Present Knowledge in Food Safety. A Risk-Based Approach Through the Food Chain

Table of Contents

Section I
Changes in the chemical composition of food through the various stages of the food chain: plants before harvest
1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks
Ivonne M.C.M. Rietjens and Gerhard Eisenbrand
2. Soil, water, and air: potential contributions of inorganic and organic chemicals
Wageh Sobhy Darwish and Lesa A. Thompson
3. Agrochemicals in the Food Chain
R.H. Waring, S.C. Mitchell and I. Brown
4. Mycotoxins: still with us after all these years
J. David Miller

Section II
Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production
5. Occurrence of antibacterial substances and coccidiostats in animal feed
Ewelina Patyra, Monika Przenioslo-Siwczynska and Krzysztof Kwiatek
6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines
Gyorgy Csiko

Section III
Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture
7. Marine biotoxins as natural contaminants in seafood: European perspective
Pablo Estevez, Jose M. Leao and Ana Gago-MartinezGago
8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water
Martin Rose
9. Antimicrobial drugs in aquaculture: use and abuse
George Rigos and Dimitra Kogiannou

Section IV
Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution
10. Manufacturing and distribution: the role of good manufacturing practice
Michael E. Knowles
11. Global regulations for the use of food additives and processing aids
Youngjoo Kwon, Rebeca Lopez-Garcia, Susana Socolovsky and Bernadene Magnuson
12. Direct addition of flavors, including taste and flavor modifiers
Ivonne M.C.M. Rietjens, Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Thomas J. Rosol, Matthew J. Linman, Christie L. Harman and Sean V. Taylor
13. Production of contaminants during thermal processing in both industrial and home preparation of foods
Franco Pedreschi and Maria Salome Mariotti
14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
Cristina Nerin, Elena Canellas and Paula Vera
15. Safety assessment of refillable and recycled plastics packaging for food use
Forrest L. Bayer and Jan Jetten
16. Preventing food fraud
Steven M. Gendel

Section V
Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks
17. Emerging contaminants
Eleonora Dupouy and Bert Popping
18. Emerging contaminants related to plastic and microplastic pollution
Ndaindila N.K. Haindongo, Christopher J. Breen and Lev Neretin
19. Endocrine disruptors
Serhii Kolesnyk and Mykola Prodanchuk
20. Antimicrobial resistance and antimicrobial residues in the food chain
Jeffrey T. LeJeune, Alejandro Dorado Garcia and Francesca Latronico
21. Climate change as a driving factor for emerging contaminants
Keya Mukherjee
22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade?
Angel Medina
23. Emerging contaminants in the context of food fraud
Simon Kelly Douglas
24. Trends in risk assessment of chemical contaminants in food
Eleonora Dupouy

Section VI
Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing
25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination
Maristela S. Nascimento and Marta H. Taniwaki
26. Contributions of pathogens from agricultural water to fresh produce
Zeynal Topalcengiz, Matt Krug, Joyjit Saha, Katelynn Stull and Michelle Danyluk
27. Microbial pathogen contamination of animal feed
Elena G. Olson, Tomasz Grenda, Anuradha Ghosh and Steven C. Ricke
28. Zoonoses from animal meat and milk
Abani K. Pradhan and Shraddha Karanth
29. Abattoir hygiene
Ivan Nastasijevic, Marija Boskovic and Milica Glisic
30. Dairy production: microbial safety of raw milk and processed milk products
Victor Ntuli, Thulani Sibanda, James A. Elegbeleye, Desmond T. Mugadza, Eyassu Seifu and Elna M. Buys
31. Reduction of risks associated with processed meats
Lynn M. McMullen
32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae
Foteini F. Parlapani, Ioannis S. Boziaris and Christina A. Mireles DeWitt
33. The evolution of molecular methods to study seafood-associated pathogens
Craig Baker-Austin and Jaime Martinez-Urtaza

Section VII
Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing
34. Microbiological safety in food retail
Karen Job, Karin Carstensen and Lucia Anelich
35. Reduction of the microbial load of food by processing and modified atmosphere packaging
Elna M. Buys, B.C. Dlamini, James A. Elegbeleye and N.N. Mehlomakulu
36. Food defense: types of threat, defense plans, and mitigation strategies
Louise Manning
37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits
Carolina Ripolles-Avila, Brayan R.H. Cervantes-Huaman and Jose Juan Rodriguez-Jerez

