Seafood Authenticity and Traceability Book

Seafood Authenticity and Traceability


  • Author : Amanda Naaum
  • Publisher : Academic Press
  • Release Date : 2016-08-29
  • Genre: Technology & Engineering
  • Pages : 198
  • ISBN 10 : 9780128016022

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Seafood Authenticity and Traceability Excerpt :

Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability. Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detection Includes molecular authentication tools to improve species identification throughout the seafood industry Provides reviews of the technology and processes for each DNA analysis method Offers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background

Food Traceability and Authenticity Book

Food Traceability and Authenticity


  • Author : Didier Montet
  • Publisher : CRC Press
  • Release Date : 2017-11-22
  • Genre: Science
  • Pages : 386
  • ISBN 10 : 9781351230902

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Food Traceability and Authenticity Excerpt :

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.

Seafood Authenticity and Traceability Book

Seafood Authenticity and Traceability


  • Author : Amanda Naaum
  • Publisher : Academic Press
  • Release Date : 2016-08-29
  • Genre: Uncategoriezed
  • Pages : 198
  • ISBN 10 : 0128015926

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Seafood Authenticity and Traceability Excerpt :

"Seafood Authenticity and Traceability "is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability. Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detectionIncludes molecular authentication tools to improve species identification throughout the seafood industryProvides reviews of the technology and processes for each DNA analysis methodOffers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background

Food Authenticity and Traceability Book

Food Authenticity and Traceability


  • Author : M Lees
  • Publisher : Elsevier
  • Release Date : 2003-10-22
  • Genre: Technology & Engineering
  • Pages : 400
  • ISBN 10 : 9781855737181

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Food Authenticity and Traceability Excerpt :

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. Outlines methods and issues in food authentication and traceability Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Authenticity of Foods of Animal Origin Book

Authenticity of Foods of Animal Origin


  • Author : Ioannis Sotirios Arvanitoyannis
  • Publisher : CRC Press
  • Release Date : 2016-01-05
  • Genre: Technology & Engineering
  • Pages : 334
  • ISBN 10 : 9781498706438

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Authenticity of Foods of Animal Origin Excerpt :

Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These unfortunate incidents triggered consumer and governmental awareness of food crises. In EU, for instance, an organization called EFSA (European Food Safety Authority) was established and its role is to deal with foods’ and feeds’ crises within the frame of RASFF (Rapid Alert System for Feeds and Foods). This system’s intent is to inform in a timely manner all the directly involved partners (food companies, laboratories, governmental officers) and also to monitor the measures/actions undertaken to minimize both the extent and the intensity of the caused defect. The best policy to solve a crisis is to recall affected products. However, an effective and rapid recall presupposes the proper functioning of traceability. The latter is a prerequisite of current legislation (Regulation 178/2002). Traceability can be based either on EAN (European Article Number) -8,-9, -12, -13 and -128 or RF-ID (Radio Frequency Identification). Although the usage of RF-ID is more expensive than that of EAN, it is preferred in the case of animals and fish. Once the animal has been cut to pieces, all the previous information stored in the RF-ID can be passed to EAN-128. This book aims at addressing five major issues: food traceability; food authenticity techniques and methods to detect potential adulteration; application of authenticity techniques and methods to foods of animal origin; legislation regarding traceability and authenticity in EU, USA, Canada, Japan, and Australia-NZ; and trends and suggestions for further research in food traceability and authenticity. A second book, entitled Authenticity of foods of plant origin and genetically modified organisms, will follow this book. This book is expe

Molecular Techniques in Food Biology Book

Molecular Techniques in Food Biology


  • Author : Aly Farag El Sheikha
  • Publisher : John Wiley & Sons
  • Release Date : 2018-01-02
  • Genre: Technology & Engineering
  • Pages : 472
  • ISBN 10 : 9781119374619

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Molecular Techniques in Food Biology Excerpt :

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and gov

Food Authentication and Traceability Book

Food Authentication and Traceability


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-19
  • Genre: Medical
  • Pages : 414
  • ISBN 10 : 9780128231975

