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Full Description
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.
Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.
Contents
Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations
Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition
Chapter 3: Typical Traditional Processes: Cooking and Frying
Chapter 4: Safety of Meat and Poultry
Chapter 5: Safety of Fish Products
Chapter 6: Safety in the Shrimp Supply Chain
Chapter 7: Safety of Fermented Meat
Chapter 8: Safety of Fermented Fish Products
Chapter 9: Safety of Milk Processing and Distribution Chain in India
Chapter 10: Safety of Fermented Dairy Products
Chapter 11: Safety of Foods Based on Insects
Chapter 12: Safety of Honey
Chapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits
Chapter 14: Safety of Fermented Cereals and Legumes
Chapter 15: Safety of Fermented Products Based on Soybean
Chapter 16: Safety of Fermented Cassava Products
Chapter 17: Safety of Traditional Bread Production
Chapter 18: Safety of Fermented Fruits and Vegetables
Chapter 19: Safety of Kimchi
Chapter 20: Safety of Borsh
Chapter 21: Safety of Edible Flowers
Chapter 22: Safety of Foods Based on Mushrooms
Chapter 23: Food Safety Regulations Applied to Traditional and Ethnic Foods
Chapter 24: Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of Analytical Data for Risk Management
Chapter 25: Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods
