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9780398074029

Global Handbook on Food and Water Safety : For the Education of Food Industry Management, Food Handlers, and Consumers

by ; ;
  • ISBN13:

    9780398074029

  • ISBN10:

    039807402X

  • Format: Hardcover
  • Copyright: 2003-08-01
  • Publisher: Charles C Thomas Pub Ltd
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Supplemental Materials

What is included with this book?

Author Biography

Sonia Yuson-De Leon is a professor in the Department of Food Science and Nutrition at the University of the Philippines (UP) in Quezon City.

Table of Contents

Preface ix
Introduction xi
List of Figures xxvi
List of Tables xxix
1. IMPORTANCE OF FOOD AND WATER SAFETY 3(13)
1.0 Introduction
3(1)
2.0 Food and Water Safety: Effects on Health
4(1)
2.1 Epidemiology
4(1)
2.2 Effects of Foodborne Illnesses on Health
4(1)
3.0 Food and Water Safety: Socioeconomic Considerations
5(4)
3.1 Costs That May Be Incurred by the Sick Individual or Caregiver/Family
6(1)
3.2 Business and Industry Costs
7(1)
3.3 Cost to the Nation and Government
7(2)
4.0 Reporting Foodborne Illnesses
9(2)
4.1 Guide to Consumers
10(1)
4.2 Guide to Physicians
10(1)
4.3 Procedures for Food Service Institutions
11(1)
5.0 Benefits of Safe Water and Food Supply
11(3)
6.0 Concluding Remarks
14(1)
Review Questions
14(1)
References
14(2)
2. WATER SAFETY 16(23)
1.0 Importance of Water Supply, Safety, and Sanitation
17(1)
2.0 Water Safety Issues
17(3)
2.1 Water-Related Diseases
17(1)
2.2 Microbial Pathogens
18(1)
2.3 Chemical Contaminants
19(1)
2.4 Radioactive Contaminants
20(1)
3.0 Ensuring Water Safety
20(7)
3.1 Selection and Protection of Water Sources
22(1)
3.2 Treatment Process
22(2)
3.3 Water Safety Testing
24(1)
3.4 Water Safety in Homes
25(2)
4.0 Water Safety Systems in Industry and Institutions
27(2)
4.1 Agrifond Production
27(1)
4.2 Food Processing/Manufacturing
27(1)
4.3 Food Service Establishments
28(1)
5.0 Recreational Water Facilities
29(1)
6.0 Water Safety During Travel
29(2)
7.0 Guidelines for Drinking Water
31(3)
7.1 Standards for Drinking Water
31(2)
7.2. Standards of Quality for Commercially Bottled Drinking Water
33(1)
8.0 Water Safety in Emergencies
34(1)
9.0. Ensuring Water Availability and Safety in the Future
34(1)
10.0 Policies and Guidelines for Water Safety
35(1)
11.0. Sources of Information on Water Safety
36(1)
11.1 European Union
36(1)
11.2 The Americas
36(1)
Review Questions
36(1)
References
37(2)
3. FOOD SAFETY SYSTEMS 39(16)
1.0 Introduction
40(1)
2.0 The Need for Food Safety Systems
40(2)
2.1 Key Factors That Influence Safe Food Policy
40(2)
3.0 5 S Good Housekeeping System
42(1)
3.1 Seiri/Sort
42(1)
3.2 Seiton/Systematize
42(1)
3.3 Seiso/Sweep
42(1)
3.4 Seiketsu/Standardize
43(1)
3.5 Shitsuke/Self discipline
43(1)
4.0 Food Safety Systems
43(10)
4.1 Good Agricultural Practices (GAP)
43(2)
4.2 Good Manufacturing Practices/GMP
45(3)
4.3 Sanitation Standard Operating Procedures (SSOP)
48(1)
4.4 Hazard Analysis Critical Control Point System (HACCP)
48(5)
5.0 Conclusion
53(1)
Review Questions
54(1)
References
54(1)
4. FOOD CONTROL 55(9)
1.0 Introduction
55(1)
2.0 Food Control Systems in General
56(1)
3.0 Food Control of Meat and Poultry
56(1)
3.1 Inspection
56(1)
3.2 Antemortem Inspection
56(1)
3.3 Postmortem Inspection
57(1)
4.0 Food Control of Fish and Shellfish Products
57(1)
5.0 Food Control of Fruits and Vegetables
57(1)
6.0 National Food Control
57(2)
6.1 Major Constraints
57(1)
6.2 History of National Food Control
