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Food Safety and Quality Control
 
Pulkit Mathur
Price : ₹ 495.00  
ISBN : 9789352873791
Language : English
Pages : 332
Binding : Paperback
Book Size : 180 x 240 mm
Year : 2018
Series :
Territorial Rights : World
Imprint : No Image
 
   
 
 
About the Book

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:

  • Presence and growth of microorganisms in food
  • Spoilage and preservation of food
  • Food-borne diseases
  • Contaminants like pesticides, veterinary drug residues, heavy metals, and chemicals in food
  • Food adulteration
  • Laws, regulations and statutory bodies governing food safety
  • Risk analysis and procedures ensuring food safety
  • Quality management
  • Importance of hygiene and sanitation in the food sector
  • Emerging concerns for safety of food

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.

Table of Contents

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

Contributors (Author(s), Editor(s), Translator(s), Illustrator(s) etc.)

Pulkit Mathur is Assistant Professor, Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi.