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.
This book discusses food safety and quality control management. It discusses analytical approaches to measuring food contaminants, and risk assessment of food storage. It covers topics like techniques to measure aflatoxin, heavy metals in seafood, and pesticide content in food. It also reviews measures to attain sustainable food systems.
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.
Mohammed Kuddus, PhD, is the head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He earned a PhD in biochemistry and enzyme biotechnology at Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Allahabad, India.
Syed Amir Ashraf, PhD, is a faculty member at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer and bioinformatics.
Pattanathu Rahman, PhD, is a senior academic member at Liverpool John Moores University, Liverpool, England. He has 25 years of academic experience in research, innovation, management and commercialization. He served as an associate professor at the University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria at Teesside. His vast technical and management experience in biotechnology has led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization.
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