Section VIII
Current and emerging advances in food safety evaluation: chemicals
38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches
John Doe
39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals
Yuqi Fu, Thomas Luechtefeld, Agnes Karmaus and Thomas Hartung
40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials
Hugo Brouwer, Femke L.N. Van Oijen and Hans Bouwmeester
41. Exposure assessment: critical review of dietary exposure methodologies-from budget methods to stepped deterministic methods
Xiaoyu Bi
42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources
Marc C. Kennedy
43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models
Cronan McNamara and Sandrine Pigat
44. The role of computational toxicology in the risk assessment of food products
Timothy E.H. Allen, Steve Gutsell and Ans Punt
45. Risk-benefit assessment
Jeljer Hoekstra, Maarten Nauta and Morten Poulsen
46. Exposure-driven risk management strategies for chemicals in food
Samuel Benrejeb Godefroy
47. Role of human epidemiology in risk assessment and management
Alfons Ramel
48. Risk-based approaches in food allergy
Geert Houben, W. Marty Blom and Marjolein Meijerink
49. Risk assessment of mixtures in the food chain
Angelo Moretto

Section IX
Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions
50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt-Jakob disease
Timm Konold, Mark Arnold and Amie Adkin
51. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis
Jasmina Vidic, Sandrine Auger, Marco Marin, Francesco Rizzotto, Nabila Haddad, Sandrine Guillou, Muriel Guyard-Nicodeme, Priya Vizzini, Alessia Cossettini, Marisa Manzano, Zoi Kotsiri, Efstratia Panteleli and Apostolos Vantarakis
52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example
Robert L. Buchanan
53. Transfer of viruses implicated in human disease through food
Kiran N. Bhilegaonkar and Rahul P. Kolhe
54. Role of gut microbiota in food safety
Sik Yu So, Qinglong Wu and Tor Savidge
55. Bacterial cell-to-cell communication and its relevance to food safety
Felipe Alves de Almeida, Leonardo Luiz de Freitas, Deisy Guimaraes Carneiro and Maria Cristina Dantas Vanetti
56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations
Luca Cocolin
57. Whole-genome sequencing for food safety
Nigel French
58. Drug-resistant bacteria from "farm to fork�: impact of antibiotic use in animal production
Michaela van den Honert and Louwrens Hoffman
59. Quick detection and confirmation of microbes in food and water
Ricardo Franco-Duarte, Snehal Kadam, Karishma S. Kaushik, Sakshi Painuli, Prabhakar Semwal, Natalia Cruz-Martins and Celia Fortuna Rodrigues

Section X
Safety assessment of genetically modified organisms and other biological alterations
60. New genetic modification techniques: challenges and prospects
Graham Head and George T. Tzotzos
61. Safety assessment of food and feed derived from genetically modified plants
Hanspeter Naegeli

Section XI
Food safety: risk perception and communicating with the public
62. Consumer attitudes about the use of new technologies in agrifood industries
Roger Clemens, Peter Pressman and A. Wallace Hayes
63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding?
John O'Brien
64. Communicating about risk in relation to food with the public and countering media alarmism
Katherine Rich and Gary Bowering
65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology
Shan Jin, Wenjing Li, Francis Z. Naab, David Coles and Lynn J. Frewer

Section XII
New and emerging foods and technologies
66. Safety, nutrition and sustainability of plant-based meat alternatives
Jane M. Caldwell and E.N. Clare Mills
67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction
Giannis Stoitsis, Michalis Papakonstantinou, Manos Karvounis and Nikos Manouselis
68. Blockchain: an enabler for safe food in global supply networks
John G. Keogh, Abderahman Rejeb, Nida Khan and Khaldoon Zaid-Kaylani

Section XIII
Hazard versus risk-based approaches to food safety regulations
69. Pros and cons of hazard- versus risk-based approaches to food safety regulation
Jyotigna M. Mehta and Ivonne M.C.M. Rietjens

Section XIV
Impact of food safety on global trade
70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust
Anne Gerardi

Section XV
Climate change, population demographics, urbanization, and economic growth: impact on food safety
71. Food and nutrition security: challenges for farming, procurement, and consumption
Tessa Avermaete, Wannes Keulemans, Olivier Honnay, Gerard Govers, Barbara De Coninck and Tjitske Anna Zwart
72. Climate change: food safety challenges in the near future
Fumiko Kasuga

