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.