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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. 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

2             Soil, water, and air: Potential contributions of inorganic and organic chemicals
3             Agrochemical residues
5             Advances in analytical methodology for contaminants, including mycotoxins, in plants

CHANGES IN THE CHEMICAL COMPOSITION OF FOOD THROUGH THE VARIOUS STAGES OF THE FOOD CHAIN: ANIMAL AND MILK PRODUCTION

6             Feed contamination
7             Veterinary drug residues from therapeutic and growth promotion: Use and abuse
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

13           Contribution of storage and preservation methodologies
14           Direct addition of food additives and processing aids
16           Production of contaminants during thermal processing, including home preparation
17           Migration of packaging and labeling components and advances in analytical methodology supporting exposure assessment
20           Dietary supplements (upper safe levels) and ‘health foods’ components
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
31           Meat processing
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
50           Interaction of prescribed and OTC drugs with food components: impact on safety and efficacy

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

67           Microbiological risks versus putative chemical risks based on hazard rather than exposure: Can it be rationalised for public understanding?
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