Food Safety

Basic Concepts, Recent Issues, and Future Challenges

Jinap Selamat, Shahzad Zafar Iqbal (Herausgeber)

Buch | Hardcover

XII, 160 Seiten

2016 | 1st ed. 2016
Springer International Publishing (Verlag)
978-3-319-39251-6 (ISBN)

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This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

Editors: Dr. Shahzad Zafar Iqbal is Assistant Professor at the Food Safety Research Center, Universiti Putra Malaysia, Malaysia. Prof. Selamat Jinap is Head of the Food Safety Research Center, Universiti Putra Malaysia, Malaysia. Under her leadership, the Faculty has obtained ISO9001:2000 in 2005 and attracts many students from foreign countries; the postgraduate program developed is well recognized not only in Malaysia but also in ASEAN countries. The Faculty has close academic - industrial relationships.

Part 1: Food Safety.- Chapter 1: Food safety systems.- Chapter 2: Regulations for food toxins.- Part 2: Chemical Food Contaminants.- Chapter 3: Safe food production with minimum and judicious use of pesticides.- Chapter 4: Toxic Elements.- Chapter 5: Heterocyclic amines.- Chapter 6: Mycotoxins in Food and food products; current status.- Part 3: Future Challenges.- Chapter 7: Food Adulteration and Authenticity.- Chapter 8: Climate change and food safety.

Erscheinungsdatum	08.10.2016
Zusatzinfo	XII, 160 p. 26 illus., 19 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	414 g
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Analytical Chemistry • applied microbiology • Chemistry and Materials Science • Food adulteration • food authenticity • Food Safety • food science • food security • food toxins
ISBN-10	3-319-39251-4 / 3319392514
ISBN-13	978-3-319-39251-6 / 9783319392516
Zustand	Neuware