Practical Food Safety

Dr Rajeev Bhat is Associate Professor in the Department of Food Technology at the School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.Dr Vicente M. Gómez-López is a senior researcher in the Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Espinardo, Spain.

• List of Contributors xv Foreword xixPreface xxi1 Food Safety: A Global Perspective 1Karl R. Matthews1.1 Introduction 11.2 National and global food safety events 21.3 Foodborne illness outbreaks: imports and exports 31.4 Regulations impacting food safety 41.5 China’s food safety growing pains 61.6 Food safety and product testing 71.7 Fresh fruits and vegetables safety 71.8 Conclusions and future outlook 8References 82 Food Safety: Consumer Perceptions and Practices 11Anne Wilcock and Brita Ball2.1 Introduction 112.2 Novel technologies and issues 132.2.1 Irradiation 142.2.2 Genetic modification 152.2.3 Nanotechnology 162.2.4 Hormone use in food animals 172.2.5 Organic foods 192.2.6 Deliberate and accidental contamination 192.3 Consumer attitudes, knowledge and behavior 212.3.1 Types of food safety issues 212.3.2 Knowledge versus behavior 222.3.3 Influence of consumer demographics 232.3.4 Knowledge and behavior 232.4 Conclusion and outlook 24References 253 Educating for Food Safety 31Angela M. Fraser and Cortney Miller3.1 Introduction 313.2 Food safety education targeting food handlers 333.3 Effective food safety education interventions 383.3.1 Intervention design 383.3.2 Instructional strategies 413.3.3 Learner assessment 433.3.4 Training in languages other than English 443.4 Future outlook 45Acknowledgements 45References 464 Food Safety Training in Food Services 49Caroline Opolski Medeiros, Suzi Barletto Cavalli, and Elisabete Salay4.1 Introduction 494.2 Legislation about training 504.2.1 European Union 504.2.2 United States 504.2.3 Mercosur 514.2.4 Brazil 514.3 Evaluation of the programs 514.4 Planning the training programs 524.4.1 Knowing the target public 524.4.2 Training themes 524.4.3 Training methods 534.4.4 Duration of training programs 584.4.5 Language used in training 584.5 Conclusions and future outlook 58References 595 Product Tracing Systems 63Jennifer McEntire and Tejas Bhatt5.1 Introduction 635.2 Traceability: meaning and context 645.2.1 Tracebacks, traceforwards, and recalls 645.2.2 Traceability system attributes 655.3 International traceability regulations 655.3.1 Codex 665.4 Private global traceability standards 675.4.1 International Standards Organization (ISO) 675.4.2 Global Food Safety Initiative (GFSI) 675.4.3 GS1 685.5 Country-specific traceability requirements 685.5.1 Traceability in developed economies 695.5.2 Traceability through regulatory consolidation 725.5.3 Traceability through transformative events 725.5.4 Traceability in developing countries 735.6 Costs and benefits to traceability 755.6.1 Societal benefits 755.6.2 Government benefits 755.6.3 Industry costs and benefits 755.7 Challenges 765.7.1 Education 765.7.2 Technology 765.7.3 Commingling: a challenge to traceability 775.8 The role of technology in traceability 775.9 Steps to achieve a global, traceable supply chain 785.10 Summary and outlook 79Acknowledgements 79References 796 Linking Local Suppliers to Global Food Markets: A Critical Analysis of Food Safety Issues in Developing Countries 83Sapna A. Narula and Neeraj Dangi6.1 Introduction 846.2 The rise of global supply chains 856.3 Global trade opportunities for developing countries 856.4 Food safety issues: traceability, certification, labelling and phytosanitary 866.4.1 Traceability and certification 866.4.2 Labelling 876.4.3 Phytosanitary issues 886.5 Role of public standards 886.5.1 Codex Alimentarius 896.5.2 Global Food Safety Initiative (GFSI) 896.5.3 Food safety initiatives: Philippines 896.5.4 Strengthening food safety initiatives: India 906.6 Role of private standards in food supply chains 906.7 Challenges faced by developing countries in food safety implementation 926.7.1 Development of cold chains in India 926.8 