Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain

1185 Pages·2022·47.509 MB·English

by  Michael E. Knowles, Lucia Anelich, Alan Boobis, Bert Popping

Present Knowledge in Food Safety
A Risk-Based Approach Through The Food Chain
Present Knowledge in Food
Safety
A Risk-Based Approach Through The Food Chain
Edited by
Michael E. Knowles, PhD
Lucia E. Anelich, PhD
Alan R. Boobis, OBE PhD
Bert Popping, PhD
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Dedication
We dedicate this first edition of Present Knowledge in Food Safety to the global
food safety community, who continue to seek the best science, interpret that
science for the good of people worldwide, and persist in countering unscientific
food safety information with evidence-based approaches to safer food. We also
dedicate this edition to our own scientific mentors and colleagues who have
persuaded and occasionally pushed us in the direction of the highest quality
food safety science. In particular, we dedicate this work to the late John
Milner, former chair of the ILSI Publications Committee, who conceived the
idea for this publication and created the foundation upon which it was built.
Contents
Listofcontributors xxi alkaloids,delta-9-tetrahydrocannabinol
Abouttheeditors xxvii (THC)] 16
Foreword xxix 1.9 Adulterationwithpharmaceutical
Preface xxxi substances 18
Acknowledgments xxxiii 1.10 Discussionincludingexisting
datagapsandresearchdirections 18
References 20
Section I
Changes in the chemical composition
2. Soil, water, and air:
of food through the various stages of
potential contributions of
the food chain: plants before harvest
inorganic and organic chemicals 26
1. Natural toxicants in plant-based foods, WagehSobhyDarwishandLesaA.Thompson
including herbs and spices and herbal
2.1 Generalintroduction 26
food supplements, and accompanying
2.2 Heavymetals 26
risks 2 2.3 Pesticides 29
2.4 Antimicrobials 31
IvonneM.C.M.RietjensandGerhardEisenbrand
2.5 Plastics 33
1.1 Introduction 2 2.6 Otherindustrialchemicals 35
1.2 Riskandsafetyassessmentofnatural 2.7 Uptakeofenvironmentalpollutants
toxinsfromplants 2 fromair,water,andsoiltoplantfoods 36
1.3 Situationswherenaturaltoxinsfrom 2.8 Humanhealthriskassessment 37
plantsmayraiseconcern:Improperfood References 39
handling[toxicproteins,glycoalkaloids
(GAs),quinolizidinealkaloids(QAs)] 3
1.4 Situationswherenaturaltoxinsfrom 3. Agrochemicals in the Food Chain 44
plantsmayraiseconcern:Faminefood
RosemaryH.Waring,StephenC.Mitchelland
(cyanogenicglycosides,lathyrogens) 5
IanBrown
1.5 Situationswherenaturaltoxinsfromplants
mayraiseconcern:Sensitiveindividuals 3.1 Introduction 44
(allergens,favaglucosides,andFCs) 7 3.2 Invivometabolismofagrochemicals 44
1.6 Situationswhere“normal”dietary 3.3 Regulationofagrochemicals 45
intakeofnaturaltoxinsfromplant-based 3.4 Agrochemicalscommonlyfoundas
foodsmayraiseconcern 10 residuesinfoodstuffs 46
1.7 Situationswherenaturaltoxinsfrom 3.5 Typesofagrochemicalsandmodesof
plantsmayraiseconcern:Switching action 47
varieties[grayanotoxins(GTXs),anisatin, 3.6 Potentialpointsofconcernfor
andaristolochicacids(AAs)] 14 agrochemicalresiduesinthefoodchain 55
1.8 Situationswherenaturaltoxinsfrom 3.7 Conclusionsandpotentialareasfor
plantsmayraiseconcern:Abuse furtherstudy 57
[tropanealkaloids(TAs),opium References 57
