Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 16: Food Control and Biosecurity -- Chapter 1 - Introduction in Food Safety, Biosecurity and Hazard Control -- 1 - Introduction -- 2 - Ensuring Food Safety Along the Food Chain -- 2.1 - Raw Material -- 2.1.1 - The raw material of plant origin -- 2.1.2 - The raw material of animal origin -- 2.1.3 - Genetically modified organisms -- 2.2 - Food Preservation -- 2.3 - Food Processing -- 2.3.1 - Ambient-temperature processing -- 2.3.2 - Processing by application of heat -- 2.3.2.1 - Heat processing using hot air -- 2.3.3 - Processing by the removal of heat -- 2.4 - Food Additives -- 2.4.1 - Antimicrobials of plant origin (plant-derived compounds, plant by-products) -- 2.4.2 - Antimicrobials of animal origin -- 2.4.3 - Antimicrobials of bacterial origin -- 2.4.4 - Antimicrobials of algae and mushrooms origin -- 3 - Conclusions -- References -- Chapter 2 - Potential Hazards and Biosecurity Aspects Associated on Food Safety -- 1 - Introduction -- 2 - Potential Hazards -- 2.1 - Zoonosis -- 2.2 - Microbial Pathogens -- 2.3 - Genetically Modified Organisms -- 2.4 - Nonmicrobial Hazards -- 3 - Biosecurity -- 4 - Future Challenges and Economic Factors -- 5 - Conclusions -- References -- Further Reading -- Chapter 3 - Tools in Improving Quality Assurance and Food Control -- 1 - Quality as a Phenomenon -- 2 - Seven Basic Quality Tools -- 2.1 - Flowcharts in the Food Industry -- 2.1.1 - Case study: flow chart in the meat industry -- 2.2 - Check Sheets in the Food Industry -- 2.2.1 - Case study: check sheets in sensory analysis -- 2.3 - Histograms in the Food Industry -- 2.3.1 - Case study: histogram in analyzing the net content of yogurt -- 2.4 - Pareto Diagrams in Food Industry.

2.4.1 - Case study: Pareto diagram in product and process deficiencies -- 2.5 - Cause and Effect Diagrams in Food Industry -- 2.5.1 - Case study: an Ishikawa diagram of a physical contamination -- 2.6 - Scatter Diagrams in Food Industry -- 2.6.1 - Case study: scatter diagrams in baking -- 2.7 - Control Charts in the Food Industry -- 2.7.1 - Control charts for variables -- 2.7.2 - Case study: control chart for variables—bread 500 g -- 2.7.3 - Control charts for attributes -- 2.7.4 - Case study: control chart for attributes (fraction of nonconforming products) -- 2.7.5 - Variable control charts versus attribute control charts -- 2.7.6 - Cumulative sum (CUSUM) control charts -- 2.7.7 - Case study: CUSUM for biscuits -- 2.7.8 - Exponentially weighted moving average (EWMA) control chart -- 2.7.9 - Process capability indices -- 2.7.10 - Case study: cp and cpk for measuring weight of bread -- 2.7.11 - Multivariate control charts -- 2.7.12 - Case study: multivariate chart for quality of cheese -- 3 - Conclusions -- References -- Chapter 4 - Chemometrics Applied to Food Control -- 1 - Introduction -- 2 - Data Preparation -- 3 - Linear Methods -- 3.1 - Exploratory Analysis -- 3.2 - Classification -- 3.3 - Regression -- 4 - Nonlinear Methods -- 4.1 - Exploratory Analysis -- 4.2 - Classification and Regression -- 5 - Model Validation -- 6 - Conclusions -- Acknowledgments -- References -- Chapter 5 - Food Defense -- 1 - Introduction -- 2 - Intentional Food Contamination -- 2.1 - The Agriculture and Food Sector as Targets of Intentional Food Contamination -- 2.2 - Intentional Contamination in the Agrifood Chain -- 2.2.1 - Agroterrorism and food terrorism -- 2.2.2 - Economically motivated adulteration of agricultural commodities and food -- 2.2.3 - Intentional contamination of food by disgruntled individuals -- 3 - Agents Used in Intentional Food Contamination.

3.1 - Agents Used in Malicious Assaults on Agricultural Commodities (e.g., Agroterrorism) -- 3.1.1 - Biological and chemical agents against livestock -- 3.1.2 - Biological and chemical agents against crops -- 3.2 - Agents Used in Malicious Assaults on Food (e.g., Food Terrorism) -- 3.2.1 - Biological agents -- 3.2.2 - Chemical agents -- 3.2.3 - Radioactive agents -- 3.2.4 - Agents of physical nature -- 3.3 - Agents Used by Disgruntled Individuals and Economically Motivated Perpetrators -- 4 - Challenges in the Detection and Response to Intentional Acts of Contamination in the Agrifood Chain -- 5 - Objectives and Outlook -- 5.1 - Objectives of Malicious Assaults on Agricultural Commodities and Food -- 5.1.1 - Disease and death -- 5.1.2 - Impact on economy and trade -- 5.1.3 - Impact on military power -- 5.1.4 - Food insecurity -- 5.1.5 - Unrest and violence -- 5.1.6 - Media attention and publicity for their case -- 5.1.7 - Social panic -- 5.1.8 - Burden on public health systems -- 5.1.9 - Political impact -- 5.2 - Outlook -- 6 - Food Security, Food Quality, Food Safety, Food Defense, and Food Protection -- 6.1 - Food Security -- 6.2 - Food Quality -- 6.3 - Food Safety -- 6.4 - Food Defense -- 6.5 - Food Protection -- 7 - Categories of Perpetrators -- 7.1 - Malicious Contamination of Food by Nations -- 7.2 - Malicious Contamination of Food by Nonstate Actors -- 7.2.1 - Intentional contamination of food by individuals -- 7.2.2 - Intentional contamination of food by terrorist groups -- 7.2.3 - Intentional contamination of food by activists -- 7.2.3.1 - Environmentally motivated tampering by environmentalists -- 7.2.3.2 - Tampering by militant animal rights activists -- 7.3 - Intentional Contamination for Economic and/or Financial Gain -- 7.3.1 - Financially/economically motivated tampering of food by outsiders.