Conclusions and future outlook 93References 967 Achieving Quality Chemical Measurements in Foods 99Yiu-chung Wong and Michael Walker7.1 Introduction 1007.2 Quality assurance in food analysis 1017.2.1 Method validation 1017.2.2 Control chart 1077.2.3 Traceability 1087.2.4 Measurement uncertainty 1107.2.5 Laboratory accreditation 1117.3 Metrology in chemistry 1117.3.1 Assigned values in PT programmes 1147.3.2 PT on melamine in milk 1157.3.3 PT on cypermethrin in green tea 1177.3.4 Insights from the two described PT 1207.4 Conclusions and future outlook 120Acknowledgements 120References 1218 Protection of the Agri-Food Chain by Chemical Analysis: The European Context 125Michael Walker and Yiu-chung Wong8.1 Introduction 1258.2 European food and feed law 1278.3 Chemical contaminants 1288.3.1 Mycotoxins 1298.3.2 Aluminium in noodles 1358.3.3 Veterinary residues: Nitrofurans 1378.3.4 Non-regulated contaminants 1388.4 Resolution of disputed chemical results 1398.5 Conclusions and future outlook 140Acknowledgements 140References 1409 Pesticide Residues in Food: Health Implications for Children and Women 145Muhammad Atif Randhawa, Salim-ur-Rehman, Faqir Muhammad Anjum and Javaid Aziz Awan9.1 Introduction 1459.2 Pesticides 1469.2.1 Definition of pesticide 1469.2.2 History of pesticide production and application 1469.2.3 Worldwide production and consumption of pesticides 1469.2.4 Benefits and risks of pesticide application 1479.3 Pathway of pesticide residues in the food chain 1479.3.1 Pesticide residues in soil and groundwater 1479.3.2 Plant uptake of pesticide residues 1499.3.3 Pesticide residues in feed and food 1499.3.4 Pesticide residues in livestock/animal tissues 1499.4 Pesticide residue dissipation during processing 1509.4.1 Dissipation of pesticide residues by washing with water 1509.4.2 Dissipation of pesticide residues by dipping in chemical solutions 1509.4.3 Dissipation of pesticide residues by heat treatment 1509.4.4 Dissipation of pesticide residues by low-temperature storage 1539.5 Pesticide residues in food and food products 1539.5.1 Pesticide residues in fruits and vegetables 1539.5.2 Pesticide residues in milk 1559.5.3 Pesticide residues in organic foods 1559.6 Pesticide residues in humans 1559.6.1 Pathways of pesticide residues in women 1569.6.2 Pathways of pesticide residues in children 1579.7 Health repercussions 1579.8 Measures to combat pesticide exposure 159References 16010 The Need for a Closer Look at Pesticide Toxicity during GMO Assessment 167Robin Mesnage and Gilles-Éric Séralini10.1 Purpose, aim and scope 16810.2 A silent pandemic 16810.2.1 First observations on animal and human reproduction 16810.2.2 Endocrine and nervous disruptions due to the aromatic structure of pesticides 16910.3 Link between pesticides and agricultural GMOs 17110.4 Focus on Roundup toxicity in GMOs 17210.4.1 Adjuvants: glyphosate is not the major toxicant in Roundup 17210.4.2 Glyphosate action in non-target species 17310.4.3 Long-term effects of Roundup or its residues in GMOs 17410.5 Agricultural GMOs producing Bt are new insecticidal plants 17610.6 Side-effects of the genetic modification itself 17710.6.1 Specific side effects of the transgene expression 17710.6.2 Insertional mutagenesis or new unexpected/unexplainable metabolism 17810.7 Limits and difficulties of interpretations in toxicity tests 17810.8 The relevance of in vivo findings and length of the nutritional tests 18010.8.1 Insufficiencies of in vitro tests 18010.8.2 Limitations of 90-day-long tests 18110.8.3 The need for additional tests including long-term tests 18110.8.4 Unraveling the effects of mixtures 18210.9 Conclusions and future outlook 183References 18311 What Have We Learnt from the Melamine-tainted Milk Incidents in China? 