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Food chain integrity: A holistic approach to food traceability, safety, quality and authenticity

Edited by J Hoorfar, K Jordan, F Butler, R Prugger 
Woodhead Publishing  March 2011  



Hardcover  385 pp  ISBN 9780857090683      £135.00
  • reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer
  • examines developments in food traceability, such as food €biotracing€, and methods to prevent food bioterrorism
  • focuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses
  • documents essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.

Chapters in part one review developments in food traceability, such as food €biotracing€, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.

With its distinguished editors and expert team of contributors, Food chain integrity will be of value for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

Contents

PART 1 TRACING AND TRACKING IN THE FOOD CHAIN

The role of service orientation in future web-based food traceability systems V Morreale and M Puccio, Engineering Ingegneria Informatica S.p.A, Italy, N Maiden, City University, UK, J Molina, AINIA Technological Centre and F Rosines Garcia, Atos Origin SAE, Spain
- Introduction - The need for a novel approach to food traceability - Service-oriented architectures (SOAs) for traceability - A service-oriented reference architecture for traceability - The internet of 'things' for traceability - Developing traceability systems and services - Conclusions - Acknowledgements - References

Biotracing: a new integrated concept in food safety K N Jordan, Teagasc, Ireland, M. Wagner, University of Veterinary Medicine, Vienna, Austria and J Hoorfar, Technical University of Denmark, Denmark
- Introduction to biotracing - Tools required for biotracing - Novel aspects of biotracing - Strategic impacts of biotracing - Significance of biotracing for production chains - Potential bioterror agents and accidental contaminants in the food and feed supply - Conclusions and future directions - Acknowledgements - References

Using stochastic simulation to evaluate the cost-effectiveness of traceability systems: the case of quality control in a fresh produce supply chain M Garcia Martinez, A Silva and J R O'Hanley, University of Kent, UK
- Introduction - Review of cost-benefit analysis of food traceability - Cost-benefit analysis of traceability solutions in a fresh produce distributor - Conclusions and recommendations - Acknowledgements - References

Preventing and mitigating food bioterrorism N Marmiroli, E Maestri and M Marmiroli, University of Parma, R Onori, Italian National Institute of Health, R Setola, Campus Bio-Medico University of Rome, Italy, V Krivilev, Academy for Geopolitical Problems, Russia
- Introduction - Contamination of biological origin - Detection methods for specific organisms - Detection methods for classes of contaminants - Detection of products of biological contamination - Conclusions and recommendations - Acknowledgements - References

PART 2 FOOD SAFETY AND QUALITY

Understanding and monitoring pathogen behaviour in the food chain M Jakobsen, University of Copenhagen, Denmark, J Verran, Manchester Metropolitan University, UK, L Jaxscens, University of Ghent, Belgium, B Biavati, University of Bologna, Italy, J Rovira, University of Burgos, Spain and L Cocolin, University of Turin, Italy
- Introduction - Novel platforms to understand the presence and behaviour of pathogens in the food chain - Importance of number and behaviour of pathogens for risk assessment - Rapid detection methods - Hygienic design factors affecting fouling and cleanability of food contact surfaces - Effective food management systems for ensuring safe food - Conclusions - References

Foodborne viruses: understanding the risks and developing rapid surveillance and control measures J Hoorfar and A C Schultz, Technical University of Denmark, Denmark, D N Lees, Centre for Environment, Fisheries and Aquaculture Science, UK and A Bosch, University of Barcelona, Spain
- Introduction - Occurrence and epidemiology - Clinical manifestations - Risk assessment - Fast and efficient source tracing - Detection bottlenecks - Zoonotic and emerging viruses via food-producing animals - Modelling development and behaviour of viruses - Production and processing control strategies - Sampling - Acknowledgements - References

Ranking hazards in the food chain F Butler, University College Dublin, Ireland
- Introduction - Hazard identification in the food / feed chain - Risk ranking - Conclusions - References

Continuous temperature monitoring along the chilled food supply chain M Eden, TTZ Bremerhaven, V Raab and J Kreyenschmidt, University of Bonn, Germany, T Haflidason, G Olafsdóttir and S G Bogason, University of Iceland, Iceland
- Introduction - Needs of food supply chain stakeholders - Smart labels as temperature monitoring systems - Prediction of food quality and safety - Information management to support inter-organizational cold chain management - Conclusions - References