58(1)
6.3 Food Regulations in Selected Countries
58(1)
7.0 Regional Food Control
59(1)
7.1 European Community
59(1)
7.2 South American Countries
59(1)
8.0 Risk Analysis
60(1)
9.0 The World Trade Organization
61(1)
10.0 Sanitary and Phytosanitary Standards Agreement
61(1)
11.0 Consumers' Concerns in Food Control
61(1)
12.0 Consumers' Need to Be Informed Through Food Safety Web Sites
62(1)
Review Questions
62(1)
References
62(2)
5. CONTROL OF MICROBIOLOGICAL HAZARDS 64(35)
1.0 Introduction
65(1)
2.0 Classification of Microorganisms and Relative Sizes
66(1)
3.0 Foodborne and Waterborne Pathogenic Bacteria
66(7)
3.1 Bacillus cereus
66(3)
3.2 Clostridium botulinum
69(1)
3.3 Clostridium perfringens
70(1)
3.4 Campylobacter jejuni
70(1)
3.5 Escherichia coli
70(1)
3.6 Listeria monocytogenes
71(1)
3.7 Salmonella spp
71(1)
3.8 Shigella spp
72(1)
3.9 Staphylococcus aureus
72(1)
3.10 Vibrio spp
72(1)
3.11 Yersinia spp
73(1)
4.0 Foodborne and Waterborne Viruses
73(1)
4.1 Hepatitis A virus
73(1)
4.2 Norwalk virus
73(1)
4.3 Rotavirus
74(1)
5.0 Foodborne and Waterborne Parasites
74(6)
5.1 Anisakis spp
74(1)
5.2 Ascaris lumbricoides
75(2)
5.3 Cryptosporidium parvum
77(1)
5.4 Cyclospora cayetanensis
77(1)
5.5 Diphyllobotrium latum
78(1)
5.6 Giardia lamblia
78(1)
5.7 Entamoeba histolytica
78(1)
5.8 Taenia spp
79(1)
5.9 Toxoplasma gondii
79(1)
5.10 Trichinella spiralis
79(1)
6.0 Harmful Fungi
80(1)
6.1 Molds
80(1)
6.2 Yeasts
80(1)
6.3 Mushrooms
81(1)
7.0 Prions
81(2)
7.1 Mad Cow Disease
82(1)
7.2 Creutzfeldt-Jakob Disease (CJD)
83(1)
8.0 Emerging Foodborne Diseases
83(1)
9.0 Conditions for Growth of Microorganisms
84(2)
9.1 Food
84(1)
9.2 Acidity
84(1)
9.3 Time
84(1)
9.4 Temperature
84(2)
9.5 Oxygen
86(1)
9.6 Moisture
86(1)
10.0 Kinds of Food Spoilage and Foodborne Illnesses
86(2)
11.0 How to Control Microbial Growth
88(2)
11.1 Application of Heat
88(1)
11.2 Application of Low Temperatures
89(1)
11.3 Controlling pH Conditions
89(1)
11.4 Reducing Free Oxygen
90(1)
11.5 Reducing Available Water
90(1)
11.6 Role of Other Chemicals
90(1)
11.7 Role of New Technologies
90(1)
12.0 General Safety Guidelines to Control Microbial Growth
90(6)
12.1 Safe Shopping
90(1)
12.2 Safe Storage of Foods
91(1)
12.3 Safe Food Preparation
91(1)
12.4 Thaw Food Safely
91(1)
12.5 Safe Cooking
91(1)
12.6 Serving Food Safely
91(1)
12.7 Handling Leftovers Safely
92(1)
12.8 Refreezing Food
92(1)
12.9 Food Safety Advice for Expectant Mothers
92(1)
12.10 Cooking Safely in the Microwave Oven
92(1)
12.11 Safe Food Handling for Picnics
93(2)
12.12 Handling Food. Safely During the Holidays
95(1)
Review Questions
96(1)
References
97(2)
6. CONTROL OF BIOLOGICAL HAZARDS 99(14)
1.0 Introduction
99(1)
2.0 Biological Carriers of Pathogenic Organisms
100(8)
2.1 Humans: Food Handlers
100(1)
2.2 Farm Animals
101(1)
2.3 Fish, Seafood, and Algae
102(1)
2.4 Household Pests
103(3)
2.5 Domestic Pets
106(1)
2.6 Plants
107(1)
3.0 How to Control Biological Hazards
108(2)
3.1 Responsibilities of the Food Handler
108(1)
3.2 Pest Control
109(1)
3.3 Integrated Pest Control (IPM)
110(1)
4.0 Concluding Remarks
110(1)
Review Questions
110(1)
References
111(2)
7. CONTROL OF CHEMICAL HAZARDS 113(18)
1.0 Introduction
114(1)
1.1 Definitions
114(1)
2.0 Chemical Hazards Added to the Food and Water Supply
115(5)
2.1 Food Additives
115(1)
2.2 Pesticides
115(2)
2.3 Antibiotics and Growth Hormones
117(1)
2.4 Heavy Metals and Other Elements
117(1)
2.5 Cleaning Materials and Food Processing Contamination
118(1)
2.6 Radon Gas and Radionuclides