191Miao Hong, Cui Xia, Zhu Pan, and Wu Yongning11.1 Introduction 19111.2 Melamine and its analogs 19211.3 Melamine incidents 19311.3.1 Melamine-contaminated pet food 19311.3.2 Infant formula 19311.4 Epidemiological studies 19311.4.1 Emergency exposure assessment in China and WHO 19411.4.2 Initial and later risk management responses of Chinese government 19511.4.3 Development of detection of melamine and its analogs in food 19611.5 Screening methods 19611.5.1 Enzyme-linked immunosorbent assay 19611.5.2 High-performance liquid chromatography 19711.5.3 Capillary electrophoresis 19711.6 Confirmatory methods 19811.6.1 Gas chromatography mass spectrometry 19811.6.2 Liquid chromatography mass spectrometry 19811.6.3 Matrix-assisted laser desorption/ionization mass spectrometry 19911.6.4 Application of new technologies 19911.7 Health effects and toxicology of melamine and its analogs 19911.7.1 Health effects 19911.7.2 Toxicology 20011.7.3 Toxicity of melamine 20011.7.4 Toxicity of cyanuric acid 20111.7.5 Combined toxicity 20111.8 Diet exposure assessment from China Total Diet Study 20211.9 Who should be responsible for food safety in China? 20311.9.1 Food safety is the responsibility of the food producer 20311.9.2 Comprehensive and found legislation and regulation system 20411.9.3 Effective supervision and risk management 20511.9.4 Food safety is the responsibility of the consumer 20611.10 Conclusions and future perspectives 206References 20612 Heavy Metals of Special Concern to Human Health and Environment 213Sameeh A. Mansour12.1 Introduction 21312.2 Mercury 21412.2.1 Occurrence, use and exposure 21412.2.2 Health effects 21512.2.3 Toxicology of mercury 21612.3 Cadmium 21612.3.1 Occurrence, use and exposure 21612.3.2 Health effects 21712.3.3 Cadmium toxicolgy 21812.4 Lead 22012.4.1 Occurrence, use and exposure 22012.4.2 Health effects 22012.4.3 Lead toxicology 22112.5 Chromium 22312.5.1 Occurrence, use and exposure 22312.5.2 Health effects 22312.6 Arsenic 22312.6.1 Occurrence, exposure and dose 22312.6.2 Health effects 22412.7 Nickel 22512.7.1 Occurrence, use and exposure 22512.7.2 Health effects 22512.8 Other essential elements 22512.8.1 Copper 22512.8.2 Selenium 22612.8.3 Manganese 22612.8.4 Molybdenum 22612.8.5 Zinc 22712.8.6 Cobalt 22712.8.7 Iron 22712.8.8 Magnesium 22812.9 Conclusions 228References 22913 Monitoring and Health Risk Assessment of Heavy Metal Contamination in Food 235Sameeh A. Mansour13.1 Introduction 23513.2 Analytical methods 23613.2.1 Colorimetric methods 23613.2.2 Instrumental methods 23713.3 Contamination levels data 23713.3.1 Vegetables and fruits 23713.3.2 Medicinal plants and herbs 23913.3.3 Grains 24013.3.4 Fish and seafood 24113.3.5 Miscellaneous 24213.4 Heavy metals in non-conventionally produced crops 24213.5 Dietary health risk assessment of heavy metals through consumption of food commodities 24613.5.1 Risk assessment 24713.5.2 Daily dietary index 24713.5.3 Daily intake of metals 24713.5.4 Health risk index 24713.6 Conclusions 252References 25314 Heavy Metal Contamination as a Global Problem and the Need for Prevention/Reduction Measurements 257Sameeh A. Mansour14.1 Introduction 25714.2 Pathway of heavy metals through the food chain 25814.2.1 Transfer of heavy metals from soil to vegetables 25914.2.2 Heavy metal transfer through irrigation water 26014.2.3 Heavy metals transfer and accumulation in fish 26114.2.4 Heavy metal deposition from air 26314.3 Multiple environmental factors affecting accumulation of heavy metals in food and impact on human health 26514.4 Comparative levels of heavy metals in vegetables and fruits from different countries 26814.5 Removal of heavy metal contamination 27114.5.1 Vegetable/fruit decontamination 27114.5.2 Wastewater treatment 27114.5.3 Plant- and animal-derived materials 27114.5.4 Soil remediation 27214.5.5 Soil bioremediation 27314.5.6 Soil remediation by metal phytoextraction 27314.6 Prevention and reduction of metal contamination in food 27414.7 Recent technologies for removal of heavy metal contaminants 27514.8 Conclusion 275References 27515 Radionuclides in Food: Past, Present and Future 281Rajeev Bhat and Vicente M. Gómez-López15.1 Introduction 28215.2 Radionuclides in nature 28215.3 Historical background of radioactivity 28415.3.1 Most recent large-scale radiation release 28415.4 Radionuclides and the food chain 28615.5 Measurement of radionuclides in food 28915.6 210Po and 210Pb (polonium and lead) in food 29215.7 Uranium, thorium and radium 29415.8 Other radionuclides in food 29715.9 Minimizing internal exposure by ingestion after long-scale radiation releases 29815.10 Conclusions and future outlook 298References 29916 Antinutrients and Toxicity in Plant-based Foods: Cereals and Pulses 311Salim-ur-Rehman, Javaid Aziz Awan, Faqir Muhammad Anjum, and Muhammad Atif Randhawa16.1 Introduction 31216.2 Toxicity 31316.2.1 Accidental toxicity 31316.2.2 Toxic compounds in legumes and cereal grains 31316.3 Plant-derived allergens 31316.3.1 Haemagglutinins, trypsin and protease inhibitors 31416.3.2 Goitrogens 31516.3.3 Cyanogens 31516.3.4 Lathyrogens 31616.3.5 Lignins and lignans 31716.3.6 Phytate 31816.3.7 Amylase inhibitors 31816.3.8 Plant phenolics 31916.3.9 Saponins 32216.3.10 Raffinose 32216.3.11 Other antinutrients 32216.4 Mechanisms of antinutritional factors 32316.5 Prevention and detoxification 32416.5.1 Soaking in water 32516.5.2 Boiling/steeping/steaming 32516.5.3 Germination and malting 32616.5.4 Fermentation 32616.6 Health repercussions 32616.7 Conclusions and future outlook 328References 33017 N anotechnology Tools to Achieve Food Safety 341Jesús Fernando Ayala-Zavala, Gustavo Adolfo González-Aguilar, María Roberta Ansorena, Emilio Alvarez-Párrilla, and Laura de la Rosa17.1 Introduction 34117.2 Types of nanotechnological devices 34217.2.1 Nanosystems to release antimicrobial compounds 34317.2.2 Immobilization of antimicrobial compounds using nanocomposite materials 34417.3 Food safety monitoring systems 34517.3.1 Microbial growth nanosensors 34517.3.2 Toxin sensors 34817.3.3 Food traceability systems 34817.4 Safety regulations regarding food-applied nanotechnology 34917.5 Conclusions and outlook 350References 35018 Photonic Methods for Pathogen Inactivation 355Vicente M. Gómez-López and Rajeev Bhat18.1 Introduction 35518.1.1 Dosimetry 35618.2 Comparison of CW UV and PL treatment 35618.2.1 Advantages and disadvantages of CW UV light 35618.2.2 Advantages and disadvantages of PL compared to CW UV light 35718.2.3 Inactivation of microorganisms and viruses in vitro 35818.3 Microbial inactivation mechanism 35818.3.1 Continuous UV light 35818.3.2 Pulsed light 35918.4 Sublethal injury, acquired resistance and sensitization 36018.5 Kinetics of microbial inactivation 36118.6 Application of photonic methods 36218.6.1 Application to foods of vegetable origin 36218.6.2 Application to meat products 36318.6.3 Application to liquids 36418.6.4 Application to other foods 36518.6.5 Decomposition of allergens by pulsed light 36618.6.6 Decomposition of mycotoxins by pulsed light 36718.6.7 Photosensitization 36718.7 Concluding remarks and future work 368Acknowledgement 368References 36819 Intelligent Packaging and Food Safety 375István Siró19.1 Introduction 37519.2 Concepts of intelligent packaging 37619.2.1 Time-temperature indicators 37619.2.2 Current technologies and applications 37719.2.3 State-of-the-art developments 37819.2.4 Possibilities and limitations 37919.3 Radio frequency identification 37919.4 Gas indicators and sensors 38119.4.1 Oxygen indicators 38119.4.2 Carbon-dioxide indicators 38319.5 Gas composition sensors 38419.6 Freshness or spoilage indicators 38419.7 Biosensors and nanosensors 38519.7.1 Metallic nanoparticles 38619.7.2 Quantum dots 38719.7.3 DNA-based nanosensors 38819.7.4 Conducting polymers 38919.8 Conclusion and future outlook 389References 39020 Consumer Perception of Safety and Quality of Food Products Maintained under Cold Storage 395Jasmin Geppert and Rainer Stamminger20.1 Introduction 39520.2 The role of refrigeration in food quality and safety 39620.2.1 Food spoilage processes 39620.2.2 Microbial spoilage 39620.2.3 (Bio-) chemical spoilage 39720.2.4 Physical spoilage 39820.3 Effects of temperature on food spoilage and quality 39820.3.1 Temperature dependency of chemical spoilage