Present Knowledge in Food Safety

Dr. Michael E. Knowles is a pharmacist and medicinal chemist who spent the first half of his career with the UKMinistry of Agriculture, Fisheries and Food, where he became the chief scientist (Fisheries & Food) and head of theFood Science Group. In that position he was a member of the Advisory Committee on Pesticides, the Committee onVeterinary Medicines, and chair of the Steering Group on Chemical aspects of Food Surveillance. The second half ofhis 44-year career was spent with The Coca-Cola Company, where he became the vice president of Global Scientific &Regulatory Affairs, from which he retired in 2013. As a graduate of the University of Nottingham, Dr. Knowles is a fellowof several scientific societies; past global president of the ILSI and chair of the ILSI Europe Board; a liveryman ofthe Society of Apothecaries, London; and a freeman of the City of London. His scientific publications are mainly in thearea of food safety, and he is joint founding editor of the journal Food Additives and Contaminants. He is a formerchair of the Food Group of the UK Society of Chemical Industry (SCI), former chairman of the Board of the EuropeanTechnology Platform’s “Food for Life,” a former governing council member of the International Union of FoodScience & Technology, and chair of its membership committee and various other committees dealing with food safetyand regulatory affairs in EU food and drink associations. Professor Lucia Anelich has a PhD in microbiology and is currently the managing director of her own food safety trainingand consulting business, Anelich Consulting, which she started in 2011. Prior to that, she spent 5 years at theConsumer Goods Council of South Africa where she established and headed up a food safety body for the food industry,a first for the country, until 2010. Before joining the CGCSA, she spent 25 years in academia at the TshwaneUniversity of Technology where she was the head of Department of Biotechnology and Food Technology and associateprofessor. She is a member of the International Commission on the Microbiological Specifications for Food (ICMSF),fellow of the International Academy of Food Science and Technology, past chair of the Scientific Council of IUFoST,immediate past chair of the Food Hygiene Committee of the South African Bureau of Standards, and immediate pastpresident of the South African Association for Food Science and Technology. She is an adjunct professor at the CentralUniversity of Technology, South Africa and is currently a food safety expert for the African Union (AU) and a memberof the advisory group establishing the AU Food Safety Authority. Alan Boobis is an Emeritus professor of toxicology at Imperial College London. He was a professor of biochemicalpharmacology and director of the Toxicology Unit (supported by Public Health England and the Department of Health)at the Imperial College until June of 2017, when he retired after over 40 years at the college. His main research interestslie in mechanistic toxicology, drug metabolism, mode of action, and chemical risk assessment. He has publishedapproximately 250 original research papers (h-index of 80). He is a member of several national and international advisorycommittees, the Committee on Toxicity (chair), the WHO Study Group on Tobacco Product Regulation, JointFAO/WHO Expert Committee on Food Additives (veterinary residues), and Joint FAO/WHO Meeting on PesticideResidues. He has been a member of the UK Advisory Committee on Pesticides, Committee on Carcinogenicity, theEuropean Food Safety Authority (EFSA) Panel on Food Contaminants, and the EFSA Panel on Plant ProtectionProducts and their Residues. He is a member and a past chair of the Board of Trustees of the International LifeSciences Institute (ILSI) and a member of the Board of Directors and has served as the vice president of ILSI Europeand has served as a member and chair of the Board of Trustees of the Health and Environmental Sciences Institute(HESI). He sits on several international scientific advisory boards, in both the public and private sectors. Awardsinclude honorary fellow of the British Toxicology Society, fellow of the British Pharmacological Society, the BTS JohnBarnes Prize Lectureship, honorary membership and Merit Award of EUROTOX, the Royal Society of Chemistry Toxicology Award, the Society of Toxicology Arnold J. Lehman Award, the Toxicology Forum Philippe ShubikDistinguished Scientist Award, and Officer of the British Empire (OBE). Dr. Bert Popping is an independent consultant and managing director of the strategic food consulting company FOCOS.He previously worked as chief scientific officer and director of Scientific Development and Regulatory Affairs formultinational contract laboratories. Dr. Popping has more than 20 years of experience in the food testing industry andhas authored over 50 publications on topics related to food safety, food authenticity, food analysis, validation, and regulatoryassessments. He also edited one book in this field. He is member of the editorial board of the Journal of FoodAdditives and Contaminants and the Journal of Food Analytical Methods. He serves on the Thought Leaders AdvisoryCommittee of AOAC International and on panels of several other international organizations. He is an active memberof numerous national and international organizations, including USP, CEN, ISO, BSI, and several governmental methodworking groups. He also chairs a recently established working group on emerging and future technology developmentsand their impact on food industry and consumers. In addition, Dr. Popping serves on the Board of Directors of AOACInternational.

