Food is one of our most basic requirements. Access to safe, healthy food is now considered a right, not a privilege. To that effect, several national and international committees have been constituted to ensure food safety. Globalisation has given us access to various kinds of food; however, the increasing use of chemical fertilisers and pesticides, increase in the production and consumption of processed foods, and pollution in the environment have impacted the quality of the food we consume.
Food Safety and Quality Control presents a comprehensive overview of food safety and discusses the different types of hazards present in food—biological, chemical and physical. The important topics covered in this book are:
A complete handbook on all aspects of food safety, this informative volume discusses both the organised food industry and the small-scale and unorganised sector. It will serve as a core text for undergraduate students of home science, nutrition and hotel management, and will also be useful to professionals in the health and food sectors.
Pulkit Mathur is Assistant Professor, Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi.
List of Boxes List of Figures List of Tables Foreword by Pawan Agarwal Preface Chapter 1: Introduction to Food Safety Chapter 2: Growth of Microbes in Food Chapter 3: Food Spoilage and Preservation Chapter 4: Food-borne Diseases Chapter 5: Mycotoxins Chapter 6: Chemical Contaminants: Pesticide Residues Chapter 7: Chemical Contaminants: Veterinary Drug Residues Chapter 8: Chemical Contaminants: Heavy Metals Chapter 9: Other Hazards Chapter 10: Food Additives Chapter 11: Food Adulteration Chapter 12: Food Laws and Regulations Chapter 13: Risk Analysis Chapter 14: Food Safety in Food Service Establishments Chapter 15: Street Food Safety Chapter 16: Quality Management Chapter 17: Emerging Concerns for Safety of Food Appendix Index