processes 39820.3.2 Temperature dependency of enzymatic spoilage processes 39820.3.3 Temperature dependency of microbial spoilage processes 39920.4 Quality and safety of frozen foods 40020.4.1 Freezing process 40020.4.2 Frozen storage 40020.5 Cold storage technologies 40120.5.1 Principles of refrigeration 40120.5.2 Refrigerator layout and temperature zones 40220.5.3 Energy label and its influence on cooling performance 40320.6 Consumers’ handling of chilled food and home practices 40420.6.1 Factors affecting consumer behaviour in handling chilled foods 40520.6.2 Food shopping habits 40520.6.3 Food handling at home 40620.6.4 Temperatures in domestic refrigeration 40720.7 Conclusions and future outlook 409References 41021 Foodborne Infections and Intoxications Associated with International Travel 415Martin Alberer and Thomas Löscher21.1 Introduction 41521.2 Travelers’ diarrhea 41621.3 Etiology of foodborne infections 41821.3.1 Escherichia coli (E. coli) 41921.3.2 Enterotoxigenic E. coli (ETEC) 41921.3.3 Enteroaggregative E. coli (EAEC) 42021.3.4 Enterohemorrhagic E. coli 42121.3.5 Enteropathogenic E. coli 42221.3.6 Enteroinvasive E. coli 42221.3.7 Diffusely adherent E. coli 42321.3.8 Infection by Campylobacter spp. 42321.3.9 Shigellosis 42421.3.10 Salmonellosis 42421.3.11 Infection by Aeromonas spp. 42521.3.12 Infection by Plesiomonas spp. 42521.3.13 Infection by Vibrio cholerae and Non-cholera Vibrios 42521.3.14 Infection by Yersinia enterocolitica 42621.3.15 Infection by Arcobacter spp. 42721.3.16 Viruses as causative agents in the development of TD 42721.3.17 Protozoan organisms as cause of TD 42821.3.18 Giardiasis 42821.3.19 Cryptosporidiosis 42821.3.20 Cyclosporiasis 42921.3.21 Amebiasis 42921.3.22 Other intestinal parasites as a cause for foodborne infection 43021.4 Clinical symptoms/signs and diagnosis of TD 43021.5 Therapy of TD 43121.6 Prevention and Prophylaxis of TD 43221.7 Foodborne intoxications 43321.7.1 Staphylococcal enterotoxin intoxication 43321.7.2 Bacillus cereus food intoxication 43421.7.3 Clostridium perfringens food intoxication 43421.7.4 Clostridium botulinum intoxication 43421.7.5 Ciguatera 43521.7.6 Tetrodotoxin poisoning 43521.7.7 Paralytic shellfish poisoning 43621.7.8 Neurotoxic shellfish poisoning 43621.7.9 Amnesic shellfish poisoning 43721.7.10 Scombroid 43721.8 Conclusion 437References 43822 Electron Beam Inactivation of Foodborne Pathogens with an Emphasis on Salmonella 451Reza Tahergorabi, Jacek Jaczynski, and Kristen E. Matak22.1 Introduction 45222.2 Food irradiation 45322.3 Inactivation of Salmonella with e-beam and ionizing radiation 45522.3.1 Application of electron beam 45522.3.2 Comparison of e-beam, gamma radiation, and x-ray 45622.3.3 Mechanism of microbial inactivation 45622.4 Microbial inactivation kinetics and process calculations 45922.5 Microbial radio-resistance 46022.6 Foodborne Salmonella outbreaks and Salmonella reservoirs 46022.6.1 Examples of e-beam applications to inactivate Salmonella in food 46222.7 US regulatory status of e-beam 46222.8 Future direction of Salmonella inactivation using e-beam 46422.9 Conclusions 465References 46623 Inactivation of Foodborne Viruses: Recent Findings Applicable to Food-Processing Technologies 471Allison Vimont, Ismaïl Fliss, and Julie Jean23.1 Introduction 47223.2 Physical treatments 47323.2.1 Low-temperature-based methods 47323.2.2 High-temperature-based methods 47423.2.3 UV light treatments 47523.2.4 Pulsed light treatments 47723.2.5 Irradiation treatments 47823.2.6 High-pressure treatments 47923.2.7 Other physical treatments 48023.3 Chemical treatments 48123.3.1 Washing 48123.3.2 Hypochlorous acid 48123.3.3 Chlorine dioxide 48323.3.4 Ozone 48323.3.5 Peroxyacids 48423.3.6 Other chemical agents 48523.4 Conclusions and future outlook 486References 48624 Use of Synbiotics (Probiotics and Prebiotics) to Improve the Safety of Foods 497Jean Guy LeBlanc, Alejandra de Moreno de LeBlanc, Ricardo Pinheiro de Souza Oliveira, and Svetoslav Dimitrov Todorov24.1 Introduction 49824.2 