Regulating Safety of Traditional and Ethnic Foods

Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition Chapter 3: Typical Traditional Processes: Cooking and Frying Chapter 4: Safety of Meat and Poultry Chapter 5: Safety of Fish Products Chapter 6: Safety in the Shrimp Supply Chain Chapter 7: Safety of Fermented Meat Chapter 8: Safety of Fermented Fish Products Chapter 9: Safety of Milk Processing and Distribution Chain in India Chapter 10: Safety of Fermented Dairy Products Chapter 11: Safety of Foods Based on Insects Chapter 12: Safety of Honey Chapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits Chapter 14: Safety of Fermented Cereals and Legumes Chapter 15: Safety of Fermented Products Based on Soybean Chapter 16: Safety of Fermented Cassava Products Chapter 17: Safety of Traditional Bread Production Chapter 18: Safety of Fermented Fruits and Vegetables Chapter 19: Safety of Kimchi Chapter 20: Safety of Borsh Chapter 21: Safety of Edible Flowers Chapter 22: Safety of Foods Based on Mushrooms Chapter 23: Food Safety Regulations Applied to Traditional and Ethnic Foods Chapter 24: Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of Analytical Data for Risk Management Chapter 25: Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods