Contents:
1. A Critical Appraisal of Different Food Safety and Quality Management Tools to Accomplish Food Safety --
2. Food Safety: Benefits of Contamination Control on Consumers' Health --
3. Preemptive and Proactive Strategies for Food Control and Biosecurity --
4. Validation of Analytical Methods for the Assessment of Hazards in Food --
5. The Detection of Pesticide in Foods Using Electrochemical Sensors --
6. Multiway Calibration Approaches for Quality Control of Food Samples --
7. Biocontrol as an Efficient Tool for Food Control and Biosecurity --
8. Foodborne Diseases and Responsible Agents --
9. Challenges in Emerging Food-Borne Diseases --
10. Opportunistic Food-Borne Pathogens --
11. Food Poisoning and Intoxication: A Global Leading Concern for Human Health --
12. Staphylococcal Food Poisoning --
13. Campylobacter: An Important Food Safety Issue --
14. Food Contamination: From Food Degradation to Food-Borne Diseases --
15. A Review on the Implications of Interaction Between Human Pathogenic Bacteria and the Host on Food Quality and Disease --
16. Novel Strategies for the Reduction of Microbial Degradation of Foods --
17. Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment --
18. The Current Approaches and Challenges of Biopreservation --
19. Modern Preservation Tools Through Packaging for High Hydrostatic Pressure Processing --
20. Natural Food Preservatives Against Microorganisms.
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