Probiotics 49924.3 Prebiotics and synbiotics 50124.4 Production of bacteriocins by probiotic LAB 50224.4.1 Production of antibacterial substances by LAB 50224.4.2 Production of bacteriocins by LAB 50324.4.3 Production of bacteriocins by LAB present in fermented cereals 50424.4.4 Production of bacteriocins by LAB present in other fermented foods 50524.4.5 Effect of commercial drugs on bacteriocin production by LAB 50624.4.6 Antibiotic resistance in bacteriocins producing LAB 507Acknowledgements 510References 51125 Predictive Microbiology: A Valuable Tool in Food Safety and Microbiological Risk Assessments 517F.N. Arroyo-López, J. Bautista Gallego, A. Valero, R.M. García-Gimeno, and A. Garrido Fernández25.1 Introduction 51825.2 Predictive microbiology 51925.2.1 History and definition 51925.2.2 Steps to follow in the correct implementation of a predictive model 52025.2.3 Choice of the medium for model development 52125.2.4 Experimental design 52125.2.5 Data collection 52125.2.6 Primary modelling 52225.2.7 Secondary modelling 52225.2.8 Square root models 52425.2.9 Cardinal parameters models 52425.2.10 Polynomial models 52525.2.11 Probabilistic models 52525.2.12 Neural network (NN) models 52525.2.13 Dose response models 52625.2.14 Dynamic models 52625.2.15 Model validation 52625.3 Microbiological risk assessment 52725.4 Software packages and web applications 52925.5 Applications and future implications 530Acknowledgements 531References 53126 Pests in Poultry, Poultry Product-Borne Infection and Future Precautions 535Hongshun Yang, Shuvra K. Dey, Robert Buchanan, and Debabrata Biswas26.1 Introduction 53626.2 The potential risk of contamination in poultry 53726.2.1 Conventional poultry 53726.2.2 Pasture poultry 53826.3 Major sources of pests in poultry 53926.3.1 Premise pests 54026.3.2 Ectoparasites 54126.4 Important poultry-related diseases associated with pests 54226.4.1 Salmonella and Campylobacter 54226.4.2 Coccidiosis of poultry associated with pest 54426.5 Current practices of pest control in poultry 54526.5.1 Housing type and management 54526.5.2 Waste management 54526.5.3 Flock management 54526.6 Promising pest control strategies 54626.7 Conclusion and future outlook 547References 54827 Safety of Meat and Meat Products in the Twenty-first Century 553Ian Jenson, Paul Vanderlinde, John Langbridge, and John Sumner27.1 Introduction 55327.2 Where did we start? 55427.3 Associated risk and public health 55527.4 Meat safety: fresh (chilled and frozen) red meat 55627.4.1 Hazards associated with fresh meat 55727.4.2 Hygienic processing of meat 55927.4.3 Risk assessment 56027.4.4 Risk management 56127.4.5 Performance 56327.5 Meat safety: cooked and ready-to-eat meats 56427.5.1 Hazards associated with RTE meats 56427.5.2 Processing of RTE meats 56527.5.3 Risk assessment 56627.5.4 Risk management 56627.6 Meat safety: fermented meats 56727.6.1 Hazards 56827.6.2 Processing of fermented meats 56927.6.3 Risk associated with fermented meats 57027.6.4 Microbiological criteria 57027.7 Current status of meat safety and future outlook 570References 57128 Application of Hazard Analysis and Critical Control Point Principles for Ochratoxin-A Prevention in Coffee Production Chain 577Kulandaivelu Velmourougane, T.N.Gopinandhan, and Rajeev Bhat28.1 Introduction 57828.2 Coffee quality and food safety 57828.3 Mycotoxins 57828.4 Coffee production and OTA contamination 58028.4.1 Harvesting 58028.4.2 Sorting 58028.4.3 Pulping and fermentation 58028.4.4 Drying 58328.4.5 Moisture management 58428.4.6 On-farm storage 58528.5 Coffee waste management and OTA contamination 58728.6 Curing factories as a source of OTA contamination 58728.6.1 Dust control in curing factories 58728.6.2 Defective beans and OTA contamination 58728.6.3 Shipment 58828.7 Application of GAP/GMP and HACCP principles 58828.7.1 HACCP, food hygiene and food safety 58828.7.2 Code of good practices for OTA prevention in coffee production 58928.8 Conclusions and future outlook 592Acknowledgements 592References 592Index 597