A Guide to Food Safety Sourcebook, First Edition

Description

Provides consumer health information about food safety, antimicrobial use, common foodborne pathogens and illnesses, basic food safety in the kitchen, safety by events and seasons, allergies, and intolerance. Includes index, glossary of related terms, and other resources.

Sujets

• Santé et bien-être
• Diététique
• Santé du quotidien
• Santé au quotidien
• Santé au quotidien
• Food Safety
• Food
• Diet
• Health
• Feed
• Guide
• Safety
• Fitness
• Nutrition
• diététique

Informations

• Publié par: Infobase Publishing
• Date de parution: 01 juillet 2022
• Nombre de lectures: 0
• EAN13: 9780780820395
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

A GUIDE TO FOOD SAFETY
SOURCEBOOK
FIRST EDITION
Health Reference Series
A GUIDE TO FOOD SAFETY
SOURCEBOOK
FIRST EDITION
Provides Basic Consumer Health Information about Keeping Food Safe from Farm to Table That Includes Food Safety, Antimicrobial Use, and Common Foodborne Pathogens and Illnesses, Such as Foodborne Bacterial and Viral Infections, and Also Provides an Overview of Toxins in Food, Bottled Water and Beverages, and Safety Considerations
Along with Basic Food Safety in the Kitchen, Safety by Events and Seasons, Allergies, Intolerance, and Food Safety, a Glossary of Related Terms, and a Directory of Related Resources

An imprint of Infobase
Bibliographic Note
Because this page cannot legibly accommodate all the copyright notices, the Bibliographic Note portion of the Preface constitutes an extension of the copyright notice.
* * *
OMNIGRAPHICS
An imprint of Infobase
132 W. 31st St.
New York, NY 10001
www.infobase.com
James Chambers, Editorial Director
* * *
Copyright © 2022 Infobase
ISBN 978-0-7808-2038-8
E-ISBN 978-0-7808-2039-5

Library of Congress Cataloging-in-Publication Data
Names: Chambers, James (Editor), editor.
Title: A guide to food safety sourcebook / edited by James Chambers.
Description: First edition. | New York, NY: Omnigraphics, an imprint of Infobase, [2022] | Series: Health reference series | Includes index. | Summary: “Provides consumer health information about food safety, antimicrobial use, common foodborne pathogens and illnesses, basic food safety in the kitchen, safety by events and seasons, allergies, and intolerance. Includes index, glossary of related terms, and other resources”-- Provided by publisher.
Identifiers: LCCN 2022018761 (print) | LCCN 2022018762 (ebook) | ISBN 9780780820388 (library binding) | ISBN 9780780820395 (ebook)
Subjects: LCSH: Food adulteration and inspection. | Food industry and trade--Safety measures.
Classification: LCC TX531.G85 2022 (print) | LCC TX531 (ebook) | DDC 363.19/264--dc23/eng/20220510
LC record available at https://lccn.loc.gov/2022018761
LC ebook record available at https://lccn.loc.gov/2022018762
Electronic or mechanical reproduction, including photography, recording, or any other information storage and retrieval system for the purpose of resale is strictly prohibited without permission in writing from the publisher.
The information in this publication was compiled from the sources cited and from other sources considered reliable. While every possible effort has been made to ensure reliability, the publisher will not assume liability for damages caused by inaccuracies in the data, and makes no warranty, express or implied, on the accuracy of the information contained herein.

