With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics.

Table of Contents

• Preface
• Dedication
• Foreword I
• Foreword II
• Editor-in-Chief
• Co-Editors Biography
• Editorial Advisory Board
• Abbreviations of Technical Terms
• Abbreviation of Selected Organizations Involved in Food Safety
• Volume 1 History, Science and Methods
• History of Food Safety and Related Sciences
• History of Food Safety and Related Sciences: History of Foodborne Disease – Part I – Ancient History
• History of Food Safety and Related Sciences: History of Foodborne Disease – Part II – The Greek and Roman Periods (1200 BCE–CE 500)
• History of Food Safety and Related Sciences: History of Foodborne Disease – Part III – The Renaissance and the Enlightenment (CE 1300–1750)
• History of Food Safety and Related Sciences: History of Foodborne Disease – Part IV – Modern Times (CE 1900–Present Day)
• History of Food Safety and Related Sciences: History of Foodborne Disease in Asia – Examples from China, India, and Japan
• Disciplines Associated with Food Safety
• Disciplines Associated with Food Safety: Food Microbiology
• Disciplines Associated with Food Safety: Parasitology
• Disciplines Associated with Food Safety: Food Virology
• Disciplines Associated with Food Safety: Epidemiology
• Disciplines Associated with Food Safety: Food Safety Toxicology
• Risk Analysis
• Risk Analysis: Risk Analysis of Hazards in Food: An Overview
• Risk Analysis: Risk Assessment: Principles, Methods, and Applications
• Risk Analysis: Estimating the Burden of Foodborne Disease
• Risk Analysis: Risk Assessment: Microbiological Hazards
• Risk Analysis: Risk Assessment: Chemical Hazards
• Risk Analysis: Risk Management: Application to Chemical Hazards
• Risk Analysis: Risk Management: Application to Biological Hazards
• Risk Analysis: Risk Communication
• Risk Analysis: Risk Communication: Chemical Hazards
• Risk Analysis: Risk Communication: Biological Hazards
• Risk Analysis: Risk Communication: Novel Foods and Novel Technologies
• Risk Analysis: Risk Communication: Diet, Nutrition, and Health
• Risk Analysis: Food Safety Training and Health Education: Principles and Methods
• Analytical Methods
• Analytical Methods: Overview of Methods of Analysis for Chemical Hazards
• Analytical Methods: Transmissible Spongiform Encephalopathy Diagnosis
• Hazards and Diseases
• Characteristics of Foodborne Hazard and Diseases
• Characteristics of Foodborne Hazard and Diseases: Pathogenesis and Virulence
• Characteristics of Foodborne Hazard and Diseases: Microbial Stress Response
• Characteristics of Foodborne Hazard and Diseases: Sublethally Injured and Viable but Nonculturable Cells
• Characteristics of Foodborne Hazard and Diseases: Drug Resistant Pathogens
• Characteristics of Foodborne Hazard and Diseases: Cost of Foodborne Diseases
• Characteristics of Foodborne Hazard and Diseases: International Classification of Diseases
• Foodborne Diseases
• Foodborne Diseases: Overview of Biological Hazards and Foodborne Diseases
• Foodborne Diseases: Overview of Chemical, Physical, and Other Significant Hazards
• Foodborne Diseases: Overview of Emerging Food Technologies
• Foodborne Diseases: Prevalence of Foodborne Diseases in Africa
• Foodborne Diseases: Prevalence of Foodborne Diseases in North America
• Foodborne Diseases: Prevalence of Foodborne Diseases in South East and Central Asia
• Foodborne Diseases: Prevalence of Foodborne Diseases in Australia and New Zealand
• Foodborne Diseases: Prevalence of Foodborne Diseases in Europe
• Foodborne Diseases: Prevalence of Foodborne Diseases in Western Pacific Region
• Foodborne Diseases: Foodborne Diseases and Vulnerable Groups
• Foodborne Diseases: Foodborne Diseases in Travelers
• Bacteria
• Bacteria: Acinetobacter
• Bacteria: Aeromonas
• Bacteria: Arcobacter
• Bacteria: Bacillus anthracis
• Bacteria: Bacillus cereus and Other Pathogenic Bacillus Species
• Bacteria: Brucella
• Bacteria: Campylobacter
• Bacteria: Clostridium botulinum
• Bacteria: Clostridium perfringens
• Bacteria: Toxigenic Corynebacteria
• Bacteria: Coxiella burnetii
• Bacteria: Shiga Toxin–Producing Escherichia coli and Other Pathogenic Escherichia coli
• Bacteria: Cronobacter (Enterobacter) sakazakii and Other Cronobacter spp.
