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

Description

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis, prevention, and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins, foodborne pathogens, antibiotic residues from dairy animals, pesticide residues, the presence of heavy metals in food, and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins, their sources, as well as management, mitigation, and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes, hypertension, cancer, neurodegenerative diseases, and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health, food safety, and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats. Cover Half Title Title Page Copyright Page Table of Contents Contributors Abbreviations Preface Part I: Biological Hazards in Foods and Food Products Chapter 1: Potential Threat of Mycotoxins to Food Safety and Security Chapter 2: Potential Concern of Foodborne Pathogens in the Food Industry Chapter 3: Rapid Isothermal Nucleic Acid Dependent Techniques for On-Site Diagnosis of Foodborne Pathogens Chapter 4: Antimicrobial Resistance in Food Grade Lactic Acid Bacteria Chapter 5: Zoonoses: Infectious Diseases in Humans Part II: Chemical Hazards in Milk and Milk Products Chapter 6: Milk Adulteration: Current Scenario and Challenges Chapter 7: Antibiotic Residues in Milk: Control Strategies in Dairy Animals Chapter 8: Heavy Metal Contamination in Milk and Milk Products Chapter 9: Detection of Pesticides Residues in Milk and Milk Products Part III: Food Safety Hazards: Practices and Management Chapter 10: Food Safety Management Systems in the Food Processing Industry Chapter 11: Current Trends and Advances in Food Allergy Management Chapter 12: Anti-Nutritive and Therapeutic Properties of Lectins Chapter 13: Recall of Food Products: Practices and Lessons Index