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Record Nr. |
UNINA9910878993103321 |
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Autore |
Ogwu Matthew Chidozie |
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Titolo |
Food Safety and Quality in the Global South |
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Pubbl/distr/stampa |
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Singapore : , : Springer, , 2024 |
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©2024 |
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ISBN |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (749 pages) |
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Altri autori (Persone) |
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IzahSylvester Chibueze |
NtuliNontuthuko Rosemary |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Intro -- Preface -- Contents -- About the Editors -- Part I: Topical Food Quality and Safety Issues in the Global South -- 1: Food Security Complexities in the Global South -- 1.1 Introduction -- 1.2 Food Security and Food Insecurity Challenges in the Global South -- 1.2.1 Food Security in the Global South -- 1.2.2 Food Insecurity in the Global South -- 1.3 Causes of Food Insecurity -- 1.3.1 Natural and Man-Made Hazards as Causes of Food Insecurity -- 1.3.1.1 Climate Change and Its Impact on Food Security -- 1.3.1.2 Impact of Severe Weather, Particularly Floods -- 1.3.1.3 Uncontrolled Bush Burning and Its Impact on Agriculture -- 1.3.1.4 Diversion of Resources and Its Impact on Food Security -- 1.4 Bottom of Form -- 1.4.1 Sickness and Diseases (COVID-19) and Insect Outbreaks -- 1.4.1.1 Impact of COVID-19 on Food Insecurity -- 1.4.1.2 Insect Outbreaks as Contributors to Food Insecurity -- 1.4.2 Economic Growth and the Impact of Agricultural Practices -- 1.4.2.1 Production of Biofuel -- 1.4.2.2 Challenges in Cassava Bread Production -- 1.4.3 Impact of Conflict on Food Security -- 1.4.3.1 Farmer-Herder Crises (Cattle Grazing) -- 1.4.3.2 Boko Haram Crises -- 1.4.3.3 Hostage-Taking/Kidnapping -- 1.4.3.4 Crisis in the South East Nigeria -- 1.4.3.5 Militia Groups in the Niger Delta -- 1.4.4 Challenges in Processing and Storage Facilities (Low Tech) -- 1.4.5 Interconnection of Hunger and Poverty -- 1.4.6 Impact of Rural-Urban |
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Migration on Food Security -- 1.4.7 Impact of Urbanization and Industrialization on Food Security -- 1.4.8 Impact of Population Increase on Food Security -- 1.5 Effects of Food Insecurity in the Global South -- 1.5.1 Impact of Food Insecurity on Maternal Health and Childbirth -- 1.5.2 Hunger and Malnutrition as Consequences of Food Insecurity. |
1.5.3 Elevated Maternal Death Rates Due to Food Insecurity -- 1.5.4 Impacts on Health: Low Immunity and Disease -- 1.5.5 Political Unrest and Escalation in Crime Rates -- 1.5.6 Psychological Impact of Food Insecurity in the Global South -- 1.5.7 Impact of Food Insecurity on Productivity and Work Performance -- 1.5.8 Economic Impact of Food Insecurity -- 1.5.9 Unemployment and Agricultural Challenges -- 1.5.10 Social Unrest and Increased Crime Rates -- 1.6 Possible Mitigation Measures of Food Insecurity in the Global South -- 1.6.1 Population Control for Mitigating Food Insecurity -- 1.6.2 Enhancing Processing and Storage Facilities as a Solution to Food Insecurity -- 1.6.3 Infrastructure Development: Nurturing Food Security -- 1.6.4 Coherent Policy Framework: A Guiding Principle for Food Security -- 1.6.5 Trade Barrier Abolition for Food Security Enhancement -- 1.6.6 Enhancing Trade Laws to Foster Food Security -- 1.6.7 Sensitization and Education: A Crucial Food Insecurity Mitigation Strategy -- 1.6.8 Providing Accessible Credit Facilities: Fostering Agricultural Growth -- 1.7 Conclusion -- References -- 2: Food Insecurity in the Global South: Food System Challenges -- 2.1 Introduction -- 2.2 State of Food Systems in the Global South -- 2.3 Food System Challenges: The Current Situation -- 2.4 Food Insecurity in the Global South: A Growing Trend -- 2.5 Some Future Considerations -- 2.5.1 Alternative Biofertiliser Sources for the Global South -- 2.5.2 Alternative Water Sources for the Global South -- 2.5.3 Enhancing Research at National and Regional Levels -- 2.6 Conclusion -- References -- 3: Enhancing Food Safety and Quality Through Sustainable Food Production and Consumption Practices in the Global South -- 3.1 Introduction -- 3.1.1 Elevating Global Food Safety and Sustainability. |
