Encyclopedia of Food Safety
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.
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