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.