Food contamination and safety / Urvashi Swami and Vijay Singh Gondil.

Includes bibliographical references and index.

Introduction to food contamination and safety -- Microbial contamination of foods -- Analysis of food contaminants -- Molecular analysis of food flavors -- Chemical contaminants -- Safety evaluation-- Food fortification.

"Food contamination can be considered as a paramount necessity. Most of the consumers need good quality foods that can be cheap and can be classified as safe. The protection of the customer and food safety can be considered as important tasks in the food production industries. It is always important to ensure that the food products are safe so that there will be no problems in both international and national trade. The chemical analysis of the food products for contaminants must be considered as an important component of the food production process. Food safety can be classified as a commodity in most of societies and this has become the slogan of the world. Dioxins and antibiotics in the food materials have become newspaper Items for decade and strict regulations should be ensured whilst production of the food products. There were several Instances where the salmon fishes were polluted with organic pollutants. Foodborne ailments were considered as essential Indicators of public health that have threatened the economy of many countries. The foodborne diseases can be attributed to the microbes that infest the food products. These diseases can also occur due to chemical contaminants like heavy metals like arsenic, lead, and mercury. The food products can be susceptible to several biological toxins. The food safety is linked with the food production professionals and scientists apart from the policymakers. Some of the foodborne hazards are classified as biological hazards and chemical hazards. These hazards can cause several diseases in both humans and animals. Due to food poisoning, humans can also become prone to cancers. This book mainly focuses on the food safety issues and the safety evaluation procedure available. Much stress was given on the regulations stated by the Food and Drug Administration and other agencies in the European Union. The concepts in the food microbiology was also discussed to an extent helpful for undergraduate and postgraduate students. The biochemistry of the contaminants and toxicants were explained in this book. There are seven chapters in this book that entangles the need of the food science and the safety evaluation of the food products." -- Back cover