Manufacturing industries Books

Book SynopsisIn Mediterranean Wooden Shipbuilding: Economy, Technology and Institutions in Syros in the Nineteenth Century Apostolos Delis analyses the wooden shipbuilding industry of the port of Syros, an important maritime and commercial crossroad in the nineteenth century eastern Mediterranean. The main axes of analysis are the economic, technical and institutional aspects of the industry in relation to the wider international context of shipping and trade. Based on unpublished archival sources, multi-language secondary literature and the employment of interdisciplinary theoretical tools Apostolos Delis not only highlights the national and international significance of Syros’ shipbuilding industry, but also contributes novel material to our knowledge of wooden shipbuilding in the Mediterranean.Table of ContentsAcknowledgements ... xi List of Illustrations ... xii Maps ... xvii Introduction ... 1 1 The City and the Maritime Centre ... 6 From a Refugee Settlement to a Port-City ... 6 The Character of the New Port-City ... 10 The Urban Area and Its Society ... 16 The Maritime Centre ... 25 2 Syros Shipbuilding: An Industry before Industrialization ... 36 The Shipbuilding Activity: Definition Issues ... 36 The Syros Shipbuilding Industry at the Domestic and International Levels ... 40 The Level of Shipbuilding Technology in the International Context ... 42 Factors of Rise of Syros Wooden Shipbuilding in the Nineteenth Century ... 44 The Search for the Competitive Advantage ... 46 Factors of Decline in the Syros Shipbuilding during the Nineteenth Century ... 50 The Role of Steam ... 50 The Role of the Markets ... 52 The Reallocation of Resources ... 53 The Transition to Steam: Continuities and Discontinuities ... 55 3 Production, Productivity, and Performance of the Shipbuilding Industry ... 57 Shipbuilding Cycles, Historical Conjuncture, and Productive Performance ... 57 Shipbuilding Industry and the Markets ... 57 Shipbuilding Industry of Syros and the Grain Trade: A Case of a Dependent Demand ... 60 Long Shipbuilding Cycles ... 63 Short Shipbuilding Cycles I (1838–61) ... 65 Short Shipbuilding Cycles II (1862–80) ... 68 International Comparison: Classification and Evaluation of Production Level ... 70 Repairs ... 74 The Economics of the Shipbuilding Industry ... 76 Cost of Production: Total Cost and Average Price ... 76 International Price Comparison ... 79 Individual Cost and Cost Structure ... 81 Revenue of the Shipbuilding Industry ... 85 Productivity of the Shipbuilding Industry ... 87 Average Tonnage ... 87 Delivery Time of Vessels ... 90 Capacity of Shipyards ... 91 General Performance of the Shipbuilding Industry on Syros ... 93 4 The Production Process ... 94 The Institutional Framework ... 94 Ship Construction, Institutional Process and Transaction Cost ... 94 The Shipbuilding Agreement ... 96 Variations in the Object of the Shipbuilding Agreement ... 100 Timber Quality Control Issues ... 103 Special Demands on Technical Issues ... 105 The Shipbuilding Timber Agreement ... 108 The Iron Components Agreement ... 110 The Property Document ... 111 The Four Types of Shipbuilding Product ... 112 Agency and Ownership ... 113 The Certificate of Construction ... 114 The Technical Process ... 114 Technology and Methods of Construction in Syros Shipyards ... 114 The Phases of Construction ... 117 The Skeleton ... 117 Keel, Stempost, Sternpost and Stern ... 118 The Frames ... 120 Longitudinal Fastening Elements ... 122 Vertical Fastening Elements ... 125 Covering of the Hull ... 127 The Ceiling ... 128 Decking and Bulwark ... 128 Planking ... 129 Subdivision of the Ship’s Hold ... 130 Superstructures ... 130 Ship’s Equipment ... 131 Caulking ... 133 Launching ... 133 Ship Types ... 134 Brig: The Barometer of Syros Shipbuilding Industry ... 142 5 The Demand: Shipowners and Investors ... 146 Geographic Origin and Ownership Distribution of Investors ... 147 Distribution per Number of Investors ... 147 Distribution of Investors per Tonnage Capacity ... 150 Distribution per Values of Ships ... 152 The Making of Shipping Knowhow of the Groups of Origin ... 155 The Hermoupolis Groups of Origin—The Psariots ... 155 The Chiots ... 157 The Outside Hermoupolis Groups of Origin-Andros ... 162 Hydra ... 163 Santorini ... 165 Mykonos ... 166 Spetses ... 167 The Ionians (Cephalonia and Ithaki) ... 169 The Occupational Groups of Investors ... 170 Most Important Individual Investors: A Socio-Economic Profile ... 173 Towards a Concentrated Ownership: Specialization and Shipowning ... 