Food Safety and Human Health PDF
Preview Food Safety and Human Health
FOOD SAFETY AND HUMAN HEALTH FOOD SAFETY AND HUMAN HEALTH Edited by R L S AM AKHAN INGH DepartmentofBiochemistry,Dr.RammanoharLohiaAvadhUniversity,Faizabad,India S M UKANTA ONDAL AnimalPhysiologyDivision,ICAR-NationalInstituteofAnimalNutritionandPhysiology,Adugodi,India AcademicPressisanimprintofElsevier 125LondonWall,LondonEC2Y5AS,UnitedKingdom 525BStreet,Suite1650,SanDiego,CA92101,UnitedStates 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OxfordOX51GB,UnitedKingdom Copyright©2019ElsevierInc.Allrightsreserved. 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Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgeinevaluatingandusinganyinformation,methods, compounds,orexperimentsdescribedherein.Inusingsuchinformationormethodstheyshouldbemindfuloftheirownsafetyandthe safetyofothers,includingpartiesforwhomtheyhaveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors,assumeanyliabilityforanyinjuryand/or damagetopersonsorpropertyasamatterofproductsliability,negligenceorotherwise,orfromanyuseoroperationofanymethods, products,instructions,orideascontainedinthematerialherein. BritishLibraryCataloguing-in-PublicationData AcataloguerecordforthisbookisavailablefromtheBritishLibrary LibraryofCongressCataloging-in-PublicationData AcatalogrecordforthisbookisavailablefromtheLibraryofCongress ISBN:978-0-12-816333-7 ForInformationonallAcademicPresspublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:CharlotteCockle AcquisitionEditor:PatriciaOsborn EditorialProjectManager:TashaFrank ProductionProjectManager:OmerMukthar CoverDesigner:MarkRogers TypesetbyMPSLimited,Chennai,India Dedication Dedicated to Our beloved daughters Suneha (Daughter of Dr. (Mrs.) Uma Lakhan Singh and Dr. Ram Lakhan Singh), who always functions as our lifelineand remains concerned for every single bit related to us & Anoushka Mondal (Daughter of Mrs. Shrabanti Mondal and Dr. Sukanta Mondal), for making everything worthwhile and cheerfully tolerating many hours of absence involved in writing the book List of Contributors Vinod R. Bhagwat Department of Biochemistry, S.B.H. Government Medical College, Dhule, India Tek Chand Bhalla Department of Biotechnology, Himachal Pradesh University, Shimla, India S. Biswas Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata, India Pushpa Choudhary ICAR-Central Institute of Freshwater Aquaculture, Bhabaneswar, India Annada Das Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata, India Arun K. Das Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata, India Rajeeva Gaur Department of Microbiology (Centre of Excellence), Dr. Rammanohar Lohia Avadh University, Faizabad,India Ankit Gupta Department of Biochemistry, All India Institute of Medical Sciences (AIIMS),Raibareli, India Charu Gupta Amity Institute for Herbal Research & Studies, Amity University, Noida, India Rasna Gupta Department of Biochemistry, Dr. Rammanohar Lohia Avadh University, Faizabad, India Mozammel Hoque ICAR-Indian Veterinary ResearchInstitute, Bareilly, India Kamal Kishore Department of Pharmacy,M.J.P. Rohilkhand University, Bareilly, India Neeraj Kumar Dr. R. M. L. Institute of Pharmacy, Kunwarpur Badagaon, Powayan, India Sukanta Mondal Animal Physiology Division, ICAR-National Institute of Animal Nutrition andPhysiology, Adugodi, India Monika Department of Biotechnology, Himachal PradeshUniversity, Shimla, India P.K. Nanda Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata, India Dhan Prakash Amity Institute for Herbal Research & Studies, Amity University, Noida, India MrinalSamanta ICAR-CentralInstitute of Freshwater Aquaculture,Bhabaneswar, India Savitri Department of Biotechnology,Himachal PradeshUniversity,Shimla, India Dinesh Kumar Sharma Amrapali Institute of Pharmacy and Sciences, Lamachaur, Haldwani, Uttarakhand,India Sheetal Department ofBiotechnology, Himachal PradeshUniversity, Shimla, India Anita Singh Department of Pharmacy,Kumaun University, Bhimtal, India xi xii LISTOFCONTRIBUTORS Anurag Singh Department of Microbiology (Centre of Excellence), Dr. Rammanohar Lohia Avadh University, Faizabad, India PankajSingh Department ofBiochemistry,Jhunjhunwala P. G.College, Faizabad, India Pradeep Kumar Singh Department of Biochemistry, Dr. Rammanohar Lohia Avadh University,Faizabad, India Rajat Pratap Singh Department of Biotechnology, Dr. Rammanohar Lohia Avadh University,Faizabad, India Ram Lakhan Singh Department of Biochemistry, Dr. Rammanohar