This book discusses food contamination, which is the biggest challenge in the food supply chains worldwide. This book presents comprehensive information about the major food contaminants. The book provides information about food safety initiatives, safety rules, foodborne pathogen detection, and production and processing compliance issues.
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, food-borne 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 chapters provide information about setting up food safety initiatives and safety rules, foodborne pathogen detection, production and processing compliance issues, and safety education.
Key Features
- Examines 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.
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, Asl 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
Teodora Emilia Coldea, Elena Mudura, Alexandra Costina Avīrvarei , Alexandra
Mihaela Ailoaiei, Carmen Rodica Pop, Oana Lelia Pop, Clina Ciont, Liana
Claudia Salan, Anamaria Pop, Mihaela Mihai, Snezana Cupara, Ana
Barjaktarevic, Elton Basha, Anamaria Cozma-Petru
Chapter 10 Food Additives/Preservatives and Its Implication on Human Health
Md. Forshed Dewan, Md. Nahidul Islam, Md. Shofiul Azam
Chapter 11 Viral Contamination in Food and Beverage Processing
Sadaf Nazir, Z. R. A. A. Azad, Mehvish Habib
Chapter 12 Food contamination by microplastics and human health implications
Paloma de Almeida Rodrigues, Jślia Vianna de Pinho, Ludmila R.
Bergsten-Torralba, Michael Ribas Celano, Jślia Scarpa de Souza, Anita Corrźa
de Melo, Carlos Adam Conte Junior
Chapter 13 Health Risk Assessment of Chloropropanols in Processed Foods
Fatin Alisya binti Marzuki, Muhammad Hareith Zamzaitul Akmal Hisham, Mahfuzah
binti Abdul Rahman, Sobah binti Ahmad, Adi Md Sikin
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).
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