The Food Safety Hazard Guidebook

by Lawley, Richard; Curtis, Laurie; Davis, Judy

• ISBN13: 9781849733816
• ISBN10: 1849733813
• Edition: 2nd
• Format: Hardcover
• Copyright: 2012-04-04
• Publisher: Royal Society of Chemistry

Summary

Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical. Each chapter follows the same risk analysis-based structure to enable the reader to find information easily. Up-to-date sources of additional facts, published and web-based, are supplied for every hazard. The book can, therefore, be used as a first port of call for locating information on almost all known food safety hazards. The new Second Edition retains the format and structure of the original and continues to provide a concise, accessible and affordable source of reference. The information on each hazard has been reviewed and up-dated to reflect recent changes. Additional information on approximately 15 potential and emerging food safety hazards, not covered in the first edition, has been added. An entirely new section, covering the basic principles and practice of Hazard Analysis Critical Control Point (HACCP) and food safety management systems, has been introduced. The section on food-borne bacterial pathogens has been thoroughly up-dated and the section on fish toxins has been revised in line with the current classification of marine biotoxins. This highly usable working companion for food industry professionals, is an indispensable resource for food scientists worldwide.

Table of Contents

Food Safety Hazards	p. 1
Biological Hazards
Bacteria	p. 9
Aeromonas	p. 9
Arcobacter	p. 14
Bacillus	p. 17
Campylobacter	p. 22
Clostridium botulinum	p. 27
Clostridium difficile	p. 34
Clostridium perfringens	p. 38
Cronobacter	p. 44
Enterococci	p. 50
Escherichia coli	p. 53
Verocytotoxin-producing Escherichia coli (VTEC)	p. 54
Enteroaggregative Escherichia coli (EAEC)	p. 59
Helicobacter pylori	p. 63
Listeria	p. 67
Mycobacterium avium subspecies paratuberculosis	p. 74
Plesiomonas shigelloides	p. 78
Pseudomonas aeruginosa	p. 81
Salmonella	p. 83
Shigella	p. 90
Staphylococcus aureus	p. 94
Streptococci	p. 100
Vibrio cholerae	p. 103
Vibrio parahaemolyticiis	p. 107
Vibrio vulnificus	p. 112
Yersinia enterocolitica	p. 116
Yersinia pseudotuberculosis	p. 120
Other Enterobacteriaceae	p. 124
Viruses	p. 127
Adenoviruses	p. 127
Astroviruses	p. 130
Hepatitis A Virus	p. 133
Hepatitis E Virus	p. 137
Highly Pathogenic Avian Influenza Viruses	p. 141
Noroviruses	p. 146
Parvoviruses	p. 151
Rotaviruses	p. 153
Sapoviruses	p. 157
Enteric Picornaviruses	p. 160
Parasites	p. 163
Protozoa	p. 163
Cryptosporidium	p. 163
Cyclospora	p. 168
Entamoeba	p. 172
Giardia	p. 176
Toxoplasma	p. 180
Nematodes	p. 185
Anisakids	p. 185
Trichinella	p. 190
Other Parasites	p. 195
Prions	p. 200
Chemical Hazards
Biological Toxins	p. 207
Fungal Toxins	p. 207
Anatoxins	p. 207
Citrinin	p. 213
Cyclopiazonic Acid	p. 216
Deoxynivalenol	p. 219
Ergot	p. 224
Fumonisins	p. 228
Moniliforrain	p. 233
Ochratoxins	p. 236
Patulin	p. 241
Sterigmatocystin	p. 245
Trichothecenes	p. 248
Zearalenone	p. 253
Other Mycotoxins	p. 258
Plant Toxins	p. 263
Cucurbitacins	p. 263
Cyanogenic Glycosides	p. 266
Furocoumarins	p. 270
Glycoalkaloids	p. 273
Grayanotoxin	p. 278
Lectins	p. 280
Pyrrolizidine Alkaloids	p. 284
Fish Toxins	p. 288
Azaspiracids	p. 288
Brevetoxins	p. 291
Ciguatoxins	p. 295
Cyclic Imines	p. 299
DomoicAcid	p. 302
Gempylotoxin	p. 306
Okadaic Acid Toxins	p. 309
Palytoxins	p. 313
Pectenotoxins	p. 316
Saxitoxins	p. 319
Tetrodotoxin	p. 324
Yessotoxins	p. 327
Biogenic Amines	p. 330
Biogenic Amines (Excluding Histamine)	p. 330
Scombrotoxin (Histamine)	p. 334
Non-biological Chemical Contaminants	p. 339
Contaminants Produced During Processing	p. 339
Acrylamide	p. 339
Advanced Glycation End-Products	p. 345
Benzene	p. 348
Chloropropanols	p. 351
Ethyl Carbamate	p. 355
Furan	p. 358
Heterocyclic Amines	p. 361
Polycyclic Aromatic Hydrocarbons (PAH)	p. 364
Contaminants From Food Contact Materials	p. 368
BisphenolA	p. 368
Phthalates	p. 373
Semicarbazide	p. 378
Environmental Contaminants	p. 382
Dioxins and PCBs	p. 382
Heavy Metals	p. 388
Melamine	p. 397
Perchlorate	p. 402
Veterinary Residues	p. 405
Antibiotics	p. 405
Hormones	p. 410
Allergens
Food Allergy	p. 417
Specific Allergens	p. 421
Celery	p. 421
Cereals	p. 424
Crustaceans	p. 427
Hens' Eggs	p. 430
Fish	p. 433
Lupin	p. 436
Cows' Milk	p. 439
Molluscs	p. 442
Mustard	p. 445
Peanuts	p. 448
Sesame	p. 451
Soya	p. 454
Sulfite	p. 457
Tree Nuts	p. 460
Allergen Control Options	p. 463
Allergen Legislation	p. 466
HACCP and Food Safety Management Systems
HACCP and Food Safety Management Systems	p. 473
Food Safety Legislation
Food Safety Legislation	p. 487
Sources of Further Information
Sources of Further Information	p. 497
Abbreviations and Acronyms	p. 506
Subject Index	p. 508
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