http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks.
Front Cover -- Food Safety -- Food Safety: Grain Based Foods -- Copyright -- Contents -- Contributors -- 1 -- Overview of grain-based foods -- 1.1 Cereal grains -- 1.2 Human civilization and grain production -- 1.3 Diversity in grains and grain-based foods -- 1.3.1 Corn -- 1.3.2 Wheat -- 1.3.3 Rice -- 1.3.4 Barley -- 1.3.5 Other grains -- 1.4 Cereal grains in human nutrition -- 1.5 Global statistics of grain production -- 1.6 Industrial use of grains -- 1.6.1 Grains for nonfood applications -- 1.6.2 Grains for food applications -- 1.7 Safety concerns related to grain-based products -- 1.7.1 Chronicles of grain safety -- 1.7.2 Global food safety regulations -- 1.8 Safety of grain-based foods: A reference book -- References -- I -- Biological hazards associated with grain-based foods -- 2 -- Microbiological safety of unprocessed grains and flours -- 2.1 Microbiological hazards in unprocessed cereal grains and flour -- 2.1.1 The microbiological profile of cereal grains -- 2.1.2 The microbiological profile of cereal grain flour -- 2.2 Potential sources of enteric pathogen contamination in grain-milled products -- 2.2.1 Preharvest sources of contamination: farmland environment -- 2.2.2 Postharvest sources of contamination: Transportation, storage, and milling -- 2.3 Conclusions -- References -- 3 -- Microbiological safety of ingredients other than flour -- 3.1 Introduction -- 3.2 Major ingredients -- 3.2.1 Microbiology of eggs and egg products -- 3.2.2 Microbiology of milk and dairy products -- 3.2.3 Microbial safety of water -- 3.3 Microbiology of minor ingredients -- 3.3.1 Meat and poultry -- 3.3.2 Fruits and vegetables -- 3.3.2.1 Fresh fruits and vegetables -- 3.3.2.2 Frozen fruits and vegetables -- 3.3.2.3 Dried fruits and vegetables -- 3.3.2.4 Canned fruits and vegetables -- 3.3.3 Herbs and spices -- 3.3.4 Food additives and colors.
3.4 Closing remarks -- References -- Further reading -- II -- Chemical hazards associated with grain-based foods -- 4 -- Pesticide residue and cereal grains -- 4.1 Pesticide residue as contaminants of cereal grains -- 4.1.1 Herbicides -- 4.1.1.1 Glyphosate -- 4.1.1.1.1 Glyphosate-resistant crops and weeds -- 4.1.1.1.2 Effects of glyphosate on plant physiology, protein and starch chemistry, and yield -- 4.1.1.2 Other herbicides -- 4.1.2 Fungicides -- 4.1.3 Insecticides -- 4.2 Use and maximum residue limits for contaminants -- 4.3 Methods used for the detection and quantitation of pesticide residues in grains -- 4.4 Effects of pesticide exposure on human health -- 4.5 Effects of storage and processing on pesticide residue levels -- 4.6 Mitigating the negative effects of pesticides -- 4.7 Environmental effects of pesticide use -- 4.8 Conclusion and future outlook -- References -- 5 -- Inorganic contaminants of cereal grains: Heavy metals -- 5.1 Introduction -- 5.2 The effects of arsenic and cadmium on human health -- 5.2.1 Arsenic -- 5.2.2 Cadmium -- 5.3 Legislation on heavy metals in cereals -- 5.3.1 Arsenic -- 5.3.2 Cadmium -- 5.4 Factors affecting the availability of heavy metals in soil -- 5.4.1 Availability of arsenic in paddy rice fields -- 5.4.2 Availability of cadmium in soil -- 5.5 Mechanisms of uptake and translocation of heavy metals -- 5.5.1 The uptake of arsenic by rice plants -- 5.5.2 Uptake of cadmium by rice plants -- 5.6 Strategies to decrease the concentration of heavy metals in cereal grains and products -- 5.6.1 Distribution of arsenic and cadmium within rice and wheat grains -- 5.6.2 Food processing approaches -- 5.6.3 Soil amendments -- 5.6.4 Phytoremediation -- 5.6.5 Agronomic practices -- 5.6.6 Plant breeding approaches -- References -- 6 -- Allergens and gluten associated with cereal grains -- 6.1 Grain uses for food and feed.
6.2 Proteins in cereal grains -- 6.3 Identification of IgE-mediating food allergens -- 6.4 Allergic symptoms and severity -- 6.5 Celiac disease, the causative proteins and diagnosis -- 6.6 Management of priority allergenic grains in commodities and complex foods -- 6.7 Conclusions -- References -- 7 -- Mycotoxins in cereal grains -- 7.1 Mycotoxins -- 7.1.1 Important mycotoxin-producing fungal species associated with cereal grains -- 7.1.2 Important mycotoxins associated with cereal grains -- 7.1.2.1 Aflatoxins -- 7.1.2.2 Fumonisins -- 7.1.2.3 Ochratoxins -- 7.1.2.4 Trichothecenes -- 7.1.2.5 Zearalenone -- 7.1.3 Factors that influence mold growth and mycotoxin production -- 7.2 Controlling mycotoxins in grains and grain-based products -- 7.2.1 Preharvest preventive controls -- 7.2.1.1 Preventive cultural practices -- Crop rotation -- Sanitation in field practices -- Plant nutrition and water supply -- Timely planting and harvesting -- 7.2.1.2 Preventive chemical control: Fungicides and insecticides -- Host-plant resistance -- 7.2.1.3 Preventive biological control -- 7.2.2 Postharvest preventive controls -- 7.2.3 Corrective control of mycotoxins -- 7.2.3.1 Corrective physical controls -- Separation methods -- Effect of thermal processing -- Effect of high-pressure processing -- Effect of radiation -- 7.2.3.2 Corrective chemical controls -- 7.2.3.3 Corrective biological controls -- 7.3 Mycotoxin analysis -- 7.3.1 Sampling for mycotoxin analysis -- 7.3.2 Mycotoxin detection methods -- 7.3.2.1 Immunoassays -- 7.3.2.2 Spectroscopy -- 7.3.2.3 Fluorometry -- 7.3.2.4 Chromatography -- References -- III -- Physical hazards associated with grain-based foods -- 8 -- Physical hazards in grain-based foods -- 8.1 Introduction -- 8.2 Definition of physical hazards -- 8.3 Physical hazards associated with grain harvesting through milling.
