A scientific discipline that describes the careful preparation, handling
and storage of food to prevent food-borne illness is called food safety.
It includes a number of routines that should be followed to avoid any
health hazard. Safety of food is ensured between the industry and the
market and then between the market and the consumers. Food safety is
concerned with the practices related to food labeling, agricultural and
animal husbandry, food additives, food manufacturing, food
contamination, novel foods and genetically modified foods. A measure of
the availability of food and its accessibility to an individual at an
affordable price is called food security. Food availability and
accessibility are associated with the supply of food through production,
exchange and distribution, and its allocation and affordability
according to the preferences of individuals and household. The security
of food is measured through the calculation of calorie intake per person
per day, available on a household budget. This book studies, analyzes
and upholds the pillars of food safety and security and their utmost
significance in modern times. It elucidates new techniques and their
applications in a multidisciplinary manner. Coherent flow of topics,
student-friendly language and extensive use of examples make it an
invaluable source of knowledge.