• Bacteria: Other Pathogenic Enterobacteriaceae – Enterobacter and Other Genera
• Bacteria: Francisella tularensis
• Bacteria: Helicobacter pylori
• Bacteria: Listeria monocytogenes
• Bacteria: Mycobacterium avium ssp. paratuberculosis
• Bacteria: Mycobacterium bovis
• Bacteria: Pasteurella multocida
• Bacteria: Plesiomonas shigelloides
• Bacteria: Proteus
• Bacteria: Pseudomonas
• Bacteria: Salmonella Non–Typhi
• Bacteria: Salmonella Typhi and Salmonella Paratyphi
• Bacteria: Shigella
• Bacteria: Staphylococcus aureus
• Bacteria: Streptococcus
• Bacteria: Vibrio cholerae
• Bacteria: Vibrio parahaemolyticus
• Bacteria: Vibrio vulnificus
• Bacteria: Other Vibrios
• Bacteria: Yersinia enterocolitica and Yersinia pseudotuberculosis
• Volume 2 Hazards and Diseases
• Prions and Agents of TSEs
• Prions and Agents of TSEs: Bovine Spongiform Encephalopathy in Cattle
• Prions and Agents of TSEs: Creutzfeldt–Jakob Disease
• Protozoa
• Protozoa: Cryptosporidium spp.
• Protozoa: Cyclospora cayetanensis
• Protozoa: Entamoeba histolytica
• Protozoa: Giardia lamblia
• Protozoa: Cystoisospora belli (Syn. Isospora belli)
• Protozoa: Sarcocystis
• Protozoa: Toxoplasma gondii
• Helminth–Cestode
• Helminth–Cestode: Echinococcus granulosus and Echinococcus mutilocularis
• Helminth–Cestode: Taenia saginata and Taenia solium
• Helminth–Nematode
• Helminth–Nematode: Anisakid Nematodes
• Helminth–Nematode: Ascaris
• Helminth–Nematode: Capillaria hepatica and Capillaria philippinensis
• Helminth–Nematode: Gnathostoma spinigerum
• Heminth–Nematode: Haplorchis
• Helminth–Nematode: Trichinella spiralis and Other Trichinella Species
• Helminth–Nematode: Trichuris trichiura
• Helminth–Trematode
• Helminth–Trematode: Clonorchis sinensis
• Helminth–Trematode: Dicrocoelium dendriticum
• Helminth–Trematode: Diphyllobothrium
• Helminth–Trematode: Echinostoma
• Helminth–Trematode: Fasciola hepatica and Fasciola gigantica
• Helminth–Trematode: Fasciolopsis buski
• Helminth–Trematode: Heterophyes heterophyes
• Helminth–Trematode: Metagonimus yokogawai
• Helminth–Trematode: Opisthorchis viverrini and Opisthorchis felineus
• Helminth–Trematode: Paragonimus westermani and Paragonimus Species
• Spirochetes
• Spirochetes: Leptospira
• Viruses
• Viruses: Hantavirus
• Viruses: Hepatitis A Virus
• Viruses: Hepatitis E Virus
• Viruses: Lassa Fever Virus
• Viruses: Nipah Virus
• Viruses: Norovirus
• Organisms of Concern but not Foodborne or Confirmed Foodborne
• Organisms of Concern but not Foodborne or Confirmed Foodborne: Foot–and–Mouth Disease Virus
• Organisms of Concern but not Foodborne or Confirmed Foodborne: Classical Swine Fever Virus
• Organisms of Concern but not Foodborne or Confirmed Foodborne: Bolivian Hemorrhagic Fever Virus (Machupo Virus)
• Organisms of Concern but not Foodborne or Confirmed Foodborne: African Swine Fever Virus
• Organisms of Concern but not Foodborne or Confirmed Foodborne: Spoilage Microorganisms
• Natural Toxicants
• Natural Toxicants: Alkaloids
• Natural Toxicants: Naturally Occurring Toxins of Plant Origin
• Natural Toxicants: Mushrooms and Toadstools
• Natural Toxicants: Tetrodotoxin
• Mycotoxins
• Mycotoxins: Mycotoxins – General
• Mycotoxins: Aflatoxins
• Mycotoxins: Deoxynivalenol and Other Trichothecenes
• Mycotoxins: Fumonisins
• Mycotoxins: Ochratoxin A
• Mycotoxins: Patulin
• Mycotoxins: Zearalenone
• Environmental Contaminants
• Environmental Contaminants: Dioxins, Furans, and Dioxin–like Polychlorinated Biphenyls
• Environmental Contaminants: Environmental Estrogens – Hazard Characterization
• Environmental Contaminants: Nitrate and Nitrite
• Environmental Contaminants: Perchlorate
• Toxic Metals
• Toxic Metals: Arsenic
• Toxic Metals: Cadmium
• Toxic Metals: Lead
• Toxic Metals: Mercury
• Toxic Metals: Trace Metals – Chromium, Nickel, Copper, and Aluminum
• Processing Contaminants
• Processing Contaminants: Acrylamide
• Processing Contaminants: Advanced Glycation End Products (AGEs)
• Processing Contaminants: Benzene
• Processing Contaminants: Biogenic Amines
• Processing Contaminants: Chloropropanols and Related Esters
• Processing Contaminants: Furan
• Processing Contaminants: Hydroxymethylfurfural
• Processing Contaminants: N–Nitrosamines
• Processing Contaminants: Polycyclic Aromatic Hydrocarbons (PAHs)