179 6 Factors of Production ... 182 Organization of Production ... 182 The Shipbuilding Enterprise ... 182 Structure and Characteristics of the Shipbuilding Enterprise in Syros in the Nineteenth Century ... 183 Shipbuilding Enterprises and Shipbuilders in Syros: Origin and Know-how ... 185 Productivity and Classification of Master Shipwrights and of Shipbuilding Enterprises ... 188 Shipbuilding Enterprises and Entrepreneurship—the Making of a Shipbuilding Elite ... 193 Koufoudakis Family ... 195 Pagidas Family ... 196 Maskas Family ... 198 Sehas Family ... 201 Krystallis Family ... 202 Potous Family ... 203 Cooperative Forms of Production—Partnerships of Shipbuilding Craftsmen ... 205 Labour ... 206 Specialization, Division of Labour and Hierarchy ... 206 Workforce Capacity and Wages ... 207 Capital ... 209 Land ... 210 The Old Shipbuilding Area ... 210 The New Shipbuilding Area ... 211 The Ship Repairing Zone ... 213 Auxiliary Trades-Raw Materials ... 214 Organization of Timber Trade ... 214 Charters Transportation ... 215 Sales ... 217 Metallurgy and Ironsmith Workshops ... 220 Other Shipbuilding Material and Maritime Stores ... 220 Conclusions ... 223 Appendices ... 227 Sources and Bibliography ... 295 Index ... 316

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Book SynopsisThe analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. It is even more urgent now as global meat and dairy production are projected to rise dramatically by 2050. While the term ‘carnism’ denotes the invisible belief system (or ideology) that naturalizes and normalizes meat consumption, in this volume we focus on ‘meat culture’, which refers to all the tangible and practical forms through which carnist ideology is expressed and lived. Featuring new work from leading Australasian, European and North American scholars, Meat Culture, edited by Annie Potts, interrogates the representations and discourses, practices and behaviours, diets and tastes that generate shared beliefs about, perspectives on and experiences of meat in the 21st century.Table of ContentsAcknowledgments List of Contributors 1. What is Meat Culture?, Annie Potts 2. Derrida and The Sexual Politics of Meat, Carol J. Adams and Matthew Calarco 3. Rotten to the Bone: Discourses of Contamination and Purity in the European Horsemeat Scandal, Nik Taylor and Jordan McKenzie 4. Live Exports, Animal Advocacy, Race and ‘Animal Nationalism’, Jacqueline Dalziell and Dinesh Joseph Wadiwel 5. The Whopper Virgins: Hamburgers, Gender, and Xenophobia in Burger King’s Hamburger Advertising, Vasile Stanescu 6. With Care for Cows and a Love for Milk: Affect and Performance in Swedish Dairy Industry Marketing Strategies, Tobias Linné and Helena Pedersen 7. “Peace and quiet and open air”: The Old Cow Project, Melissa Boyde 8. “Do You Know Where the Light Is?” Factory Farming and Industrial Slaughter in Michel Faber’s Under the Skin, Kirsty Dunn 9. Down on the Farm: Why do Artists Avoid ‘Farm’ Animals as Subject Matter?, Yvette Watt 10. The Provocative Elitism of ‘Personhood’ for Nonhuman Creatures in Animal Advocacy Parlance and Polemics, Karen Davis 11. “I Need Fish Fingers and Custard”: The Irruption and Suppression of Vegan Ethics in Doctor Who, Matthew Cole and Kate Stewart 12. Ambivalence and Resistance: Carnism and Diet in Multi-species Households, Erika Cudworth 13. Negotiating Social Relationships in the Transition to Vegan Eating Practices, Richard Twine 14. Critical Ecofeminism: Interrogating ‘Meat,’ ‘Species,’ and ‘Plant’, Greta Gaard Index

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Book SynopsisThe analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. It is even more urgent now as global meat and dairy production are projected to rise dramatically by 2050. While the term ‘carnism’ denotes the invisible belief system (or ideology) that naturalizes and normalizes meat consumption, in this volume we focus on ‘meat culture’, which refers to all the tangible and practical forms through which carnist ideology is expressed and lived. Featuring new work from leading Australasian, European and North American scholars, Meat Culture, edited by Annie Potts, interrogates the representations and discourses, practices and behaviours, diets and tastes that generate shared beliefs about, perspectives on and experiences of meat in the 21st century.Table of ContentsAcknowledgments List of Contributors 1. What is Meat Culture?, Annie Potts 2. Derrida and The Sexual Politics of Meat, Carol J. Adams and Matthew Calarco 3. Rotten to