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" Authenticity of foods of animal origin / "
Ioannis S. Arvanitoyannis
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BL
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| Record Number
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668567
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dltt
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| Main Entry
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Arvanitoyannis, Ioannis S.
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| Title & Author
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Authenticity of foods of animal origin /\ Ioannis S. Arvanitoyannis
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| Series Statement
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Food biology series
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| Page. NO
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xix, 314 pages :: illustrations ;; 24 cm
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| ISBN
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9781498706414
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: 149870641X
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9781498706438
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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Methods and techniques for detecting food authenticity -- Traceability of foods -- Meat authenticity -- Poultry and eggs authenticity -- Fish and seafood authenticity -- Milk and dairy products authenticity -- Honey authenticity -- Food traceability and authentication legislation in EU, USA, Canada and Australia-New Zealand -- Conclusions, future trends and suggestions for improving food authenticity and traceability
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| Abstract
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"Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers family/relatives. These unfortunate incidents triggered consumer and governmental awareness of food crises. In EU, for instance, an organization called EFSA (European Food Safety Authority) was established and its role is to deal with foods and feeds crises within the frame of RASFF (Rapid Alert System for Feeds and Foods). This systems intent is to inform in a timely manner all the directly involved partners (food companies, laboratories, governmental officers) and also to monitor the measures/actions undertaken to minimize both the extent and the intensity of the caused defect. This book aims at addressing five major issues: food traceability; food authenticity techniques and methods to detect potential adulteration; application of authenticity techniques and methods to foods of animal origin; legislation regarding traceability and authenticity in EU, USA, Canada, Japan, and Australia-NZ; and trends and suggestions for further research in food traceability and authenticity. A second book, entitled Authenticity of foods of plant origin and genetically modified organisms, will follow this book. This book is expected to be useful to academicians, industrialists, students of food science and technology, veterinarians, and technicians specialized in food technology"--Back cover
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| Subject
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Food of animal origin
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| Dewey Classification
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664/.907
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| LC Classification
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TX555.A78 2016
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