Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain

Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of ’food’ at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health.

This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis.

• Includes new technologies such as nanotechnology, genetic modification, and cloning
• Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut
• Covers the role of the microbiome and the use of surrogates (especially for viruses)

Dr. Michael E. Knowles is a pharmacist and medicinal chemist who spent the first half of his career with the UK
Ministry of Agriculture, Fisheries and Food, where he became the chief scientist (Fisheries & Food) and head of the
Food Science Group. In that position he was a member of the Advisory Committee on Pesticides, the Committee on
Veterinary Medicines, and chair of the Steering Group on Chemical aspects of Food Surveillance. The second half of
his 44-year career was spent with The Coca-Cola Company, where he became the vice president of Global Scientific &
Regulatory Affairs, from which he retired in 2013. As a graduate of the University of Nottingham, Dr. Knowles is a fellow
of several scientific societies; past global president of the ILSI and chair of the ILSI Europe Board; a liveryman of
the Society of Apothecaries, London; and a freeman of the City of London. His scientific publications are mainly in the
area of food safety, and he is joint founding editor of the journal Food Additives and Contaminants. He is a former
chair of the Food Group of the UK Society of Chemical Industry (SCI), former chairman of the Board of the European
Technology Platform’s “Food for Life,” a former governing council member of the International Union of Food
Science & Technology, and chair of its membership committee and various other committees dealing with food safety
and regulatory affairs in EU food and drink associations.

Professor Lucia Anelich has a PhD in microbiology and is currently the managing director of her own food safety training
and consulting business, Anelich Consulting, which she started in 2011. Prior to that, she spent 5 years at the
Consumer Goods Council of South Africa where she established and headed up a food safety body for the food industry,
a first for the country, until 2010. Before joining the CGCSA, she spent 25 years in academia at the Tshwane
University of Technology where she was the head of Department of Biotechnology and Food Technology and associate
professor. She is a member of the International Commission on the Microbiological Specifications for Food (ICMSF),
fellow of the International Academy of Food Science and Technology, past chair of the Scientific Council of IUFoST,
immediate past chair of the Food Hygiene Committee of the South African Bureau of Standards, and immediate past
president of the South African Association for Food Science and Technology. She is an adjunct professor at the Central
University of Technology, South Africa and is currently a food safety expert for the African Union (AU) and a member
of the advisory group establishing the AU Food Safety Authority.

Alan Boobis is an Emeritus professor of toxicology at Imperial College London. He was a professor of biochemical
pharmacology and director of the Toxicology Unit (supported by Public Health England and the Department of Health)
at the Imperial College until June of 2017, when he retired after over 40 years at the college. His main research interests
lie in mechanistic toxicology, drug metabolism, mode of action, and chemical risk assessment. He has published
approximately 250 original research papers (h-index of 80). He is a member of several national and international advisory
committees, the Committee on Toxicity (chair), the WHO Study Group on Tobacco Product Regulation, Joint
FAO/WHO Expert Committee on Food Additives (veterinary residues), and Joint FAO/WHO Meeting on Pesticide
Residues. He has been a member of the UK Advisory Committee on Pesticides, Committee on Carcinogenicity, the
European Food Safety Authority (EFSA) Panel on Food Contaminants, and the EFSA Panel on Plant Protection
Products and their Residues. He is a member and a past chair of the Board of Trustees of the International Life
Sciences Institute (ILSI) and a member of the Board of Directors and has served as the vice president of ILSI Europe
and has served as a member and chair of the Board of Trustees of the Health and Environmental Sciences Institute
(HESI). He sits on several international scientific advisory boards, in both the public and private sectors. Awards
include honorary fellow of the British Toxicology Society, fellow of the British Pharmacological Society, the BTS John
Barnes Prize Lectureship, honorary membership and Merit Award of EUROTOX, the Royal Society of Chemistry Toxicology Award, the Society of Toxicology Arnold J. Lehman Award, the Toxicology Forum Philippe Shubik
Distinguished Scientist Award, and Officer of the British Empire (OBE).

Dr. Bert Popping is an independent consultant and managing director of the strategic food consulting company FOCOS.
He previously worked as chief scientific officer and director of Scientific Development and Regulatory Affairs for
multinational contract laboratories. Dr. Popping has more than 20 years of experience in the food testing industry and
has authored over 50 publications on topics related to food safety, food authenticity, food analysis, validation, and regulatory
assessments. He also edited one book in this field. He is member of the editorial board of the Journal of Food
Additives and Contaminants and the Journal of Food Analytical Methods. He serves on the Thought Leaders Advisory
Committee of AOAC International and on panels of several other international organizations. He is an active member
of numerous national and international organizations, including USP, CEN, ISO, BSI, and several governmental method
working groups. He also chairs a recently established working group on emerging and future technology developments
and their impact on food industry and consumers. In addition, Dr. Popping serves on the Board of Directors of AOAC
International.