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 options
- Includes case studies from around the world to provide practical insight and guidance
- Presents 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 RegulationsChapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar AdditionChapter 3: Typical Traditional Processes: Cooking and FryingChapter 4: Safety of Meat and PoultryChapter 5: Safety of Fish ProductsChapter 6: Safety in the Shrimp Supply ChainChapter 7: Safety of Fermented MeatChapter 8: Safety of Fermented Fish ProductsChapter 9: Safety of Milk Processing and Distribution Chain in IndiaChapter 10: Safety of Fermented Dairy ProductsChapter 11: Safety of Foods Based on InsectsChapter 12: Safety of HoneyChapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed FruitsChapter 14: Safety of Fermented Cereals and LegumesChapter 15: Safety of Fermented Products Based on SoybeanChapter 16: Safety of Fermented Cassava ProductsChapter 17: Safety of Traditional Bread ProductionChapter 18: Safety of Fermented Fruits and VegetablesChapter 19: Safety of KimchiChapter 20: Safety of BorshChapter 21: Safety of Edible FlowersChapter 22: Safety of Foods Based on MushroomsChapter 23: Food Safety Regulations Applied to Traditional and Ethnic FoodsChapter 24: Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of Analytical Data for Risk ManagementChapter 25: Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods