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Predictive Modeling and Risk Assessment

  • Book
  • © 2009

Overview

Editors:
  1. Rui Costa

    1. College of Agriculture of the Polytechnic Institute of Coimbra, Food Science and Technology Department, Bencanta, Portugal

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  2. Kristberg Kristbergsson
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  • Analyzes the risk in food processing and distribution
  • Discusses ways in which to improve conditions

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 4)

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-xvii
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  2. Introduction

    1. Introduction to Integrated Predictive Modeling

      • Teresa R. S. Brandāo, Cristina L. M. Silva
      Pages 3-17

    2. Risk Assessment: A Quantitative Approach

      • K. Baert, K. Francois, B. De Meulenaer, F. Devlieghere
      Pages 19-26

  3. Processing, Distribution and Consumption

    1. Predictive Microbiology

      • F. Devlieghere, K. Francois, A. Vermeulen, J. Debevere
      Pages 29-53

    2. Prediction of Heat Transfer During Food Chilling, Freezing, Thawing, and Distribution

      • Christian James, Laurence Ketteringham, Silvia Palpacelli, Stephen James
      Pages 55-78

    3. Modeling of Heating During Food Processing

      • Ivanka Zheleva, Veselka Kamburova
      Pages 79-99

    4. Shelf-Life Prediction of Chilled Foods

      • Gudmundur Gudmundsson, Kristberg Kristbergsson
      Pages 101-119

    5. Exposure Assessment of Chemicals from Packaging Materials

      • Maria de Fátima Poças, Timothy Hogg
      Pages 121-137

    6. Migration from Packaging Materials

      • B. De Meulenaer
      Pages 139-151

  4. Environment and Raw Food Production

    1. Antibiotics in Animal Products

      • Amílcar C. Falcão
      Pages 155-179

    2. Transport and Reactions of Pollutants

      • Vassilis Gekas, Ioanna Paraskaki
      Pages 181-199

    3. Environmental Pollution from Pesticides

      • Ioannis T. Polyrakis
      Pages 201-224

    4. Phytoremediation of Metal-Contaminated Soil for Improving Food Safety

      • Stefan Shilev, Manuel Benlloch, R. Dios-Palomares, Enrique D. Sancho
      Pages 225-242

  5. Back Matter

    Pages 243-251
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Keywords

About this book

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emp- sis was placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network “ISEKI-Food” an acronym for “Integrating Safety and Environmental Knowledge In to Food Studies”. Participants in the ISEKI-Food network come from 29 countries in Europe and most of the institutes and univer- ties involved with Food Science education at the university level are represented. Some international companies and non teaching institutions have also participated in the program. The ISEKI-Food network is coordinated by Professor Cristina Silva at The Catholic University of Portugal, College of Biotechnology (Escola) in Porto. The program has a web site at: http://www. esb. ucp. pt/iseki/.

Editors and Affiliations

  • College of Agriculture of the Polytechnic Institute of Coimbra, Food Science and Technology Department, Bencanta, Portugal

    Rui Costa

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