This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are ava

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both pla

Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues

Teaches students and practitioners how to: understand the food chain as a single entity, collect and analyze data relevant to investigation of foodborne disease