7.3.2 - Fraudulent tampering of food by business owners (food fraud) -- 7.3.2.1 - Fraudulent tampering of food by business owners to increase profits by reducing costs -- 7.3.2.2 - Fraudulent tampering by business owners to increase profits by avoiding taxes -- 7.3.2.3 - Fraudulent tampering by business owners to circumvent embargos -- 7.3.2.4 - Fraudulent tampering by business owners to increase profits by financial racketeering -- 7.3.3 - Fraudulent tampering of food by criminal competitors (food fraud) -- 8 - Legal Requirements -- 9 - Developing, Implementation, Validation, and Maintaining a Food Defense Plan -- 9.1 - “Food Defense” versus “Food Safety Management Systems” -- 9.2 - Developing a Food Defense Plan -- 9.2.1 - Food defense team and the involvement of individual employees -- 9.2.2 - Vulnerability assessment -- 9.2.3 - Preventive actions to mitigate vulnerabilities in the agrifood chain -- 9.2.4 - Monitoring -- 9.2.5 - Preparedness plan for food emergencies -- 9.2.6 - Risk and crisis communication -- 9.2.7 - Training -- 9.3 - Implementation of the Food Defense Plan -- 9.4 - Validation/Verification of the Food Defense Plan and Corrective Actions -- 9.4.1 - Validation/verification of the food defense plan -- 9.4.2 - Corrective actions -- 9.5 - Maintaining the Effectiveness of the Food Defense Plan -- 9.5.1 - Testing -- 9.5.2 - Review of the food defense plan -- 10 - Tools Applied in the Development of a System of Food Defense -- 10.1 - Vulnerability Assessment Tools -- 10.1.1 - CARVER + Shock -- 10.1.2 - CARVER + Shock software tool -- 10.1.3 - Mini-CARVER + Shock -- 10.1.4 - Operational risk management -- 10.1.5 - Food and Agriculture Systems Criticality Assessment Tool -- 10.2 - Mitigation Strategies -- 10.2.1 - FSIS food defense guidance and check-off lists -- 10.2.2 - WHO guideline “Terrorist Threats to Food”.

10.2.3 - Threat Analysis Critical Control Point -- 10.3 - Tools Useful to Train Employees in Food Defense -- 10.3.1 - Employees FIRST -- 10.3.2 - FDA’s ALERT initiative -- 11 - Accessibility to Attractive Targets -- 11.1 - Agriculture Production and Harvesting as a Target, and Food Defense -- 11.2 - Most Attractive Targets for Intentional Contamination of Food -- 11.3 - Accessibility -- 11.4 - Traditional and Emerging Techniques of Access Control -- 11.4.1 - Traditional methods of access control -- 11.4.2 - Biometric access control readers -- 12 - Food Defense in Practice -- 12.1 - Food Defense Measures to Prevent Ingress at the Perimeter of the Plant Site -- 12.2 - Food Defense Measures to Prevent Ingress at Building Envelope -- 12.3 - Food Defense Measures for Inside the Building -- 12.4 - Food Defense Strategies in the Employment of the Factory Staff -- 12.4.1 - Screening of personnel employed by the food manufacturer -- 12.4.2 - Supervision and access control of the own factory personnel -- 12.4.3 - Employee training -- 12.5 - Food Defense Strategies Applicable to Personnel Employed by Contractors -- 12.5.1 - Screening of personnel employed by contractor -- 12.5.2 - Supervision and access control of the personnel employed by contractors -- 12.6 - Food Defense Strategies Applicable to Outsiders -- 12.7 - Security of Utilities and Process Aids -- 12.8 - Storage Security -- 12.9 - Logistics Security -- 12.10 - Food Defense Strategies in the Purchase and Receipt of Raw Materials, Ingredients, Packaging Materials -- 12.11 - Food Defense Strategies in the Purchase and Receipt of Livestock -- 12.12 - Food Defense Strategies for Shipping of Finished Products -- 12.13 - Security of Fuels and Other Technical Chemicals -- 12.14 - Laboratory Security -- 12.15 - Data/Cyber Security -- 12.16 - Inspection Procedures and Compliance Documentation.

12.17 - Waste Security.