the Bone: Discourses of Contamination and Purity in the European Horsemeat Scandal, Nik Taylor and Jordan McKenzie 4. Live Exports, Animal Advocacy, Race and ‘Animal Nationalism’, Jacqueline Dalziell and Dinesh Joseph Wadiwel 5. The Whopper Virgins: Hamburgers, Gender, and Xenophobia in Burger King’s Hamburger Advertising, Vasile Stanescu 6. With Care for Cows and a Love for Milk: Affect and Performance in Swedish Dairy Industry Marketing Strategies, Tobias Linné and Helena Pedersen 7. “Peace and quiet and open air”: The Old Cow Project, Melissa Boyde 8. “Do You Know Where the Light Is?” Factory Farming and Industrial Slaughter in Michel Faber’s Under the Skin, Kirsty Dunn 9. Down on the Farm: Why do Artists Avoid ‘Farm’ Animals as Subject Matter?, Yvette Watt 10. The Provocative Elitism of ‘Personhood’ for Nonhuman Creatures in Animal Advocacy Parlance and Polemics, Karen Davis 11. “I Need Fish Fingers and Custard”: The Irruption and Suppression of Vegan Ethics in Doctor Who, Matthew Cole and Kate Stewart 12. Ambivalence and Resistance: Carnism and Diet in Multi-species Households, Erika Cudworth 13. Negotiating Social Relationships in the Transition to Vegan Eating Practices, Richard Twine 14. Critical Ecofeminism: Interrogating ‘Meat,’ ‘Species,’ and ‘Plant’, Greta Gaard Index

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Book Synopsis"Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications. Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods. As an additional 'safety-valve' microbial decontamination procedures are currently being suggested and its implementation in industrial food processing has, at least in some parts of the world, met with governmental approval. The residues in foods of some non-microbial agents have more recently also caused substantial consumer disquiet. This equally applies to non-conventional foods containing GMO's. In this publication these issues are addressed by invited expert scientists from various disciplines, many of which have key-positions in EU-funded research programmes on these very topics and/or are advisers to international public health bodies. The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background."Table of ContentsPreface 15; Keynote contributions 17; Food Safety - a worldwide public health issue Actions to reverse the upward curve of foodborne illness 19; Friedrich K. Kaferstein; 1. Introduction 19; 2. Factors of significance for food safety 20; 3. Emerging pathogens / issues 23; 4. Prevention and control 25; 5. Responsibilities for the prevention of foodborne illness: the concept of shared responsibility 27; 6. Conclusion 31; Acknowledgement 31; References 31; Public health issues in dairy production and the implications on the safety of aged cheeses made with raw milk 33; Luisa Pellegrino and Catherine Donnelly; Summary 33; 1. Introduction 33; 2. Previous reviews on the safety of raw milk cheeses 35; 3. Outbreaks involving cheddar cheese 36; 4. Challenge studies 38; 5. Pathogens in raw milk 45; 6. Stress adaptation of pathogens and impact upon cheese safety 47; 7. Improvement in cheese safety 48; 8. Conclusions 50; References 50; Major pathogens associated with the processing of beef 57; John M. McEvoy, James J. Sheridan and David A. McDowell; Summary 57; 1. Introduction 57; 2. Sources of carcass contamination 58; 3. The presence and prevalence of E. Coli O157:H7 and Salmonella in cattle and on carcasses 60; 4. The rumen and faeces as sources of contamination 61; 5. Carcass contamination 63; 6. Seasonality, systems, study design and sensitivity 64; 7. The movement of pathogens on carcasses during processing 66; 8. Conclusions 72; References 73. Research update on major pathogens associated with the processing of poultry and poultry products 81; Luppo I. Ellerbroek; Summary 81; 1. Introduction 81; 2. The key microorganisms - agents of foodborne disease 83; 3. Control measures at different stages of processing 91; 4. Conclusions 92; References 92; Research update on major pathogens associated with the processing of pork and pork products 99; Jos M.A. Snijders and John D. Collins; Summary 99; 1. Introduction 99; 2. Important pathogens 100; 3. The pork production chain 102; 4. Salmonella detection in live pigs and in pork 102; 5. Salmonella infection in pigs 103; 6. Transport and stress 104; 7. Lairage 104; 8. Slaughterline 105; 9. Control in slaughter lines 107; 10. Recommendation for reducing contamination in the pork production chain 109; 11. Conclusions 110; References 111; Research update on major pathogens