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Food Authentication and Traceability Excerpt :

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies

Food Authentication Book

Food Authentication


  • Author : Contantinos A. Georgiou
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-08
  • Genre: Technology & Engineering
  • Pages : 568
  • ISBN 10 : 9781118810262

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Food Authentication Excerpt :

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Fishery Products Book

Fishery Products


  • Author : Hartmut Rehbein
  • Publisher : John Wiley & Sons
  • Release Date : 2009-11-16
  • Genre: Technology & Engineering
  • Pages : 496
  • ISBN 10 : 1444322672

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Fishery Products Excerpt :

Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.

Fingerprinting Techniques in Food Authentication and Traceability Book

Fingerprinting Techniques in Food Authentication and Traceability


  • Author : K. S. Siddiqi
  • Publisher : CRC Press
  • Release Date : 2018-10-08
  • Genre: Science
  • Pages : 584
  • ISBN 10 : 9781351998666

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Fingerprinting Techniques in Food Authentication and Traceability Excerpt :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Food Chain Integrity Book

Food Chain Integrity


  • Author : Jeffrey Hoorfar
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2011
  • Genre: Health & Fitness
  • Pages : 348
  • ISBN 10 : 0857090682

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Food Chain Integrity Excerpt :

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer. Chapters in part one review developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends. With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production. Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer Examines developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism Focuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses

Food Fraud Book

Food Fraud


  • Author : Rosalee S. Hellberg
  • Publisher : Academic Press
  • Release Date : 2020-11-30
  • Genre: Medical
  • Pages : 414
  • ISBN 10 : 9780128172438

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Food Fraud Excerpt :

Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation

Food Protected Designation of Origin Book

Food Protected Designation of Origin


  • Author : Anonim
  • Publisher : Newnes
  • Release Date : 2013-06-11
  • Genre: Technology & Engineering
  • Pages : 800
  • ISBN 10 : 9780444595720

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Food Protected Designation of Origin Excerpt :

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such. The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products. This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories. Offers a complete guide to the methods available for food Protected Designation of Origin (PDO) authentication Explains the analytical and chemometric methods Focuses on the various food products covered by authentication labels

Seafood Processing Book

Seafood Processing


  • Author : Vazhiyil Venugopal
  • Publisher : CRC Press
  • Release Date : 2005-11-01
  • Genre: Technology & Engineering
  • Pages : 504
  • ISBN 10 : 9781420027396

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Seafood Processing Excerpt :

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc

Governing Sustainable Seafood Book

Governing Sustainable Seafood


  • Author : Simon R. Bush
  • Publisher : Routledge
  • Release Date : 2019-01-08
  • Genre: Technology & Engineering
  • Pages : 208
  • ISBN 10 : 9781317702467

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Governing Sustainable Seafood Excerpt :

Taking a social science approach, this book explores the governance of sustainable seafood, which is fundamental to food and nutrition security as well as being an important source of income and employment in many regions. Due to the importance of protein and other fishery and aquaculture by-products, many wild fisheries are coming under pressure, and this increasing demand has created a strong driver to expand aquaculture. As a result, the social and environmental sustainability of these production systems have come into question. The authors of the book explore the governance of sustainable seafood, taking into account the rise of social movements through environmental non-governmental organisations, the nature and perceived limits of government regulation within and beyond the state, and the promise of market-based approaches to governance such as ecolabelling. The book focuses on how concern over sustainable seafood has been translated into different current forms of governance. It then assesses what alternative governance approaches are starting to emerge that combine movements, states and markets for sustainable seafood production and consumption, and their effects. The book concludes with a vision for the future through key principles for evaluating the collective impact of governing sustainable seafood. This timely volume will be key reading for researchers interested in fisheries and aquaculture governance, as well as coastal and marine policies and sustainable food movements more broadly. It will also be of interest to practitioners and policymakers engaged in creating fishery policies and sustainable fishery development.