Safety assurance of consumer goods has become a global challenge. The presence of natural and synthetic contaminants in food compromises food safety and poses a risk to public health. This book discusses biological and chemical food contaminants, predictive and detection methods of food toxicants, survival mechanism of food pathogens, legislation on microbial contaminants to prevent public health risks and strategies to mitigate contamination.
Provides an overview for food safety management in today’s world.
Describes the essentials of food safety and toxicology.
Explains a system approach used to predict food safety hazards.
Discusses technology used to create a safer food safety system.