associated with fish products and processing of fish 115; Tiina J. Autio, Miia K. Lindstrom and Hannu J. Korkeala; Summary 115; 1. Introduction 115; 2. Processing of Fish Products 116; 3. Major Pathogens 119; 4. Conclusions 130; References 130; Use of statistical methods to assess food safety 135; Klemens Fuchs; Summary 135; 1. Introduction 135; 2. Nationwide Strategies 136; 3. Plant Specific Concepts 140; References 143. Predictive modelling to control microbial hazards in the food processing industry 145; Jozsef Baranyi; Summary 145; 1. Introduction 145; 2. Primary models 147; 3. Secondary models 150; 4. Creating predictive software packages 152; 5. Measuring the performance of predictive models 154; 6. Conclusions 155; References 156; Elimination of foodborne pathogens by ionising radiation 157; Jozsef Farkas; Summary 157; 1. Introduction 157; 2. General Scientific and Technological Considerations 158; 3. Radiation decontamination of foods of animal origin 160; 4. Safety and Legislation of Irradiated Food of Animal origin 166; 5. Food irradiation process control and detection of irradiated foods 169; 6. Recent Developments on Commercial Application of Food Irradiation 169; 7. Conclusions 171; References 172; Reduction of the microbial contamination of carcasses and meat cuts with particular reference to the application of organic acids 177; Peter Paulsen and Frans J.M. Smulders; Summary 177; 1. Introduction 177; 2. A review of microbial contamination at the "harvest" level 178; 3. Control strategies 182; 4. Microbial decontamination of carcasses and meat cuts 185; 5. Conclusions 193; References 194; Testing foods of animal origin for residues of chemical contaminants 201; Carlos H. Van Peteghem; Summary 201; 1. Introduction 202; 2. Sample types 202; 3. Screening versus confirmation 203; 4. General outlook of residue analysis 204; 5. Conclusions 210; References 211. Hormones residue testing: An update in research and approaches 213; Rainer W. Stephany; Summary 213; 1. Introduction 214; 2. Opposing aspects 215; 3. Analytical strategies 216; 4. Hormones in use as growth promoters 216; 5. Hormone residue data for edible tissues 223; 6. Conclusions 224; Acknowledgements 224; References 225; Veterinary use and antibiotic resistance 229; Michael Teuber; Summary 229; 1. Introduction 229; 2. How many antibiotics are used? 230; 3. Environmental spread of antibiotic resistance from farm animals 232; 4. Foodborne pathogens and antibiotic resistance 233; 5. Antibiotic resistance in aquaculture systems 236; 6. Conclusions 238; 7. Update 238; References 239; Food processing stresses in the spread of antibiotic resistance 243; David A. McDowell; Summary 243; 1. Introduction 243; 2. Emergence of antibiotic resistance 244; 3. The story so far 244; 4. Where do we go from here? 246; 5. Factors in the emergence and spread of ABR 247; 6. Food processing 247; 7. Modern bacteriostatic systems 248; 8. Stress and growth rate 249; 9. Supracellular stress responses and antibiotic resistance 249; 10. Biofilms and ABR 249; 11. The importance of growth rate 250; 12. No growth does not equal no activity 251; 13. When the going gets tough, the tough get going 251; 14. Food processing stresses 253; 15. Effects of bacteriostatic stress 254; 16. Mechanisms of adaptive mutations 255; 17. Adaptive mutations and ABR 256; 18. Stress, genetic plasticity and the spread of abr 256; 19. Global controls and outcomes 258. 20. Bacterial strategies to overcome stress 258; 21. Overall impact of food processing stresses 259; 22. Conclusions 260; References 260; Genetically modified food and feeds; definition and identification 267; Hermann Hortner; Summary 267; 1. Introduction 267; 2. The legal situation 267; 3. Application of GMO's in food production 268; 4. Genetic modification 269; 5. Possibilities for detection 270; 6. Molecular biological methods 270; 7. Limit of detection; Quantification 273; 8. Analytics at the BALUF 275; 9. Conclusions 276; Acknowledgement 277; References 277; Reducing the role of contact materials in the contamination of foods of animal origin 279; Constantin A. Genigeorgis; Summary 279; 1. Introduction 280; 2. Bacterial attachment and surface colonization 283; 3. General consequences of biofilm formation 286; 4. Attachment of microorganisms to food contact surfaces and parameters that affect such attachment 287; 5. Attachment of microorganisms to meat and poultry 292; 6. Control of biofilm development 296; 7. Assessing surface cleanliness 302; 8. Conclusions 304; References 305; Food additives and public health 317; Gunther F. Hammer and Karl-Otto Honikel; Summary 317; 1. Introduction 317; 2. What are food additives? 