Biotechnology and Food Safety (eBook)

Front Cover 1
Biotechnology and Food Safety 4
Copyright Page 5
Table of Contents 8
Acknowledgment 6
PREFACE 12
PART 1: POLICY AND REGULATION 16
Chapter 1. Food Biotechnology 18
Introduction 18
The Food Chain 19
Plant Biotechnology 19
Plant Tissue Culture 21
Animal Biotechnology 22
Genetic Engineering of Foodgrade Microorganisms 23
Food Safety 24
Analytical Methods 25
Waste Management 26
The Perfect Diet 26
Future Challenges 26
References 29
Chapter 2. Food Safety Related to Biotechnology: Role of IFBC 32
Introduction 32
Scope of the IFBC draft report 35
Summary discussion 39
References 39
Acknowledgements 39
Chapter 3. Food Safety of Animals Produced by Biotechnology 40
Introduction 40
Conclusion 46
References 46
Chapter 4. Legal Aspects of Biotechnology 48
Introduction 48
References 59
Chapter 5. Perspectives on Food Safety and Biotechnology 62
Introduction 62
The FDA Perspective 62
Application of Table 1 to Food Biotechnology 64
Public Perception of Food Safety 66
References 66
PART 2: NATURAL CONTROL OF MICROORGANISMS 68
Chapter 6. Bacteriocins of Lactic Acid Bacteria 70
Introduction 70
Conclusion 395
References 396
Chapter 7. Structure, Organization, Expression, and Evolution of the Genes Encoding the Peptide Precursors of Nisin and Subtilin 90
Introduction 91
Experimental 93
Results and Discussion 94
References 103
Chapter 8. Applications of Bacteriocins in Food Systems 106
Introduction 106
Bacteriocins 107
Potential Applications in Foods 110
Factors Affecting the Efficacy of Bacteriocins in Foods 111
Safety and Regulatory Aspects 115
Conclusions 115
References 116
Chapter 9. A Proposed Model to Control Aflatoxin Formation 120
Introduction 120
A Strategy for Detecting and Isolating Regulatory Elements 124
cknowledgements 128
References 129
Chapter 10. Aflatoxin Reduction.A Molecular Strategy 132
Introduction 132
Novel Methods for Controlling Aflatoxin Contamination 135
Summary 145
Acknowledgements 146
References 146
PART 3: DETECTION OF PATHOGENIC MICROORGANISMS 152
Chapter 11. Gene Probes Used in Food Microbiology 154
Introduction 154
Summary 170
References 171
Chapter 12. Gene Probes for Shigella and Escherichia coli 182
Introduction 182
Experimental 187
Results and Discussion 188
References 192
Chapter 13. Nucleic Acid Hybridization to Detect Enteric Viruses 200
Introduction 200
Experimental 201
Results and Discussion 201
Acknowledgements 205
References 205
Chapter 14. Detection of Hepatitis A Virus and Other Enteroviruses in Environmental Samples Using Gene Probe Methods 208
Introduction 208
Experimental 209
Results and Discussion 214
Discussion 221
Acknowledgements 223
References 224
PART 4: BIOLOGICAL CONTROL OF PESTS: RELATION TO FOOD SAFETY 228
Chapter 15. Role of Biotechnology in the Control of Foodborne Parasites 230
Introduction 230
Trichinellosis 231
Cysticercosis 233
Fishborne Parasites 234
Toxoplasmosis 235
References 237
Chapter 16. Antibody Probes For Food Internal Temperature: Ovalbumin As a Model 242
Introduction 242
Description of Polyclonal and Monoclonal Antibodies Specific for Either Native and Denatured Ovalbumin 245
Specific ELISA Tests to be Used for the Identification of NOA and DOA 246
Recognition of Heat Processing 252
Conclusion 253
References 254
Chapter 17. Strategy to Improve Disease Resistance by Transferring "Non-Host'' Disease Resistance Genes From Peas to Potatoes 256
Introduction 257
Experimental 258
Results and Discussion 258
Conclusions: 265
References 266
Chapter 18. Biological Control of Postharvest Diseases of Fruits and Vegetables Through Manipulation of Epiphytic Plant Microflora 270
Introduction 270
Experimental 272
Results and Discussion 273
References 279
Acknowledgements 281
Chapter 19. Recombinant Proteins in Food: The B.t. Crystal Protein Example 282
The B.t. Crystal Protein 282
Safety of the B.t. Crystal Protein 284
Is the B.t. Crystal Protein a Useful Test Case for Regulation of Engineered Food Crops? 286
References 288
PART 5: FOOD INGREDIENTS AND FOOD SAFETY 290
Chapter 20. Corynebacterium glutamicum: A Model for the Use of DNA Technology in Food Grade Organisms 292
Introduction 292
Results 295
Discussion 300
References 302
Chapter 21. Biotechnology and the Production of Food Ingredients 306
Introduction 306
Concluding Remarks and Future Directions 322
References 323
Chapter 22. Safety Evaluation of Genetically Engineered Enzymes for Food Use 326
Introduction 326
Conclusion 334
References 336
Acknowledgements 338
Chapter 23. Safety Testing of Novel Food Products Generated by Biotechnology and Genetic Manipulation 340
Introduction 340
Types of biotechnological products which may be used in foods 343
Use of genetically manipulated organisms 346
Toxicology 349
An example of the development of a novel food for human use 356
Possible application of genetically manipulated higher plant and animal cultivars intended for food 359
Control of genetically manipulated plants and animals 363
Possible means of controlling genetically manipulated foodplants and animals intended to serve uses other than food 365
Conclusions 370
References 372
Chapter 24. Assessing the Safety of Transgenic Organisms Used in the Food Industry: Issues and Concerns 378
Introduction 378
Conclusion 395
References 396