• Hazards of Food Contact Material
• Hazards of Food Contact Material: Bisphenol A and Endocrine Disruption
• Hazards of Food Contact Material: Food Packaging Contaminants
• Hazards of Food Contact Material: Phthalates
• Hazards of Food Contact Material: Nanotechnologies and Nanomaterials
• Food Additives
• Food Additives: Food Additives – General
• Food Additives: Antioxidants
• Food Additives: Colorants
• Food Additives: Flavors and Flavor Enhancers
• Food Additives: Preservatives
• Food Additives: Natural Preservatives
• Food Additives: Sweeteners
• Volume 3 Foods, Materials, Technologies and Risks
• Pesticide Residues
• Pesticide Residues: Conazoles
• Pesticide Residues: Dithiocarbamates
• Pesticide Residues: Herbicides
• Pesticide Residues: Inorganic and Other Metal–Containing Compounds
• Pesticide Residues: Organophosphates and Carbamates
• Pesticide Residues: Organochlorines
• Pesticide Residues: Pyrethroids
• Veterinary Drugs Residues
• Veterinary Drugs Residues: Veterinary Drugs – General
• Veterinary Drugs Residues: Antibacterials
• Veterinary Drugs Residues: Anthelmintics
• Veterinary Drugs Residues: Anabolics
• Veterinary Drugs Residues: Coccidiostats
• Veterinary Drugs Residues: Ectoparasiticides
• Veterinary Drugs Residues: Control of Helminths
• Nutriential Hazards
• Nutriential Hazards: Micronutrients: Vitamins and Minerals
• Nutriential Hazards: Macronutrients: Essential Fatty Acids
• Other Significant Hazards
• Other Significant Hazards: Food Allergies and Intolerances
• Other Significant Hazards: Food–Related Choking
• Other Significant Hazards: Physical Hazards in Foods
• Food Technologies
• Food Technologies: Aseptic Packaging
• Food Technologies: Biopreservation
• Food Technologies: Chilling
• Food Technologies: Cleaning and Disinfection Technologies (Clean–In–Place, Clean–Out–of–Place)
• Food Technologies: Drying
• Food Technologies: Fermentation
• Food Technologies: Food Irradiation
• Food Technologies: Freezing
• Food Technologies: High Pressure Processing
• Food Technologies: Microwave Heating
• Food Technologies: Nanotechnology and Food Safety
• Food Technologies: Packaging
• Food Technologies: Pasteurization
• Food Technologies: Pulsed Ultraviolet Radiation Processing
• Food Technologies: Pulsed Electric Field Technology
• Food Technologies: Sterilization
• Foods, Materials and Risks
• Safety of Food and Beverages
• Safety of Food and Beverages: Fruits and Vegetables
• Safety of Food and Beverages: Seafood
• Safety of Food and Beverages: Meat and Meat Products
• Safety of Food and Beverages: Poultry and Eggs
• Safety of Food and Beverages: Milk and Dairy Products
• Safety of Food and Beverages: Dairy Products: Cheese
• Safety of Food and Beverages: Cereals and Derived Products
• Safety of Food and Beverages: Oils and Fats
• Safety of Food and Beverages: Spices and Seasonings
• Safety of Food and Beverages: Oilseeds and Legumes
• Safety of Food and Beverages: Nuts
• Safety of Food and Beverages: Water (Bottled Water, Drinking Water) and Ice
• Safety of Food and Beverages: Soft Drinks and Fruit Juices
• Safety of Food and Beverages: Alcoholic Beverages
• Safety of Food and Beverages: Coffee, Tea and Herbals, Cocoa and Derived Products
• Safety of Food and Beverages: Packaging Material and Auxiliary Items
• Safety of Food and Beverages: Safety of Food in Vending Machines
• Safety of Food and Beverages: Promotional Material
• Safety of Food and Beverages: Risks of Food Adulteration
• Safety of Food and Beverages: Safety of Organic Foods
• Safety of Food and Beverages: Safety Consideration in Developing Functional Foods
• Safety of Food and Beverages: Probiotics and Prebiotics
• Safety of Food and Beverages: Safety of Probiotics and Prebiotics
• Safety of Food and Beverages: Safety of Irradiated Foods
• Safety of Food and Beverages: Safety of Genetically Modified Foods
• Safety of Food and Beverages: Safety of Regional Specialities – Korean Fermented Foods
• Safety of Food and Beverages: Safety of Human Milk: Microbiological Aspects
• Safety of Food and Beverages: Safety of Human Milk: Chemical Aspects
• Safety of Food and Beverages: Halal Food Requirements
• Safety of Food and Beverages: Kosher Food Requirements
• Volume 4 Food Safety Management
• Public Health Measures
