| Contents |
1. Introduction: the importance of traditional and ethnic food in the context of food safety, harmonization, and regulations / Vishweshwaraiah Prakash -- 2. Safety by control of water activity: drying, smoking, and salt or sugar addition / Paola Pittia, Paparella Antonello -- 3. Typical traditional processes: cooking and frying / Iuliana Vintilǎ -- 4. Safety of meat and poultry / Khalid Gul, Preeti Singh, Ali Abas Wani -- 5. Safety of fish products / Sanja Vidaček, Tibor Janči -- 6. Safety in the shrimp supply chain / S. M. Nazmul Alam -- 7. Safety of fermented meat / Diana Di Gioia -- 8. Safety of fermented fish products / Viduranga Waisundara, Nilakshi Jayawardena, Mindani Watawana -- 9. Safety of milk processing and distribution chain in India / Divakar Rao -- 10. Safety of fermented dairy products / David R. Sepulveda, Angel Esparza-Chavez -- 11. Safety of foods based on insects / Marjolein van der Spiegel -- 12. Safety of honey / Karina Grigoryan -- 13. Naturally occurring toxicants: presence in selected commonly consumed fruits / Adelia C. Bovell-Benjamin, Jerry Roberts -- 14. Safety of fermented cereals and legumes / Jamuna Prakash -- 15. Safety of fermented products based on soybean / Fusheng Chen, Xiuyan Zhang, Zhihua Li -- 16. Safety of fermented cassava products / Anca Ioana Nicolau -- 17. Safety of traditional bread production / Alexander Voss -- 18. Safety of fermented fruits and vegetables / Eduardo Medina, Antonio de Castro, Concepción Romero, Eva María Ramírez, Manuel Brenes -- 19. Safety of kimchi / Bong-Soo Noh, Hye-Young Seo, Wan-Soo Park, Sangsuk Oh -- 20. Safety of borsh / Anca Ioana Nicolau, Alina Ioana Gostin -- 21. Safety of edible flowers / Anca Ioana Nicolau, Alina Ioana Gostin -- 22. Safety of foods based on mushrooms / Miomir Niksic, Anita Klaus, Dimitrios Argyropoulos -- 23. Food safety regulations applied to traditional and ethnic foods / Bernd van der Meulen, Sun Juanjuan, Ricardo Carvajal, Jonathon Kite, Thiago Costa Dias -- 24. Validated methods for the analysis of traditional and ethnic foods and use of analytical data for risk management / Henry B. Chin -- 25. Science-Based harmonization of regulations for the safety of traditional and ethnic foods / Huub Lelieveld, Larry Keener, Olga Martín-Belloso, Susanne Braun, Helena McMahon, Siân Astley, Vishweshwaraiah Prakash. |
| Abstract |
"Examines a variety of regionally and culturally-based 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 and some have nutraceutical properties that make them not only a source of cultural and traditional value but also provide valuable options for addressinga growing need for food resources. There are varying standards and methods for processing and consuming traditional foods, however, it is important to understand the potential health risks, and how to ensure safe preparation and consumption of these foods." --back cover. |
/LC.GIF&client=easterncarolinaedu)