3.1.2 Sustainable Food Production and Consumption: A Paradigm for Progress -- 3.2 Challenges of Food Safety and Quality Issues in the Global South -- 3.3 Understanding Food Contamination: Causes, Types, and Prevention Measures -- 3.3.1 Causes of Food Contamination -- 3.3.1.1 Contamination of Raw Foods from External Sources -- 3.3.1.2 Food Contamination During Transportation -- 3.3.1.3 Food Contamination Through Packaging -- 3.3.1.4 Food Contamination During Storage -- 3.3.2 Types of Food Contamination -- 3.3.3 Preventive Measures for Food Contamination -- 3.4 Consequences of Poor Food Safety and Quality on Health, Economy, Environment, and Sociocultural Activities -- 3.4.1 Health Consequences -- 3.4.2 Economic Consequences -- 3.4.3 Environmental Consequences -- 3.4.4 Sociocultural Consequences -- 3.5 Sustainable Food Production and Consumption Practices for Food Safety and Quality -- 3.5.1 Plant-Based Diet -- 3.5.2 Consumer Awareness -- 3.5.3 Good Manufacturing Practices (GMPs) -- 3.5.4 Organic Farming -- 3.5.5 Renewable Energy -- 3.6 Policies and Interventions to Enhance Food Safety and Quality in the Global South -- 3.6.1 Implementing Food Safety Regulations -- 3.6.2 Capacity Building and Training -- 3.6.3 Encouraging Collaboration -- 3.7 Conclusions -- References -- 4: Safe Food and Non-Communicable Diseases in the Global South -- 4.1 Introduction -- 4.2 Leading Causes of Non-Communicable Diseases in the Global South -- 4.2.1 Unhealthy Diets -- 4.2.2 Physical Inactivity and Sedentary |
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Lifestyles -- 4.2.3 Tobacco and Alcohol -- 4.2.4 Obesity and Overweight -- 4.2.5 Age -- 4.2.6 Level of Income -- 4.3 Non-Communicable Diseases Trends in the Global South -- 4.4 Impact of Non-Communicable Diseases in the Global South -- 4.5 Economic Burden of Non-Communicable Diseases in the Global South. |
4.6 Politics of Non-Communicable Diseases: Focus on Care and Safe Food Intake -- 4.6.1 Care -- 4.6.2 Safe Food Intake -- 4.7 The Linkage of Non-Communicable Diseases to Health Policies: Ghana as an Example -- 4.7.1 Research on Non-Communicable Diseases -- 4.7.2 Policy on Non-Communicable Diseases -- 4.8 Prevention of Non-Communicable Diseases -- 4.9 Conclusion -- References -- 5: Indices for Monitoring and Measuring the Physicochemical Properties of Safe and Quality Food -- 5.1 Introduction -- 5.2 Physicochemical Properties of Food -- 5.2.1 Appearance of Food -- 5.2.2 Texture of Food -- 5.2.3 Flavour of Food -- 5.2.4 Moisture Content of Food -- 5.2.5 pH and Titratable Acidity (TTA) -- 5.2.6 Functional Properties of Food -- 5.2.6.1 Swelling Capacity (Swelling Index) -- 5.2.6.2 Water and Oil Absorption Capacity -- 5.2.6.3 Bulk Density -- 5.2.6.4 Solubility -- 5.2.6.5 Gelation Capacity, Gelatinisation Temperature, and the Least Gelation Concentration -- 5.2.6.6 Emulsion Capacity -- 5.2.6.7 Foaming Capacity -- 5.2.6.8 Aeration and Aeration Capacity of Food -- 5.2.6.9 Dextrinisation -- 5.2.7 Rheological Properties of Food -- 5.2.8 Microbial Safety of Food -- 5.2.9 Oxidative Stability of Food -- 5.3 Factors Affecting Physicochemical Properties of Food -- 5.3.1 Nutrients Composition -- 5.3.1.1 Ash -- 5.3.1.2 Protein -- 5.3.1.3 Carbohydrates -- 5.3.1.4 Lipids: Fat and Oil -- 5.3.2 Processing Techniques and Conditions -- 5.3.3 Structure of the Food Components -- 5.4 Quality Monitoring and Measuring Indices -- 5.4.1 Subjective Monitoring and Measurement Techniques: Sensory Evaluation -- 5.4.1.1 Difference Testing -- 5.4.1.2 Affective Testing -- 5.4.1.2.1 Behavioural Observation -- 5.4.1.3 Descriptive Testing -- 5.4.1.4 Sensory Evaluation Test Precautions -- 5.4.2 Objective Monitoring and Measurement Techniques. |
5.4.2.1 Analytical Techniques: Chemical, Physical, and Microscopic Methods -- 5.4.2.2 Food Instrumentation -- 5.5 Measurement of Physicochemical Qualities of Food in the Global South -- 5.6 Analytical and Instrumental Measurement of Selected Food Composition and Properties -- 5.7 Conclusion -- References -- 6: Post-harvest Food Quality and Safety in the Global South: Sustainable Management Perspectives -- 6.1 Introduction -- 6.2 Food and Food Quality and Safety -- 6.3 Quality and Safety Attributes of Fresh Food Categories/Produce -- 6.3.1 Quality and Safety Attributes of Fresh Fruits and Vegetables -- 6.3.2 Quality and Safety Attributes of Grains -- 6.3.3 Quality and Safety Attributes of Legumes -- 6.3.4 Quality and Safety Attributes of Nuts and Seeds -- 6.3.5 Quality and Safety Attributes of Meat -- 6.3.6 Quality and Safety Attributes of Seafood -- 6.3.7 Quality and Safety Attributes of Dairy and Eggs -- 6.4 Factors Affecting the Post-harvest Food Quality and Safety of Fresh Food Categories -- 6.4.1 Factors Affecting the Post-harvest Food Quality and Safety of Fruits and Vegetables -- 6.4.2 Factors Affecting the Post-harvest Food Quality and Safety of Grains -- 6.4.3 Factors Affecting the Post-harvest Food Quality and Safety of Legumes -- 6.4.4 Factors Affecting the Post-harvest Food Quality and Safety of Nuts and Seeds -- 6.4.5 Factors Affecting the Post-harvest Food Quality and Safety of Meat -- 6.4.6 Factors Affecting the Post-harvest Food Quality and Safety of Fish and Seafood -- 6.4.7 Factors Affecting the Post-harvest Food Quality and Safety of Dairy and Eggs -- 6.5 Quality and Safety Standards for the Fresh Food Groups-Emphasis |
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on the Global South -- 6.5.1 Quality and Safety Standards for Fruits and Vegetables -- 6.5.2 Quality and Safety Standards for Grains -- 6.5.3 Quality and Safety Standards for Legumes. |
6.5.4 Quality and Safety Standards for Nuts and Seeds. |
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