1st Edition

Food Safety Contaminants and Risk Assessment

    264 Pages 35 B/W Illustrations
    by CRC Press

    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, Aslı 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 Avîrvarei , Alexandra Mihaela Ailoaiei, Carmen Rodica Pop, Oana Lelia Pop, Călina Ciont, Liana Claudia Salanță, Anamaria Pop, Mihaela Mihai, Snezana Cupara, Ana Barjaktarevic, Elton Basha, Anamaria Cozma-Petruț


    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, Júlia Vianna de Pinho, Ludmila R. Bergsten-Torralba, Michael Ribas Celano, Júlia Scarpa de Souza, Anita Corrêa 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, So’bah 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).