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Foods of Non-Animal Origin

Chemistry, Technology, Inspection Procedures

  • Book
  • © 2016

Overview

Authors:
  1. Arpan Bhagat

    1. Dairy Farmers of America, Ventura, USA

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  2. Giorgia Caruso

    1. Industrial Consultant, Palermo, Italy

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  3. Maria Micali

    1. Santa Margherita Marina, Messina, Italy

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  4. Salvatore Parisi

    1. Industrial Consultant, Palermo, Sicily, Italy

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  • Examines the complex world of food production from vegetables, including regulatory aspects like the US Food Safety Modernization Act (FSMA)
  • Contains a critical assessment of the technology of ready-to-eat vegetable products
  • Addresses chemical hazards of vegetable products, from their specific microbial ecology, over potentially resulting foodborne diseases, to the chemistry of the involved neurotoxins
  • Includes supplementary material: sn.pub/extras

Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)

Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)

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Table of contents (3 chapters)

  1. Front Matter

    Pages i-vi
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  2. Regulating Risks in Imports of Foods of Non-animal Origin: The U.S. Food Industry Perspective

    • Arpan Bhagat
    Pages 1-18

  3. Clostridium Botulinum and C. perfringens in Vegetable Foods: Chemistry of Related Toxins

    • Maria Micali
    Pages 19-39

  4. Chemistry and Technology of Ready-to-Eat Vegetable Foods

    • Giorgia Caruso, Salvatore Parisi
    Pages 41-55
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Keywords

About this book

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs).
The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions.
Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).

Authors and Affiliations

  • Dairy Farmers of America, Ventura, USA

    Arpan Bhagat

  • Industrial Consultant, Palermo, Italy

    Giorgia Caruso

  • Santa Margherita Marina, Messina, Italy

    Maria Micali

  • Industrial Consultant, Palermo, Sicily, Italy

    Salvatore Parisi

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