Safety in the Agri Food Chain

• 1.1 Introduction
• 1.2 Quality attributes of food in the production chain
• 1.3 Overview of the Food Production Chain and factors affecting quality attributes
• 1.4 Quality management activities with respect to safe food production chain
• 1.5 Organic food production and safety
• References

• 2.1 Study objectives and structure of chapter
• 2.2 Introduction
• 2.3 Types of biological hazards
• 2.4 Principal means of food contamination (How microorganisms reach food)
• 2.5 Microbial growth in food (how microorganisms survive and grow in food stuffs)
• References

• 3.1 Introduction: food intoxications and food sensitivities
• 3.2 Basic toxicological considerations
• 3.3 Food sensitivities
• 3.4 Food additives
• 3.5 Residues
• 3.6 Environmental contaminants
• 3.7 Process contaminants
• 3.8 Microbiological contaminants
• 3.9 Endogenous toxicants
• 3.10 Legislative information and further reading
• References

• 4.1 Introduction
• 4.2 Physical Contaminants: definition and classification
• 4.3 Non-radioactive physical contamination
• 4.4 Radioactive contamination
• References

• 5.1 Objectives
• 5.2 Background
• 5.3 Genetically modified organisms (GMOs) and associated foods
• 5.4 Risk to human health
• 5.5 Risk assessment
• 5.6 Legislative measures
• 5.7 Novel and functional foods
• 5.8 Potential risks
• 5.9 Legislative measures
• References

• 6.1 Introduction
• 6.2 Technological and managerial aspects in quality assurance
• 6.3 Principles of Quality Assurance systems
• 6.4 Quality assurance systems and assuring food safety
• 6.5 Total Quality Management
• 6.6 Conclusion
• References
• Appendix I. Global overview of contents of GMP topics of parts I-III.

• 7.1 Introduction
• 7.2 Preparation for management in the food industry
• 7.3 Requirements before applying HACCP
• 7.4 Development of an HACCP plan
• 7.5 Implementation
• 7.6 Verification and maintenance
• 7.7 Future proposal
• Acknowledgements
• References
• Definition of terms used

• 8.1 Introduction
• 8.2 Risk assessment
• 8.3 Risk management and food safety issues
• 8.4 Risk communication and food safety issues
• 8.5 Principles of enterprise risk management
• References

• 9.1 Introduction
• 9.2 Modelling microbial behaviour: predictive microbiology
• 9.3 Modelling of migration from packaging materials
• 9.4 Risk assessment: a quantitative approach
• References

• 10.1 Introduction
• 10.2 Relationship between quality systems and traceability in food chains
• 10.3 Traceability systems
• 10.4 International benchmark study on traceability systems
• 10.5 Technology for traceability systems
• 10.6 Major research themes and questions for discussion
• References

• 11.1 Introduction
• 11.2 Objectives
• 11.3 Detection, identification and typing of foodborne pathogens
• 11.4 Case studies in detection and quantification/enumeration of pathogens and their toxins
• References

• 12.1 Introduction
• 12.2 Chemical risk evaluation via food analysis
• 12.3 Some examples of chemical analysis protocols for the identification and quantification of chemical risk factors
• Abbreviations
• References

• 13.1 Introduction
• 13.2 Food law: development, crisis and transition
• 13.3 The General Food Law: general provisions of food law
• 13.4 The General Food Law: institutional aspects
• 13.5 The composition of food
• 13.6 Food handling
• 13.7 Informed choice: presentation of food products
• 13.8 Globalisation
• 13.9 Conclusion

• 14.1 Introduction
• 14.2 Consumer motivations for food choice
• 14.3 Consumer decision-making and consumer behaviour
• 14.4 Food safety facts versus consumer perception
• 14.5 Food risk perception
• 14.6 Selected cases in food safety perception
• 14.7 Conclusions
• References

• 15.1 General introduction to ethics
• 15.2 Principles of food ethics and safety
• 15.3 Special issues in food ethics and safety
• 15.4 Conclusive remarks
• References

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