262 Pages
by
CRC Press
This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene, the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society, namely... Read more
1. Introduction 2. What is Food Safety 3. How Can We Make The Food Safe 4. How Good are Organic Foods 5. Role of Packaging Material in Food 6. Food Adulteration and the Harmful Side Effects 7. What are Food Pathogens and What is Food Contamination 8. Genetically Modified Foods and Safety 9. Role of WHO in Food Safety and Legislation 10. What is the Hazard Analysis of Critical Control Point System(HACCP) and How Does HACCP Work in Safe Food Production? What are GMP Practices 11. Role of Bacteriocins in Food Safety, Biopreservationand Food Allergies 12. Safety of Food in Space 13. Food Regulation and Food Security Bill 14. Challenges in Food Safety 15. Conclusions and Future Prospectives
Biography
Renu Agrawal, Ex. Chief Scientist, Central Food Technological Research Institute, Karnataka, India
