Present Knowledge in Food Safety

<p>Section I<br>Changes in the chemical composition of food through the various stages of the food chain: plants before harvest<br>1. Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks <br>Ivonne M.C.M. Rietjens and Gerhard Eisenbrand<br>2. Soil, water, and air: potential contributions of inorganic and organic chemicals<br>Wageh Sobhy Darwish and Lesa A. Thompson<br>3. Agrochemicals in the Food Chain<br>R.H. Waring, S.C. Mitchell and I. Brown<br>4. Mycotoxins: still with us after all these years<br>J. David Miller</p> <p>Section II<br>Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk production<br>5. Occurrence of antibacterial substances and coccidiostats in animal feed<br>Ewelina Patyra, Monika Przeniosło-Siwczynska and Krzysztof Kwiatek<br>6. Residues relating to the veterinary therapeutic or growth promoting use and abuse of medicines <br>Gyorgy Csiko</p> <p>Section III<br>Changes in the chemical composition of food throughout the various stages of the food chain: fishing and aquaculture<br>7. Marine biotoxins as natural contaminants in seafood: European perspective<br>Pablo Estevez, Jose M. Leao and Ana Gago-MartinezGago<br>8. Pollutants, residues and other contaminants in foods obtained from marine and fresh water <br>Martin Rose<br>9. Antimicrobial drugs in aquaculture: use and abuse<br>George Rigos and Dimitra Kogiannou</p> <p>Section IV<br>Changes in the chemical composition of food throughout the various stages of the food chain: manufacture, packaging and distribution<br>10. Manufacturing and distribution: the role of good manufacturing practice<br>Michael E. Knowles<br>11. Global regulations for the use of food additives and processing aids <br>Youngjoo Kwon, Rebeca Lopez-Garcıa, Susana Socolovsky and Bernadene Magnuson<br>12. Direct addition of flavors, including taste and flavor modifiers <br>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<br>13. Production of contaminants during thermal processing in both industrial and home preparation of foods<br>Franco Pedreschi and Marıa Salome Mariotti<br>14. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment <br>Cristina Nerın, Elena Canellas and Paula Vera<br>15. Safety assessment of refillable and recycled plastics packaging for food use <br>Forrest L. Bayer and Jan Jetten<br>16. Preventing food fraud<br>Steven M. Gendel</p> <p>Section V<br>Changes in the chemical composition of food throughout the various stages of the food chain: identification of emerging chemical risks<br>17. Emerging contaminants <br>Eleonora Dupouy and Bert Popping<br>18. Emerging contaminants related to plastic and microplastic pollution <br>Ndaindila N.K. Haindongo, Christopher J. Breen and Lev Neretin<br>19. Endocrine disruptors <br>Serhii Kolesnyk and Mykola Prodanchuk<br>20. Antimicrobial resistance and antimicrobial residues in the food chain <br>Jeffrey T. LeJeune, Alejandro Dorado Garcia and Francesca Latronico<br>21. Climate change as a driving factor for emerging contaminants<br>Keya Mukherjee<br>22. Emerging mycotoxin risks due to climate change. What to expect in the coming decade? <br>Angel Medina<br>23. Emerging contaminants in the context of food fraud <br>Simon Kelly Douglas<br>24. Trends in risk assessment of chemical contaminants in food <br>Eleonora Dupouy</p> <p>Section VI<br>Changes in pathogenic microbiological contamination of food pre- and post-farm gate/fishing<br>25. Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination <br>Maristela S. Nascimento and Marta H. Taniwaki<br>26. Contributions of pathogens from agricultural water to fresh produce <br>Zeynal Topalcengiz, Matt Krug, Joyjit Saha, Katelynn Stull and Michelle Danyluk<br>27. Microbial pathogen contamination of animal feed <br>Elena G. Olson, Tomasz Grenda, Anuradha Ghosh and Steven C. Ricke<br>28. Zoonoses from animal meat and milk <br>Abani K. Pradhan and Shraddha Karanth<br>29. Abattoir hygiene <br>Ivan Nastasijevic, Marija Boskovic and Milica Glisic<br>30. Dairy production: microbial safety of raw milk and processed milk products <br>Victor Ntuli, Thulani Sibanda, James A. Elegbeleye, Desmond T. Mugadza, Eyassu Seifu and Elna M. Buys<br>31. Reduction of risks associated with processed meats <br>Lynn M. McMullen<br>32. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae <br>Foteini F. Parlapani, Ioannis S. Boziaris and Christina A. Mireles DeWitt<br>33. The evolution of molecular methods to study seafood-associated pathogens <br>Craig Baker-Austin and Jaime Martinez-Urtaza</p> <p>Section VII<br>Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain post-processing<br>34. Microbiological safety in food retail <br>Karen Job, Karin Carstensen and Lucia Anelich<br>35. Reduction of the microbial load of food by processing and modified atmosphere packaging <br>Elna M. Buys, B.C. Dlamini, James A. Elegbeleye and N.N. Mehlomakulu<br>36. Food defense: types of threat, defense plans, and mitigation strategies <br>Louise Manning<br>37. Sampling, testing methodologies, and their implication in risk assessment, including interpretation of detection limits <br>Carolina Ripolles-Avila, Brayan R.H. Cervantes-Huaman and Jose Juan Rodrıguez-Jerez</p> <p>Section VIII<br>Current and emerging advances in food safety evaluation: chemicals<br>38. The risk