Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed.
1. Introduction in Food Safety Biosecurity and Hazard Control 2. Potential hazards and biosecurity aspects associated with food safety 3. Quality tools in improving quality assurance and food control 4. Chemometrics applied for food control 5. Food Defense 6. Detection of biogenic amines: quality and toxicity indicators in food of animal origin 7. Aptameric sensing in food safety 8. Advanced infrared spectroscopic technologies for natural products quality control 9. Strategies to reduce the formation of carcinogenic chemicals in dry cured meat products 10. Detection of irradiated food and evaluation of the given dose by electron spin resonance, thermoluminescence and gas chromatographic/mass spectrometric analysis 11. Passive sampling to monitor hazardous compounds in water: a tool for the risk assessment of consuming aquatic foods 12. Quality control of plant-based food in terms of nutritional values: Influence of pesticides residue and endogenous compounds 13. Drying Drop Technology in wine and hard drinks quality control 14. Biosecurity strategies for backyard poultry: a controlled way for safe food production 15. Antibacterial effects and modes of action of the activated lactoperoxidase system (LPs), of CO2 and N2 gas as food-grade approaches to control bovine raw milk associated bacteria 16. Foods, Food Additives and Generally Regarded as Safe (GRAS) Food Assessments