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 July 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. Please ensure your CV includes relevant professional experience, recent publications, and full contact details.
CHAPTER TOPICS NEEDING AUTHORS
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGH THE VARIOUS STAGES OF THE FOOD CHAIN: PLANTS BEFORE HARVEST
3 Agrochemical residues
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGH THE VARIOUS STAGES OF THE FOOD CHAIN: ANIMAL AND MILK PRODUCTION
6 Feed contamination
8 Analytical methodology and assessment of contributions to exposure
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGH THE VARIOUS STAGES OF THE FOOD CHAIN: FISHING AND AQUACULTURE
11 Veterinary drug residues in aquaculture: Use and abuse
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGH THE VARIOUS STAGES OF THE FOOD CHAIN: STORAGE AND TRANSPORT OF RAW MATERIALS, MANUFACTURE, AND PACKAGING
14 Direct addition of food additives and processing aids
16 Production of contaminants during thermal processing, including home preparation
21 Analytical methodology and surveillance data suitable for exposure assessments (excluding packaging)
CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGH 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 as emerging risks from food
23 Identification of emerging contaminants through surveillance networks
CHANGES IN PATHOGENIC MICROBIOLOGICAL CONTAMINATION OF FOOD PRE AND POST-FARM GATE
27 Microbial contamination of animal feed
28 Status of animals, including milking
29 Abattoir hygiene
30 Dairy production
32 Pathogens and their sources in freshwater fish, sea fish, shellfish, and algae
CHANGES IN PATHOGENIC MICROBIOLOGICAL CONTAMINATION OF FOOD THROUGH THE VARIOUS STAGES OF THE FOOD CHAIN: POST PROCESSING
33 Microbiological food safety in retail
35 Reduction of microbial load by processing, including modified atmosphere packaging
37 Cross-contamination in catering, food service, and in the home
38 Testing methodology, including interpretation of concentration ranges and DNA analyses
CURRENT AND EMERGING ADVANCES IN FOOD SAFETY EVALUATION: CHEMICALS
41 Uncertainties in hazard identification in animals and prediction of toxicity in humans, particularly with new physical states, eg, nanomaterials and radionuclides
45 New approaches to risk characterization
46 Potential role for computerized automated hypothesis generation in risk assessment
48 Exposure-led risk management, including genotoxic vs non-genotoxic carcinogens and precautionary principle
49 Role of epidemiology in risk assessment and management
CURRENT AND EMERGING ADVANCES IN FOOD SAFETY EVALUATION: PATHOGENIC MICROORGANISMS
53 Role of real-time DNA analyses, biomarkers, resistance measurement, and ecosystem management in pathogen risk analysis
55 Transfer of viruses implicated in human disease through food
56 Non-culturable viruses and the use of surrogate viruses in food safety paradigms
57 Role of the gut microbiome in food safety
58 Bacterial cell-to-cell communication, including ‘molecular tweeting’ and potential relevance to food safety
59 Significance of identifying microbial DNA in the absence of actual live organisms in foods and raw materials
60 Whole-genome sequencing and gene drive engineering for food safety
61 Drug-resistant bacteria from ‘farm to fork’: Impact of antibiotic use in animal production
62 Rapid confirmation of microbes in food and water
SAFETY ASSESSMENT OF GENETICALLY MODIFIED ORGANISMS AND OTHER BIOLOGICAL ALTERATIONS
No authors needed
FOOD SAFETY: RISK PERCEPTION AND COMMUNICATING WITH THE PUBLIC
68 Communicating about ‘risk ‘in relation to food with the public and countering media alarmism
NEW AND EMERGING TECHNOLOGIES
69 Potential role of ‘big data’ and 'AI' in risk assessment and/or management
HAZARD VERSUS RISK-BASED APPROACHES TO FOOD SAFETY REGULATIONS
No authors needed
IMPACT OF FOOD SAFETY ON GLOBAL TRADE
No authors needed
CLIMATE CHANGE, POPULATION DEMOGRAPHICS, URBANISATION, AND ECONOMIC GROWTH: IMPACT ON FOOD SAFETY
No authors needed
