The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health.Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis, and the GMP+ feed safety assurance scheme.With its distinguished editor and international team of expert contributors, Animal feed contamination is an indispensable reference work for all those responsible for food safety control in the food and feed industries, as well as a key source for researchers in this area. - Provides a comprehensive review of research into animal feed contaminants and their negative effects on both animal and human health - Examines the contamination of feeds and fodder by microorganisms and animal by-products - Analyses contamination by persistant organic pollutants, toxic metals and natural toxins

The need for feed for terrestrial and aquatic animals continues to rise with the increasing demand for foods of animal origin; however, the challenge is not only to meet the growing need for feed but also to ensure its safety and thus contributing to the safety of the entire food chain. Feed safety incorporates the impact on human as well as animal health and welfare, which, in turn, can affect productivity. Hazards in feed may be inherent to feed ingredients as well as introduced during feed production, processing, handling, storage, transportation, and use. Hazards in feed may also result from accidental or deliberate human intervention. The expert meeting reviewed and discussed potential hazards in feed of chemical, biological and physical origin. It addressed hazards, as well as their occurrence in feed are described, and transfer from feed to food, relevance for food safety, impact on animal health, and emerging issues and trends. In addition, specific consideration was given to feed and products of feed production technologies of increasing relevance, for instance insects, former food and food processing by-products, biofuels (bioethanol and biodiesel) by-products, aquatic plants and marine resources.

This publication provides information on the impact of animal feeds on food quality, food safety, and the environment, and thus improves the basis for managing such risks. The book brings together in printed form six reviews from the FAO electronic journal AGRIPPA (available online).

Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs.With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. - Provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control - Sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods - Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs

The Codex Committees on Meat Hygiene, Processed Meat and Poultry Products, Residues of Veterinary Drugs in Foods and Food Additives and Contaminants and the ad hoc Task Force on Animal Feeding have developed texts on meat hygiene, animal feeding and antimicrobial resistance. Includes the Code of Hygienic Practice for Meat; the Code of Practice on Good Animal Feeding; a Glossary of Terms and Definitions (Veterinary Drugs Residues in Foods), and more. This first edition includes all texts adopted by the Codex Alimentarius Commission up to 2007.

India is the second-largest food producer and has the potential to be the largest food and agriculture producer. Food processing is one of India's largest and largest industries-it ranks fifth. Food industry is on a high as Indians are still having a feast. Full by what can be called a defensive component for the last disposable income in any industry. A marked shift in consumption patterns has been observed in the food sector, especially in terms of milk. Accounting for around 33 percent of the world's total food sector, one of India's largest food processing industries, the food processing industry ranks fifth in revenue. Overall food production in India is projected to double over the next 10 years, with domestic food market countries predicted to be the world with US$ 258 billion by 2015. In the near future we contribute as much as 9 to 10 percent of GDP in the agricultural and manufacturing sector, the food processing industry forms an important segment of the Indian as well as Maharashtra economy in countries. Maharashtra occupies an area of around 3 lakh sq km and has a population of more than 12 crores. The state contributing to the Indian food processing industry is about 13% and can increasing its focus by 25%. Its range includes various cereals, fruits, vegetables , dairy products, and fishery products.

Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. - Includes new technologies such as nanotechnology, genetic modification, and cloning - Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut - Covers the role of the microbiome and the use of surrogates (especially for viruses)