vii
viii Contents
4. Mycotoxins: still with us after all 6.2 Authorizationprocessandlegalusesof
these years 62 veterinarymedicines 100
6.3 Preventingdrugresiduesinfoodwith
J.DavidMiller
animalorigin 107
4.1 Introduction 62 6.4 Reasonsforthedrugresiduesinfoodof
4.2 Compoundsofminorpublichealth animalorigin 110
significance 63 6.5 Conclusionsandfurtherperspectives 111
4.3 ToxinsfromFusariumgraminearumand Endnotes 112
relatedspecies 64 References 112
4.4 ToxinsfromFusariumverticillioidesand Furtherreading 113
relatedspecies 66
4.5 ToxinsfromAspergillusflavus,
Section III
Aspergillusparasiticus,andrelated
species 67 Changes in the chemical
4.6 Ochratoxin-producingPenicilliumand
composition of food throughout the
Aspergillusspecies 68
various stages of the food chain:
4.7 Keyissuesforthenextdecade 69
References 70 fishing and aquaculture
7. Marine biotoxins as natural
Section II contaminants in seafood:
European perspective 115
Changes in the chemical
composition of food throughout the PabloEste´vez,Jose´ M.Leaoand
various stages of the food chain: AnaGago-Martinez(Gago)
animal and milk production 7.1 Introduction 115
7.2 Analyticalmethods 119
5. Occurrence of antibacterial 7.3 Transitionfrombiologicalto
substances and coccidiostats in chemicalmethods 121
animal feed 80 7.4 Emergingtoxins:incidenceand
presentchallengesfortheircontrol 121
EwelinaPatyra,MonikaPrzeniosło-Siwczyn´ska 7.5 Futureperspectives 124
andKrzysztofKwiatek References 125
5.1 Introduction 80
5.2 Antibacterialdrugsinfeed 81 8. Pollutants, residues and other
5.3 Medicatedfeedproduction 82 contaminants in foods obtained
5.4 Antimicrobialresiduesinfoodderived from marine and fresh water 128
fromanimals 85
5.5 Antimicrobialresistance 86 MartinRose
5.6 Antimicrobialdrugs:impactonthe
8.1 Introduction 128
environment 88
8.2 Maintext 130
5.7 Analyticalmethodology 89
8.3 Researchgapsandfuturedirection 139
5.8 Researchgapsandfuturedirections 90
References 140
References 91
9. Antimicrobial drugs in aquaculture:
6. Residues relating to the veterinary use and abuse 142
therapeutic or growth-promoting
GeorgeRigosandDimitraKogiannou
use and abuse of medicines 96
9.1 Introduction 142
Gyo¨rgyCsiko´
9.2 Maintext 147
6.1 Introduction,generalterms,and 9.3 Researchgapsandfuturedirections 157
significanceofthetopic 96 References 158
Contents ix
Section IV
12.7 Discussionandconclusions 205
Changes in the chemical composition 12.8 Futuredirections 206
Endnotes 207
of food throughout the various stages
References 207
of the food chain: manufacture,
packaging and distribution
13. Production of contaminants during
thermal processing in both industrial
10. Manufacturing and distribution:
and home preparation of foods 211
the role of good manufacturing
practice 163 FrancoPedreschiandMarı´aSalome´ Mariotti
MichaelE.Knowles 13.1 Introduction 211
13.2 Potentialheattoxiccompounds 212
10.1 Introduction 163
13.3 5-Hydroxymethylfurfural 213
10.2 Hazardanalysisandcriticalcontrol
13.4 Futureprospects 216
pointsandpreventivecontrols 164
Acknowlegdments 216
10.3 Preventivecontrolsandrecallplans 165
Conflictsofinterest 216
10.4 Potentialsourcesofchemicalhazards
References 216
duringmanufactureanddistribution 165
10.5 Researchgapsandfuturedirections 168
14. Migration of packaging and
References 169