This book is printed on acid-free paper meeting the ANSI Z39.48 Standard. The infinity symbol that appears above indicates that the paper in this book meets that standard.
Printed in the United States
Table of Contents
Preface
Part 1. Keeping Food Safe: From Farm to Table
Chapter 1—Food Safety, a Global Problem
Section 1.1—Why Is Food Safety a Public Health Priority?
Section 1.2—How Are Food Safety and Nutrition Connected?
Section 1.3—Linking Food Safety to Economic and Social Outcomes
Section 1.4—Globalization of Food Systems: Impact on Food Safety
Chapter 2—How Food Gets Contaminated
Section 2.1—The Food Production Chain
Section 2.2—Origin and Nature of Food Risks
Chapter 3—Current and Future Challenges in Food Safety
Section 3.1—Changing Consumer Preferences and Food Habits
Section 3.2—Keeping Food Safe during Processing, Storage, and Transportation
Section 3.3—Early Detection of Multistate Outbreaks
Section 3.4—Personal Hygiene Practices of Food Handlers
Section 3.5—Barriers to Food Safety Education and Training
Section 3.6—How Climate Affects Food Safety
Chapter 4—Impact of Antimicrobial Use in Our Food Systems
Section 4.1—Where Antibiotic Resistance Spreads: Crops and Food Animals
Section 4.2—Finding Alternatives to Antimicrobial Use
Section 4.3—Advancing the One Health Approach to Antimicrobial Resistance
Chapter 5—Organic Foods: Are They Safer?
Section 5.1—Organic Production Systems and Practices
Section 5.2—Sanitation and Hygiene Considerations for Organic Food
Chapter 6—Genetically Modified Food and Controversies
Section 6.1—Science of Genetically Modified Organisms and Other Food Modification Processes
Section 6.2—Genetically Modified Organism Foods: Safety Issues and Public Concerns
Chapter 7—Protecting Food Supply Chain from Intentional Adulteration
Section 7.1—Economically Motivated Adulteration (Food Fraud)
Section 7.2—Food Defense: Response to Intentional Adulteration
Chapter 8—U.S. Food Safety Monitoring and Surveillance Systems
Section 8.1—Food Safety Agencies in the United States
Section 8.2—Role of Good Manufacturing Practices in Food Industry
Section 8.3—What Is the Food Safety Modernization Act?
Chapter 9—New Era of Smarter Food Safety
Part 2. Common Foodborne Pathogens and Illnesses
Chapter 10—Common Foodborne Bacterial and Viral Infections
Section 10.1— Bacillus cereus
Section 10.2— Campylobacter
Section 10.3— Clostridium botulinum
Section 10.4— Clostridium perfringens
Section 10.5— Escherichia coli
Section 10.6—Hepatitis A
Section 10.7— Listeria
Section 10.8—Norovirus
Section 10.9— Salmonella
Section 10.10— Shigella
Section 10.11— Staphylococcus aureus
Section 10.12— Vibrio Species
Chapter 11—Other Foodborne Parasitic Illnesses
Section 11.1—Cryptosporidiosis
Section 11.2— Giardia
Section 11.3—Helminth Infections (Tapeworm and Roundworm)
Section 11.4—Toxoplasmosis
Section 11.5—Trichinellosis
Chapter 12—People at Risk for Foodborne Illness
Section 12.1—Safety Concerns for People with Chronic Illnesses
Section 12.2—Food Safety for Pregnant Women and Their Unborn Babies
Section 12.3—Maintaining Food Safety for Infants and Toddlers
Section 12.4—Older Adults and Food Safety Risks
Chapter 13—General Principles of Diagnosing and Treating Foodborne Illnesses
Section 13.1—Early Detection of Pathogens with Culture-Independent Diagnostic Tests
Section 13.2—Overuse of Diagnostic Tests Poses Challenge to Illness Tracking
Section 13.3—Treating and Managing Foodborne Illness
Chapter 14—Investigating a Foodborne Outbreak
Section 14.1—Detecting an Outbreak and Tracking Cases
Section 14.2—Tracing the Size and Extent of Foodborne Outbreaks
Section 14.3—Reporting an Outbreak
Section 14.4—Controlling an Outbreak
Section 14.5—Issuing Foodborne Outbreak Notices
Section 14.6—Whole-Genome Sequencing: Cracking the Genetic Code for Foodborne Illness
Chapter 15—Burden of Foodborne Illnesses and Outbreaks
Part 3. An Overview of Toxins in Food
Chapter 16—Natural Toxins in Food
Chapter 17—Mycotoxins in Food and Feed
Chapter 18—Dangerous Levels of Heavy Metals in Food
Section 18.1—Mercury Contamination of Food
Section 18.2—Lead and Arsenic in Food and Dietary Supplements
Chapter 19—Chemicals in Our Food System
Section 19.1—Food and Pesticide Residues
Section 19.2—Harmful Byproducts of Food Processing
Section 19.3—Environmental Contaminants in Food and Biomagnification
Section 19.4—Chemical Contaminants and Their Implications on Child Health
Section 19.5—Melamine in Food and Tableware
Section 19.6—Is Food Irradiation Safe?
Chapter 20—How Safe Are Food Additives?
Section 20.1—Safety Concerns about Food Additives and Child Health
Section 20.2—Color and Flavor Additives Use, Regulations, and Safety
Section 20.3—Delisted Synthetic Flavoring Substances
Section 20.4—Safety Aspects of Food Preservatives
Section 20.5—Are Generally Recognized as Safe Ingredients Really Safe?
Chapter 21—Health Controversies over Artificial Sweeteners
Section 21.1—Understanding Artificial Sweeteners
Section 21.2—Possible Negative Impacts of Artificial Sweeteners
Part 4. Safe Drinking Water
Chapter 22—Water-Related Diseases and Contaminants in Public Water Systems
Section 22.1—Drinking Water Sources and Quality
Section 22.2—Preventing Waterborne Germs at Home
Section 22.3—Drinking Water Standards and Regulations
Chapter 23—A Guide to Commercially Bottled Water and Other Beverages
Section 23.1—Commercially Bottled Water and Other Beverages
Section 23.2—Bottled Water Beverages and Safety Considerations
Chapter 24—Water Treatment Options When Hiking, Camping, or Traveling
Chapter 25—Safety of Water Used in Food Production
Section 25.1—Impact of Agricultural Water Contamination on Food Production Points
Section 25.2—Water Contamination from Animal Feeding Operations
Section 25.3—Protecting Drinking Water from Pollution
Chapter 26—Making Water Safe in an Emergency
Section 26.1—Emergency Disinfection of Drinking Water
Section 26.2—Creating and Storing an Emergency Water Supply
Part 5. Home Food Safety and Consumer Responsibility
Chapter 27—Basic Food Safety in the Kitchen
Section 27.1—Food Hygiene at Home: Steps to Food Safety
Section 27.2—Importance of Handwashing in Kitchen Sanitation
Section 27.3—Fruit and Vegetable Safety
Section 27.4—Fresh-Squeezed Juice: What Is the Risk?
Section 27.5—Precautions with Leafy Greens and Sprouts
Section 27.6—The Dangers of Unpasteurized Milk
Section 27.7—Playing It Safe with Eggs
Section 27.8—Safe Selection and Handling of Fish and Shellfish
Chapter 28—Cooking and Storing Food at the Right Temperature
Section 28.1—Safe Minimum Cooking Temperatures
Section 28.2—Slow Cookers: Are They Safe?
Section 28.3—Refrigerator Thermometers—Cold Facts about Food Safety
Section 28.4—Food Safety during Power Outage: When to Save It and When to Discard
Chapter 29—How to Cut Food Waste and Maintain Food Safety
Section 29.1—Prepping and Storing Tips to Reduce Wastage
Section 29.2—Donate Food, Reduce Waste
Chapter 30—Allergies, Intolerance, and Food Safety
Section 30.1—Addressing Public Health Conc