Food Chain Integrity

Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark. Kieran Jordan works at the Teagasc Food Research Centre, Moorepark, Ireland. Francis Butler is an Associate Professor at University College Dublin, Ireland. Raffaello Prugger is a Director of Tecnoalimenti S.C.p.A., Italy.

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionForewordPart I: Tracing and tracking in the food chainChapter 1: The role of service orientation in future web-based food traceability systemsAbstract:1.1 Introduction1.2 The need for a novel approach to food traceability1.3 Service-oriented architectures (SOAs) for traceability1.4 A service-oriented reference architecture for traceability1.5 The Internet of ‘things’ for traceability1.6 Developing traceability systems and services1.7 Conclusions1.8 AcknowledgementChapter 2: Biotracing: a new integrated concept in food safetyAbstract:2.1 Introduction to biotracing2.2 Tools required for biotracing2.3 Novel aspects of biotracing2.4 Strategic impacts of biotracing2.5 Significance of biotracing for production chains2.6 Potential bioterror agents and accidental contaminants in the food and feed supply2.7 Conclusions and future directions2.8 AcknowledgementsChapter 3: Using stochastic simulation to evaluate the cost-effectiveness of traceability systems: the case of quality control in a fresh produce supply chainAbstract:3.1 Introduction3.2 Review of cost-benefit analysis of food traceability3.3 Cost-benefit analysis of traceability solutions in a fresh produce distributor3.4 Conclusions and recommendations3.5 AcknowledgementChapter 4: Preventing and mitigating food bioterrorismAbstract:4.1 Introduction4.2 Contamination of biological origin4.3 Detection methods for specific organisms4.4 Detection methods for classes of contaminants4.5 Detection of products of biological contamination4.6 Conclusions and recommendations4.7 AcknowledgementsPart II: Food safety and qualityChapter 5: Understanding and monitoring pathogen behaviour in the food chainAbstract:5.1 Introduction5.2 Novel platforms to understand the presence and behaviour of pathogens in the food chain5.3 Importance of number and behaviour of pathogens for risk assessment5.4 Rapid detection methods5.5 Hygienic design factors affecting fouling and cleanability of food contact surfaces5.6 Effective food management systems for ensuring safe food5.7 ConclusionsChapter 6: Foodborne viruses: understanding the risks and developing rapid surveillance and control measuresAbstract:6.1 Introduction6.2 Occurrence and epidemiology6.3 Clinical manifestations6.4 Risk assessment6.5 Fast and efficient source tracing6.6 Detection bottlenecks6.7 Zoonotic and emerging viruses via food-producing animals6.8 Modelling development and behaviour of viruses6.9 Production and processing control strategies6.10 Sampling6.11 AcknowledgementsChapter 7: Ranking hazards in the food chainAbstract:7.1 Introduction7.2 Hazard identification in the food/feed chain7.3 Risk ranking7.4 ConclusionsChapter 8: Continuous temperature monitoring along the chilled food supply chainAbstract:8.1 Introduction8.2 Needs of food supply chain stakeholders8.3 Smart labels as temperature monitoring systems8.4 Prediction of food quality and safety8.5 Information management to support inter-organizational cold chain management8.6 ConclusionsChapter 9: Emerging safety and quality issues of compound feed with implications for human foodsAbstract:9.1 Introduction9.2 Interaction between food and feed safety9.3 Risks associated with Salmonella9.4 Risks associated with mycotoxin9.5 Coccidiostat carry-over as indicator of misuse of feed additives9.6 Tracing and tracking of contaminants in the feed chain9.7 New feed sources as source of emerging risks9.8 Organic feedstuffs9.9 Emerging production technologies9.10 Conclusions9.11 AcknowledgementsChapter 10: Improving microbial safety in the beef production chainAbstract:10.1 Introduction10.2 Beef production10.3 Pathogens associated with beef10.4 Primary production10.5 Slaughter and processing10.6 Storage and distribution10.7 ConclusionsChapter 11: Animal welfare: an essential component in food safety and qualityAbstract:11.1 Introduction11.2 Animal health, animal welfare and food safety11.3 Organic farming, animal welfare, and food safety11.4 ConclusionsPart III: Authenticity and origin of food productsChapter 12: Detection and traceability of genetically modified organisms in food supply chainsAbstract:12.1 History of genetically modified organisms (GMOs)12.2 The European regulatory framework for genetically modified organisms (GMOs)12.3 Current challenges for traceability in supply chains containing and ‘free from’ genetically modified organisms (GMOs)12.4 ConclusionsChapter 13: The relevance of sampling for the control of genetically modified organisms in the agri-food chainAbstract:13.1 Introduction13.2 Overview of international norms and legislative provisions13.3 Strategies for cost-effective sampling in different scenarios in food and feed chains13.4 Sample preparation strategies13.5 Estimation of sampling uncertainty13.6 Statistical programs/software13.7 ConclusionsChapter 14: New approaches to determining the origin of foodAbstract:14.1 Introduction14.2 Molecular biological methods14.3 Spectroscopic and fingerprinting techniques14.4 Bio-element and heavy element stable isotope ratio analysis14.5 Food isotope maps14.6 ConclusionsChapter 15: Tracing fish and fish products from ocean to fork using advanced molecular technologiesAbstract:15.1 Introduction15.2 The traceability tool box: an overview of available molecular technologies for species identification and origin assignment of fish products15.3 Species identification and origin assignment of fish: key components of an efficient traceability framework15.4 Technology transfer: from the research laboratory to authorities, industry and policy makers15.5 Conclusions15.6 AcknowledgementsPart IV: Consumer views and future trendsChapter 16: Communicating food and food chain integrity to consumers: lessons from European researchAbstract:16.1 Introduction16.2 Definition and perception of traditional foods16.3 Attitudes to beef safety and processing16.4 Interest in seafood traceability and labelling16.5 Emergence of ethical issues16.6 Conclusions16.7 AcknowledgementsChapter 17: The role of traceability in restoring consumer trust in food chainsAbstract:17.1 Food safety regulation, trust and traceability17.2 Initiatives to restore consumer confidence17.3 Translation of techniques into labels17.4 Communicating traceability information to consumers17.5 ConclusionsChapter 18: Future trends in food chain integrityAbstract:18.1 Globalization impacts on the food supply chain18.2 Broader understanding of food integrity18.3 Closing the EU gaps in traceability18.4 Future traceability solutions18.5 Future food safety solutionsAppendix: Project abstractsIndex