labeling components and advances
in analytical methodology
supporting exposure assessment 218
11. Global regulations for the use of
food additives and processing aids 170
CristinaNerı´n,ElenaCanellasandPaulaVera
YoungjooKwon,RebecaLo´pez-Garcı´a, 14.1 Introduction 218
SusanaSocolovskyandBernadeneMagnuson 14.2 Migrationsources(materials,adhesives,
printinginks,varnishes,etc.) 222
11.1 Introduction 170
14.3 Components 227
11.2 Regulationsindifferentjurisdictions 173
14.4 Analyticaltechniques 231
11.3 Globalregulationandsafetyassessment
14.5 Researchgapsandfuturedirections 235
offoodadditivesandprocessingaids 173
References 235
11.4 Foodadditiveregulations 173
11.5 Processingaidsregulations 189
11.6 Researchgapsandfuturedirections 189 15. Safety assessment of refillable and
References 193 recycled plastics packaging for
food use 240
ForrestL.BayerandJanJetten
12. Direct addition of flavors, including
taste and flavor modifiers 194 PartA Recycledplasticsinfoodcontact
applications 240
IvonneM.C.M.Rietjens,SamuelM.Cohen,
15.1 History 240
GerhardEisenbrand,ShojiFukushima, 15.2 Regulations(cid:1)Authorizationand
NigelJ.Gooderham,F.PeterGuengerich,
approvalsforrecycledplasticsand
StephenS.Hecht,ThomasJ.Rosol,
foodcontactapplications 241
MatthewJ.Linman,ChristieL.Harmanand
15.3 NorthAmerica 241
SeanV.Taylor
15.4 Safetycriteria 241
12.1 Introduction 194 15.5 Europe 244
12.2 Typesofflavors 195 15.6 SouthAmerica 246
12.3 Levelsofuseanduses 195 15.7 CentralAmerica 246
12.4 Exposureassessment 196 15.8 Asia-Pacific 246
12.5 Safetyevaluation 198 15.9 Africa 247
12.6 Examples 203 15.10 Conclusion 247
x Contents
PartB Refillableplasticfoodcontactmaterials248 18.2 Foodsafetyrisksofmicroplastic
15.11 Historyandperspectiveofreturnable pollution 271
refillableplasticfoodcontainers 248 18.3 Effectsofmicroplasticingestionon
15.12 Refillableplasticcontainersfor humansandlivingorganisms 272
consumermarket 248 18.4 Effectsofpersistent,bioaccumulative
15.13 Shiftawayfromrefillableplastic 249 compoundsassociatedwithmicroplastics
15.14 Safetyandqualityofrefillablecontainers 250 onhumansandlivingorganisms 272
15.15 Flavorcarry-overandeffectsof 18.5 Effectsofpathogenicmicrobescarried
repeateduseonmaterials 251 bymicroplasticsonhumansandliving
15.16 Contaminantsfrommisuse 252 organisms 273
15.17 Contaminationrate 252 18.6 Researchgapsandfuturedirections 274
15.18 Foodcontactmaterialregulations 253 AppendixA 275
15.19 Refillablefoodcontactmaterials AppendixB 275
regulations 253 References 276
15.20 UnitedStatesandCanada 253 Furtherreading 279
15.21 EuropeanUnion 254
15.22 MERCOSURandSouthAmerica 254
15.23 Codeofpractices 255
19. Endocrine disruptors 281
15.24 Microbialsafety 255
15.25 Snifferdetectiontechnology 255 SerhiiKolesnykandMykolaProdanchuk
15.26 Conclusions 257
19.1 Introduction 281
References 257
19.2 Mechanismofactionandimpactof
endocrinedisruptorsonhumane
16. Preventing food fraud 260 health 282
19.3 Currentapproachesfortestingand
StevenM.Gendel
assessmentofchemicalsfortheir
16.1 Introduction 260 endocrineactivityandconsequent
16.2 Overviewoffoodfraudmitigation 260 adverseeffects 283
16.3 Developingfoodfraudmitigationplans 261 19.4 Regulationofendocrinedisrupting
16.4 Researchgapsandfuturedirections 264 chemicalsriskvshazardbasedapproach
References 265 dilemmainassessmentofendocrine-
