1st Edition
Food Safety Quality Control and Management
This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics such as techniques to measure food contaminants, toxins, heavy metals and pesticide content in food.
FEATURES
- Examines the role of food safety approaches in global food supply chains
- Describes various detection techniques for food contaminants and toxins
- Discusses the application of nanotechnology and other innovations in food safety and risk assessment
- Reviews the international regulations for management of food hazards
- Includes the hazard analysis critical control points (HACCP) principles
This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety and their impact on human health.
1. Analytical Approaches for Measurement of Food Contaminants
Soniya Ashok Ranveer, Vaishali Lekchand Dasriya, Pooja Nivrutti Bhagat, Harmeet Singh Dhillon, and H.V. Raghu
2. Quality Control and Risk Assessment of Food Storage and Packaging
Mariya Divanshi AS, Ayantika Das, and Raghu HV
3. Chromatography Coupled with Tandem Mass Spectrometry Application in the Assessment of Food Contaminants and Safety
Meng-Lei Xu and Yu Gao
4. FT-IR Analyses in Food Authentication: Food Safety and Quality Assurance
Rumana A. Jahan and Md. Nazim Uddin
5. Analysis of Food Additives Using Chromatographic Techniques
Marco Iammarino and Aurelia Di Taranto
6. Aflatoxin Detection in Dairy Products
Luiz Torres Neto, Maria Lúcia Guerra Monteiro, Flavio Dias Ferreira, and Carlos Adam Conte Jr.
7. Analysis of Heavy Metals in Seafoods
Long Wu, Wei Zeng, Ting Wu, Xuemei Tang, Wenjing Kang, Yin Liu, and Miaomiao Yang
8. Assessment of Biological Contaminants by Using ELISA/PCR Technique
Priyakshi Nath, Tejpal Dhewa, and Sanjeev Kumar
9. Intelligent Point-of-Care Testing for Food Safety: Mycotoxins
Xiaofeng Hu, Shenling Wang, Zhaowei Zhang, and Peiwu Li
10. Mycotoxin Degradation Methods in Food
Jaqueline Garda-Buffon, Francine Kerstner de Oliveira, Juliane Lima da Silva, Wesclen Vilar Nogueira, and Eliana Badiale-Furlong
11. Food Irradiation for Food Safety
Md. Hasan Tarek Mondal and Md. Akhtaruzzaman
12. Using Inorganic Nanoparticles for Sustainable Food Safety and Quality Control
Neela Badrie
13. Nanozymes in Food Safety: Current Applications and Future Challenges
Ankita Kumari, Anikesh Bhardwaj, Mrinal Samtiya, Tejpal Dhewa, and Sanjeev Kumar
14. Innovations in Food Safety Technology
A. E. Cedillo-Olivos, R. B. Colorado, S. A. González, and C. Jiménez-Martínez
15. Food Allergens: A Potential Health Hazard and Its Management
Deepshikha Buragohain, Mrinal Samtiya, Tejpal Dhewa, and Sanjeev Kumar
16. Assessment of Food Contaminants in Meat and Meat Products
Md. Shofiul Azam, Shafi Ahmed, Md. Wahiduzzaman, and Md. Abir Hossain
Biography
Mohammed Kuddus, PhD, is the head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He earned a PhD in biochemistry and enzyme biotechnology at Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Allahabad, India.
Syed Amir Ashraf, PhD, is a faculty member at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer and bioinformatics.
Pattanathu Rahman, PhD, is a senior academic member at Liverpool John Moores University, Liverpool, England. He has 25 years of academic experience in research, innovation, management and commercialization. He served as an associate professor at the University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria at Teesside. His vast technical and management experience in biotechnology has led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization.
