Food Industry and the Environment

Editorial introduction.- J.M. DALZELL.- 1 Food from animals: environmental issues and implications.- 1.1 Introduction.- 1.2 Disposal of animal excreta.- 1.3 Energetic efficiency.- 1.4 Environmental influences upon perceptions of quality in food from animals.- 1.4.1 Flavour.- 1.4.2 Fatness.- 1.4.3 Freedom from undesired characteristics.- 1.4.4 Animal welfare perceptions.- 1.5 Conclusion.- 2 Organic and non-organic agriculture.- 2.1 Background.- 2.2 What is organic farming?.- 2.3 Organic husbandry techniques.- 2.4 The environmental impact of agriculture.- 2.4.1 Pesticides.- 2.4.2 Nitrates.- 2.4.3 Wildlife.- 2.4.4 Soil erosion.- 2.4.5 Energy and non-renewable resources.- 2.5 Physical and financial performance of organic farms.- 2.5.1 Yields.- 2.5.2 Prices.- 2.5.3 Costs.- 2.5.4 Profitability.- 2.6 Standards for organic food and farming.- 2.6.1 EC regulations.- 2.6.2 Labelling.- 2.6.3 Other schemes.- 2.7 Future trends.- 2.7.1 Towards a sustainable agriculture.- 2.7.2 Environment first : a new concept for agriculture ?.- Further reading.- References.- 3 The environmental implications of genetic engineering in the food industry.- 3.1 Introduction.- 3.2 The regulatory climate.- 3.3 Consumer acceptability.- 3.4 A case study: the genetically engineered tomato.- 3.4.1 The techniques of genetic subtraction.- 3.4.2 Metabolic studies of the recombinant tomato.- 3.4.3 Field trials of the recombinant tomato.- 3.4.4 Ethylene production in recombinant tomatoes.- 3.4.5 The engineering of processing tomatoes.- 3.4.6 Regulatory approval of the recombinant tomato.- 3.4.7 Legal dispute.- 3.5 A case study: chymosin produced by genetic engineering.- 3.5.1 The biosynthesis of mammalian chymosin.- 3.5.2 The choice of host organism.- 3.5.3 Construction of the genetically engineered K. lactis.- 3.5.4 Production of chymosin.- 3.5.5 Safety of production.- 3.5.6 The chemical and functional properties of chymosin produced by the genetically engineered K. Lactis.- 3.5.7 Safety of recombinant chymosin.- 3.5.8 Regulatory position of MAXIREN.- 3.6 A case study: the genetic engineering of a food-grade organism.- 3.6.1 Construction of a yeast strain with altered maltose fermentation.- 3.6.2 Performance of the genetically modified baker’s yeast.- 3.6.3 Survival of the genetically modified yeast in the environment.- 3.6.4 Risk of genetic transfer.- 3.6.5 Consumer safety.- 3.6.6 Regulatory position of the genetically modified baker’s yeast.- 3.7 Conclusions and future prospects.- Acknowledgements.- References.- 4 Energy conservation and the cost benefits to the food industry.- 4.1 Introduction.- 4.2 Energy monitoring and targeting.- 4.2.1 Types of system.- 4.2.2 System implementation.- 4.2.3 Case study.- 4.3 Steam/hot water systems.- 4.3.1 The heating medium.- 4.3.2 Hot water.- 4.3.3 Thermal fluids.- 4.3.4 Steam.- 4.3.5 Raising steam.- 4.3.6 Steam distribution and pressure.- 4.3.7 Pipework.- 4.3.8 Drain points and condensate.- 4.3.9 Feedwater Treatment And Blowdown.- 4.3.10 Improving energy efficiency: what to do first.- 4.4 Refrigeration.- 4.4.1 Refrigeration cycles.- 4.4.2 Auxiliary equipment.- 4.4.3 Coefficient of performance.- 4.4.4 Factors affecting efficiency.- 4.4.5 Calculating annual costs.- 4.4.6 Case study: cooling from too high a temperature.- 4.4.7 Other issues.- 4.5 Combined heat and power.- 4.5.1 Combined heat and power (CHP) plant.- 4.5.2 Suitability for CHP.- 4.5.3 Case study.- 4.6 Further information.- 5 Noise and air pollution in the food industry: sources, control and cost implications.- 1 Noise pollution.- 5.1 Sources.- 5.2 Effects on health.- 5.3 Legislation.- 5.3.1 Noise at work.- 5.3.2 Neighbourhood noise.- 5.4 Methods of measurement.- 5.5 Methods of reduction.- 5.5.1 Ear defenders.- 5.5.2 Reduction of noise at source.- 5.5.3 Noise enclosures.- 5.5.4 Reduction of reverberation.- 5.5.5 Reduction of the time exposure.- 5.5.6 Reduction of noise to neighbours.- 2 Air pollution.- 5.6 Air pollution sources and effects.- 5.6.1 Introduction.- 5.6.2 G...