Lohia Avadh University,Faizabad, India Ravindra Pratap Singh Department of Biotechnology, Indira Gandhi National Tribal University,Amarkantak,India Ashutosh Tripathi Department of Microbiology (Centre of Excellence), Dr. Rammanohar Lohia Avadh University, Faizabad, India Preface Food safety is an important public health issue that relates to human health and eco- nomic development. Safe food contributes to health and productivity and provides an effective mean for development and poverty alleviation. People are becoming increasingly concerned about the health risks posed by microbial pathogens and potentially hazardous chemicals in food. Outbreaks of food-borne illnesses continue to be a major problem worldwide while international trade in food products is increasing. According to the World Health Organization (WHO) estimates, 1.8 million deaths related to contaminated food or water occur every year. Food-borne diseases not only significantly affect people’s health and well-being, but they also have economic consequences for individuals, families, communities, businesses, and countries. Developing countries in particular are experienc- ing rapid changes in their health and social environments, and the strains on their limited resources are compounded by expanding urbanization, increasing dependence on stored foods, and insufficient access to safe water and facilities for safe food preparation. The globalization of the food trade offers many benefits to consumers, as it results in a wider variety of high-quality foods that are accessible, affordable, and safe, meeting consumer demand. A diversity of foods in a balanced diet improves nutritional status and health. Food safety programs are increasingly focusing on a farm-to-table approach as an effective means of reducing food-borne hazards. The introduction of new technologies, including genetic engineering and irradiation, in this climate of concern about food safety is posing a special challenge. Some new technologies will increase agricultural production and make food safer, but their usefulness and safety must be demonstrated if they are to be accepted by consumers. Furthermore, the evaluation must be participatory, transparent, and conducted using internationally agreed methods. New technologies, such as genetic engineering, irradiation of food, ohmic heating, and modified atmosphere packaging, can beused to increase agricultural production, extend shelf life, ormakefood safer. Effective food safety systems are vital to maintain consumer confidence in the food sys- tem and to provide a sound regulatory foundation for domestic and international trade in food, which supports economic development. The primary objective of food safety is safe- guarding the public health by ensuring safe and good quality foods that do not create an adverse effect on human health. The food safety can be controlled in food industry by developing in-house food safety and food quality programs. Food-borne diseases are a widespread and growing public health problem, both in developed as well as developing nations of the world. Thesediseases have a great impact on the economy of a country. The factors that contribute to food-borne disease include improper storage of temperature, poor personal hygiene, contaminated equipment, inadequate cooking, food from unsafe sources,etc.Food-bornemicrobial diseasesaccountfor20millioncases annually,andtheir incidence is increasing. In developing countries, food-borne diseases cause an estimated 2.2 million deaths each year, of which 1.9 million are children. Food should be the source xiii xiv PREFACE of nourishment for human beings and not an opportunity for potential pathogens, which can cause serious and life-threatening illness. Food safety is all about making food safe to eat and free of disease-causing agents such as infectious microbes, toxic chemicals, and foreign bodies. Many of the microbes of current concern survive in the environment, in water, on pastures,and in food, unlessproper precautions aretaken. It gives us immense pleasure to present this book, Food Safety and Human Health. This book is an outstanding collection of current research that integrates basic and advanced concepts of food toxicology with future development prospects. The book provides the basic principles of food toxicology, its processing, and safety for human health in order to helpthestudentsandprofessionalsin better understandingofrealproblemsoftoxicmate- rials in