Food Safety Hazards

The Food Safety Hazards book is an important reference for anyone interested in food and its safety, including academics, producers, farmers, manufacturers, marketers, and consumers. The book is divided into five parts. The first part is devoted to food safety generalities and risks and includes two chapters. The first chapter defines food safety, its roles, and objectives, while the second chapter defines food hazards and the criteria for classifying them. It also provides a brief overview of the types and subcategories of food safety hazards. The second part, Food Safety Physical Hazards, is covered in three chapters. These chapters discuss their definition, sources, types, determinants, associated injuries, and methods of preventing, detecting, and eliminating them. Part three, Food Safety Chemical Hazards, is the largest section and includes two chapters. The first chapter, Biological Chemical Hazards, deals with various types of fungal, mushroom, plant, and marine toxins, in addition to biogenic amines. The second chapter, Non-Biological Chemical Hazards, covers pollutants from environmental, agricultural, and veterinary sources, as well as pollutants arising from processing, production, and packaging. Part four, Food Safety Allergic Hazards, addresses food allergies and the foods that cause them. The fifth and final part, Food Safety Biological Hazards, reviews all visible and invisible biological risks in its five chapters, including bacteria, viruses, prions, protozoan parasites, and worms.