Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

Addresses the need for balance in safety regulation and retaining traditional food optionsIncludes case studies from around the world to provide practical insight and guidancePresents suggestions for developing appropriate global safety standards

Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations

Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition

Chapter 3: Typical Traditional Processes: Cooking and Frying

Chapter 4: Safety of Meat and Poultry

Chapter 5: Safety of Fish Products

Chapter 6: Safety in the Shrimp Supply Chain

Chapter 7: Safety of Fermented Meat

Chapter 8: Safety of Fermented Fish Products

Chapter 9: Safety of Milk Processing and Distribution Chain in India

Chapter 10: Safety of Fermented Dairy Products

Chapter 11: Safety of Foods Based on Insects

Chapter 12: Safety of Honey

Chapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits

Chapter 14: Safety of Fermented Cereals and Legumes

Chapter 15: Safety of Fermented Products Based on Soybean

Chapter 16: Safety of Fermented Cassava Products

Chapter 17: Safety of Traditional Bread Production

Chapter 18: Safety of Fermented Fruits and Vegetables

Chapter 19: Safety of Kimchi

Chapter 20: Safety of Borsh

Chapter 21: Safety of Edible Flowers

Chapter 22: Safety of Foods Based on Mushrooms

Chapter 23: Food Safety Regulations Applied to Traditional and Ethnic Foods

Chapter 24: Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of Analytical Data for Risk Management

Chapter 25: Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods