Encyclopedia of Food Safety

Editor: Motarjemi, Yasmine
Publication Year: 2014
Publisher: Elsevier Science & Technology

Single-User Purchase Price: $1674.00
Unlimited-User Purchase Price: $2511.00
ISBN: 978-0-12-378612-8
Category: Agriculture, Aquaculture & Food Sciences
Image Count: 937
Book Status: Available
Table of Contents

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.

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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