About Book

Food plays as one of the indispensable part of people’s life. Food is an essential prerequisite for life and as such the primary goal of eating and drinking is to enable the body to function normally. Access to good quality food has been man’s endeavour from the earliest of human existence. We always look forward to the quality of food to assure its safety as its basic requirement. “Food safety” implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Food safety and quality refers to the safety measures taken from the farmers/suppliers to the beneficiaries. Keeping food safe is a complex process that starts on the farm and ends with the consumer. Effective food standards and control systems are required to integrate quality into every aspect of food production and service. This book is designed to provide deep insights about the field of food safety and food quality. It deals with topics such as food quality control, food research, plant growth stimulation, spectroscopic inspections, raman spectroscopy, soil quality, novel analytical tools, packaging, food raw materials and microbiological quality of food. It describes in detail the uses and applications of this subject in the present scenario. Most of the topics introduced in this book cover new techniques and the applications of this subject. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge. It aims to serve as a resource guide for students contribute to the growth of the discipline.

Preface............................................................................................................v

Chapter 1 Real-Time Quantitative PCR as a Tool for Monitoring Micro-biological Quality of Food ......................................................................1

Abstract...................................................................................................1

1. Introduction............................................................................................2

2. Advantages and disadvantages of real-time quantitative PCR for

microbiological assessment of food quality.....................................3

3. Potential of qPCR for the monitoring microbiological quality of

foods: the challenge of differentiating viable cells from nonviable

cells..........................................................................................................8

4. Conclusion............................................................................................11

Chapter 2 Multimode Hyperspectral Imaging for Food Quality and

Safety...........................................................................................................19

Abstract.................................................................................................19

1. Introduction..........................................................................................19

2. Hyperspectral imaging.......................................................................21

3. Raman spectroscopy and spectral imaging...................................26

4. Speckle imaging...................................................................................27

5. Multimode hyperspectral imaging system....................................29

6. Conclusions..........................................................................................31

Chapter 3 Quality Assurance of Food Raw Materials and Food Products as the Main Factor of Safety of the Consumer Market.......................39

Abstract.................................................................................................39

1. Introduction..........................................................................................40

2. Methodology........................................................................................40

3. Results of the study............................................................................41

4. The conclusion.....................................................................................53

Chapter 4 Technological Options of Packaging to Control Food

Quality.........................................................................................................57

1. Introduction..........................................................................................57

2. Headspace conditions.........................................................................60

3. Active packaging.................................................................................70

4. Final considerations............................................................................77

Chapter 5 Quality Management: Important Aspects for the Food Industry.87

1. Introduction..........................................................................................87

2. Evolution of the quality management: A brief history...............88

3. Tasks quality of the sector in the food industry..........................90

4. Methodologies in support of the quality management in the food

industry.................................................................................................92

5 Quality management systems.........................................................112

6. Conclusion..........................................................................................115

Chapter 6 Novel Analytical Tools for Quality Control in Food Science.....118

1. Introduction........................................................................................118

2. Systematic analytical approach......................................................119

3. Conclusions........................................................................................132

Acknowledgements...........................................................................132

Chapter 7 New Trends in Pesticide Residues Control and Their Impact on

Soil Quality and Food Safety .............................................................135

1. Introduction ......................................................................................135

2. Influence of chemical fertilizers and pesticides on soil properties

and ecological implications ...........................................................137

3. Methods for identifying pesticide residues ................................142

4. Methods for organochlorine insecticides analyses in soil, water,

plants and their monitoring ..........................................................148

5. Use of chemical and biochemical sensors for analytical control

of pollutants ....................................................................................154

6. Conclusion .......................................................................................166

Chapter 8 Raman Spectroscopy: A Non-Destructive and On-Site Tool for

Control of Food Quality?......................................................................169

1. Introduction........................................................................................169

2. Raman spectroscopy.........................................................................172

3. Three real life applications of Raman spectroscopy and

multivariate analysis.........................................................................187

4. Outlook................................................................................................199

Chapter 9 Principal Component Analysis in the Development of Optical and Imaging Spectroscopic Inspections for Agricultural/Food Safety

and Quality...............................................................................................204

1. Introduction .....................................................................................204

2. PCA and spectroscopic sensing ..................................................205

3. PCA and 2D correlation analysis .................................................222

4. Conclusions .......................................................................................224

Chapter 10 Physical Factors for Plant Growth Stimulation Improve Food Quality .....................................................................................................231

1. Introduction ......................................................................................231

2. Alternative technologies for increasing plant production .......232

3. Conclusion .........................................................................................253

Chapter 11 Spectral Imaging as a Tool in Food Research and Quality Monitoring of Food Production..........................................................261

1. Introduction........................................................................................261

2. The present state-of-the art of vision systems for food quality

control..................................................................................................262

3. Recent developments in food related applications with spectral

imaging ..............................................................................................263

4. Perspectives for spectral image analysis .....................................273

Chapter 12 Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment......................................................................278

1. Introduction........................................................................................278

2. Sampling procedures........................................................................279

3. Methods based on chromatographic techniques........................284

4. Spectroscopic techniques and chemometric tools.......................295

5. Conclusions........................................................................................300

6. Acknowledgment..............................................................................301

Citation......................................................................................................315

Index...........................................................................................................317

About Author

Sarah Chandler attained her Ph.D. in Food Science from Public University of Science, San Martín. She is serving as a Research Associate at University College, Sao Paulo. She is actively engaged in the researches focused on food storage techniques, foodborne illness and food defence. She was also awarded the “Distinguished Contributions to Lifelong Learning” award for her outstanding contribution in the field of food safety and quality. Chandler has authored and edited a number of academic periodicals, journal papers, articles and books in the field of food safety. She is also an active member of several scientific and technical societies.