Food Safety and Quality Systems in Developing Countries - Vol.1 - Volume One: Export Challenges and Implementation Strategies

Food Safety and Quality Systems in Developing Countries, Volume One: Export Challenges and Implementation Strategies considers both the theoretical and practical aspects of food safety and quality systems implementation by major world markets and new and emerging markets in developing countries. This reference examines issues facing exporters and importers of traditional foods the characteristics of the food and its distribution channels, and market access from a historical and current context to present best practices.

This must-have reference offers real-life, practical approaches for foods from around the world, offering help to those who have found it difficult to implement sustainable, certifiable food safety and quality systems into their businesses and provides scientifically sound solutions to support their implementation.

Inhaltsverzeichnis:

1. Trade, Food Science and Standard Considerations: Exporting of Traditional Fruits to the US 2. Natural Toxins in Fruits and Vegetables: Blighia sapida and Hypoglycin 3. The Life Cycle of the Fruit: Environmental and other impacts on toxicity 4. Biochemistry of Hypoglycin and Toxic Hypoglycaemic Syndrome 5. Effective Science-based Approaches to Establishing Safe Food Handling Practices for Traditional Foods: the Ackee Example 6. Re-entering the US Market with Jamaican Ackees: A Case Study 7. Dealing with Trade Challenges: Science-based solutions to Market Access Interruption 8. The Food Safety Modernization Act (FSMA) and its impact on the Caribbean's Approach to Export Market Access

Rezension:

"This book looks at the implications of an increasingly globalised food supply chain and the implications of the food safety and quality systems employed by food exporting countries. The book comprises eight chapters, presented as case studies to address different aspects of food safety and quality systems in developing countries and how these have been addressed using a food science-basedapproach. The main approach is to highlight how these are important in the practical trade and market access related consideration. The chapters start with a review of food science and technical specifications that need to be considered when exporting traditional fruits and vegetables to the United States. The final chapter focuses on the Food Safety Modernization Act, which was passed in the United States in 2011. This Act shifted the approach of food safety laws to a prevention-based controls for food manufacture, harvesting, processing, packing and storage. This chapter provides an excellent s ummary of what the Act requires for compliance and gives examples and recommendations for developing countries, based on experiences in the Caribbean. This book would be a good resource for employees in food regulatory bodies, food producers, exporters, government policy makers and international development agencies, food science and technology students, and academia." --FST