Present Knowledge in Food Safety – A Risk-Based Approach Through the Food Chain is ILSI’s latest book in development. Conceptually modeled after ILSI’s highly successful Present Knowledge in Nutrition, this exciting new book will be the first to provide holistic coverage of new and emerging science in the risk-assessment paradigm as applied to chemical, physical, and microbiological safety issues at each contiguous stage of the food chain – from farm to consumption.
Under the guidance of four leading international experts, this book will cover exposure-led risk assessment and management of changes in food composition caused by changes intentionally made or adventitious at all key stages of food production. As the first book to do this in a single volume, this is expected to become a first-line resource for professionals and graduate and post-graduate students in the following and related fields:
- food science
- toxicology
- microbiology
- medicine
- public health
The audience will also include government agencies, industrial scientists, and policy makers involved in food risk analysis worldwide.
To ensure the book covers the latest scientific advances that are anticipated to improve the reliability, predictability, and relevance of food safety assessments for the protection of public health, authors with relevant expertise are sought for specific chapters. First drafts are desired by February 1, 2020. View chapter requirements and preparation guidelines.
If you are an experienced author who is well qualified to contribute a chapter on any of the following topics, please send a letter of interest describing the topic in which you are interested, your qualifications as an author, and your current CV to lead editor, Dr. Michael Knowles at mknowles.pkfs@ilsi.org by June 28, 2019. Please ensure your CV includes relevant professional experience, recent publications, and full contact details.
- Agrochemical residues
- Advances in analytical methodology for contaminants, including mycotoxins, in plants
- Analytical methodology and assessment of contributions to exposure
- Analytical methodology and assessment of respective contributions to exposure to chemical contaminants from fish consumption
- Direct addition of food additives and processing aids
- Production of contaminants during thermal processing, including home preparation
- Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
- Fraudulent adulteration
- Dietary supplements (upper safe levels) and ‘health foods’ components
- Analytical methodology and surveillance data suitable for exposure assessments (excluding packaging)
- Critical review of methodologies for identification of potential contamination of food and food raw materials as emerging risks from food
- Identification of emerging contaminants through surveillance networks
- Microbial contamination of animal feed
- Status of animals, including milking
- Pathogens and their sources in freshwater fish, sea fish, shellfish, and algae
- Reduction of microbial load by processing, including modified atmosphere packaging
- Microbiological food defence and potential for deliberate adulteration
- Cross-contamination in catering, food service, and in the home
- Testing methodology, including interpretation of concentration ranges and DNA analyses
- Uncertainties in hazard identification in animals and prediction of toxicity in humans, particularly with new physical states, eg, nanomaterials and radionuclides
- New approaches to risk characterization
- Exposure-led risk management, including genotoxic vs non-genotoxic carcinogens and precautionary principle
- Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in pathogen risk analysis
- Transfer of viruses implicated in human disease through food
- Non-culturable viruses and the use of surrogate viruses in food safety paradigms
- Role of the gut microbiome in food safety
- Bacterial cell-to-cell communication, including ‘molecular tweeting’ and potential relevance to food safety
- Significance of identifying microbial DNA in the absence of actual live organisms in foods and raw materials
- Drug-resistant bacteria from ‘farm to fork’: Impact of antibiotic use in animal production
- Rapid confirmation of microbes in food and water
- Risk assessment of genetically modified plants, including methods for identifying potential allergenicity
- Communicating about ‘risk ‘in relation to food with the public and countering media alarmism
- Potential role of ‘big data’ and 'AI' in risk assessment and/or management
