Food Safety : Grain Based Foods / Andreia Bianchini and Jayne Stratton, editors.

Format:

Book

Contributor:

Bianchini, Andréia, editor.

Stratton, Jayne, editor.

Language:

English

Subjects (All):

Food--Safety measures.

Food.

Physical Description:

1 online resource (466 pages)

Edition:

First edition.

Place of Publication:

Cambridge, MA : Elsevier Inc., [2025]

Summary:

Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks.

Contents:

Front Cover

Food Safety

Food Safety: Grain Based Foods

Copyright

Contents

Contributors

1 - Overview of grain-based foods

1.1 Cereal grains

1.2 Human civilization and grain production

1.3 Diversity in grains and grain-based foods

1.3.1 Corn

1.3.2 Wheat

1.3.3 Rice

1.3.4 Barley

1.3.5 Other grains

1.4 Cereal grains in human nutrition

1.5 Global statistics of grain production

1.6 Industrial use of grains

1.6.1 Grains for nonfood applications

1.6.2 Grains for food applications

1.7 Safety concerns related to grain-based products

1.7.1 Chronicles of grain safety

1.7.2 Global food safety regulations

1.8 Safety of grain-based foods: A reference book

References

I - Biological hazards associated with grain-based foods

2 - Microbiological safety of unprocessed grains and flours

2.1 Microbiological hazards in unprocessed cereal grains and flour

2.1.1 The microbiological profile of cereal grains

2.1.2 The microbiological profile of cereal grain flour

2.2 Potential sources of enteric pathogen contamination in grain-milled products

2.2.1 Preharvest sources of contamination: farmland environment

2.2.2 Postharvest sources of contamination: Transportation, storage, and milling

2.3 Conclusions

3 - Microbiological safety of ingredients other than flour

3.1 Introduction

3.2 Major ingredients

3.2.1 Microbiology of eggs and egg products

3.2.2 Microbiology of milk and dairy products

3.2.3 Microbial safety of water

3.3 Microbiology of minor ingredients

3.3.1 Meat and poultry

3.3.2 Fruits and vegetables

3.3.2.1 Fresh fruits and vegetables

3.3.2.2 Frozen fruits and vegetables

3.3.2.3 Dried fruits and vegetables

3.3.2.4 Canned fruits and vegetables

3.3.3 Herbs and spices

3.3.4 Food additives and colors.

3.4 Closing remarks

Further reading

II - Chemical hazards associated with grain-based foods

4 - Pesticide residue and cereal grains

4.1 Pesticide residue as contaminants of cereal grains

4.1.1 Herbicides

4.1.1.1 Glyphosate

4.1.1.1.1 Glyphosate-resistant crops and weeds

4.1.1.1.2 Effects of glyphosate on plant physiology, protein and starch chemistry, and yield

4.1.1.2 Other herbicides

4.1.2 Fungicides

4.1.3 Insecticides

4.2 Use and maximum residue limits for contaminants

4.3 Methods used for the detection and quantitation of pesticide residues in grains

4.4 Effects of pesticide exposure on human health

4.5 Effects of storage and processing on pesticide residue levels

4.6 Mitigating the negative effects of pesticides

4.7 Environmental effects of pesticide use

4.8 Conclusion and future outlook

5 - Inorganic contaminants of cereal grains: Heavy metals

5.1 Introduction

5.2 The effects of arsenic and cadmium on human health

5.2.1 Arsenic

5.2.2 Cadmium

5.3 Legislation on heavy metals in cereals

5.3.1 Arsenic

5.3.2 Cadmium

5.4 Factors affecting the availability of heavy metals in soil

5.4.1 Availability of arsenic in paddy rice fields

5.4.2 Availability of cadmium in soil

5.5 Mechanisms of uptake and translocation of heavy metals

5.5.1 The uptake of arsenic by rice plants

5.5.2 Uptake of cadmium by rice plants

5.6 Strategies to decrease the concentration of heavy metals in cereal grains and products

5.6.1 Distribution of arsenic and cadmium within rice and wheat grains

5.6.2 Food processing approaches

5.6.3 Soil amendments

5.6.4 Phytoremediation

5.6.5 Agronomic practices

5.6.6 Plant breeding approaches

6 - Allergens and gluten associated with cereal grains

6.1 Grain uses for food and feed.

6.2 Proteins in cereal grains

6.3 Identification of IgE-mediating food allergens

6.4 Allergic symptoms and severity

6.5 Celiac disease, the causative proteins and diagnosis

6.6 Management of priority allergenic grains in commodities and complex foods

6.7 Conclusions

7 - Mycotoxins in cereal grains

7.1 Mycotoxins

7.1.1 Important mycotoxin-producing fungal species associated with cereal grains

7.1.2 Important mycotoxins associated with cereal grains

7.1.2.1 Aflatoxins

7.1.2.2 Fumonisins

7.1.2.3 Ochratoxins

7.1.2.4 Trichothecenes

7.1.2.5 Zearalenone

7.1.3 Factors that influence mold growth and mycotoxin production

