Food Safety Aspects Of Cell Based Food
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Food Safety Aspects Of Cell Based Food
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-03-28
Food Safety Aspects Of Cell Based Food written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-28 with Medical categories.
Food Safety Aspects Of Cell Based Food
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2023-03-27
Food Safety Aspects Of Cell Based Food written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-27 with Technology & Engineering categories.
Cell-based food production, which is the field of growing animal agricultural products directly from cell cultures, has been explored as an alleged sustainable alternative to the conventional livestock agricultural system. As commercial cell-based food production continues to expand, the urgency increases to address one of the most important questions of consumers, the question of food safety. Thus, the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), has developed the present document to engage with respective Members and relevant stakeholders by proactively sharing the current knowledge to identify concrete ways to inform consumers and all other stakeholders about the food safety considerations for cell-based food products. This document includes a literature synthesis of relevant terminology issues, principles of cell-based food production processes and the global landscape of regulatory frameworks for cell-based food production. Case studies from Israel, Qatar and Singapore have been included to highlight different scopes, structures and contexts surrounding their regulatory frameworks for cell-based food. The results of the FAO-led Expert Consultation, where comprehensive food safety hazard identification was conducted, form the core of the document and the identified hazards are summarized with causal-chain examples. The way forward will consist of continuing to invest in research and development in order to understand whether the alleged benefits in increased sustainability can be realized. In this regard, it will be important to closely observe as to what extent, if any, cell-based foods result in differences from conventionally produced foods.
Alternative Proteins
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Author : Alaa El-Din A. Bekhit
language : en
Publisher: CRC Press
Release Date : 2022-01-20
Alternative Proteins written by Alaa El-Din A. Bekhit and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-20 with Health & Fitness categories.
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.
Cellular Agriculture
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Author : Dilek Ercili-Cura
language : en
Publisher: American Chemical Society
Release Date : 2021-03-16
Cellular Agriculture written by Dilek Ercili-Cura and has been published by American Chemical Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-16 with Business & Economics categories.
Cellular agriculture, also called lab-grown food, promises to provide alternative food options to current agriculture practices. Cellular agriculture is food grown in laboratories and bioreactors rather than on fields, relying on cultivation of cells under controlled conditions, with minimal use of natural resources and lower greenhouse gas emission costs than in traditional practices. It gives us the prospect of consuming the same foods such as a dairy ice cream or a burger. And it can further broaden the variety of textures, flavors, nutrition, and health-promoting aspects that food can deliver. Cellular Agriculture: Lab-Grown Foods gives an overview of the broad range of approaches to cellular agriculture, the current state of scale and regulations, and the results it brings about in terms of environmental footprint and consumer attitudes. Cellular Agriculture: Lab-Grown Foods was organized by Solar Foods, a food-tech company that develops a cell-based food protein produced from CO2 and electricity. A fruitful collaboration with VTT Technical Research Center of Finland Ltd allowed conceptualizing and streamlining of the written and visual content in the book.
Health And Safety Aspects Of Food Processing Technologies
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Author : Abdul Malik
language : en
Publisher: Springer Nature
Release Date : 2019-10-31
Health And Safety Aspects Of Food Processing Technologies written by Abdul Malik and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-31 with Technology & Engineering categories.
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
Food Safety And Toxicity
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Author : John De Vries
language : en
Publisher: CRC Press
Release Date : 2021-10-08
Food Safety And Toxicity written by John De Vries and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-08 with Medical categories.
Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Section 2 picks up with information on the potential consequences of this ingestion, and Section 3 concludes with the discussion of prevention and minimization of health risks. By emphasizing food safety, rather than nutritional toxicology, this book puts food hazards and their health risks in true perspective. It also explores the complementary roles of toxicology and epidemiology in studying associations between nutrition and adverse health effects and in assessing toxicological risks from food components in a deliberate manner. Food Safety and Toxicity, with clear, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.
Alternative Proteins
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Author : Alaa El-Din A. Bekhit
language : en
Publisher: CRC Press
Release Date : 2022-01-20
Alternative Proteins written by Alaa El-Din A. Bekhit and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-20 with Health & Fitness categories.
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.
Present Knowledge In Food Safety
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Author : Michael E. Knowles
language : en
Publisher: Academic Press
Release Date : 2022-10-08
Present Knowledge In Food Safety written by Michael E. Knowles and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-08 with Medical categories.
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of ’food’ at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. Includes new technologies such as nanotechnology, genetic modification, and cloning Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut Covers the role of the microbiome and the use of surrogates (especially for viruses)
Food Safety
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Author : Richard J. Marshall
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-12-22
Food Safety written by Richard J. Marshall and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-22 with Technology & Engineering categories.
Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.
Ensuring Global Food Safety
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Author : Christine Boisrobert
language : en
Publisher: Academic Press
Release Date : 2009-11-11
Ensuring Global Food Safety written by Christine Boisrobert and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-11 with Technology & Engineering categories.
Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. Reduce amount of food destroyed due to difference in regulations between nations Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions Employ proven science to obtain global consensus for regulations Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions