Food Safety and Human Health

Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system.

Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety.

Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatioIdentifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processingFocuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws

1. Current Issues in Food Toxicology with Reference to Human Health 2. Food Hazards: Physical, Chemical and Biological 3. Toxicity of Food Additives 4. Food Allergies 5. Safety of Dairy Products 6. Safety of Meat and Meat Products 7. Safety of Fish and Seafood 8.Microbial Environment of Food 9.Safety of Water Used in Food Production 10. Safety of Fresh Fruits and Vegetables 11. Utility of Nanomaterials in Food Safety 12. International Laws and Foodborne Illness