Challenges and Trends in Food Safety
Contamination, Public Health, and Control Measures
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Product details:
- Publisher Elsevier Science
- Date of Publication 1 October 2026
- ISBN 9780443290800
- Binding Paperback
- No. of pages480 pages
- Size 235x191 mm
- Weight 450 g
- Language English 700
Categories
Long description:
Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.
MoreTable of Contents:
Section 1: Systems leading to food contamination, food science in service of food security and public health
1. Environmental agents leading to food contamination
2. Contamination Hazards in the Agricultural Food Chain System
3. Organic agriculture and food security
4. Contamination Hazards in the Industrial Systems of Food Production
5. Food Systems and Public Health Concerns
6. Consumer Risk perceptions
7. Authenticity and food fraud
8. Introduction in Risk analysis of food safety hazards
Section 2: Biological hazards and threats for food safety and effective control measures
9. Bacterial Contaminants as Threat for Food Safety
10. Fungi as Food Hazards
11. Viruses as a Threat to Food Safety
12. Prions Implication on Food Safety
13. Parasites in Food
14. The Potential of Toxic Algae, Microalgae and Cyanobacteria in Food Contamination
Section 3. Chemical hazards of food and effective control measures
15. Toxins Produced by Microorganisms and Algae in Food
16. Naturally Occurring Plant Toxins
17. Toxic nitrogen compounds in food
18. Pesticides as Food Hazards
19. Hazards of Toxic Elements in Food
20. Residues of veterinary medicinal products in food
21. Food Additives: Friends or Foes?
22. Microplastics and nanoplastics in food
Section 4: Physical hazards of food and effective control measures
23. Hazards in Food Caused by Foreign Matter
24. Management of Physical Hazards in Food Processing and Manufacturing
Section 5: Practical solutions, future trends and advanced technologies for ensuring food safety
25. Natural Preservatives for Providing Food Safety
26. Physical Methods for Keeping Food Safety
27. Fermentation as a process for ensuring safe food
28. Bacteriophages in service of food safety
29. Nanotechnology in Food safety
30. Biotechnology as Effective Tool in Service of Food Safety: meeting the challenge of food safety
31. Vegetation indices in precision agriculture for safe food production
32. Advanced Packaging Technologies, Edible Films and Coatings for enhancing the shelf-life and food safety.
33. Safety Management in Food Production: Hazard Analysis and Critical Control Point (HACCP) Systems in Food Safety
34. Trends and challenges in regulation and regulatory reforms in promoting food safety
