Food Safety

Contaminants and Risk Assessment
1. Auflage 2024
ISBN: 978-1-032-36809-2
Verlag: CRC Press

Buch, Englisch, 261 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 698 g

Food Safety: Contaminants and Risk Assessment is a state-of-art reference on food safety, which is the biggest challenge in the food supply chains worldwide. Despite advancements in hygiene, food treatment, and food processing, foodborne pathogens or food contaminants still represent a significant threat to human health. This book presents comprehensive information about the major food contaminants across food types. The text provides facts about setting up food safety initiatives and safety rules, foodborne pathogen detection, production and processing compliance issues, and safety education.

Key Features

- Examines a diverse range of contaminants across food types

- Describes various food allergens and allergies

- Discusses contamination in drinking water and bottled water

- Reviews the international regulations for management of food hazards

- Throws light on the overall impact of food safety of global food supply chains

This book is meant for postgraduate students, researchers, and food industry professionals.

Zielgruppe

Academic, Postgraduate, Professional, Professional Reference, and Professional Training

Autoren/Hrsg.

Kuddus, Mohammed

Ashraf, Syed Amir

Rahman, Pattanathu

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung

Inhaltsverzeichnis

Chapter 01     An introduction to food safety and its impact on human health 

Shakira Ghazanfar, Rameesha Abid, Wajya Ajmal, Zulqarnain Haider, Bushra Khan, Sundus Rani, Debapriya Basuli, Sanchita Seal, Tapas Das, Dwaipayan Sinha, Jyoti S.U

 

Chapter 02     Pesticides in the food production systems: the situation in EU  

M. Lykogianni, E. Bempelou, A. Kyriakopoulou, A. Charistou, N. Arapaki, Th. Nikolopoulou, F. Karamaouna

 

Chapter 03     Food Allergens Risk in Genetically Modified Foods: Current Approaches

Mustafa Ozgur, Asli Ucar

 

Chapter 04     Food contamination in milk and dairy products  

Vaishali Lekchand Dasriya, Soniya Ashok Ranveer, Harmeet Singh Dhillon, Yugal Dasriya, Rudrakshi Bajaj, Pooja Bhagat, Raghu H.V.

 

Chapter 05     Food Contaminants in Meat and Meat Products 

Mohammad Faiz, Sweta Joshi, Samiya Feroze Siddiqui, Alima Khan, Nazia Tabassum, Z. R.A. Azad

 

Chapter 06     Food contaminants in poultry and eggs     

Md. Shofiul Azam, Md. Wahiduzzaman, Md. Nahidul Islam

 

Chapter 07     Food contaminants in seafood        

Ting Wu, Wei Zeng, Xuemei Tang, Ling Zhang, Caiying Wang, Lifan Zhang, Long Wu

 

Chapter 08     Food contaminants in fruits and vegetables          

Md Latiful Bari, Md Nazim Uddin

 

Chapter 09     Contaminants found in non-alcoholic fermented cereal-based beverages

Te

Über Autor(innen)

Dr. Mohammed Kuddus is the Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He is a Ph.D. in Biochemistry and Enzyme Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. he has more than 70 publications, 22 book chapters, 9 research grants and a patent to his credit.

Dr. Syed Amir Ashraf is a Research Scientist at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. He completed his Ph.D. from the Department of Food Technology, JJT University, Vidya Nagri, Jhunjhunu, Rajasthan, India. His research focuses mainly on the development of nutraceutical & functional food, food nutrition and its clinical application, food biotechnology, molecular docking, and residual analysis of food contaminants in various food matrixes. He has more than 40 publications to his credit.

Dr. Pattanathu Rahman is a faculty at Liverpool John Moores University. He has 25 years of academic experience in research, innovation, management, and commercialization. He served as an Associate Professor at University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria from Teesside and he is the author of 70+ peer-reviewed journal articles with 6500 citations, h-index 32, and the editor of two books on the topic of Biosurfactants. His vast technical and management experience in biotechnology led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization. He is included in the Stanford University List of World's Top 2% Scientists (2022). He is a visiting Professor at SOA University (India).