• Public Health Measures: Modern Approach to Food Safety Management: An Overview
• Public Health Measures: Risk Governance
• Public Health Measures: Challenges of Developing Countries in Management of Food Safety
• Public Health Measures: Challenges of Industrialized Countries in Food Safety Management
• Public Health Measures: Fundamentals of Food Legislation
• Public Health Measures: International Standards and Harmonization of Food Safety Legislation
• Public Health Measures: Food Inspections and Enforcement Systems
• Public Health Measures: Alerts and Early Warning Systems
• Public Health Measures: Monitoring of Contaminants
• Public Health Measures: Assessment of Novel Foods and Ingredients
• Public Health Measures: Food Defense: Prevention of Sabotage and Bioterrorism
• Public Health Measures: Evaluation of the Efficacy of National Food Control Programs
• Public Health Measures: Surveillance of Foodborne Diseases
• Public Health Measures: Foodborne Disease Outbreak Investigation
• Public Health Measures: Environmental Assessment in Outbreak Investigations
• Public Health Measures: Safe Use of Wastewater for Agricultural Production
• Public Health Measures: Food Control and Public Health Laboratories
• Public Health Measures: Health Education, Information, and Risk Communication
• Public Health Measures: Management of Food Safety in Food Service Sector
• Public Health Measures: Food Safety in Hospitals and Other Healthcare Settings
• Food Safety Assurance Systems
• Food Safety Assurance Systems: Food Safety and Quality Management Systems
• Food Safety Assurance Systems: Good Practices in Fisheries and Aquaculture
• Food Safety Assurance Systems: Good Animal Husbandry Practice
• Food Safety Assurance Systems: Building Design
• Food Safety Assurance Systems: Hygienic Design of Equipment
• Food Safety Assurance Systems: Infestation Management in Food Production Premises
• Food Safety Assurance Systems: Personal Hygiene and Employee Health
• Food Safety Assurance Systems: Cleaning and Disinfection
• Food Safety Assurance Systems: Hazard Analysis and Critical Control Point System (HACCP): Principles and Practice
• Food Safety Assurance Systems: Management of Biofilm Risk
• Food Safety Assurance Systems: Microbiological Testing, Sampling Plans, and Microbiological Criteria
• Food Safety Assurance Systems: Management of Allergens in Food Industry
• Food Safety Assurance Systems: Management of Supplier and Raw Material
• Food Safety Assurance Systems: Documentation and Record Keeping
• Food Safety Assurance Systems: Labeling and Information for Consumers
• Food Safety Assurance Systems: Audits of Food Safety Management Systems
• Food Safety Assurance Systems: Quality Assurance and Good Laboratory Practice
• Food Safety Assurance Systems: Investigation of Incidents in Industry
• Food Safety Assurance Systems: Recall Systems and Disposal of Food
• Food Safety Assurance Systems: Tampering
• Food Safety Assurance Systems: Essentials of Crisis Management
• Food Safety Assurance Systems: Root Cause Analysis of Incidents
• Food Safety Assurance Systems: Food Safety and Ethics
• Institutions Involved in Food Safety
• Institutions Involved in Food Safety: FAO/WHO Codex Alimentarius Commission (CAC)
• Institutions Involved in Food Safety: Food and Agriculture Organization of the United Nations (FAO)
• Institutions Involved in Food Safety: World Health Organization (WHO)
• Institutions Involved in Food Safety: World Organisation for Animal Health (OIE)
• Institutions Involved in Food Safety: Consumer Organizations
• Institutions Involved in Food Safety: National Industry Organizations – Case of UK Food and Drink Federation
• Institutions Involved in Food Safety: International Organization for Standardization (ISO)
• Institutions Involved in Food Safety: International Life Sciences Institute (ILSI)
• Institutions Involved in Food Safety: FoodDrinkEurope
• Institutions Involved in Food Safety: International Food Information Council (IFIC) and Other Food Information Organizations
• Institutions Involved in Food Safety: International Union of Food Science and Technology (IUFoST)
• Institutions Involved in Food Safety: Trust in Animals and Food Safety (TAFS) Forum
• Institutions Involved in Food Safety: Global Harmonization Initiative (GHI)
• Glossary of Selected Terms