foods. This will help them to address the day-to-day problems reported regarding food contamination and safety. This book will help in identifying potential new approaches to develop new microbiologically safe functional foods and significantly con- tributetodecreasetheincidenceofbacterial food-borne illnessoutbreaksandgastrointesti- nal diseases. This will also serve as a reference book for scientists, researchers, educators, and professionals inthis area. ORGANIZATION OF THE BOOK The book consists of 12 chapters that focus on current issues in food safety and strate- gies for minimizingthe food-borne illness. Chapter 1,Current Issues in Food Safety With Reference to Human Health, deals with brief introduction offood toxicology, food hazards, and their impact onhuman health, the need for food toxicitystudies, andvariousaspects offood safety and toxicology vis- a`-vis human health. Chapter 2,Food Hazards: Physical, Chemical, and Biological, includesthe physical, chemical, and biological food toxicantsand their effects on human health. It alsodeals with toxicants generated during food processingand genetically modified foods. Chapter 3,Toxicity of Food Additives, discusses contaminants infoods, food additive safetyregulations, toxicity of food additives, toxicologicalevaluation of foodadditives, in vitro genetictoxicity tests, in vivo genetic toxicity tests, need ofadvancements in toxicity testing, andnewtechnologiesin toxicitystudies. Chapter 4,Food Allergies, covers food allergy and associated complexity, emerging problems, and recent recommendationsassociated with food allergy, allergensand their types,immunologyof food allergy, associated food allergy conditions, food allergy versusfood intolerances, precautions for food allergy, diagnosis for food allergens, guidelines formanagement offood allergies,andfood labeling. Chapter 5,Safety of Milk and Dairy Products,highlights milk-borne diseases,lactose intolerance, sourcingof milk and its proteins, milk allergy,antibiotic residues inmilk, heavy metals andother pollutants in milk, adulteration ofmilk, artificialcow’s milk, plant-based milk, synthetic milk, organic milk, A1(cid:1)A2milk, etc. Chapter 6,Hazards and Safety Issuesof Meat andMeatProducts, includessources of contaminationat differentstagesof production, hazards associated with meat andmeat xv PREFACE products,managementand controlof hazards associated with meat andmeatproducts, andmeatsafetyand human health. Chapter7, Safety ofFish andSeafood, focuseson bacterial contamination andnaturally occurring toxins infishand seafood products,fishand seafood product(cid:1)borne parasitic diseases,detection of pathogensand spoilage of fish andseafoods, preservationand packaging, antimicrobial compoundsused in fish andseafood products, and controlof pathogensin these products. Chapter8, Microbial Environment ofFood, describes the microbial food environment, extrinsic factors affecting microbial growth, intrinsicfood factors and microbial physiology, and growth kineticsfactors. Chapter9, Safety ofWaterUsed in Food Production, illustratesresources of water used in food production, storage and preservation, water-borne food contaminants, health hazardsin water andfood contamination, water treatment,and soil and water quality. Chapter10, Safety ofFreshFruits andVegetables, describessources ofcontaminationin fruits andvegetables, deterioration,spoilage and post-harvest losses, causesof spoilage in fruits andvegetables, development of biopreservativesforfresh-harvest produce, strategies for safety of fruits and vegetables,and problems in natural products applications. Chapter11, Utilityof Nanomaterialsin Food Safety, discusses use of nanomaterials in food processing and packaging, nanomaterials in smart/active/intelligent food, its utility in polymer nanocomposites, nanomaterials as antimicrobialagents, nanomaterials in food pathogens detection,nanomaterials for protection from food allergens, nanomaterials in heavy metalsdetection in food,nanomaterials vis-a-vis food safety issues,as wellas challenges, perspectives, and health risks. Chapter12, International Lawsand Food-Borne Illness, describes food-borne illness, agents for nonbacterial food-borne illness,food-borneillness due to agricultural pesticides andinsecticides, food-borne viral infections, fungi andmycotoxins, helminths, protozoa, andinternational laws related to food safety. Ram Lakhan Singh and SukantaMondal
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