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Food Safety

Basic Concepts, Recent Issues, and Future Challenges

  • Jinap Selamat
  • Shahzad Zafar Iqbal

Table of contents

  1. Front Matter
    Pages i-xii
  2. Food Safety

    1. Front Matter
      Pages 1-1
    2. Peter Raspor, Mojca Jevšnik, Mateja Ambrožič
      Pages 3-31
    3. Muhammad Alim, Shahzad Zafar Iqbal, Jinap Selamat, Agustin Ariño
      Pages 33-39
  3. Chemical Food Contaminants

    1. Front Matter
      Pages 41-41
    2. Parvaneh Hajeb, Shahram Shakibazadeh, Jens J. Sloth
      Pages 57-87
    3. Amna Sahar, Ubaid ur Rahman, Muhammad Issa Khan, Muhammad Azam Khan
      Pages 89-111
    4. Shahzad Zafar Iqbal, Jinap Selamat, Agustin Ariño
      Pages 113-123
  4. Future Challenges

    1. Front Matter
      Pages 125-125
    2. M. Kamruzzaman
      Pages 127-148
    3. M. Herrera, R. Anadón, Shahzad Zafar Iqbal, J. D. Bailly, Agustin Ariño
      Pages 149-160

About this book

Introduction

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level. 

Keywords

food adulteration food authenticity food safety food security food toxins

Editors and affiliations

  • Jinap Selamat
    • 1
  • Shahzad Zafar Iqbal
    • 2
  1. 1.Faculty of Food Science and Technology Food Safety Research Center (FOSREC)Universiti Putra MalaysiaSerdang, SelangorMalaysia
  2. 2.Faculty of Food Science and Technology Food Safety Research Center (FOSREC)Universiti Putra MalaysiaSerdang, SelangorMalaysia

Bibliographic information