Overview

Biological hazards in food, such as bacteria, viruses, parasites and fungi, cause foodborne illnesses when they contaminate food during production, processing, storage or handling. These pathogens can increase in improper storage conditions or through inadequate hygiene practices, posing significant health risks to consumers. Chemical hazards in food products arise from contaminants like pesticides, heavy metals, food additives and natural toxins. These substances enter food through agricultural practices, environmental pollution or food processing, potentially leading to acute or chronic health effects when consumed. To ensure food safety, effective monitoring and control measures are essential. These include rigorous hygiene practices, monitoring of contaminants at all stages of production and adherence to regulatory standards. By implementing these measures, risks associated with biological and chemical hazards can be minimised, safeguarding public health and ensuring the integrity of food products. This book discusses the fundamentals as well as modern approaches of food safety. It is a compilation of chapters that discuss the most vital concepts and emerging trends in the field of food science. This book is a resource guide for experts as well as students.

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