Full Description
This book provides fundamental information on the anatomy, physiology, and morphology of insects. Understanding the biological processes that occur rapidly within their body systems is crucial. This knowledge enables us to gain a deeper understanding of their behavior in the ecosystem, including their interactions with their hosts and life cycles.
Contents
1. Introduction
2. What is Food Safety
3. How Can We Make The Food Safe
4. How Good are Organic Foods
5. Role of Packaging Material in Food
6. Food Adulteration and the Harmful Side Effects
7. What are Food Pathogens and What is Food Contamination
8. Genetically Modified Foods and Safety
9. Role of WHO in Food Safety and Legislation
10. What is the Hazard Analysis of Critical Control Point System(HACCP) and How Does HACCP Work in Safe Food Production? What are GMP Practices
11. Role of Bacteriocins in Food Safety, Biopreservationand Food Allergies
12. Safety of Food in Space
13. Food Regulation and Food Security Bill
14. Challenges in Food Safety
15. Conclusions and Future Prospectives