assessment paradigm for chemicals: a critical review of current and emerging approaches <br>John Doe<br>39. The use of artificial intelligence and big data for the safety evaluation of US food-relevant chemicals <br>Yuqi Fu, Thomas Luechtefeld, Agnes Karmaus and Thomas Hartung<br>40. Potential human health effects following exposure to nano- and microplastics, lessons learned from nanomaterials <br>Hugo Brouwer, Femke L.N. Van Oijen and Hans Bouwmeester<br>41. Exposure assessment: critical review of dietary exposure methodologies—from budget methods to stepped deterministic methods <br>Xiaoyu Bi<br>42. Exposure assessment: modeling approaches including probabilistic methods, uncertainty analysis, and aggregate exposure from multiple sources <br>Marc C. Kennedy<br>43. Exposure assessment: real-world examples of exposure models in action from simple deterministic to probabilistic aggregate and cumulative models <br>Cronan McNamara and Sandrine Pigat<br>44. The role of computational toxicology in the risk assessment of food products <br>Timothy E.H. Allen, Steve Gutsell and Ans Punt<br>45. Risk-benefit assessment<br>Jeljer Hoekstra, Maarten Nauta and Morten Poulsen<br>46. Exposure-driven risk management strategies for chemicals in food <br>Samuel Benrejeb Godefroy<br>47. Role of human epidemiology in risk assessment and management <br>Alfons Ramel<br>48. Risk-based approaches in food allergy <br>Geert Houben, W. Marty Blom and Marjolein Meijerink<br>49. Risk assessment of mixtures in the food chain <br>Angelo Moretto</p> <p>Section IX<br>Current and emerging advances in food safety evaluation: pathogenic microorganisms including prions<br>50. Prions: detection of bovine spongiform encephalopathy and links to variant Creutzfeldt-Jakob disease <br>Timm Konold, Mark Arnold and Amie Adkin<br>51. Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in Campylobacter risk analysis <br>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<br>52. Identification and assessment of exposure to emerging foodborne pathogens using foodborne human viruses as an example <br>Robert L. Buchanan<br>53. Transfer of viruses implicated in human disease through food<br>Kiran N. Bhilegaonkar and Rahul P. Kolhe<br>54. Role of gut microbiota in food safety <br>Sik Yu So, Qinglong Wu and Tor Savidge<br>55. Bacterial cell-to-cell communication and its relevance to food safety <br>Felipe Alves de Almeida, Leonardo Luiz de Freitas, Deisy Guimaraes Carneiro and Maria Cristina Dantas Vanetti<br>56. Significance of identifying microbial DNA in foods and raw materials without concomitant detection of respective viable populations <br>Luca Cocolin<br>57. Whole-genome sequencing for food safety <br>Nigel French<br>58. Drug-resistant bacteria from “farm to fork”: impact of antibiotic use in animal production <br>Michaela van den Honert and Louwrens Hoffman<br>59. Quick detection and confirmation of microbes in food and water <br>Ricardo Franco-Duarte, Snehal Kadam, Karishma S. Kaushik, Sakshi Painuli, Prabhakar Semwal, Natalia Cruz-Martins and Celia Fortuna Rodrigues</p> <p>Section X<br>Safety assessment of genetically modified organisms and other biological alterations<br>60. New genetic modification techniques: challenges and prospects <br>Graham Head and George T. Tzotzos<br>61. Safety assessment of food and feed derived from genetically modified plants <br>Hanspeter Naegeli</p> <p>Section XI<br>Food safety: risk perception and communicating with the public<br>62. Consumer attitudes about the use of new technologies in agrifood industries <br>Roger Clemens, Peter Pressman and A. Wallace Hayes<br>63. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding?<br>John O’Brien<br>64. Communicating about risk in relation to food with the public and countering media alarmism <br>Katherine Rich and Gary Bowering<br>65. Consumer attitudes toward novel agrifood technologies: a critical review on genetic modification and synthetic biology <br>Shan Jin, Wenjing Li, Francis Z. Naab, David Coles and Lynn J. Frewer</p> <p>Section XII<br>New and emerging foods and technologies<br>66. Safety, nutrition and sustainability of plant-based meat alternatives <br>Jane M. Caldwell and E.N. Clare Mills<br>67. The role of Big Data and Artificial Intelligence in food risk assessment and prediction <br>Giannis Stoitsis, Michalis Papakonstantinou, Manos Karvounis and Nikos Manouselis<br>68. Blockchain: an enabler for safe food in global supply networks <br>John G. Keogh, Abderahman Rejeb, Nida Khan and Khaldoon Zaid-Kaylani</p> <p>Section XIII<br>Hazard versus risk-based approaches to food safety regulations<br>69. Pros and cons of hazard- versus risk-based approaches to food safety regulation <br>Jyotigna M. Mehta and Ivonne M.C.M. Rietjens</p> <p>Section XIV<br>Impact of food safety on global trade<br>70. Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust <br>Anne Gerardi</p> <p>Section XV<br>Climate change, population demographics, urbanization, and economic growth: impact on food safety<br>71. Food and nutrition security: challenges for farming, procurement, and consumption<br>Tessa Avermaete, Wannes Keulemans, Olivier Honnay, Gerard Govers, Barbara De Coninck and Tjitske Anna Zwart<br>72. Climate change: food safety challenges in the near future <br>Fumiko Kasuga<br></p>