Biological and Chemical Hazards in Food and Food Products

This volume examines biological and chemical hazards in food, detailing diagnosis, prevention, and management strategies. It includes research on mycotoxins, foodborne pathogens, and food allergy management, aiding researchers and policymakers.

Biological and Chemical Hazards in Food and Food Products provides a comprehensive examination of the various biological and chemical risks associated with food and food products, emphasizing their potential health implications. The book delves into the identification and analysis of these hazards, offering insights into their sources and the mechanisms through which they can impact human health.

The authors present a range of contemporary scientific research and case studies that cover critical topics such as mycotoxins, foodborne pathogens, antibiotic residues in dairy, pesticide residues, and heavy metal contamination. Each chapter focuses on a specific food safety hazard, detailing innovative control methods aimed at enhancing health, food safety, and quality. Additionally, the text addresses the management of food allergies and provides practical guidance for effective food recall procedures.

Furthermore, the book discusses the adverse effects of food toxins on individuals with existing health conditions, including diabetes, hypertension, and cancer. By outlining prevention and mitigation strategies, the volume serves as a valuable resource for researchers and policymakers alike. It effectively illustrates the multifaceted nature of food safety hazards and emphasizes the importance of rigorous analysis and control measures to safeguard public health. Overall, this work is a crucial contribution to the field of food safety, providing essential knowledge for those involved in food production and regulation.