Emerging safety and quality issues in compound feeds with implications for human foods J Hoorfar and I Bang-Berthelsen, Technical University of Denmark, Denmark, F T Jones, Performance Poultry Consulting and University of Arkansas, USA, P Häggblom, National Veterinary Institute, Sweden, G Bruggeman, Vitamex Group, Belgium and J Zentek, Free University of Berlin, Germany
- Introduction - Interaction between food and feed safety - Risks associated with Salmonella - Risks associated with mycotoxins - Coccidiostat carry-over as an indicator of misuse of feed additives - Tracing and tracking of contaminants in the feed chain - New feed sources as source of emerging risks - Organic feedstuffs - Emerging production technologies - Conclusions - Acknowledgements - References

Improving microbial safety in the beef production chain C M Burgess and G Duffy, Teagasc, Ireland
- Introduction - Beef production - Pathogens associated with beef - Primary production - Slaughter and processing - Storage and distribution - Conclusions - References

Animal welfare: an essential component in food safety and quality L A Boyle and K O'Driscoll, Teagasc, Ireland
- Introduction - Animal health, animal welfare and food safety - Organic farming, animal welfare and food safety - Conclusions - References

PART 3 AUTHENTICITY AND ORIGIN OF FOOD PRODUCTS

Detection and traceability of genetically modified organisms in food supply chains Y Bertheau, National Institute for Agricultural Research (INRA), France
- History of genetically modified organisms (GMOs) - The European regulatory framework for GMOs - Current challenges for traceability in supply chains containing and 'free from' GMOs - Conclusions - References

The relevance of sampling for the control of genetically modified organisms in the agri-food chain C Brera, B De Santis, E Prantera, M De Giacomo and R Onori, Italian National Institute of Health, Italy
- Introduction - Overview of international norms and legislative provisions - Strategies for cost-effective sampling in different scenarios of food and feed chain - Sample preparation strategies - Estimation of sampling uncertainty - Statistical programs / software - Conclusions - References

New approaches to determining the origin of food S Kelly and P Brereton, Food and Environment Research Agency, UK, C Guillou, Joint Research Centre of the European Commission, Italy, H Broll and I Laube, Federal Institute for Risk Assessment, Germany; G Downey, Teagasc, Ireland, A Rossman, Isolab GmbH, S Hözl, Bavarian State Collection for Palaeontology and Geology, Germany and G van der Veer, Wageningen University, Netherlands
- Introduction - Molecular biological methods - Spectroscopic and fingerprinting techniques - Bio-element and heavy element stable isotope ratio analysis - Food isotope maps - Conclusions - References

Tracing fish and fish products from ocean to fork using advanced molecular technologies J T Martinsohn, EU Commission DG Joint Research Centre, Italy, A J Geffen, University of Bergen, Norway, G E Maes, Catholic University of Leuven, Belgium, E E Nielsen, Technical University of Denmark, Denmark, R Ogden, TRACE Wildlife Forensics Network, UK, R S Waples, Northwest Fisheries Science Center, USA and G R Carvalho, Bangor University, UK
- Introduction - The traceability tool box: an overview of available molecular technologies for species identification and origin assessment of fish products - Species identification and origin assessment of fish: key components of an efficient traceability framework - Technology transfer: from the research laboratory to authorities, industry and policy makers - Conclusions - Acknowledgements - References

PART 4 CONSUMER VIEWS AND FUTURE TRENDS

Communicating food and food chain integrity to consumers: lessons from European research W Verbeke, Ghent University, Belgium
- Introduction - Definition and perception of traditional foods - Attitudes to beef safety and processing - Interest in seafood traceability and labelling - Emergence of ethical issues - Conclusions - Acknowledgements - References

The role of traceability in restoring consumer trust in food chains M Garcia Martinez and F M Brofman Epelbaum, University of Kent, UK Food safety regulation, trust and traceability
- Initiatives to restore consumer confidence - Translation of techniques into labels - Communicating traceability information to consumers - Conclusions - References

Future trends in food chain integrity J Hoorfar, Technical University of Denmark, Denmark, R Prugger, Tecnoalimenti S.C.p.A, Italy, F Butler, University College Dublin and K Jordan, Teagasc, Ireland
- Globalization impacts on the food supply chain - Broader understanding of food integrity - Closing the EU gaps in traceability - Future traceability solutions - Future food safety solutions - References

PART 5 APPENDIX: PROJECT ABSTRACTS

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