318; 3. Standards for approval of food additives and under which condition additives may be used 319; 4. Possible technological reasons for using food additives 320; 5. The "Quantum satis" concept 322; 6. Carry-over 323; 7. Health-aspects of the preservative "nitrite curing salt" 324. 8. Conclusions 328; References 329; Synopses of other conference contributions 331; Evaluation of hygienic characteristics of Italian "Fossa" cheese 333; R. Branciari, B.T. Cenci Goga, S. Rea and P. Avellini; Application of monitoring score system to catering industry 336; A. Panebianco, G. Ziino, M. Gallo and A. Giuffrida; Sensitive detection of Listeria monocytogenes in different food commodities by enrichment and real-time quantitative PCR 340; I. Hein, H. Krismer, S. Rungaldier and M. Wagner; Shiga toxin-producing Escherichia coli 0157 in sheep at slaughter and in sheep meat 342; Annet E. Heuvelink, Marije Kettelarij, Ans Zwartkruis-Nahuis and Enne de Boer; Investigation using an integrated sample PCR-pretreatment/two-step multiplex-nested PCR strategy for the simultaneous detection of L. monocytogenes and Salmonella spp. in food matrices of epidemiological concern 344; H. Krismer, I. Hein and M. Wagner; The effects of fasting on Escherichia coli and accompanying gastrointestinal microflora in cattle pre- and post-slaughter 347; C.-A. Reid, S. M. Avery and S. Buncic; Food testing by PCR: thermal processor reliability testing 349; D. Schoder, A. Schmalwieser, G. Schauberger, M. Kuhn and M. Wagner; Spread of foodborne pathogens along the unloading-to-slaughter areas at cattle and sheep abattoirs 352; A. Small, C.-A. Reid, S.M. Avery and S. Buncic; Pulsed-field gel electrophoresis characterization of shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter 353; S.M. Avery, A. Small, C.-A. Reid and S. Buncic; Impact of slaughtering, dissecting and processing on the microbial quality of turkey meat 354; Peggy Braun, Barbara Hoffmann and K. Fehlhaber. Reduction of microbial carcase contamination with high voltage electrical stimulation 358; D.S. Edwards; Toxigenesis of Clostridium botulinum type E in pasteurized rainbow trout roe during extended refrigeration 362; Sebastian Hielm, Annukka Markkula and Hanna Miettinen; Effect of relative humidity on thermal destruction of Clostridium botulinum type E spores in vacuum-packed hot-smoked whitefish 364; M. Lindstrom, M. Nevas, S. Hielm, R. Keto and H. Korkeala; Potential for spread of foodborne pathogens via abattoir wastes 367; R. Pepperell, V. Allen, A. Small and S. Buncic; Growth of Escherichia coli and Staphylococcus aureus in refrigerated poultry meat 371; M. Trevisani, A. Serraino, R. Casciano, R. Mazzette and G. Zino; A survey of the microbiological condition of sushi from Viennese retail operations 377; Dagmar Suppin, Bettina Rippel-Rachle, Erich Schopf and Frans J.M. Smulders; Prevalence and resistance of Compylobacter spp. in Styrian poultry meat 380; B. Ursinitsch, P. Pless and J. Kofer; On the hygienic status of domestic fish and fish products 383; P. Pless, H. Gruber and J. Kofer; A semi-quantitative risk assessment model for contamination of beef carcasses with Escherichia coli 0157 386; D.J. Mellor, G.T. Innocent, S.A. McEwen, W.J. Reilly, D.J. Taylor, W.B. Steele, G.J. Gunn, H.E. Ternent and S.W.J. Reid; igh pressure processing applied to foods of animal origin 389; J. Yuste, R. Pla, M. Capellas, E. Ponce, E. Beltran and M. Mor-Mur; Residues of [beta]-lactam antibiotics in bovine milk: HPLC-MS/MS confirmatory analysis after microbial assay screening 392; S. Ghidini, E. Zanardi, R. Chizzolini, M. Benedetti and G. Varisco; Epidemiological models for monitoring antimicrobial resistance in the food chain 396; S.M. Dick, G. Gettinby, D.J. Taylor and S.W.J. Reid. Antibiotic residues in milk of dairy cows after mastitis treatment 399; P. Popelka, J. Nagy, P. Popelka, J. Hajurka and S. Marcincak; Cpe- positive Clostridium perfringens - strains in spices 401; Annamari Heikinheimo, Tiia Tuupanen, Katri Jalava and Hannu Korkeala; Effect of nitrite on growth of nonproteolytic Clostridium botulinum type b in Frankfurter-type sausage 403; Riikka Keto, Miia Lindstrom and Hannu Korkeala; Adherence of persistent Listeria monocytogenes strains 405; J. Lunden, T. Autio and H. Korkeala; Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami 407; D. Ranucci, D. Miraglia, R. Mammoli, F. Aloisio and M. Severini; Biographies 411; Index 419.

