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Full Description
This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics such as techniques to measure food contaminants, toxins, heavy metals and pesticide content in food.
FEATURES
Examines the role of food safety approaches in global food supply chains
Describes various detection techniques for food contaminants and toxins
Discusses the application of nanotechnology and other innovations in food safety and risk assessment
Reviews the international regulations for management of food hazards
Includes the hazard analysis critical control points (HACCP) principles
This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety and their impact on human health.
Contents
1. Analytical Approaches for Measurement of Food Contaminants. 2. Quality Control and Risk Assessment of Food Storage and Packaging. 3. Chromatography Coupled with Tandem Mass Spectrometry Application in the Assessment of Food Contaminants and Safety. 4. FT-IR Analyses in Food Authentication: Food Safety and Quality Assurance. 5. Analysis of Food Additives Using Chromatographic Techniques. 6. Aflatoxin Detection in Dairy Products. 7. Analysis of Heavy Metals in Seafoods. 8. Assessment of Biological Contaminants by Using ELISA/PCR Technique. 9. Intelligent Point-of-Care Testing for Food Safety: Mycotoxins. 10. Mycotoxin Degradation Methods in Food. 11. Food Irradiation for Food Safety. 12. Using Inorganic Nanoparticles for Sustainable Food Safety and Quality Control. 13. Nanozymes in Food Safety: Current Applications and Future Challenges. 14. Innovations in Food Safety Technology. 15. Food Allergens: A Potential Health Hazard and Its Management. 16. Assessment of Food Contaminants in Meat and Meat Products.
