Principles of Food Safety Specific to Various Community Eating Establishments/Programs

Chapter 31: Food safety issues related to street vendors

Abstract

31.1. Definition of Street Food

31.2. Increasing Trend of Street Foods

31.3. Food Safety Hazards

31.4. Food Safety Practices Pertaining to Street Foods and Their Health Implications

31.5. Food Safety Regulatory Requirements

31.6. Policy Issues for Provision of Safe Food

31.7. Conclusions

Chapter 32: Food safety during travel

Abstract

32.1. Introduction

32.2. Food Borne Diseases

32.3. Determinants of Food Safety During Travel

32.4. Common Tips for Ensuring Food Safety in All Modes of Travel

32.5. Mode of Travel

32.6. Conclusion

Chapter 33: Food safety during fairs and festivals

Abstract

33.1. Introduction

33.2. Food Safety Hazards During Fairs and Festivals

33.3. Causes of Food Borne Illness During Fairs and Festivals

33.4. Measures to Ensure Food Safety During Fairs and Festivals

33.5. Conclusions

Chapter 34: Food safety during disasters

Abstract

34.1. Food Safety Advice

34.2. Preparation for Food Safety Before a Disaster (WHO, 2015b)

34.3. Principles of Feeding Programs During Disasters (UNHCR, 1999)

34.4. Food Safety Measures in the Aftermath of Natural Disasters (WHO, 2015a)

34.5. Conclusions

Section 8: Domestic regulatory scenario of food safety and interface of food safety laws, standards, regulations, and policies at the international level

Chapter 35: Relevant food safety regulations and policies

Abstract

35.1. Introduction

35.2. Evolution of Food Laws

35.3. Indian Food Laws

35.4. Food Safety Policies

35.5. Procedure for Implementing Food Legislations/Instructions

35.6. Registration of Petty FBOs

35.7. Licensing of FBOs

35.8. International Scenario on Food Safety

Chapter 36: Food safety policies in agriculture and food security with traceability

Abstract

36.1. Introduction

36.2. Has National Agricultural Policy Taken Care of “Food Safety”?

36.3. Food Safety and Food Security as Part of National Agricultural Policy

36.4. Traceability

Chapter 37: Food safety in international food trade—imports and exports

Abstract

37.1. Introduction

37.2. Principles and Guidelines of Inspection and Certification Systems for Imports and Exports

37.3. Principles of Food Import and Export Inspection and Certification (CAC/GL 20, 1995)

37.4. Guidelines

37.5. Guidelines on Food Import-Control System

37.6. Food Export-Control System

37.7. Equivalence

37.8. Inspections

37.9. Certification Systems

37.10. Conclusions

Chapter 38: Regulation of advertisement for food products in India—advertisement for food products

Abstract

38.1. Introduction

38.2. Advertisement Policies for Food Safety

38.3. Food Safety Guidelines

38.4. Food Safety and Standard Regulations (FSSR), 2011

38.5. Jago Grahak Jago

38.6. Who Can File a Complaint?

38.7. How to File a Complaint?

38.8. Where to File a Complaint?

38.9. The Horlicks Controversy

38.10. The Way Forward

38.11. Conclusions

Section 9: Food safety concerns in context of newer developments in agriculture/food science/food processing

Chapter 39: Nutritional labeling

Abstract

39.1. Introduction

39.2. Nutrition Labeling as Per Food Safety and Standards Act (FSSA) 2006

39.3. Nutrition Facts Panel

39.4. Ingredient List

39.5. Nutrition Claims Versus Health Claims

39.6. Other Claims

39.7. Percentage (%) Daily Value

39.8. Nutritional Information and Dietary Changes

39.9. Nutrition Labels in Packaged Food: “Eat” in Between the Lines

39.10. Conclusions

Chapter 40: Nutraceuticals

Abstract

40.1. Introduction

40.2. Nutraceutical

40.3. Classification of Nutraceuticals

40.4. Mode of Action of Nutraceuticals

40.5. Benefits of Nutraceuticals

40.6. Regulation Governing Nutraceuticals

40.7. Conclusions

Chapter 41: Regulatory requirements for labeling, health, and nutritional claim

Abstract

41.1. Introduction

41.2. General Requirements for Mandatory Labeling

41.3. Claims

41.4. Prohibitions

41.5. Conclusions

Chapter 42: Genetically modified (GM) foods: the food security dilemma

Abstract

42.1. Applications of GM Crops

42.2. Pharming

42.3. GM Crops in India

Chapter 43: Organic farming: is it a solution to safe food?

Abstract

43.1. Introduction

43.2. Definition of Organic Agriculture

43.3. Adverse Effects of Modern Agricultural Practices: Indian Context

43.4. Origin of Organic Farming

43.5. The Concept of Food Quality and Food Safety

43.6. Food Safety in Organic Agriculture: The Evidence

43.7. Public Concern About Safe Food and its Quality

43.8. Technique of Organic Farming

43.9. Basic IFOAM Principles of Organic Farming: Complement to Food Safety

43.10. Organic Agriculture: International Perspective

43.11. Organic Farming at National Level

43.12. Promotion of Organic Foods: What is Needed?

43.13. Organic Food: Certification

43.14. The Way Forward

Chapter 44: Safety and quality of frozen foods

Abstract

44.1. Introduction

44.2. Food Spoilage/Deterioration Leading to Unsafe and/or Poor Quality Food

44.3. Methods of Food Preservation for Enhancing Shelf Life of Food

44.4. Freezing as a Method of Food Preservation

44.5. Methods of Thawing

44.6. Safety and Quality of Frozen Foods

44.7. Moisture Loss/Freezing Injury

44.8. Microbial Growth in the Freezer

44.9. Effect on Nutrient Value of Frozen Foods

44.10. Effect of Thawing on Safety and Quality of Food

44.11. Conclusions

Chapter 45: Ready to eat meals

Abstract

45.1. Introduction

45.2. History

45.3. The Indian Setting

45.4. Limitations

45.5. Classification

45.6. Safety Aspects of REM Foods

45.7. Detection of the Foodborne Pathogenic Bacteria

45.8. Food Safety Concern for Some Specific REM

45.9. Conclusions

Chapter 46: Food packaging

Abstract

46.1. Introduction

46.2. History

46.3. Why Food Packaging?

46.4. Principles of Packaging

46.5. Packaging and Food Safety

46.6. Packaging Material

46.7. Types of Packaging

46.8. Packaging Materials

46.9. Labeling

46.10. Toxic Effects

46.11. Emerging Trends

46.12. Conclusions

Chapter 47: Information technology (IT) in food safety

Abstract

47.1. Where are We?

47.2. Where IT Comes in?

47.3. Prerequsites of IT System

47.4. Present Usage of IT in Food Safety: Developing Countries

47.5. IT in Food Safety: Developed Countries

47.6. Cyber Security in Food Safety (Straka, 2014)

47.7. Limitations of IT

47.8. Future of IT in Food Safety

People also search for Food Safety in the 21st Century Public Health Perspective 1st:

food safety in the 21st century

food safety in the 21st century public health perspective

food safety in the 21st century pdf

food safety in the early 1900s

how has food safety changed in the 21st century

Tags:

Puja Dudeja,Rajul Gupta,Amarjeet Singh Minhas,Food,Perspective