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Book SynopsisThe rapid and reliable detection of biological and chemical contaminants is extremely important in managing the safety of food and feed. "Rapid Methods" is a comprehensive reference resource for anyone interested in this subject. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. At the same time, the importance of method validation, proficiency testing, quality management, sampling and legislation have all become more widely recognised. "Rapid Methods" presents a firm base and structured framework for considering rapid analysis of biological and chemical contaminants in food and feed. The various chapters concentrate on the state of the art in rapid methods in regards to: legislation, sampling, method validation, microbial pathogens, biological materials like GMOs and allergens, toxins like bacterial food poisoning toxins, marine toxins and biogenic amines, chemicals like veterinary drugs, pesticides and dioxins. The editors firmly believe that the very nature of the theme, the excellence of the peer-reviewed papers and the holistic approach chosen in this book will draw an audience from both the food and feed industry as well as from the scientific community.Table of ContentsForeword 7; Why rapid testing? 19; F.P. Scanlan; Abstract 19; 1. Introduction 19; 2. From lab to line 20; 3. Off-line rapid methods 22; 4. Microbiological testing 22; 5. Chemical testing 24; 6. Market for rapid tests 27; 7. Conclusions 28; Acknowledgements 29; A European approach to validation and certification of rapid microbiological methods 31; R. Betts; Abstract 31; 1. Method choice 31; 2. What is validation? 32; 3. Why is validation required? 32; 4. Types of validation 33; 5. Third party validation schemes 34; 6. EN ISO 16140 - What does it require? 35; 7. Certification of alternative methods 35; 8. Importance of EN ISO 16140 36; References 38; Sampling and sample preparation: An underestimated issue? 39; M.C. Spanjer; Abstract 39; 1. Introduction 39; 2. Mycotoxins 40; 3. Pesticides 48; 4. Genetically modified food 53; 5. Future developments 55. 6. Conclusions 59; Acknowledgements 60; References 61; Rapid methods and EU legislation 65; F. Verstraete; Abstract 65; 1. Current legislation as regards methods of analysis and feed legislation 65; 2. Current legislation as regards methods of analysis and food contaminant legislation 68; 3. Reporting and interpretation of analytical results 71; 4. Specific reference in current EU legislation to the use of rapid screening methods in the frame of official control 73; 5. The new Official Feed and Food Control Regulation 79; 6 The new Hygiene Regulations on Food and Feed 82; 7. Concluding remarks as regards the use of rapid screening methods 83; References 84; Advances in biosensors for detection of pathogens in food and water 85; R. O'Kennedy, P. Leonard, S. Hearty, S. Daly, P. Dillon, J. Brennan, L. Dunne, A. Darmaninsheehan, S. Stapleton, E. Tully, J. Quinn and T. Chakraborty; Abstract 85; 1. Introduction 85; 2. Surface plasmon resonance 89; 3. Resonant mirror-based devices 91; 4. Miniature Texas Instruments-SPR device 91; 5. Detection of bacteria using SPR 92; 6. Affinity maturation of recombinant antibodies 96; 7. Antibody utilisation in sensors 97; 8. Recent approaches to the detection of Listeria using antibody-based SPR sensor assays 97; 9. Biochips and arrays 99; Conclusions 100; Acknowledgements 100; References 101. Simple and rapid bacterial protein and DNA diagnostic methods based on signal generation with colloidal carbon particles 105; A. van Amerongen and M. Koets; Abstract 105; 1. Introduction 105; 2. Materials and methods 108; 3. Results 111; 4. Discussion 118; 5. Conclusions 123; Acknowledgements 124; References 124; A rapid nucleic acid detection method for specific bacteria: The case of Listeria monocytogenes 127; T. Wikman, K. Antonen, T. Korpimaki, T. Lovgren and J. Nurmi; Abstract 127; 1. Introduction 127; 2. Materials and methods 130; 3. Results 131; 4. Discussion 132; 5. Conclusions 134; Acknowledgements 134; References 134; Norovirus in food and water: Isolation and quantification 135; H. Schnerr, A. Knight, P. Patel, M. Carter, M. Adams and A.P. Wyn-Jones; Abstract 135; 1. Introduction 135; 2. Materials and methods 137; 3. Results 140; 4. Discussion 145; 5. Conclusions 147; Acknowledgements 148; References 148. Novel molecular and biochemical techniques for quality control and monitoring in the agrofood production chain 151; C.D. Schoen, M. Szemes, P.J.M. Bonants, A. Speksnijder, M.M. Klerks, P.H.J.F. van den Boogert, C. Waalwijk, J.M. van der Wolf and C. Zijlstra; Abstract 151; 1. Introduction 152; 2. Plant-related organisms in agrosystems 152; 3. Method requirements for detection and identification 155; 4. Methods for detection and identification 155; 5. Conclusions 167; Acknowledgements 169; References 169; Rapid detection methods for GMOs: Developments and harmonisation in the European Union 177; C. Paoletti, M. Ermolli, S.R.H. Langrell and G. Van den Eede; 1. Introduction 177; 