Authors

Michael E. Knowles Governing Council of the International Union of Food Science and Technology. Dr. Michael E. Knowles is a pharmacist and medicinal chemist who spent the first half of his career with the UK
Ministry of Agriculture, Fisheries and Food, where he became the chief scientist (Fisheries & Food) and head of the
Food Science Group. In that position he was a member of the Advisory Committee on Pesticides, the Committee on
Veterinary Medicines, and chair of the Steering Group on Chemical aspects of Food Surveillance. The second half of
his 44-year career was spent with The Coca-Cola Company, where he became the vice president of Global Scientific &
Regulatory Affairs, from which he retired in 2013. As a graduate of the University of Nottingham, Dr. Knowles is a fellow
of several scientific societies; past global president of the ILSI and chair of the ILSI Europe Board; a liveryman of
the Society of Apothecaries, London; and a freeman of the City of London. His scientific publications are mainly in the
area of food safety, and he is joint founding editor of the journal Food Additives and Contaminants. He is a former
chair of the Food Group of the UK Society of Chemical Industry (SCI), former chairman of the Board of the European
Technology Platform's "Food for Life,� a former governing council member of the International Union of Food
Science & Technology, and chair of its membership committee and various other committees dealing with food safety
and regulatory affairs in EU food and drink associations. Lucia Anelich Managing Director of Anelich Consulting, South Africa. Professor Lucia Anelich has a PhD in microbiology and is currently the managing director of her own food safety training
and consulting business, Anelich Consulting, which she started in 2011. Prior to that, she spent 5 years at the
Consumer Goods Council of South Africa where she established and headed up a food safety body for the food industry,
a first for the country, until 2010. Before joining the CGCSA, she spent 25 years in academia at the Tshwane
University of Technology where she was the head of Department of Biotechnology and Food Technology and associate
professor. She is a member of the International Commission on the Microbiological Specifications for Food (ICMSF),
fellow of the International Academy of Food Science and Technology, past chair of the Scientific Council of IUFoST,
immediate past chair of the Food Hygiene Committee of the South African Bureau of Standards, and immediate past
president of the South African Association for Food Science and Technology. She is an adjunct professor at the Central
University of Technology, South Africa and is currently a food safety expert for the African Union (AU) and a member
of the advisory group establishing the AU Food Safety Authority. Alan Boobis National Heart and Lung Institute,
Imperial College London, London, United Kingdom. Alan Boobis is an Emeritus professor of toxicology at Imperial College London. He was a professor of biochemical
pharmacology and director of the Toxicology Unit (supported by Public Health England and the Department of Health)
at the Imperial College until June of 2017, when he retired after over 40 years at the college. His main research interests
lie in mechanistic toxicology, drug metabolism, mode of action, and chemical risk assessment. He has published
approximately 250 original research papers (h-index of 80). He is a member of several national and international advisory
committees, the Committee on Toxicity (chair), the WHO Study Group on Tobacco Product Regulation, Joint
FAO/WHO Expert Committee on Food Additives (veterinary residues), and Joint FAO/WHO Meeting on Pesticide
Residues. He has been a member of the UK Advisory Committee on Pesticides, Committee on Carcinogenicity, the
European Food Safety Authority (EFSA) Panel on Food Contaminants, and the EFSA Panel on Plant Protection
Products and their Residues. He is a member and a past chair of the Board of Trustees of the International Life
Sciences Institute (ILSI) and a member of the Board of Directors and has served as the vice president of ILSI Europe
and has served as a member and chair of the Board of Trustees of the Health and Environmental Sciences Institute
(HESI). He sits on several international scientific advisory boards, in both the public and private sectors. Awards
include honorary fellow of the British Toxicology Society, fellow of the British Pharmacological Society, the BTS John
Barnes Prize Lectureship, honorary membership and Merit Award of EUROTOX, the Royal Society of Chemistry Toxicology Award, the Society of Toxicology Arnold J. Lehman Award, the Toxicology Forum Philippe Shubik
Distinguished Scientist Award, and Officer of the British Empire (OBE). Bert Popping Chief Executive Officer of FOCOS GmbH. Dr. Bert Popping is an independent consultant and managing director of the strategic food consulting company FOCOS.
He previously worked as chief scientific officer and director of Scientific Development and Regulatory Affairs for
multinational contract laboratories. Dr. Popping has more than 20 years of experience in the food testing industry and
has authored over 50 publications on topics related to food safety, food authenticity, food analysis, validation, and regulatory
assessments. He also edited one book in this field. He is member of the editorial board of the Journal of Food
Additives and Contaminants and the Journal of Food Analytical Methods. He serves on the Thought Leaders Advisory
Committee of AOAC International and on panels of several other international organizations. He is an active member
of numerous national and international organizations, including USP, CEN, ISO, BSI, and several governmental method
working groups. He also chairs a recently established working group on emerging and future technology developments
and their impact on food industry and consumers. In addition, Dr. Popping serves on the Board of Directors of AOAC
International.