Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management

This book provides an in-depth examination of biological and chemical hazards in food and food products that pose health risks. It outlines methods and practices for diagnosing, preventing, and managing these hazards in food production processes, including mycotoxins, foodborne pathogens, antibiotic residues, pesticide residues, heavy metals, and food allergies. The authors discuss the sources, effects, and management strategies of food toxins, as well as the specific adverse effects on individuals with health problems. The book is organized in a way that treats each major food safety hazard and offers novel control methods for health, food safety, and quality enhancement. It will be valuable to researchers and policymakers.

Format: Hardback
Length: 328 pages
Publication date: 16 June 2022
Publisher: Apple Academic Press Inc.

This comprehensive volume delves into the intricate realm of biological and chemical hazards in food and food products, presenting a thorough examination of the health risks they pose. It outlines effective methods and practices for diagnosing, preventing, and managing these hazards throughout the food production process. The latest scientific research and case studies featured in the book cover a wide range of topics, including mycotoxins, foodborne pathogens, antibiotic residues from dairy animals, pesticide residues, the presence of heavy metals in food, and more. Additionally, chapters address food allergy management and provide valuable insights and strategies for handling food recall situations.

The authors shed light on the diverse range of food toxins, their origins, and the critical aspects of management, mitigation, and prevention strategies. They also delve into the specific adverse effects of these hazards on individuals with health conditions such as diabetes, hypertension, cancer, neurodegenerative diseases, and more. The book is meticulously organized, with each chapter focusing on a distinct major food safety hazard. It presents novel control methods for enhancing health, food safety, and quality through various innovative approaches.

Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management serves as a valuable resource for researchers and policymakers alike. It provides a comprehensive understanding of the various aspects of food safety hazards and offers insightful analysis and control strategies to mitigate these potential health threats. By presenting the latest research and practical insights, this book contributes to the advancement of food safety practices and promotes the well-being of consumers worldwide.

Dimension: 229 x 152 (mm)
ISBN-13: 9781774637135