Food Safety Hazard Guidebook Food Technology

Contents
Introduction
Section 1: Biological Hazards
Chapter 1.1 Bacteria
1.1.1 Aeromonas Species
1.1.2 Arcobacter
1.1.3 Bacillus Species
1.1.4 Campylobacter
1.1.5 Clostridium botulinum
1.1.6 Clostridium perfringens
1.1.7 Enterobacter sakazakii
1.1.8 Enterococci
1.1.9 Listeria
1.1.10 Mycobacterium avium Subsp paratuberculosis
1.1.11 Plesiomonas shigelloides
1.1.12 Pseudomonas aeruginosa
1.1.13 Salmonella
1.1.14 Shigella
1.1.15 Staphylococcus aureus
1.1.16 Streptococci
1.1.17 Verocytotoxin-Producing Escherichia coli (VTEC)
1.1.18 Vibrio cholerae
1.1.19 Vibrio parahaemolyticus
1.1.20 Vibrio vulnificus
1.1.21 Yersinia enterocolitica
1.1.22 Yersinia pseudotuberculosis
1.1.23 Other Enterobacteriaceae
Chapter 1.2 Viruses
1.2.1 Astroviruses
1.2.2 Hepatitis A Virus
1.2.3 Hepatitis E Virus
1.2.4 Highly Pathogenic Avian Influenza Viruses
1.2.5 Noroviruses
1.2.6 Parvoviruses
1.2.7 Rotaviruses
1.2.8 Sapoviruses
Chapter 1.3 Parasites
1.3.1 Protozoa
1.3.1.1 Cryptosporidium
1.3.1.2 Cyclospora
1.3.1.3 Entamoeba
1.3.1.4 Giardia
1.3.1.5 Toxoplasma
1.3.2 Nematodes
1.3.2.1 Anisakids
1.3.2.2 Trichinella
1.3.3 Other Parasites
Chapter 1.4 Prions
Section 2: Chemical Hazards
Chapter 2.1 Biological Toxins
2.1.1 Fungal Toxins
2.1.1.1 Aflatoxins
2.1.1.2 Citrinin
2.1.1.3 Cyclopiazonic Acid
2.1.1.4 Deoxynivalenol
2.1.1.5 Ergot
2.1.1.6 Fumonisins
2.1.1.7 Moniliformin
2.1.1.8 Ochratoxins
2.1.1.9 Patulin
2.1.1.10 Sterigmatocystin
2.1.1.11 Trichothecenes
2.1.1.12 Zearalenone
2.1.1.13 Other Mycotoxins
2.1.2 Plant Toxins
2.1.2.1 Cucurbitacins
2.1.2.2 Cyanogenic Glycosides
2.1.2.3 Furocoumarins
2.1.2.4 Glycoalkaloids
2.1.2.5 Grayanotoxin
2.1.2.6 Lectins
2.1.3 Fish Toxins
2.1.3.1 Amnesic Shellfish Poisoning (ASP)
2.1.3.2 Azaspiracid Shellfish Poisoning (AZP)
2.1.3.3 Ciguatera Fish Poisoning
2.1.3.4 Diarrhoeic Shellfish Poisoning (DSP)
2.1.3.5 Neurologic Shellfish Poisoning (NSP)
2.1.3.6 Paralytic Shellfish Poisoning (PSP)
2.1.3.7 Tetrodotoxin
2.1.4 Biogenic Amines
2.1.4.1 Biogenic Amines (Excluding Histamine)
2.1.4.2 Scombrotoxin (Histamine)
Chapter 2.2 Non-Biological Contaminants
2.2.1 Contaminants Produced During Processing
2.2.1.1 Acrylamide
2.2.1.2 Benzene
2.2.1.3 Chloropropanols
2.2.1.4 Furan
2.2.1.5 Polycyclic Aromatic Hydrocarbons
2.2.2 Contaminants from Food-Contact Materials
2.2.2.1 Bisphenol A
2.2.2.2 Phthalates
2.2.2.3 Semicarbazide
2.2.3 Environmental Contaminants
2.2.3.1 Dioxins and PCBs
2.2.3.2 Heavy Metals
2.2.3.3 Perchlorate
2.2.4 Veterinary Residues
2.2.4.1 Antibiotics
2.2.4.2 Hormones
Section 3: Allergens
Chapter 3.1 Food Allergy
Chapter 3.2 Specific Allergens
3.2.1 Celery Allergy
3.2.2 Hen’s Egg Allergy
3.2.3 Fish Allergy
3.2.4 Cow’s Milk Allergy
3.2.5 Mustard Allergy
3.2.6 Peanut Allergy
3.2.7 Shellfish Allergy
3.2.8 Soya Allergy
3.2.9 Sesame Allergy
3.2.10 Sulfite Allergy
3.2.11 Tree-Nut Allergy
3.2.12 Wheat Allergy
Chapter 3.3 Allergen-Control Options
Chapter 3.4 Allergen Legislation
Section 4: Food Safety Legislation
Section 5: Sources of Further Information