is specifically designed to prevent foodborne illness to consumers. It is generally assumed
to be an axiom by both nonprofessionals and professionals alike, that the most
developed countries, through their intricate and complex standards, formal trainings
and inspections, are always capable of providing much safer food items and beverages
to consumers as opposed to the lesser developed countries and regions of the world.
Clearly, the available data regarding the morbidity and the mortality in different areas
of the world confirms that in developing countries, the prevalence and the incidence of
presumptive foodborne illness is much greater. However, other factors need to be taken
into consideration in this overall picture: First of all, one of the key issues in developing
countries appears to be the availability of safe drinking water, a key element in any
food safety strategy. Second, the availability of healthcare facilities, care providers, and
medicines in different parts of the world makes the consequences of foodborne illness
much more important and life threatening in lesser developed countries than in most
It would be therefore ethnocentric and rather simplistic to statethat the margin of improvement in food safety is only directly proportional to the
level of development of the society or to the level of complexity of any given national
or international standard. Besides standards and regulations, humans as a whole have
evolved and adapted different strategies to provide and to ensure food and water safety
according to their cultural and historical backgrounds. Our goal is to discuss and to
compare these strategies in a cross-cultural and technical approach, according to the
realities of different socio-economic, ethnical and social heritages.
This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin. Furthermore, the book addresses the production and the commercial exploitation of native botanical ingredients, and the question if such ingredients should be regarded as foods or drugs. It also sheds light on chemical aspects of organic farming practices in India. Readers will also find information on pesticides and other detrimental chemicals detection in Indian farming. The authors present a useful opinion on how and why food contaminants can lead to border rejections during export, in particular to the European Union.
The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems.
Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.