Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Preface.
Acknowledgments.
Dedication.
Foreword I.
Foreword II.
Editor-in-Chief.
Co-Editors Biography.
Editors and Editorial Advisory Board.
Contributors.
Contents.
How to Use the Encyclopedia.
Glossary of Selected Terms.
Abbreviations of Technical Terms.
1: History, Science and Methods: History of Food Safety and Related Sciences.
2: History of Foodborne Disease – Part I – Ancient History.
3: History of Foodborne Disease – Part II – The Greek and Roman Periods (1200 BCE–CE 500).
4: History of Foodborne Disease – Part III – The Renaissance and the Enlightenment (CE 1300–1750).
5: History of Foodborne Disease – Part IV – Modern Times (CE 1900–Present Day).
6: History of Foodborne Disease in Asia – Examples from China, India, and Japan.
7: History, Science and Methods: Disciplines Associated with Food Safety.
8: Food Microbiology.
9: Parasitology.
10: Food Virology.
11: Epidemiology.
12: Food Safety Toxicology.
13: History, Science and Methods: Risk Analysis.
14: Risk Analysis of Hazards in Food: An Overview.
15: Risk Assessment: Principles, Methods, and Applications.
16: Estimating the Burden of Foodborne Disease.
17: Risk Assessment: Microbiological Hazards.
18: Risk Assessment: Chemical Hazards.
19: Risk Management: Application to Chemical Hazards.
20: Risk Management: Application to Biological Hazards.
21: Risk Communication.
22: Risk Communication: Chemical Hazards.
23: Risk Communication: Biological Hazards.
24: Risk Communication: Novel Foods and Novel Technologies.
25: Risk Communication: Diet, Nutrition, and Health.
26: Food Safety Training and Health Education: Principles and Methods.
27: History, Science and Methods: Analytical Methods.
28: Overview of Methods of Analysis for Chemical Hazards.
29: Transmissible Spongiform Encephalopathy Diagnosis.
30: Hazards and Diseases: Characteristics of Foodborne Hazard and Diseases.
31: Pathogenesis and Virulence.
32: Microbial Stress Response.
33: Sublethally Injured and Viable but Nonculturable Cells.
34: Drug Resistant Pathogens.
35: Cost of Foodborne Diseases.
36: International Classification of Diseases.
37: Hazards and Diseases: Foodborne Diseases.
38: Overview of Biological Hazards and Foodborne Diseases.
39: Overview of Chemical, Physical, and Other Significant Hazards.
40: Overview of Emerging Food Technologies.
41: Prevalence of Foodborne Diseases in Africa.
42: Prevalence of Foodborne Diseases in North America.
43: Prevalence of Foodborne Diseases in South East and Central Asia.
44: Prevalence of Foodborne Diseases in Australia and New Zealand.
45: Prevalence of Foodborne Diseases in Europe.
46: Prevalence of Foodborne Diseases in Western Pacific Region.
47: Foodborne Diseases and Vulnerable Groups.
48: Foodborne Diseases in Travelers.
49: Hazards and Diseases: Bacteria.
50: Acinetobacter.
51: Aeromonas.
52: Arcobacter.
53: Bacillus Anthracis.
54: Bacillus cereus and Other Pathogenic Bacillus Species.
55: Brucella.
56: Campylobacter.
57: Clostridium Botulinum.
58: Clostridium Perfringens.
59: Toxigenic Corynebacteria.
60: Coxiella Burnetii.
61: Shiga Toxin-Producing Escherichia coli and Other Pathogenic Escherichia coli.
62: Cronobacter (Enterobacter) sakazakii and Other Cronobacter spp..
63: Other Pathogenic Enterobacteriaceae – Enterobacter and Other Genera.
64: Francisella tularensis.
65: Helicobacter pylori.
66: Listeria monocytogenes.
67: Mycobacterium Avium ssp. paratuberculosis.
68: Mycobacterium Bovis.
69: Pasteurella Multocida.
70: Plesiomonas Shigelloides.
71: Proteus.
72: Pseudomonas.
73: Salmonella Non-Typhi.
74: Salmonella Typhi and Salmonella Paratyphi.
75: Shigella.
76: Staphylococcus Aureus.
77: Streptococcus.
78: Vibrio Cholerae.
79: Vibrio Parahaemolyticus.
80: Vibrio Vulnificus.
81: Other Vibrios.
82: Yersinia enterocolitica and Yersinia pseudotuberculosis.
Half Title Page.
Title Page.
1: Prions and Agents of TSEs.
2: Bovine Spongiform Encephalopathy in Cattle.
3: Creutzfeldt–Jakob Disease.
4: Protozoa.
5: Cryptosporidium spp..
6: Cyclospora Cayetanensis.
7: Entamoeba Histolytica.
8: Giardia Lamblia.
9: Cystoisospora belli (Syn. Isospora belli).
10: Sarcocystis.
11: Toxoplasma Gondii.
12: Helminth-Cestode.
13: Echinococcus granulosus and Echinococcus mutilocularis.
14: Taenia saginata and Taenia solium.
15: Helminth-Nematode.
16: Anisakid Nematodes.
17: Ascaris.
18: Capillaria hepatica and Capillaria philippinensis.
19: Gnathostoma spinigerum.
20: Haplorchis.
21: Trichinella spiralis and Other Trichinella Species.
22: Trichuris Trichiura.
23: Helminth-Trematode.
24: Clonorchis Sinensis.
25: Dicrocoelium Dendriticum.
26: Diphyllobothrium.
27: Echinostoma.
28: Fasciola hepatica and Fasciola gigantica.
29: Fasciolopsis Buski.
30: Heterophyes Heterophyes.
31: Metagonimus Yokogawai.
32: Opisthorchis Viverrini and Opisthorchis Felineus.
33: Paragonimus westermani and Paragonimus Species.
34: Spirochetes.
35: Leptospira.
36: Viruses.
37: Hantavirus.
38: Hepatitis A Virus.
39: Hepatitis E Virus.
40: Lassa Fever Virus.
41: Nipah Virus.
42: Norovirus.
43: Organisms of Concern but not Foodborne or Confirmed Foodborne.
44: Foot-and-Mouth Disease Virus.
45: Classical Swine Fever Virus.
46: Bolivian Hemorrhagic Fever Virus (Machupo Virus).
47: African Swine Fever Virus.
48: Spoilage Microorganisms.
49: Natural Toxicants.
50: Alkaloids.
51: Naturally Occurring Toxins of Plant Origin.
52: Mushrooms and Toadstools.
53: Tetrodotoxin.
54: Mycotoxins.
55: Mycotoxins – General.
56: Aflatoxins.
57: Deoxynivalenol and Other Trichothecenes.
58: Fumonisins.
59: Ochratoxin A.
60: Patulin.
61: Zearalenone.
62: Environmental Contaminants.
63: Dioxins, Furans, and Dioxin-like Polychlorinated Biphenyls.
64: Environmental Estrogens – Hazard Characterization.
65: Nitrate and Nitrite.
66: Perchlorate.
67: Toxic Metals.
68: Arsenic.
69: Cadmium.
70: Lead.
71: Mercury.
72: Trace Metals – Chromium, Nickel, Copper, and Aluminum.
73: Processing Contaminants.
74: Acrylamide.
75: Advanced Glycation End Products (AGEs).
76: Benzene.
77: Biogenic Amines.
78: Chloropropanols and Related Esters.
79: Furan.
80: Hydroxymethylfurfural.
81: N-Nitrosamines.
82: Polycyclic Aromatic Hydrocarbons (PAHs).
83: Hazards of Food Contact Material.
84: Bisphenol A and Endocrine Disruption.
85: Food Packaging Contaminants.
86: Phthalates.
87: Nanotechnologies and Nanomaterials.
88: Food Additives.
89: Food Additives – General.
90: Antioxidants.
91: Colorants.
92: Flavors and Flavor Enhancers.
93: Preservatives.
94: Natural Preservatives.
95: Sweeteners.
Half Title Page.
Title Page.
1: Pesticide Residues.
2: Conazoles.
3: Dithiocarbamates.
4: Herbicides.
5: Inorganic and Other Metal-Containing Compounds.
6: Organophosphates and Carbamates.
7: Organochlorines.
8: Pyrethroids.
9: Veterinary Drugs Residues.
10: Veterinary Drugs – General.
11: Antibacterials.
12: Anthelmintics.
13: Anabolics.
14: Coccidiostats.
15: Ectoparasiticides.
16: Control of Helminths.
17: Nutriential Hazards.
18: Micronutrients: Vitamins and Minerals.
19: Macronutrients: Essential Fatty Acids.
20: Other Significant Hazards.
21: Food Allergies and Intolerances.
22: Food-Related Choking.
23: Physical Hazards in Foods.
24: Food Technologies: Food Technologies.
25: Aseptic Packaging.
26: Biopreservation.
27: Chilling.
28: Cleaning and Disinfection Technologies (Clean-In-Place, Clean-Out-of-Place).
29: Drying.
30: Fermentation.
31: Food Irradiation.
32: Freezing.
33: High Pressure Processing.