2. Definition and requirements 177; 3. Protein-based GMO detection methods 178; 4. Sampling 180; References 181; Detection of allergens in food: ELISA, PCR and the multi-allergen screening assay 183; B. Popping, K. Schneede, S. Koelln, A. Pardigol, A. Dan and D. Pinero; Abstract 183; 1. Introduction 183; 2. The labelling history 184; 3. Hidden allergens 185; 4. The analysis 186; 5. ELISA 186; 6. PCR/real-time PCR 188; 7. New developments 190; References 190. Rapid analysis of meat- and bonemeal in feed 193; R. Margry, S. van den Hoven, C. Gerris and B. Taraba; Abstract 193; 1. Introduction 193; 2. Materials and methods 195; 3. Results 196; 4. Discussion 204; 5. Conclusions 204; Acknowledgements 205; References 205; Policy on characterisation of antibodies used in immunochemical methods of analysis for mycotoxins and phycotoxins 207; J.M. Fremy and E. Usleber; Abstract 207; 1. Introduction 208; 2. General 208; 3. Types of antibodies 210; 4. Avidity-Affinity 211; 5. Specificity 212; Acknowledgements 215; References 217; Rapid detection methods for marine toxins: Needs and limits 219; S. Krys; Abstract 219; 1. Introduction 220; 2. The Mouse Bioassay (MBA): a consumer-protective method 222; 3. Another toxicological approach: the functional assays 223; 4. A structural approach: the immunochemical assays 224; 5. Conclusion 225; References 226; Rapid detection of bacterial food-poisoning toxins: A personal view 229; G.M. Wyatt; Abstract 229; 1. General considerations 229. 2. Some interesting examples of rapid methods for foodborne toxins 236; 3. Conclusions 243; Acknowledgements 243; References 243; Enzyme sensor array for the determination of biogenic amines 245; C. Wittmann; Abstract 245; 1. Introduction 245; 2. Materials and methods 247; 3. Results 250; 4. Discussion 254; 5. Conclusions 256; Acknowledgements 257; References 257; Rapid assays for detection of residues of veterinary drugs 259; A.A. Bergwerff; Abstract 259; 1. Introduction 260; 2. Analytical challenges 261; 3. Need for rapid diagnostic assays 262; 4. Analytical performance criteria 263; 5. Sample preparation 268; 6. Assay formats 272; 7. Detection 278; 8. Bioassays 279; 9. Conclusion 284; References 285; Rapid immunoassays for the detection of pesticides 293; M.F. Wilson and R.J. Fussell; Abstract 293; 1. Introduction 293; 2. Case study 1: lateral flow device (LFD) for tebuconazole 295; 3. Case study 2: generic antibody for organophosphate insecticides 298; 4. Future development 300; References 301. Rapid methods for dioxins in food and feed 303; P.A. Behnisch; Abstract 303; 1. Introduction 303; 2. Strong needs for rapid methods for dioxin analysis 308; 3. International intercalibration studies 315; 4. Crisis management using rapid methods 316; 5. Take-home messages and future outlook 316; References 318; Biosensor detection of sulfonamides: From specific to multi-sulfonamide assays 321; W. Haasnoot, M. Bienenmann-Ploum, T. Korpimaki, G. Cazemier, J. du Pre and F. Kohen; Abstract 321; 1. Introduction 321; 2. Biosensor systems 322; 3. Biosensor chips 325; 4. Antibodies 326; 5. Results 327; 6. Discussion 334; 7. Conclusions 335; Acknowledgements 336; References 336; Detecting trace levels of chlorophenols and chloroanisoles in wineries by immunodiagnostic techniques 339; B. Alfaro Redondo, B. Perez-Villarreal, S. Setford, C. Nicholls, L. Bourdin, J. Wijdenes and C. Vermot-Desroches; Abstract 339; 1. Introduction 339; 2. Materials and methods 341; 3. Results 350; 4. Discussion 356; 5. Conclusion 358; Acknowledgements 359; References 359. New and future at- and on-line sensors in food production: EU research results 361; F. Holm; Abstract 361; 1. Introduction 361; 2. Food sensor types and the sensor market 363; 3. EU food research - new findings 365; 4. Conclusions 375; Acknowledgements 376; Projects 376; References 378; Data management: A bottleneck or the ultimate success factor? 379; F.P.J.M. Leijse; Abstract 379; 1. Introduction 379; 2. Data management 380; 3. Compliance to standards and legislation 381; 4. Method validation and (automated) system validation 381; 5. Demonstrating compliance 382; 6. Why and when to validate a process or a system? 382; 7. A bottleneck or the ultimate success factor? 383; 8. Conclusion 384; References 385; Recommended literature 385; Key for tomorrow: Nanotechnology in food analysis 387; I.J. Bruce, T. Sen and A. del Campo; Abstract 387; 1. Introduction 387; 2. Some considerations concerning NST 388; 3. Current areas and interests involving nanotechnology 389; 4. Why bother with nanotechnology and testing (molecular diagnostics)? 391; 5. Economics (from the nanotechnology industry and service provider prospective) 391; 6. Health 394. 7. How can nanotechnology help in food analysis for purposes of identity testing (characterisation), contamination monitoring and to ensure salubrity? 395; 8. Some basic considerations in analysis (matching materials to applications) 396; 9. Public acceptance of new science and technology 406; 10. Conclusion 407; Useful and interesting reading 407; Websites 407; Index 409.