• Section IChanges in the chemical composition of food through the various stages of the food chain: plants before harvest1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks Ivonne M.C.M. Rietjens and Gerhard Eisenbrand2. Soil, water, and air: potential contributions of inorganic and organic chemicalsWageh Sobhy Darwish and Lesa A. Thompson3. Agrochemicals in the Food ChainR.H. Waring, S.C. Mitchell and I. Brown4. Mycotoxins: still with us after all these yearsJ. David MillerSection IIChanges in the chemical composition of food throughout the various stages of the food chain: animal and milk production5. Occurrence of antibacterial substances and coccidiostats in animal feedEwelina Patyra, Monika Przeniosło-Siwczynska and Krzysztof Kwiatek6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines Gyorgy CsikoSection IIIChanges in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture7. Marine biotoxins as natural contaminants in seafood: European perspectivePablo Estevez, Jose M. Leao and Ana Gago-MartinezGago8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water Martin Rose9. Antimicrobial drugs in aquaculture: use and abuseGeorge Rigos and Dimitra KogiannouSection IVChanges in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution10. Manufacturing and distribution: the role of good manufacturing practiceMichael E. Knowles11. Global regulations for the use of food additives and processing aids Youngjoo Kwon, Rebeca Lopez-Garcıa, Susana Socolovsky and Bernadene Magnuson12. Direct addition of flavors, including taste and flavor modifiers Ivonne M.C.M. Rietjens, Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Thomas J. Rosol, Matthew J. Linman, Christie L. Harman and Sean V. Taylor13. Production of contaminants during thermal processing in both industrial and home preparation of foodsFranco Pedreschi and Marıa Salome Mariotti14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment Cristina Nerın, Elena Canellas and Paula Vera15. Safety assessment of refillable and recycled plastics packaging for food use Forrest L. Bayer and Jan Jetten16. Preventing food fraudSteven M. GendelSection VChanges in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks17. Emerging contaminants Eleonora Dupouy and Bert Popping18. Emerging contaminants related to plastic and microplastic pollution Ndaindila N.K. Haindongo, Christopher J. Breen and Lev Neretin19. Endocrine disruptors Serhii Kolesnyk and Mykola Prodanchuk20. Antimicrobial resistance and antimicrobial residues in the food chain Jeffrey T. LeJeune, Alejandro Dorado Garcia and Francesca Latronico21. Climate change as a driving factor for emerging contaminantsKeya Mukherjee22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade? Angel Medina23. Emerging contaminants in the context of food fraud Simon Kelly Douglas24. Trends in risk assessment of chemical contaminants in food Eleonora DupouySection VIChanges in pathogenic microbiological contamination of food pre- and post-farm gate/fishing25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination Maristela S. Nascimento and Marta H. Taniwaki26. Contributions of pathogens from agricultural water to fresh produce Zeynal Topalcengiz, Matt Krug, Joyjit Saha, Katelynn Stull and Michelle Danyluk27. Microbial pathogen contamination of animal feed Elena G. Olson, Tomasz Grenda, Anuradha Ghosh and Steven C. Ricke28. Zoonoses from animal meat and milk Abani K. Pradhan and Shraddha Karanth29. Abattoir hygiene Ivan Nastasijevic, Marija Boskovic and Milica Glisic30. Dairy production: microbial safety of raw milk and processed milk products Victor Ntuli, Thulani Sibanda, James A. Elegbeleye, Desmond T. Mugadza, Eyassu Seifu and Elna M. Buys31. Reduction of risks associated with processed meats Lynn M. McMullen32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae Foteini F. Parlapani, Ioannis S. Boziaris and Christina A. Mireles DeWitt33. The evolution of molecular methods to study seafood-associated pathogens Craig Baker-Austin and Jaime Martinez-UrtazaSection VIIChanges in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing34. Microbiological safety in food retail Karen Job, Karin Carstensen and Lucia Anelich35. Reduction of the microbial load of food by processing and modified atmosphere packaging Elna M. Buys, B.C. Dlamini, James A. Elegbeleye and N.N. Mehlomakulu36. Food defense: types of threat, defense plans, and mitigation strategies Louise Manning37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits Carolina Ripolles-Avila, Brayan R.H. Cervantes-Huaman and Jose Juan Rodrıguez-JerezSection VIIICurrent and emerging advances in food safety evaluation: chemicals38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches John Doe39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals Yuqi Fu, Thomas Luechtefeld, Agnes Karmaus and Thomas Hartung40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials Hugo Brouwer, Femke L.N. Van Oijen and Hans Bouwmeester41. Exposure assessment: critical review of dietary exposure methodologies—from budget methods to stepped deterministic methods Xiaoyu Bi42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources Marc C. Kennedy43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models Cronan McNamara and Sandrine Pigat44. The role of computational toxicology in the risk assessment of food products Timothy E.H. Allen, Steve Gutsell and Ans Punt45. Risk-benefit assessmentJeljer Hoekstra, Maarten Nauta and Morten Poulsen46. Exposure-driven risk management strategies for chemicals in food Samuel Benrejeb Godefroy47. Role of human epidemiology in risk assessment and management Alfons Ramel48. Risk-based approaches in food allergy Geert Houben, W. Marty Blom and Marjolein Meijerink49. Risk assessment of mixtures in the food chain Angelo MorettoSection IXCurrent and emerging advances in food safety evaluation: pathogenic microorganisms including prions50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt-Jakob disease Timm Konold, Mark Arnold and Amie Adkin51. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis Jasmina Vidic, Sandrine Auger, Marco Marin, Francesco Rizzotto, Nabila Haddad, Sandrine Guillou, Muriel Guyard-Nicodeme, Priya Vizzini, Alessia Cossettini, Marisa Manzano, Zoi Kotsiri, Efstratia Panteleli and Apostolos Vantarakis52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example Robert L. Buchanan53. Transfer of viruses implicated in human disease through foodKiran N. Bhilegaonkar and Rahul P. Kolhe54. Role of gut microbiota in food safety Sik Yu So, Qinglong Wu and Tor Savidge55. Bacterial cell-to-cell communication and its relevance to food safety Felipe Alves de Almeida, Leonardo Luiz de Freitas, Deisy Guimaraes Carneiro and Maria Cristina Dantas Vanetti56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations Luca Cocolin57. Whole-genome sequencing for food safety Nigel French58. Drug-resistant bacteria from “farm to fork”: impact of antibiotic use in animal production Michaela van den Honert and Louwrens Hoffman59. Quick detection and confirmation of microbes in food and water Ricardo Franco-Duarte, Snehal Kadam, Karishma S. Kaushik, Sakshi Painuli, Prabhakar Semwal, Natalia Cruz-Martins and Celia Fortuna RodriguesSection XSafety assessment of genetically modified organisms and other biological alterations60. New genetic modification techniques: challenges and prospects Graham Head and George T. Tzotzos61. Safety assessment of food and feed derived from genetically modified plants Hanspeter NaegeliSection XIFood safety: risk perception and communicating with the public62. Consumer attitudes about the use of new technologies in agrifood industries Roger Clemens, Peter Pressman and A. Wallace Hayes63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding?John O’Brien64. Communicating about risk in relation to food with the public and countering media alarmism Katherine Rich and Gary Bowering65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology Shan Jin, Wenjing Li, Francis Z. Naab, David Coles and Lynn J. FrewerSection XIINew and emerging foods and technologies66. Safety, nutrition and sustainability of plant-based meat alternatives Jane M. Caldwell and E.N. Clare Mills67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction Giannis Stoitsis, Michalis Papakonstantinou, Manos Karvounis and Nikos Manouselis68. Blockchain: an enabler for safe food in global supply networks John G. Keogh, Abderahman Rejeb, Nida Khan and Khaldoon Zaid-KaylaniSection XIIIHazard versus risk-based approaches to food safety regulations69. Pros and cons of hazard- versus risk-based approaches to food safety regulation Jyotigna M. Mehta and Ivonne M.C.M. RietjensSection XIVImpact of food safety on global trade70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust Anne GerardiSection XVClimate change, population demographics, urbanization, and economic growth: impact on food safety71. Food and nutrition security: challenges for farming, procurement, and consumptionTessa Avermaete, Wannes Keulemans, Olivier Honnay, Gerard Govers, Barbara De Coninck and Tjitske Anna Zwart72. Climate change: food safety challenges in the near future Fumiko Kasuga

"It contains such a vast amount of technical material that even a specialist would probably be able to critique only two or three chapters in detail.Nonetheless, it is an important work, and I believe that everyone involved in food safety should be familiar with it.This work makes every effort to be comprehensive. As a result, only a comparatively small part of it relates directly to fresh produce, but the whole volume contains insights in various areas that are of direct value.Or, to put it in the book’s terms: “Using a risk-based evaluation strategy increases the ability to use alternative approaches and new technologies to inform risk assessment, better characterize risk, and improve management decisions. These new, scientifically more robust methods are more human relevant and”—a humanitarian benefit— “also frequently decrease the number of animals needed to determine human risk” (1071).All of this may seem terribly abstract, but it will have a huge impact on which agrichemicals and GMO crops will be used in the future and how." --Richard Smoley, Blue Book Services, Inc.