We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled
MEAT, PROCESS EDMEATS AND POULTRYL: Methods to Predict Spoilage of Muscle Foods. Microbial Foodborne Pathogens. Parasites. Mycotoxin Analysis in Poultry and Processed Meats. Detection of Genetically Modified Organisms in Processed Meats and Poultry. Detection of Adulterations: Addition of Foreign Proteins. Detection of Adulterations: Identification of Animal Species. Detection of Irradiated Ingredients. Growth Promoters. Antibiotic Residues in Muscle Tissues of Edible Animal Products. Determination of Persistent Organic Pollutants in Meat. Biogenic Amines. Nitrosamines. Polycyclic Aromatic Hydrocarbons. FISH AND SEAFOODS: Assessment of Seafood Spoilage and the Microorganisms Involved. Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments. Parasites. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases. Marine Toxins. Detection of Adulterations: Addition of Foreign Proteins. Detection of Adulterations: Identification of Seafood Species. Spectrochemical Methods for the Determination of Metals in Seafood. Food Irradiation and Its Detection. Veterinary Drugs. Analysis of Dioxins in Seafood and Seafood Products. Environmental Contaminants. Biogenic Amines in Seafood Products. Detection of GM Ingredients in Fish Feed. MILK AND DAIRY PRODUCTS: Microbial Flora. Spoilage Detection. PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products. Mycotoxins and Toxins. Detection of Adulterations: Addition of Foreign Lipids and Proteins. Detection of Adulterations: Identification of Milk Origin. Analysis of Antibiotics in Milk and Its Products. Chemical Contaminants: Phthalates. Environmental Contaminants. Allergens.