Food Forensics Handbook

Foreword
Preface
Acknowledgements
Introduction

Chapter 1. Food Forensics Today

• 1. Historical Background in Food Science
• 2. When did Food Forensics First Appear?
• 3. But what About a Definition?
• 4. Working-Out a Reasonable Definition
• 5. Keeping Foods Safe: Case Studies
• 6. Customer Satisfaction and Company Profits
• 7. A Plethora of Ideas and a Trial Definition
• 8. Who does Food Forensics?
• 9. What is Brought to Bear in Food Forensics Investigations?
• 10. How Complicated Can it be Getting Food to the Customer?
• 11. Food Forensics Issues in the News
• 12. What Kind of Problems Can Food Forensics Address?
• 13. What Should A Complete Food Forensics Lab Look Like?
• 14. References

Chapter 2. Handling of Food Forensics Incidents

• 1. Introduction
• 2. Conducting the Investigation
• 3. Process Flows for Forensics Investigations
• 4. What Does an Example Forensics Request Look Like from the Scientist’s Point of View?
• 5. Legal Concerns
• 6. Artifacts of Sample Collection and Specimen Preparation
• 7. Are Artifacts in Sample Preparation ever a Good Thing?
• 8. Conclusion
• 9. References

Chapter 3. Light Microscopy

• 1. Introduction
• 2. Initial Forensic Observations
• 3. Simple Research with Light Microscopes
• 4. ID and Source for a Small Wire
• 5. Emulsion Evaluations
• 6. The Dangers of Drawing Conclusions Too Quickly
• 7. Differing Modes of Microscopy
• 8. Deep-frying Problems
• 9. The Impact of a Suspending Fluid
• 10. Sieving
• 11. Smears
• 12. Angle of Repose
• 13. Identification of Bug Parts (Including Other Biological FM)
• 14. Burnt Product Identification
• 15. References

Chapter 4. Histology—Dyes, Stains and Other Indicators

• 1. Introduction
• 2. Staining of Muscle Tissue
• 3. Double-Staining Techniques in Foods
• 4. Specific Examples of Histological Applications
• 5. Other Ingredients and Their Evaluations
• 6. Water Transport and Other Material Transport Issues
• 7. Microtomy and Foods
• 8. Negative Staining
• 9. References

Chapter 5. Fluorescence in Food Forensics

• 1. Introduction
• 2. The Fluorescent Microscope
• 3. Auto-Fluorescence
• 4. Confocal Laser Scanning Microscopy
• 5. CLSM Video-Clip
• 6. Stabilization of a Water-In-Oil Emulsion
• 7. An Oil-In-Water Emulsion (with Other Components)
• 8. A Blended Lipid Emulsion Systems in Water
• 9. Other Ways to Fluorescently Label, or to Label Without Fluorescence
• 10. Conclusion
• 11. References

Chapter 6. Food Forensics and Electron Microscopy

• 1. Introduction
• 2. Transmission Electron Microscopy (TEM)
• 3. Scanning Electron Microscopy (SEM)
• 4. SEM Case-Work
• 5. Freeze Fracture
• 6. Emulsions
• 7. Potato Chips
• 8. Leather
• 9. Polymers
• 10. Biofilms
• 11. Flour ID
• 12. Off-Color Salt
• 13. Conclusion
• 14. References

Chapter 7. Elemental Analysis in Forensics

• 1. Introduction
• 2. Food Contamination
• 3. Glass FM in Food
• 4. Distinguishing Carbon-based Food Ingredients with EDS, and Elemental Mapping
• 5. References

Chapter 8. Computed X-ray Tomography, or CT

• 1. Introduction
• 2. Problem 1—Differences in Bread Microstructure
• 3. Problem 2—Internal Damage within a Candy Bar
• 4. Problem 3—Evaluating Foam Structure in an Icing
• 5. Problem 4—Documenting and Quantifying Salt on Potato Chips
• 6. Problem 5—Void Structure in Ramen-Style Noodles
• 7. Problem 6—Cheese Pizza
• 8. Conclusions
• 9. References

Chapter 9. Complex, Multi-technique Investigations and Collaborative Forensics

• 1. Introduction
• 2. Problem 1—Metal FM
• 3. Problem 2—Discolorations in Hotdog Meat
• 4. Problem 3—Additives In, or On Food Particles
• 5. Problem 4—Foreign Chemicals In Grain
• 6. Problem 5—Glass FM Found at Off-loading of a Rail Car Containing a Liquid Sweetener
• 7. Problem 6—Diseases in Plants
• 8. References

Chapter 10. Foreign Material (FM) Identification

• 1. Introduction
• 2. Cases
• 3. Conclusions
• 4. References

Chapter 11. Micro Videography

• 1. Introduction
• 2. A Powdered Ingredient Reacting to Added Water
• 3. Starch Cook-Out Imaged In-Process
• 4. Crystalization and the Temperature-Controlled Stage
• 5. Hydrating Powders in an Aqueous Environment, Documented with Images from Videography
• 6. Conclusions
• 7. References

Chapter 12. Emulsion Forensics

• 1. Introduction
• 2. Sample Preparation
• 3. Stabilizing Emulsions
• 4. Coalescence
• 5. Air Bubbles vs. Lipid Droplets in Light Microscopy
• 6. Emulsion Staining
• 7. Emulsion Particle Size
• 8. Conclusions
• 9. Reference

Chapter 13. Chemical Analysis

• 1. Introduction
• 2. Water Migration in a Sweetener Film Over Time, FTIR Chemically Imaged
• 3. Frying Oil, Thermal Stabilization Study using FTIR
• 4. Non-Identified Fibers in Animal Feed 394
• 5. Flocs in Beverages
• 6. Unknown Red Smear on a Packaged Food Product
• 7. Raman Imaging of an Emulsifier-Stabilized Emulsion
• 8. Insoluble Material Found within a Powdered Sweetener
• 9. Abnormal Color In The Production of Cooking Oil
• 10. Metallographic Polishing—Sample Preparation for Spectroscopy
• 11. Fat Crystal Analysis via DSC and XRD
• 12. Conclusions
• 13. References

Chapter 14. Particle Size and Particle Shape Analyses

• 1. Introduction
• 2. Particle Size and Shape Data and Terminology
• 3. Laser/Light Scattering-Based Particle Size Analysis
• 4. Particle Size and Shape Analysis
• 5. Automated Image-Based Particle Shape Analyzers
• 6. Conclusions
• 7. References

Chapter 15. Techniques Under Development

• 1. Introduction
• 2. Colorimetry, Measuring Changes in Chemistry and Crystallinity
• 3. Nitrogen and Protein Analysis using Quantitative EDS Elemental Analysis, An Improvement in Accuracy Over Thermal-Based Technology
• 4. Detecting the Success and Failure of Food Coating Applications with SEM and EDS
• 5. A Smoldering Filter from an Air Duct to a Plant Flash Dryer
• 6. Glass FM Identification and Matching
• 7. Contaminated Salt
• 8. Conclusions
• 9. References

Appendices

• 1. Appendix Introduction
• 2. Appendix A: Using Light Microscopes
• 3. Appendix B: Cameras and Microscopes
• 4. Appendix C: Notes on Staining, Including Metachromatic, Polychromatic, and Double Staining
• 5. Appendix D: What Is A Scanning Electron Microscope (SEM)?
• 6. Appendix E: X-Ray Microscopy
• 7. Appendix F: Fluorescence
• 8. Appendix G: Hyperspectral Technology
• 9. Appendix H: A Brief on Sample Artifacts
• 10. Appendix I: Computer-Assisted X-Ray Tomography (CT)
• 11. Appendix J: Vibrational Spectroscopy
• 12. Appendix K: Time-of-Flight Secondary Ion Mass Spectrometry (TOF-SIMS)

Index