8.4 Physical hazards associated with bakeries and baked goods -- 8.4.1 Processing considerations -- 8.4.1.1 Operational facilities -- 8.4.1.2 Personnel -- 8.4.1.3 Raw materials and ingredients -- 8.4.1.4 Processing equipment and tools -- 8.4.2 Establishing critical control points for physical hazards -- 8.5 Reported incidents -- 8.6 Prevention and control of physical hazards -- 8.6.1 Metal detectors -- 8.6.2 Terahertz spectroscopy -- 8.6.3 Near-infrared spectroscopy -- 8.6.4 X-ray imaging -- 8.6.5 Thermal imaging -- 8.6.6 Hyperspectral imaging -- 8.7 Final remarks -- References -- IV -- Systematic food safety management -- 9 -- Challenges in the global cereal supply chain -- 9.1 Introduction -- 9.2 Grain production -- 9.2.1 Current corn, wheat, and rice production -- 9.2.2 Cereal demand and production for 2050 -- 9.2.3 Yield gaps in corn, rice, and wheat -- 9.2.4 Impacts of climate change, pandemics, and conflicts on cereal supply -- 9.2.5 Impacts of plant diseases on corn, wheat, and rice production -- 9.3 Global grain supplies and movement -- 9.3.1 Current and future challenges -- 9.3.2 Logistic and loss of grain along the supply chain -- 9.3.3 Phytosanitary challenges and transboundary pests and diseases -- 9.4 Food safety in global trade -- 9.4.1 Pesticides -- 9.4.2 Heavy metals -- 9.4.3 Mycotoxins -- 9.4.4 Future prospects -- 9.5 Conclusions -- Acknowledgments -- References -- 10 -- Food safety systems for grain-based food production and processing -- 10.1 Introduction to food safety systems -- 10.2 Food safety management systems in the United States -- 10.2.1 Good agricultural practices -- 10.2.2 Good manufacturing practices -- 10.2.3 Management systems based on hazard analysis -- 10.2.3.1 Hazard analysis and critical control point -- Prerequisite programs -- Hazard analysis and critical control point principles.
10.2.3.2 Food safety modernization act preventive controls -- 10.3 Global food safety initiative benchmarked systems -- 10.3.1 Global food safety initiative good agricultural practices systems -- 10.3.2 Postfarm global food safety initiative systems -- 10.4 Grain-based food industry applications -- 10.4.1 Milling -- 10.4.2 Bakeries -- 10.5 Final remarks -- References -- 11 -- Designing safe grain-based food products -- 11.1 Introduction: The importance of designing safe grain-based products -- 11.2 Determination of ready-to-eat or not-ready-to-eat -- 11.3 Validation of cooking instructions -- 11.3.1 What is a cooking instruction validation? -- 11.3.2 Data collection points -- 11.3.3 Calibration of temperature measuring devices and appliances -- 11.3.4 Number of samples to test -- 11.3.5 Type of cooking appliances -- 11.3.5.1 Microwave ovens -- 11.3.5.2 Conventional and toaster ovens -- 11.3.5.3 Fryers -- 11.3.5.4 Stovetops -- 11.3.6 Evaluating the results -- References -- 12 -- Designing safe grain-based food processes -- 12.1 History of grain processing -- 12.1.1 Grain processing in upper paleolithic -- 12.1.2 Grain processing in holocene -- 12.1.3 Grain processing in the modern era -- 12.2 Primary processes -- 12.2.1 Cleaning system -- Microbiological hazards -- Chemical hazards -- 12.2.2 Milling operations -- 12.2.2.1 Tempering -- Microbiological hazards -- 12.2.2.2 Dry milling -- Microbiological hazards -- Chemical hazards -- 12.2.2.3 Wet milling -- Chemical hazards -- 12.2.3 Whole seed processing -- 12.2.3.1 Puffing -- Microbiological and chemical hazards -- 12.2.3.2 Flaking -- Chemical hazards -- 12.2.3.3 Malting -- Microbiological hazards -- Chemical hazards -- 12.2.3.4 Parboiling -- Chemical hazards -- 12.3 Secondary processing -- 12.3.1 Baking -- 12.3.1.1 Bread -- 12.3.1.2 Biscuits, cookies, and crackers -- 12.3.1.3 Safety of baked goods.
Andreia Bianchini and Jayne Stratton, editors.
Includes bibliographical references and index.
Chantilly : Elsevier Science & Technology,c2025