119(1)
3.0 Chemical Hazards Naturally Occurring in the Food and Water Supply
120(3)
3.1 Microbial Toxins
120(1)
3.2 Chemicals Inherent to Food
121(1)
3.3 Food Allergies, Intolerances, and Sensitivities
121(1)
3.4 Other Ingested Chemicals
122(1)
4.0 Chemical Hazard Detection, Monitoring, and Communication
123(5)
4.1 Information Needed
123(1)
4.2 Marker Doses
123(1)
4.3 Detection by Individuals
123(1)
4.4 Monitoring by Individuals
124(1)
4.5 Detection and Monitoring by Government Agencies and Industry
124(1)
4.6 Regional Monitoring of a Pesticide Contamination
125(1)
4.7 International Monitoring of a Nuclear Contamination
126(1)
4.8 Limitations to the Regulations
126(1)
4.9 International Agency Coordination
127(1)
4.10 Communicating Chemical Hazards
127(1)
5.0 Practical Guidelines to Reduce or Prevent Chemical Hazards
128(1)
5.1 For Consumers
128(1)
5.2 For Employees
128(1)
5.3 For Government
128(1)
5.4 For Business and Industry
128(1)
Review Questions
129(1)
References
129(2)
8. CONTROL OF PHYSICAL HAZARDS 131(11)
1.0 Introduction
131(2)
1.1 Impact of Physical Hazards
132(1)
1.2 FDA Food Code 2001
133(1)
1.3 Definitions
133(1)
2.0 Injuries from Physical Hazards Added to the Food and Water Supply
133(2)
2.1 Consumer Concerns
133(2)
2.2 Food Handler Concerns
135(1)
3.0 Physical Facilities and Consumer and Food Handler Safety
135(1)
3.1 Layout and Construction Materials
135(1)
3.2 Floors, Walls, and Ceilings
135(1)
3.3 Lighting, Air Flow, Electricity, and Plumbing
136(1)
4.0 Physical Facility Operation and Maintenance
136(3)
4.1 Handling Capacity
136(1)
4.2 Storage
137(1)
4.3 General Sanitation
138(1)
4.4 Cleaning the Facility
138(1)
4.5 Integrated Pest Management
138(1)
4.6 Waste Management
139(1)
5.0 Personal Hygiene
139(1)
5.1 Hygienic Practices
139(1)
6.0 Practical Guides for Consumers
140(1)
Review Questions
140(1)
References
141(1)
9. FOOD CONTROL AS APPLIED TO COMMODITIES 142(23)
1.0 Introduction
142(4)
1.1 Food Groups of Commodities
143(1)
1.2 Commodity Control by Food Handlers
143(1)
1.3 Commodity Boards
143(1)
1.4 Commodity Control by Consumers
144(1)
1.5 New Food Commodities
145(1)
1.6 Dietary Supplement Health and Education Act
145(1)
2.0 Sound Dietary Advice for Consumers
146(6)
2.1 Nutrition Facts Label
147(1)
2.2 Essential Nutrients
148(4)
2.3 Dietary Reference Intakes
152(1)
3.0 Dietary Supplements as Potential Food Safety Hazards
152(6)
3.1 Supplement Facts Label
153(1)
3.2 Vitamin and Mineral Supplements
153(1)
3.3 Adverse Effects of Essential Vitamins and Minerals
154(1)
3.4 Antioxidants
155(1)
3.5 Dietary Fiber
155(1)
3.6 Nonvitamin/Nonmineral Supplements
156(1)
3.7 Functional Foods
157(1)
3.8 Organic Foods
157(1)
4.0 Safe and Effective Nutrition Therapies
158(4)
4.1. Complementary and Alternative Medical Nutrition Therapies
159(2)
4.2 Function Specific Products and Practices
161(1)
5.0 Sorting Fact From Fallacy
162(1)
6.0 Practical Guidelines
162(1)
Review Questions
163(1)
References
163(2)
10. ADDITIONAL FACTORS FOR ENVIRONMENTAL SANITATION 165(19)
1.0 Introduction
165(14)
1.1 Definitions
165(1)
1.2 Components of Environmental Sanitation
166(13)
2.0 Economic Considerations of Environmental Sanitation
179(1)
3.0 Programs and Strategies for Environmental Sanitation
179(2)
Review Questions
181(1)
References
181(3)
11. EFFECTS OF NEWER TECHNOLOGY ON FOOD AND WATER SAFETY 184(12)
1.0 Introduction
184(1)
2.0 Biotechnology
184(5)
2.1 Genetic Engineering
185(2)
2.2 Agricultural Biotechnology
187(1)
2.3 Medical Applications of Biotechnology
188(1)
