Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh look at the issues faced by the grain industry and proposes solutions potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia. Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication.
Table of Contents
1. An Overview of Food Safety 2. An Overview of Grain Based Product 3. Microbiological Safety of Unprocessed Grains 4. Microbiological Safety of Flour 5. Microbiological Safety of Ingredients Other than Flour 6. Organic Contaminants of Cereal Grains 7. Inorganic Contaminants of Cereal Grains
Heavy Metals 8. Allergens Associated with Cereal Grains 9. Mycotoxins in Cereal Grains 10. Physical Hazards in Grain Based Foods 11. Challenges in a global cereal supply chain 12. Designing Safe Grain Based Food Products 13. Designing Safe Grain Based Food Processes 14. Food Safety Systems 15. Sanitation Applied to Grain Based Foods 16. Food Defense in the Grain Supply Chain 17. Risk Based Management in the Grain Supply Chain 18. Regulating Grain Food Safety 19. Impact of grain regulations on global food safety
a mycotoxin tale 20. Epilogue
Where Do We Go from Here?
Authors
Andreia Bianchini Associate Professor, Department of Food Science and Technology, University of Nebraska - Lincoln, NE, USA.
Dr. Andreia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska - Lincoln. She also works closely with the Food Processing Center at UNL. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. Her research area of interest includes processing for food quality, safety and security. Recently her research group has focused on improving the safety of grain and grain-based products throughout their production and processing chains. She has 25 peer review publications and has contributed 8 book chapters to several reference and textbooks. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee.
Jayne Stratton Research Associate Professor, Food Processing Center, University of Nebraska - Lincoln, NE, USA.
Dr. Stratton specializes in food safety microbiology and her areas of research and expertise includes pathogen testing, improvement of sanitation, environmental monitoring programs, and process validation studies such as high-pressure processing. She currently serves as a Research Associate Professor in the Food Processing Center at UNL, and oversees the Center's Laboratory Services, which offers microbiological testing, shelf life studies, and customized research. Her applied research interests are primarily with foodborne pathogens such as Salmonella, E. coli, and Listeria. She is also the Director of UNL's Better Process Control School and is recognized as a lead instructor for the FDA approved curriculum on Preventive Controls for Human Foods and Preventive Controls for Animal Foods. She has taught courses on HACCP, food facility auditing techniques, food inspection principles, and is well-versed in ISO standards for testing laboratories. She is a member of the International Association for Food Protection, the American Society for Microbiology, and the American Association of Official Analytical Chemists.
