Food Safety: Basic Concepts, Recent Issues, and Future Challenges

✍ Scribed by Jinap Selamat, Shahzad Zafar Iqbal (eds.)

• Publisher: Springer International Publishing
• Year: 2016
• Tongue: English
• Leaves: 164
• Edition: 1
• Category: Library

✦ Synopsis

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

✦ Table of Contents

Front Matter....Pages i-xii
Front Matter....Pages 1-1
Food Safety Systems....Pages 3-31
Regulations for Food Toxins....Pages 33-39
Front Matter....Pages 41-41
Safe Food Production with Minimum and Judicious Use of Pesticides....Pages 43-55
Toxic Elements....Pages 57-87
Heterocyclic Amines....Pages 89-111
Mycotoxins in Food and Food Products: Current Status....Pages 113-123
Front Matter....Pages 125-125
Food Adulteration and Authenticity....Pages 127-148
Climate Change and Food Safety....Pages 149-160

✦ Subjects

Food Science;Applied Microbiology;Analytical Chemistry