Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations
1.1. New approaches for understanding traditional foods
1.2. R&D and understanding traditional foods
1.3. Knowledge platform of traditional foods: leveraging an integrated approach
1.4. Science, regulation, and the global harmonization initiative approach
Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Sa[...]
Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations
1.1. New approaches for understanding traditional foods
1.2. R&D and understanding traditional foods
1.3. Knowledge platform of traditional foods: leveraging an integrated approach
1.4. Science, regulation, and the global harmonization initiative approach
Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition
2.1. Introduction
2.2. Water activity, stability, and quality of foods
2.3. Water activity and microbial growth
2.4. Drying
2.5. Smoking
2.6. Salting
2.7. The use of sugars
2.8. Combined methods for food preservation based on water activity control
Chapter 3: Typical Traditional Processes: Cooking and Frying
3.1. Traditional cooking procedures
3.2. Dry cooking
3.3. Wet cooking traditional procedures
3.4. Traditional frying procedures
3.5. Nutritional impact of cooking and frying
Chapter 4: Safety of Meat and Poultry
4.1. Description and origin of meat and poultry
4.2. History of meat and poultry products
4.3. Public health risks
4.4. Traditional methods of meat and poultry preservation
4.5. Epidemiology
4.6. Local and global regulatory status
4.7. Future trends and expectations
4.8. Conclusions
Chapter 5: Safety of Fish Products
5.1. Introduction
5.2. Raw seafood
5.3. Cured products
5.4. Marinated (pickled) fish
5.5. Dried fish
5.6. Smoked fish
5.7. Salted fish
5.8. Thermally processed (cooked) products
5.9. Conclusions
Chapter 6: Safety in the Shrimp Supply Chain
6.1. Description and origin(s) of the food(s)
6.2. Organization of the farmed shrimp supply chain
6.3. History of use
6.4. Public health risk
6.5. The traditional method of preservation
6.6. Epidemiologic data
6.7. Local and global regulatory status
6.8. Contemporary considerations to ensure safety
6.9. Future trends and expectations
6.10. Conclusions
Chapter 7: Safety of Fermented Meat
7.1. Description and origin of traditional and ethnic fermented meat products
7.2. History of fermented meat products
7.3. Public health risks
7.4. The traditional method of preservation: the fermentation process
7.5. Epidemiologic data
7.6. Regulatory status
7.7. Contemporary and innovative aspects to improve safety
7.8. Future trends and expectations
7.9. Conclusions
Chapter 8: Safety of Fermented Fish Products
8.1. Introduction
8.2. Fermented fish products across the world
8.3. Europe
8.4. Safety issues of fermented fish products
8.5. Conclusions
Chapter 9: Safety of Milk Processing and Distribution Chain in India
9.1. Introduction
9.2. Tradition of milk use in India
9.3. Public health risks from milk
9.4. Traditional methods of preservation
9.5. Regulatory status of milk and milk products
9.6. Contemporary considerations to ensure safety
9.7. Future trends and expectations
9.8. Conclusions
Chapter 10: Safety of Fermented Dairy Products
10.1. Origin and history of artisanal cheese in Mexico
10.2. Raw milk cheese: public health risks and preservation principles
10.3. Raw milk cheese: regulatory status and epidemiologic data
10.4. Contemporary considerations to ensure safety, future trends, and expectations
10.5. Conclusions
Chapter 11: Safety of Foods Based on Insects
11.1. Description and origin of edible insect foods
11.2. History of use
11.3. Public health risk
11.4. Potential natural hazards of insects
11.5. Potential hazards introduced by feed and environment
11.6. Production methods
11.7. Traditional methods of preservation
11.8. Epidemiologic data
11.9. Global and local regulatory status
11.10. Future trends and expectations
11.11. Conclusions
Chapter 12: Safety of Honey
12.1. Description and origins of honey as food
12.2. Quality parameters of honey
12.3. Honey classification
12.4. Nutritional value
12.5. Bioactive compounds and antibacterial properties