34: Microwave Heating.
35: Nanotechnology and Food Safety.
36: Packaging.
37: Pasteurization.
38: Pulsed Ultraviolet Radiation Processing.
39: Pulsed Electric Field Technology.
40: Sterilization.
41: Foods, Materials and Risks: Safety of Food and Beverages.
42: Fruits and Vegetables.
43: Seafood.
44: Meat and Meat Products.
45: Poultry and Eggs.
46: Milk and Dairy Products.
47: Dairy Products: Cheese.
48: Cereals and Derived Products.
49: Oils and Fats.
50: Spices and Seasonings.
51: Oilseeds and Legumes.
52: Nuts.
53: Water (Bottled Water, Drinking Water) and Ice.
54: Soft Drinks and Fruit Juices.
55: Alcoholic Beverages.
56: Coffee, Tea and Herbals, Cocoa and Derived Products.
57: Packaging Material and Auxiliary Items.
58: Safety of Food in Vending Machines.
59: Promotional Material.
60: Risks of Food Adulteration.
61: Safety of Organic Foods.
62: Safety Consideration in Developing Functional Foods.
63: Probiotics and Prebiotics.
64: Safety of Probiotics and Prebiotics.
65: Safety of Irradiated Foods.
66: Safety of Genetically Modified Foods.
67: Safety of Regional Specialities – Korean Fermented Foods.
68: Safety of Human Milk: Microbiological Aspects.
69: Safety of Human Milk: Chemical Aspects.
70: Halal Food Requirements.
71: Kosher Food Requirements.
Half Title Page.
Title Page.
1: Food Safety Management: Public Health Measures.
2: Modern Approach to Food Safety Management: An Overview.
3: Risk Governance.
4: Challenges of Developing Countries in Management of Food Safety.
5: Challenges of Industrialized Countries in Food Safety Management.
6: Fundamentals of Food Legislation.
7: International Standards and Harmonization of Food Safety Legislation.
8: Food Inspections and Enforcement Systems.
9: Alerts and Early Warning Systems.
10: Monitoring of Contaminants.
11: Assessment of Novel Foods and Ingredients.
12: Food Defense: Prevention of Sabotage and Bioterrorism.
13: Evaluation of the Efficacy of National Food Control Programs.
14: Surveillance of Foodborne Diseases.
15: Foodborne Disease Outbreak Investigation.
16: Environmental Assessment in Outbreak Investigations.
17: Safe Use of Wastewater for Agricultural Production.
18: Food Control and Public Health Laboratories.
19: Health Education, Information, and Risk Communication.
20: Management of Food Safety in Food Service Sector.
21: Food Safety in Hospitals and Other Healthcare Settings.
22: Food Safety Assurance Systems: Food Safety Assurance Systems.
23: Food Safety Assurance Systems: Food Safety and Quality Management Systems.
24: Good Practices in Fisheries and Aquaculture.
25: Good Animal Husbandry Practice.
26: Building Design.
27: Hygienic Design of Equipment.
28: Infestation Management in Food Production Premises.
29: Personal Hygiene and Employee Health.
30: Cleaning and Disinfection.
31: Hazard Analysis and Critical Control Point System (HACCP): Principles and Practice.
32: Management of Biofilm Risk.
33: Microbiological Testing, Sampling Plans, and Microbiological Criteria.
34: Management of Allergens in Food Industry.
35: Management of Supplier and Raw Material.
36: Documentation and Record Keeping.
37: Labeling and Information for Consumers.
38: Audits of Food Safety Management Systems.
39: Quality Assurance and Good Laboratory Practice.
40: Investigation of Incidents in Industry.
41: Recall Systems and Disposal of Food.
42: Tampering.
43: Essentials of Crisis Management.
44: Root Cause Analysis of Incidents.
45: Food Safety and Ethics.
46: Institutions Involved in Food Safety.
47: FAO/WHO Codex Alimentarius Commission (CAC).
48: Food and Agriculture Organization of the United Nations (FAO).
49: World Health Organization (WHO).
50: World Organisation for Animal Health (OIE).
51: Consumer Organizations.
52: National Industry Organizations – Case of UK Food and Drink Federation.
53: International Organization for Standardization (ISO).
54: International Life Sciences Institute (ILSI).
55: FoodDrinkEurope.
56: International Food Information Council (IFIC) and Other Food Information Organizations.
57: International Union of Food Science and Technology (IUFoST).
58: Trust in Animals and Food Safety (TAFS) Forum.
59: Global Harmonization Initiative (GHI).
60: Abbreviation of Selected Organizations Involved in Food Safety.
Index.