disruptingchemical 284
19.5 Advancesinanalyticalmethodology
Section V
fordetectionandquantificationof
Changes in the chemical composition endocrine-disruptingchemicalinfood 285
19.6 Endocrinedisruptorsinfood 286
of food throughout the various stages
19.7 Researchgapsandfuturedirectionsof
of the food chain: identification of
researchinthefieldofEDC 289
emerging chemical risks 19.8 Conclusions 291
References 293
17. Emerging contaminants 267
EleonoraDupouyandBertPopping
20. Antimicrobial resistance and
17.1 EditorialintroductiontoChapters18(cid:1)24 267 antimicrobial residues in the food
Disclaimer 269 chain 297
JeffreyT.LeJeune,AlejandroDoradoGarcia
18. Emerging contaminants related to
andFrancescaLatronico
plastic and microplastic pollution 270
20.1 Introduction 297
NdaindilaN.K.Haindongo,
20.2 Thelifecycleofantimicrobialsinfood
ChristopherJ.BreenandLevNeretin
production 297
18.1 Introduction 270 20.3 Antimicrobialresiduesinfoods 298
Contents xi
20.4 Antimicrobialresistancealongthefood 24. Trends in risk assessment of
chain 299 chemical contaminants in food 320
20.5 Mitigationofantimicrobialresistance
EleonoraDupouy
risksinfood 299
Disclaimer 301 24.1 Introduction 320
References 301 24.2 Fundamentalsofchemicalrisk
assessment:concepts,principles,
methods 321
21. Climate change as a driving factor 24.3 Riskperceptioninfoodsafetyrisk
for emerging contaminants 303 assessment 326
24.4 Researchgapsandfuturedirections 326
KeyaMukherjee
Disclaimer 327
21.1 Introduction 303 References 327
21.2 Conclusion 306
Disclaimer 306
Endnotes 306
Section VI
References 306
Changes in pathogenic
microbiological contamination
22. Emerging mycotoxin risks due to
of food pre- and post-farm
climate change. What to expect
in the coming decade? 309 gate/fishing
AngelMedina
25. Common and natural occurrence of
22.1 Importantmycotoxinsinfood 309 pathogens, including fungi, leading
22.2 Factorsaffectingtheproductionof to primary and secondary product
mycotoxins 309 contamination 330
22.3 Predictedclimatechangesandtheir
MaristelaS.NascimentoandMartaH.Taniwaki
potentialeffectsonfuturemycotoxins
contamination 310 25.1 Introduction 330
22.4 Currentanalyticaltechniquesand 25.2 Foodbornepathogenicbacteria 330
futureanalyticchallenges 311 25.3 Toxigenicfungi 336
22.5 Emergingmycotoxinsthreatsunder 25.4 Routesofcontamination 339
climatechangeconditions 312 25.5 Researchgapsandfuturedirections 345
22.6 Researchgapsandfuturedirections 312 References 345
References 313
26. Contributions of pathogens from
23. Emerging contaminants in the agricultural water to fresh produce 357
context of food fraud 315
ZeynalTopalcengiz,MattKrug,JoyjitSaha,
SimonDouglasKelly KatelynnStullandMichelleDanyluk
23.1 Introduction 315 26.1 Introduction 357
23.2 Veterinarydrugsresiduesinfood 315 26.2 Agriculturalwater’sroleinproduce
23.3 Foodadulterationwithextraneous safety 358
additives 316 26.3 Foodbornepathogensandmicrobial
23.4 Illegallyproducedorcounterfeit indicatorsinagriculturalwaters 362
alcohol 317 26.4 Fateoffoodbornepathogensin
23.5 Definitionsanddatabases 317 agriculturalwaters 365
23.6 Earlywarningsystems 318 26.5 Agriculturalwatermanagementand
23.7 Researchgapsandfuturedirections 318 mitigations 369
Disclaimer 318 26.6 Conclusions/futureneeds 371
References 318 References 372