7.2 Controlling mycotoxins in grains and grain-based products

7.2.1 Preharvest preventive controls

7.2.1.1 Preventive cultural practices

Crop rotation

Sanitation in field practices

Plant nutrition and water supply

Timely planting and harvesting

7.2.1.2 Preventive chemical control: Fungicides and insecticides

Host-plant resistance

7.2.1.3 Preventive biological control

7.2.2 Postharvest preventive controls

7.2.3 Corrective control of mycotoxins

7.2.3.1 Corrective physical controls

Separation methods

Effect of thermal processing

Effect of high-pressure processing

Effect of radiation

7.2.3.2 Corrective chemical controls

7.2.3.3 Corrective biological controls

7.3 Mycotoxin analysis

7.3.1 Sampling for mycotoxin analysis

7.3.2 Mycotoxin detection methods

7.3.2.1 Immunoassays

7.3.2.2 Spectroscopy

7.3.2.3 Fluorometry

7.3.2.4 Chromatography

III - Physical hazards associated with grain-based foods

8 - Physical hazards in grain-based foods

8.1 Introduction

8.2 Definition of physical hazards

8.3 Physical hazards associated with grain harvesting through milling.

8.4 Physical hazards associated with bakeries and baked goods

8.4.1 Processing considerations

8.4.1.1 Operational facilities

8.4.1.2 Personnel

8.4.1.3 Raw materials and ingredients

8.4.1.4 Processing equipment and tools

8.4.2 Establishing critical control points for physical hazards

8.5 Reported incidents

8.6 Prevention and control of physical hazards

8.6.1 Metal detectors

8.6.2 Terahertz spectroscopy

8.6.3 Near-infrared spectroscopy

8.6.4 X-ray imaging

8.6.5 Thermal imaging

8.6.6 Hyperspectral imaging

8.7 Final remarks

IV - Systematic food safety management

9 - Challenges in the global cereal supply chain

9.1 Introduction

9.2 Grain production

9.2.1 Current corn, wheat, and rice production

9.2.2 Cereal demand and production for 2050

9.2.3 Yield gaps in corn, rice, and wheat

9.2.4 Impacts of climate change, pandemics, and conflicts on cereal supply

9.2.5 Impacts of plant diseases on corn, wheat, and rice production

9.3 Global grain supplies and movement

9.3.1 Current and future challenges

9.3.2 Logistic and loss of grain along the supply chain

9.3.3 Phytosanitary challenges and transboundary pests and diseases

9.4 Food safety in global trade

9.4.1 Pesticides

9.4.2 Heavy metals

9.4.3 Mycotoxins

9.4.4 Future prospects

9.5 Conclusions

Acknowledgments

10 - Food safety systems for grain-based food production and processing

10.1 Introduction to food safety systems

10.2 Food safety management systems in the United States

10.2.1 Good agricultural practices

10.2.2 Good manufacturing practices

10.2.3 Management systems based on hazard analysis

10.2.3.1 Hazard analysis and critical control point

Prerequisite programs

Hazard analysis and critical control point principles.

10.2.3.2 Food safety modernization act preventive controls

10.3 Global food safety initiative benchmarked systems

10.3.1 Global food safety initiative good agricultural practices systems

10.3.2 Postfarm global food safety initiative systems

10.4 Grain-based food industry applications

10.4.1 Milling

10.4.2 Bakeries

10.5 Final remarks

11 - Designing safe grain-based food products

11.1 Introduction: The importance of designing safe grain-based products

11.2 Determination of ready-to-eat or not-ready-to-eat

11.3 Validation of cooking instructions

11.3.1 What is a cooking instruction validation?

11.3.2 Data collection points

11.3.3 Calibration of temperature measuring devices and appliances

11.3.4 Number of samples to test

11.3.5 Type of cooking appliances

11.3.5.1 Microwave ovens

11.3.5.2 Conventional and toaster ovens

11.3.5.3 Fryers

11.3.5.4 Stovetops

11.3.6 Evaluating the results

12 - Designing safe grain-based food processes

12.1 History of grain processing

12.1.1 Grain processing in upper paleolithic

12.1.2 Grain processing in holocene

12.1.3 Grain processing in the modern era

12.2 Primary processes

12.2.1 Cleaning system

Microbiological hazards

Chemical hazards

12.2.2 Milling operations

12.2.2.1 Tempering

12.2.2.2 Dry milling

12.2.2.3 Wet milling

12.2.3 Whole seed processing

12.2.3.1 Puffing

Microbiological and chemical hazards

12.2.3.2 Flaking

12.2.3.3 Malting

12.2.3.4 Parboiling

12.3 Secondary processing

12.3.1 Baking

12.3.1.1 Bread

12.3.1.2 Biscuits, cookies, and crackers

12.3.1.3 Safety of baked goods.

Microbiological hazards.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Other Format:

Print version: Bianchini, Andreia Food Safety

ISBN:

9780128193419

OCLC:

1490382095