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Regulating Safety of Traditional and Ethnic Foods
This book examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value in today’s diets
V. Prakash (Edited by), Olga Martin-Belloso (Edited by), Larry Keener (Edited by), Siân B. Astley (Edited by), Susanne Braun (Edited by), Helena McMahon (Edited by), Huub L. M. Lelieveld (Edited by)
9780128006054, Elsevier Science
Hardback, published 25 November 2015
536 pages
23.4 x 19 x 3.1 cm, 1.29 kg
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.
Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition Chapter 3: Typical Traditional Processes: Cooking and Frying Chapter 4: Safety of Meat and Poultry Chapter 5: Safety of Fish Products Chapter 6: Safety in the Shrimp Supply Chain Chapter 7: Safety of Fermented Meat Chapter 8: Safety of Fermented Fish Products Chapter 9: Safety of Milk Processing and Distribution Chain in India Chapter 10: Safety of Fermented Dairy Products Chapter 11: Safety of Foods Based on Insects Chapter 12: Safety of Honey Chapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits Chapter 14: Safety of Fermented Cereals and Legumes Chapter 15: Safety of Fermented Products Based on Soybean Chapter 16: Safety of Fermented Cassava Products Chapter 17: Safety of Traditional Bread Production Chapter 18: Safety of Fermented Fruits and Vegetables Chapter 19: Safety of Kimchi Chapter 20: Safety of Borsh Chapter 21: Safety of Edible Flowers Chapter 22: Safety of Foods Based on Mushrooms Chapter 23: Food Safety Regulations Applied to Traditional and Ethnic Foods Chapter 24: Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of Analytical Data for Risk Management Chapter 25: Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods
Subject Areas: Food & beverage technology [TDCT], Personal & public health [MBNH], Food manufacturing & related industries [KNDF]
