Food Chain Integrity. Questo articolo non è disponibile.Food Chain Integrity

Improving the integrity of the food chain – making certain that food is traceable, safe to eat, high quality and genuine – requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.

Chapters in part 1 review developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism. Following this, part 2 focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behavior, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part 3 explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part 4 focuses on consumer views on food chain integrity and future trends.

Jeffrey Hoorfar is Professor and Research Manager at the Technical University of Denmark.

Kieran Jordan works at the Teagasc Food Research Centre, Moorepark, Ireland.

Francis Butler is Associate Professor at University College Dublin, Ireland.

Raffaello Prugger is Director of Tecnoalimenti S.C.p.A., Italy.