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Book Synopsis"This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry."

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Book Synopsis"Because of the growing societal concerns regarding industrial environmental pollution, it is essential to get a deeper understanding of the factors influencing firms to reduce their environmental impact. This book considers these concerns by evaluating the importance of these factors in reference to environmental management in the Dutch food and beverage industry. It develops an integrated research framework building on the inside-out and outside-in perspectives on environmental management. Empirical data were gathered in 2002 and 2005. This book provides interesting insights into the developments in this period showing that the impact of the business environment has extended from the traditionally important stakeholders, such as government and societal groups, to include commercial chain and network actors as well, including buyers and suppliers, but also bank and insurance firms. Furthermore, the analyses demonstrate that public-private voluntary agreements can be an effective policy instrument. Firms with a proactive business strategy appear to pay more attention to environmentally friendly product (re)design, which is crucial to reduce environmental impact from a cradle-to-cradle perspective. This book is of interest to environmental and general management in firms that want to reach environmental excellence. Policy implications are drawn for environmental policy-makers, environmental agencies and environmental interest groups that aim for stimulating firms to clean up."

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Book SynopsisDue to increased purchasing power of certain consumer segments all over the world and the related growing demand for food specialties for differentiated goods in the international markets, agri-food trade and marketing is no longer focused on commodities only. Key concepts of 'Marketing', 'International Trade' and 'Quality' are taking the forefront in the scientific debate among agricultural economists dealing with agricultural and food products markets. The need for scientific knowledge about several aspects of marketing for quality food products is growing. The aim of this book is to link these key concepts together and consider connections, overlaps, contradictions and complementarities between them. This book contains peer-reviewed articles covering a range of studies on international marketing and trade for quality food products and is edited with the support of the BEAN-QUORUM project, funded by the European Union's Asia Link Programme. The topics covered by the studies range from geographical indications to organic food; from fair trade to functional food; from knowledge about quality requirements to the impact of the quest for quality. The geographical scope of the studies is broad and the perspectives vary including the consumer, the producer and the supply chain side. The focal interest of the studies also range from competitiveness, to policy, to potential demand. The book is of interest to researchers and practitioners in international food networks of all types.

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Book SynopsisThis book represents a unique collection of European and Asian perspectives on the production, trade and consumption of high quality food. The rapidly growing demand for organic and quality food in Europe imposes new challenges on competing food value chains. Europe, as the biggest worldwide food importer, attracts many developing and developed countries in Asia. Prospering Chinese and Thai food markets offer new opportunities for European operators. Wealthy and informed consumers on both continents search for trustworthy high quality food products. Farmers, operators and retailers from distant cultures are coping with different standards, facing the ever increasing necessity for mutual understanding. This publication is the output of Bean-Quorum, a European funded Asia-Link project. Bean-Quorum represents a consolidated network of researchers working together with the business sector and NGOs to enhance European Asian understanding about organic and quality food. This book describes global trends in organic and quality food trade and connects them with recent developments in Asian and European market structures. Selected case studies illustrate the impact of organic and quality food production on topics ranging from sustainable rural development, to the potential of exotic new plant varieties to purchase decisions of European or Asian retail managers. Selected European markets are mirrored by the situation in Chinese and Thai markets. Finally, environmental issues concerning global trade of quality food are addressed.

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Book Synopsis'Neuromarketing in food retailing' provides the reader with fundamental theoretical and practical neuromarketing issues applied in food retailing. It covers essential terminology, interdisciplinary relations of neuromarketing and neuropsychology, ethical issues, neuromarketing research methods and applications from the sphere of consumer behaviour, visual merchandising in retailing and services. A final chapter is devoted to the future of neuromarketing including new trends in marketing and technologies as well as augmented reality and virtual reality. The book provides the readers (university students, scholars, retailers and other professionals) with tips on how to use neuromarketing techniques to reveal and understand hidden consumer reactions and make conditions for shopping more convenient and effective.

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Book SynopsisThe food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends.

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