3.0 Newer Methods of Food Preservation
189(3)
3.1 Irradiation
189(2)
3.2 High Pressure Processing
191(1)
3.3 Newer Methods of Pasteurization
191(1)
3.4 Use of Bacteria and Enzymes
192(1)
3.5 Newer Food Packaging Methods
192(1)
4.0 Use of Chemical Preservatives
192(1)
5.0 Regulations Related to New Food Technology
193(1)
6.0 Practical Guidelines for Consumers
193(1)
Review Questions
193(1)
References
194(2)
12. FOOD AND WATER SAFETY STANDARDS 196(18)
1.0 Value of Standards for Consumers and the Food Industry
197(1)
1.1 Standards for the Food
197(1)
1.2 Standards for Facilities, Equipment, and Utensils
197(1)
1.3 Other Standards That Are Needed for Food and Water Safety
197(1)
2.0 Types of Standards
197(1)
2.1 Voluntary Standards
197(1)
2.2 Mandatory Standards Set by Regulatory Agencies
198(1)
3.0 International Standard Setting
198(7)
3.1 Codex Alimentarius Commission
198(1)
3.2 International Plant and Phytosanitary Convention (IPPC)
199(2)
3.3 Office International Des Epizootics (OIE)
201(2)
3.4 World Trade Organization (WTO)
203(1)
3.5 International Organization for Standards (ISO)
204(1)
4.0 Standards Within a Company
205(1)
5.0 Standards Within a Country
205(7)
5.1 Australia and New Zealand
205(1)
5.2 Canada
206(1)
5.3 United States
207(1)
5.4 France
207(5)
Review Questions
212(1)
References
212(2)
13. FOOD AND WATER SAFETY IN EMERGENCIES 214(17)
1.0 The Importance of Planning for Emergencies
215(1)
2.0 Bioterrorism
215(1)
2.1 Anthrax
215(1)
2.2 Botulism
215(1)
2.3 Cholera
215(1)
2.4 Other Biological Agents
215(1)
3.0 Chemical Threats
215(1)
4.0 Family Preparedness Plan
216(3)
4.1 Steps in the Family Preparedness Plan
216(3)
5.0 Water Supplies in Emergencies
219(2)
5.1 Location of Sources of Water
220(1)
5.2 Emergency Treatment Process
221(1)
5.3 Water Safety Testing
221(1)
5.4 Storage
221(1)
6.0 Food Supplies in Emergencies
221(4)
6.1 Preparing an Emergency Food Stockpile
221(4)
7.0 Sourcing of Food and Water During Outdoor Survival Situations
225(1)
8.0 Safety Guidelines After a Disaster
226(1)
8.1 Water Safety
226(1)
8.2 Food Safety
226(1)
9.0 Water Safety Systems in Institutions for Emergencies
227(1)
10.0 Emergency Planning and Preparedness
227(1)
10.1 Community and National Coverage
227(1)
10.2 International Coverage
227(1)
11.0 Vigilance for Victory
228(1)
11.1 Individuals
228(1)
11.2 Food Security Measures for Food Producers, Processors, Transporters, and Retailers
228(1)
11.3 Food Security Measures for Importers and Exporters
229(1)
Review Questions
229(1)
References
229(2)
14. CHALLENGES OF FOOD AND WATER SAFETY FOR THE FUTURE 231(13)
1.0 The Changing Scenario
232(3)
1.1 Forces Driving Change
232(2)
1.2 Trends Shaping the Future
234(1)
2.0 working Towards the Future
235(5)
2.1 WHO Activities
235(1)
2.2 WTO/SPS Agreement
235(1)
2.3 Activities for Addressing Food and Water Diseases
236(1)
2.4 Food Safety Strategic Act
237(1)
2.5 Strategic Plan for Preparedness and Response
238(2)
3.0 Management of Protective Response Strategies
240(1)
3.1 By Nations and Governments
240(1)
3.2 By Civil Society
240(1)
3.3 By Individuals
240(1)
4.0 Meeting the Challenges of the Future
241(1)
4.1 Education and Training
241(1)
4.2 Research
241(1)
4.3 Communication and Linkages
241(1)
4.4 High Level of Leadership from the Food Industry
241(1)
Review Questions
242(1)
References
242(2)
15. INTRODUCTION TO FOODBORNE DISEASE OUTBREAK 244(17)
Cholera Epidemic in Peru
244(1)
Outbreak of Giardiasis in New Mexico, 1989
245(1)
Drinking Water Contaminated with High Levels of Industrial Solvent
