Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain (Paperback)

1. Natural toxicants in plants, including herbs and spices and assessment of exposure; 2. Soil and air: potential contributions to plants of minerals and organic chemicals; 3. Water: potential industrial and other contaminants to plants; 4. Agrochemical residues; 5. Mycotoxins during production and storage; 6. Advances in analytical methodology for contaminants in plants

Part 1: Changes in the chemical composition of food throught the various stages of the food chain: Animal and milk production 7. Feed contamination; 8. Veterinary drug residues from therapeutic and growth promotion; 9. Analytical methodology and assessment of contributions to exposure

Part 2: Changes in the chemical composition of food throughout the various stages of the food chain: Fishing and aquaculture 10. Pollutants in sea and fresh water; 11. Veterinary drug residues in aquaculture; 12. Analytical methodology and assessment of respective contributions to exposure to chemical contaminants from fish consumption

Part 3: Changes in the chemical composition of food throughout the various stages of the food chain: Storage and transport of raw materials, manufacture, and packaging 13. Fumigation and other treatments during storage and transport, including in-factory use of detergents and lubricants during manufacture; 14. Additives and processing aids used in manufacturing and the effect of processing; 15. Flavours, including taste and flavour modifiers; 16. Production of contaminants during thermal processing, including home preparation; 17. Fraudulent adulteration; 18. Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment; 19. Safety assessment of recycled plastic packaging for food use; 20. Analytical methodology and surveillance data suitable for exposure assessments (excluding packaging); 21. Dietary supplements (upper safe levels) and ‘health foods’ components

Part 4: Changes in the chemical composition of food throughout the various stages of the food chain: Identification of emerging chemical risks 22. Critical review of methodologies for identification of potential contamination of food and food raw materials; 23. Identification of emerging contaminants through surveillance networks: the EU Norman Project

Part 5: Changes in pathogenic microbiological contamination of food post-farm gate 24. Common or natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination; 25. Contributions of pathogens from soil and air, including insects and fertilisers to food post-farm gate; 26. Contributions of pathogens from irrigation water to food post-farm gate; 27. Testing methodologies and assessments of respective contributions for pathogens post-farm gate

Part 6: Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain: Animal production, including milk 28. Microbial contamination of animal feed; 29. Hygenic status of animals, including milking; 30. Testing methodology including interpretation of concentration ranges and DNA analyses

Part 7: Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain: Fish and aquaculture 31. Pathogens in fresh water fish, sea fish, shellfish, and algae; 32. Testing methodology and assessment of concentrations

Part 8: Changes in pathogenic microbiological contamination of food throughout the various stages of the food chain: During storage transport, manufacture, including in-home and packaging 33. Temperature and water activity control of pathogens during storage and transport; 34. Reduction of microbial load by processing including modified atmosphere packaging (MAP (and good manufacturing practice (GMP); 35. Quality of water, including sea water, used in processing and application of antimicrobial agents; 36. Testing methodology and assessment of ranges of contamination; 37. Fraudulent adulteration and potential for contamination; 38. Cross-contamination in the home

CURRENT AND EMERGING ADVANCES IN FOOD SAFETY EVALUATION: CHEMICALS 39. The Risk Assessment Paradigm for chemicals: A critical review of current and emerging approaches; 40. The use and validation of in vitro methodologies; 41. Uncertainties in hazard identification in animals and prediction of toxicity in humans, particularly with new physical states, eg, nanomaterials and radionuclides; 42. Exposure assessment: Critical review of current methodology - from budget methods to stepped deterministic methods; 43. Exposure assessment: Critical review of food consumption data and dietary intake methodologies and their impact on exposure assessment; 44. Exposure assessment: Food surveillance and monitoring programmes - contributions at the population and individual levels; 45. Exposure assessment: Modelling approaches including probabilistic methods, uncertainty analysis and aggregate exposure from multiple sources;?46. New approaches to risk characterization; 47. Potential role for computerized automated hypothesis generation in risk assessment; 48. Risk-benefit assessment, including nutrients (USL); 49. Exposure-led risk management including genotoxic vs non-genotoxic carcinogens and precautionary principle; 50. Role of epidemiology in risk assessment and management; 51. Potential role of ‘big data’ in risk assessment and/or management; 52. Relative contributions to public health from natural and exogenous chemicals in the diet; 53. EFSA risk assessment of mixtures in the food chain

CURRENT AND EMERGING ADVANCES IN FOOD SAFETY EVALUATION: PATHOGENIC MICROORGANISMS 54. Critical review of the risk assessment and management of pathogens in food; 55. Role of real-time DNA analyses, biomarkers, resistance measurement and ecosystem management in pathogen risk analysis; 56. Identification and exposure assessment of emerging pathogens, including viruses, predictive modeling; 57. Potential transfer of viruses implicated in human disease through food; 58. Non-culturable viruses and the use of surrogate viruses in food safety paradigms; 59. Role of the (gut) microbiome in food safety; 60. Bacterial cell-to-cell communication and potential relevance to food safety; 61. Significance of identifying microbial DNA in the absence of actual live organisms in foods and raw materials; 62. Whole genome sequencing for food safety (FAO); 63. Drug-resistant bacteria from ‘farm to fork’: impact of antibiotic use in animal production; 64. Role of “molecular tweeting? in food safety; 65. Rapid confirmation of microbes in food and water using MALDI-TOF

SAFETY ASSESSMENT OF GENETICALLY MODIFIED ORGANISMS AND OTHER BIOLOGICAL ALTERATIONS 66. Risk assessment of genetically modified plants, including methods for identifying potential allergenicity; 67. Risk assessment of genetically modified foods, including cloned animals; 68. Prions: detection of Creutzfeld-Jakobs disease and links to bovine spongiform encephalopathy in beef

FOOD SAFETY: RISK PERCEPTION AND COMMUNICATING WITH THE PUBLIC 69. Public perception of relative risks to public health from exposure to naturally occurring versus exogenous chemicals in the diet; 70. Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalised for public understanding?; 71. Communicating about ‘risk ‘in relation to food with the public and countering media alarmism; 72. Communicating about genetically modified organisms with the public: identifying and allaying real concerns

NEW AND EMERGING TECHNOLOGIES: CONSUMER CONCERNS 73. Consumer attitudes about the use of new technologies in agrifood industries: allaying concerns

HAZARD VERSUS RISK-BASED APPROACHES TO FOOD SAFETY REGULATIONS 74. Pros and cons of hazard vs risk-based approaches to food safety regulation

IMPACT OF FOOD SAFETY ON GLOBAL TRADE 75. Facilitation of fair and safe trade: a review of international and national regulatory controls

CLIMATE CHANGE, POPULATION DEMOGRAPHICS, URBANISATION AND ECONOMIC GROWTH: IMPACT ON FOOD SAFETY 76. Food safety implications of changes in climate, population demographics, economics, and increased urbanization