Food protection and security : preventing and mitigating contamination during food processing and production / edited by S. Kennedy.

"Presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism) Covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies."-- Publisher's web site.

Includes bibliographical references and index.

Front Cover; Food Protection and Security; Copyright Page; Contents; List of Contributors; 1 Supply Chain Complexity and Economically Motivated Adulteration; 1.1 Regulatory and Supply Chain Control Challenges and Globalization; 1.2 Economically Motivated Adulteration and Food Fraud: Definitions and Scope; 1.3 Drivers of EMA Opportunity and Incentive; 1.4 Assessing the Vulnerability of Foods and Ingredients to EMA; 1.5 Future Trends: Legislation and EMA Mitigation Efforts; 1.6 Sources for Further Information; References; 2 Fingerprinting for Detecting Contaminants in Food; 2.1 Introduction

2.2 MALDI-TOF Mass Spectrometry2.2.1 Spectral Databases; 2.2.2 MALDI-TOF MS Fingerprinting for the Detection of Bacterial Food Contaminants; 2.3 Vibrational Spectroscopy; 2.3.1 Vibrational Spectroscopy for Bacterial Identification; 2.3.2 Vibrational Spectroscopy for Detection of Chemical Contaminants; 2.4 Laser-Induced Breakdown Spectroscopy; 2.4.1 LIBS for Bacterial Identification; 2.4.2 LIBS for the Detection of Chemical Contaminants; 2.5 Future Trends; References; 3 Creating a Food Defense/Response Plan in Food Processing Facilities; 3.1 Introduction to Developing a Food Defense Plan

3.1.1 What Are the Benefits of Developing a Food Defense Plan?3.1.2 What Operations Are Required to Have a Food Defense Plan?; 3.1.3 Assembling a Food Defense Team; 3.1.4 What Other Documentation and Supplemental Information Should Operations Gather for Developing the Food Defense Plan?; 3.2 Assess Vulnerabilities (FSIS: Conduct Food Defense Assessment; FDA: Vulnerability Assessment); 3.3 Write the Food Defense Plan; 3.3.1 Developing Countermeasures and Mitigation Strategies; 3.3.2 Marketing Challenges; 3.4 Prepare a Response Plan; 3.4.1 Containment; 3.4.2 Diagnosis; 3.4.3 Recall

3.4.4 Disposal3.4.5 Decontamination of Facilities; 3.4.5.1 Facility Map; 3.4.5.2 Emergency Phone List; 3.5 Managing the Food Defense Plan; 3.5.1 Employee Training; 3.5.2 Corrective Actions; 3.5.3 Verification; 3.5.3.1 Plan Reviews; 3.5.3.2 Plan Tests; 3.5.3.3 Conducting a Food Defense Audit; 3.5.4 Record Keeping; References; 4 Creating a Food Defense and Response Plan in Complex Food Production Systems; 4.1 Introduction; 4.2 Framing Risks and Responses; 4.3 Processes and Procedures for Food Defense: High Reliability Organizations; 4.4 Anticipating Problems; 4.4.1 Preoccupation With Failure

4.4.2 Reluctance to Simplify4.4.3 Sensitivity to Operations; 4.5 Containment; 4.5.1 Commitment to Resilience; 4.5.2 Deference to Expertise; 4.6 Planning a Response to a Food-Related Crisis; 4.6.1 Crisis Phases; 4.6.1.1 Precrisis; 4.6.1.2 Initial Event; 4.6.1.3 Maintenance; 4.6.1.4 Resolution; 4.6.1.5 Evaluation; 4.6.2 The Unique Nature of Food Crises; 4.6.3 Training and Developing Crisis Response Capacity; 4.6.4 The Emergency Operations Plan and Communication Plan; 4.7 Conclusion; References; 5 A Data-Driven Approach to Food Safety Surveillance and Response; 5.1 Introduction

Description based on print version record.