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Title Regulating safety of traditional and ethnic foods / edited by Vishweshwaraiah Prakash, Olga Martín-Belloso, Larry Keener, Siân Astley, Susanne Braun, Helena McMahon, Huub Lelieveld
Published Amsterdam : Academic Press is an imprint Elsevier, [2016]
©2016
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Description 1 online resource
Contents Cover; Title Page; Copyright Page; Contents; List of Contributors; Prologue; Foreword; Preface; Chapter 1 -- Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and R ... ; 1.1 -- New approaches for understanding traditional foods; 1.2 -- R & D and understanding traditional foods; 1.3 -- Knowledge platform of traditional foods: leveraging an integrated approach; 1.4 -- Science, regulation, and the global harmonization initiative approach; Acknowledgments; Chapter 2 -- Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition
2.1 -- Introduction2.2 -- Water activity, stability, and quality of foods; 2.3 -- Water activity and microbial growth; 2.4 -- Drying; 2.4.1 -- Main technologic aspects and quality of foods; 2.4.2 -- Drying and safety aspects; 2.5 -- Smoking; 2.5.1 -- Smoking technologies and quality of foods; 2.5.2 -- Smoking and safety aspects; 2.6 -- Salting; 2.6.1 -- Salting technologies and food quality; 2.6.2 -- Salting and safety aspects; 2.7 -- The use of sugars; 2.7.1 -- Use of sugars and safety of foods; 2.8 -- Combined methods for food preservation based on water activity control
2.8.1 -- Combined technologies and safety aspectsReferences; Chapter 3 -- Typical Traditional Processes: Cooking and Frying; 3.1 -- Traditional cooking procedures; 3.2 -- Dry cooking; 3.2.1 -- Convection oven cooking; 3.2.2 -- Grilling; 3.2.2.1 -- Heterocyclic amines (HCAs); 3.2.2.2 -- Polycyclic aromatic hydrocarbons (PAHs); 3.2.3 -- Microwave cooking; 3.3 -- Wet cooking traditional procedures; 3.3.1 -- Steamer cooking; 3.3.2 -- Ascorbic acid retention in vegetables during cooking procedures
3.3.3 -- Pytochemical (i.e., ascorbic acid, carotenoids, polyphenols, chlorophylls) retention during cooking procedures3.3.4 -- Markers of meat cooked quality; 3.4 -- Traditional frying procedures; 3.4.1 -- Introduction; 3.5 -- Nutritional impact of cooking and frying; 3.5.1 -- Potential risks and undesirable side effects in cooking procedures (Food and Agriculture Organization of the United ... ; 3.5.1.1 -- Oxidation of fats; 3.5.1.2 -- Potential carcinogenic effects; 3.5.1.3 -- Other potential risks; 3.5.1.3.1 -- Bovine spongiform encephalopathy (BSE); References; Chapter 4 -- Safety of Meat and Poultry
4.1 -- Description and origin of meat and poultry4.2 -- History of meat and poultry products; 4.3 -- Public health risks; 4.4 -- Traditional methods of meat and poultry preservation; 4.4.1 -- Cooking; 4.4.2 -- Canning; 4.4.2.1 -- Drying meat; 4.4.2.2 -- Curing; 4.4.2.3 -- Smoking; 4.4.2.4 -- Fermentation; 4.5 -- Epidemiology; 4.5.1 -- Campylobacter; 4.5.2 -- Salmonella spp.; 4.5.3 -- Clostridium perfringens; 4.5.4 -- Escherichia coli; 4.5.5 -- Listeria monocytogenes; 4.5.6 -- Yersinia enterocolitica; 4.5.7 -- Emerging pathogens; 4.6 -- Local and global regulatory status; 4.7 -- Future trends and expectations
4.8 -- Conclusions
Summary This work, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parametres for these foods without reducing their cultural or nutritive value
Bibliography Includes bibliographical references and index
Notes Online resource; title from PDF title page (EBSCO, viewed December 8, 2015)
Subject Ethnic food industry -- Safety measures.
Food -- Safety measures.
Form Electronic book
Author Astley, S. (Siân), editor
Braun, Susanne, editor
Keener, Larry, editor
Lelieveld, H. L. M., editor
Martín-Belloso, Olga, editor
McMahon, Helena, editor
Prakash, V. (Vishweshwaraiah), 1951- editor
ISBN 0128006056 (Trade Cloth)
012800620X (electronic bk.)
9780128006054 (Trade Cloth)
9780128006207 (electronic bk.)