Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark.Kieran Jordan works at the Teagasc Food Research Centre, Moorepark, Ireland.Francis Butler is an Associate Professor at University College Dublin, Ireland.Raffaello Prugger is a Director of Tecnoalimenti S.C.p.A., Italy.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Foreword

Part I: Tracing and tracking in the food chain

Chapter 1: The role of service orientation in future web-based food traceability systems

Abstract:

1.1 Introduction

1.2 The need for a novel approach to food traceability

1.3 Service-oriented architectures (SOAs) for traceability

1.4 A service-oriented reference architecture for traceability

1.5 The Internet of 'things' for traceability

1.6 Developing traceability systems and services

1.7 Conclusions

1.8 Acknowledgement

Chapter 2: Biotracing: a new integrated concept in food safety

Abstract:

2.1 Introduction to biotracing

2.2 Tools required for biotracing

2.3 Novel aspects of biotracing

2.4 Strategic impacts of biotracing

2.5 Significance of biotracing for production chains

2.6 Potential bioterror agents and accidental contaminants in the food and feed supply

2.7 Conclusions and future directions

2.8 Acknowledgements

Chapter 3: Using stochastic simulation to evaluate the cost-effectiveness of traceability systems: the case of quality control in a fresh produce supply chain

Abstract:

3.1 Introduction

3.2 Review of cost-benefit analysis of food traceability

3.3 Cost-benefit analysis of traceability solutions in a fresh produce distributor

3.4 Conclusions and recommendations

3.5 Acknowledgement

Chapter 4: Preventing and mitigating food bioterrorism

Abstract:

4.1 Introduction

4.2 Contamination of biological origin

4.3 Detection methods for specific organisms

4.4 Detection methods for classes of contaminants

4.5 Detection of products of biological contamination

4.6 Conclusions and recommendations

4.7 Acknowledgements

Part II: Food safety and quality

Chapter 5: Understanding and monitoring pathogen behaviour in the food chain

Abstract:

5.1 Introduction

5.2 Novel platforms to understand the presence and behaviour of pathogens in the food chain

5.3 Importance of number and behaviour of pathogens for risk assessment

5.4 Rapid detection methods

5.5 Hygienic design factors affecting fouling and cleanability of food contact surfaces

5.6 Effective food management systems for ensuring safe food

5.7 Conclusions

Chapter 6: Foodborne viruses: understanding the risks and developing rapid surveillance and control measures

Abstract:

6.1 Introduction

6.2 Occurrence and epidemiology

6.3 Clinical manifestations

6.4 Risk assessment

6.5 Fast and efficient source tracing

6.6 Detection bottlenecks

6.7 Zoonotic and emerging viruses via food-producing animals

6.8 Modelling development and behaviour of viruses

6.9 Production and processing control strategies

6.10 Sampling

6.11 Acknowledgements

Chapter 7: Ranking hazards in the food chain

Abstract:

7.1 Introduction

7.2 Hazard identification in the food/feed chain

7.3 Risk ranking

7.4 Conclusions

Chapter 8: Continuous temperature monitoring along the chilled food supply chain

Abstract:

8.1 Introduction

8.2 Needs of food supply chain stakeholders

8.3 Smart labels as temperature monitoring systems

8.4 Prediction of food quality and safety

8.5 Information management to support inter-organizational cold chain management

8.6 Conclusions

Chapter 9: Emerging safety and quality issues of compound feed with implications for human foods

Abstract:

9.1 Introduction

9.2 Interaction between food and feed safety

9.3 Risks associated with Salmonella

9.4 Risks associated with mycotoxin

9.5 Coccidiosta

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.