245(1)
Shigellosis Outbreak Associated with an Unchlorinated Wading Pool
245(1)
Bacillus cereus-Maine, USA, 1985
246(1)
Foodborne Botulism Associated with Home-Canned Bamboo Shoots-Thailand, 1998
246(1)
Type B Botulism Associated with Roasted Eggplant in Oil-Italy, 1993
246(1)
Cryptosporidiosis Outbreak in Ireland Linked to Public Water Supply
247(1)
Cholera Associated with International Travel, 1992
247(1)
Escherichia coli O157:H7 Infections Associated with Eating a Nationally Distributed Commercial Brand of Frozen Beef Patties and Burgers-Colorado, 1997
247(1)
Outbreak of Escherichia coli 0157:H7 and Campylobacter Among Attendees of the Washington County Fair-New York, 1999
248(1)
E. Coli Outbreak in a Popular UK Holiday Spot
248(1)
Outbreaks of Escherichia coli O157:H7 Infections Among Children Associated with Farm Visits-Pennsylvania and Washington, 2000
248(1)
Outbreaks of Cyclosporiasis-United States and Canada, 1997
248(1)
Clostridium perfringens Gastroenteritis Associated with Corned Beef-Ohio and Virginia, 1993
249(1)
Foodborne Outbreak of Cryptosporidiosis in Washington, 1997
249(1)
Salmonella typhimurium found in Foods Served at a Buffet
249(1)
Outbreak of Salmonella Kottbus Infections Associated with Alfalfa Sprouts, February-April, 2001
249(1)
Salmonellosis due to Raw Eggs in Homemade Ice Cream
250(1)
Salmonellosis from Belgian Chocolate
250(1)
Salmonellosis from Hot Pink Paprika
250(1)
Outbreak of Salmonella Muenchen Infections Associated with Unpasteurized Orange Juice
250(1)
Selected Outbreaks of Shigellosis with Various Associated Foods
250(1)
Staphylococcal Food Poisoning Associated with Precooked Ham
251(1)
Outbreak of Vibrio parahaemolyticus Infections Associated with Eating Raw Oysters, Pacific Northwest, 1997
251(1)
Yersinia enterocolitica Outbreaks in Tennessee
251(1)
Trichinellosis Outbreaks in Germany, 1998-1999
252(1)
Horsemeat-Associated Trichinosis
252(1)
Trichinosis in Hawaii Associated with Wild Boar
252(1)
Trichinosis Outbreaks in the US-1990
253(1)
Intestinal Parasitism Study in a Cohort of Peace Corps Volunteers in Guatemala
253(1)
Norwalk Virus among British Military Personnel in Afghanistan, May 2002
253(1)
Gastrointestinal Disease Outbreak Traced to Faulty Cross-Connection
254(1)
DDT (chlorophenothane): Dilemmas with Exportation, Storage, and Disposal in the Americas
254(1)
Dioxins Travel Internationally, Belgium's Dioxin-Containing Products Were Banned from the US and Asian Markets
254(1)
Kepone's Long-term Monitoring Program Tracks Pesticide Residue in Plant Workers, in Fishing Waters, and Dietary Supplements
255(1)
Fixed Obstructive Lung Disease in Workers at Microwave Popcorn Factory in Missouri, 2000-2002
255(1)
Scombroid Fish Poisoning
256(1)
Neurologic Illness Associated with Eating Pufferfish, 2002
256(1)
Amanita phalloides Mushroom Poisoning in California
256(1)
Outbreak of Salmonella enteriditis in Denmark, January 2002
257(1)
Outbreak of E. coli O157:H7 in Radish Sprouts, Sakai City, Japan
257(1)
Salmonellosis Outbreak in Rockhampton, Australia
257(1)
Outbreak of Salmonellosis Associated with Fried Ice Cream, Australia, June 2001
258(1)
E. coli 0157 Outbreak at Campsite in Scotland
258(1)
Alaska Cruise Cancelled After Second Virus Outbreak
258(1)
Bacterial Infection Outbreak at Prison
258(1)
Virus Strikes Rail Passengers
259(1)
Food Poisoning in Australia
259(1)
Twenty-eight Fatalities from Listeriosis
259(2)
Appendices 261(24)
Glossary 285(26)
Index 311

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