12.6. Historical data of beekeeping origin
12.7. Public health: contaminants and toxic compounds
12.8. Phytotoxins in honey
12.9. Residues of veterinary medicinal products and other chemical contaminants
12.10. Heavy metals
12.11. Genetically modified organisms (GMOs)
12.12. 5-Hydroxymethylfurfural (HMF)
12.13. Antibiotic residues in honey
12.14. Adulterated honey
12.15. Shelf life and preservation of quality
12.16. Contemporary considerations to ensure safety
12.17. Conclusions
Chapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits
13.1. Introduction
13.2. Mamey apple (Mamea americana)
13.3. Tonka bean (Dipteryx odorata)
13.4. Ackee (Blighia sapidia)
13.5. Cassava (Manihot esculenta)
13.6. Conclusions
Chapter 14: Safety of Fermented Cereals and Legumes
14.1. Introduction
14.2. History of use
14.3. The technology of fermentation
14.4. Fermented cereal- and legume-based foods around the world
14.5. Nutritional and health benefits
14.6. Safety concerns of fermented foods
14.7. Contemporary considerations to ensure safety
14.8. Future research needs
14.9. Conclusions
Chapter 15: Safety of Fermented Products Based on Soybean
15.1. Description and origin(s) of fermented soybean products
15.2. History of use
15.3. Preventing public health risks by traditional methods of preservation
15.4. Epidemiologic data
15.5. Future trends and expectations
15.6. Conclusions
Chapter 16: Safety of Fermented Cassava Products
16.1. Description and origin(s) of fermented cassava products
16.2. History of use
16.3. Public health risk
16.4. The traditional method of preservation
16.5. Epidemiologic data
16.6. Regulatory status (local and global)
16.7. Current measures to ensure safety
16.8. Future trends and expectations
16.9. Conclusions
Chapter 17: Safety of Traditional Bread Production
17.1. Introduction
17.2. Rye flour products
17.3. Wheat flour products
17.4. Precursors for rye
17.5. Wheat precursors
Chapter 18: Safety of Fermented Fruits and Vegetables
18.1. Introduction
18.2. Table olives
18.3. Cucumbers
18.4. Sauerkraut
18.5. Fermented onion (sour onion)
18.6. Fermented carrots
18.7. Caperberries
18.8. Pickled garlic
18.9. Potential hazards associated with traditional fermented vegetables: Public health risks
18.10. Epidemiologic data
18.11. Contemporary studies and trends
18.12. Regulatory status
18.13. Conclusions
Chapter 19: Safety of Kimchi
19.1. Introduction
19.2. Origin of Kimchi
19.3. General characteristics of making Kimchi
19.4. Kimchi fermentation and related microorganisms
19.5. Kimchi as a natural health food
19.6. Safety of Kimchi
19.7. Conclusions
Chapter 20: Safety of Borsh
20.1. Description of borsh
20.2. Origins and history of use
20.3. Public health risk
20.4. Traditional method of making borsh
20.5. Epidemiologic data and health concerns
20.6. Regulatory status (local and global)
20.7. Contemporary considerations to ensure safety
20.8. Trends and expectations
20.9. Conclusions
Chapter 21: Safety of Edible Flowers
21.1. Description and origin(s)
21.2. History of use
21.3. Public health risk
21.4. Methods of preservation
21.5. Epidemiologic data
21.6. Regulatory status (local and global)
21.7. Contemporary considerations to ensure safety
21.8. Future trends and expectations
21.9. Conclusions
Chapter 22: Safety of Foods Based on Mushrooms
22.1. Description and origin of the mushroom
22.2. History of use
22.3. Nutritional and medicinal value
22.4. Traditional method of preservation
22.5. Public health risks and regulatory status
22.6. Chemical contamination
22.7. Radioactivity in mushrooms
22.8. Microbial contamination
22.9. Misidentification of nonedible or poisonous mushrooms as an edible species
22.10. Contemporary considerations to ensure mushroom safety
22.11. Future trends
22.12. Conclusions
Chapter 23: Food Safety Regulations Applied to Traditional and Ethnic Foods
23.1. Introduction
23.2. United States
23.3. Australia and New Zealand
23.4. Brazil
23.5. China
23.6. European Union
23.7. Observation from the perspective of global harmonization
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
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