دانلود کتاب ایمنی مواد غذایی – کنترل و مدیریت کیفیت

Welcome to this comprehensive compilation exploring various aspects of food safety, quality control, and the analysis of contaminants in food products. In today’s globalized world, ensuring the safety and quality of the food we consume is of paramount importance. This collection of topics aims to shed light on the analytical approaches, techniques, and advancements in the field of food safety and quality assurance. There are 16 manuscripts accepted for publication in this book contributed by 56 authors from India, China, Italy, Brazil, West Indies, Mexico and Bangladesh. The contributors’ co-operation and timely responses to complete this book is highly commendable. Chapter 1: In this chapter, authors delve into the various analytical approaches employed for the measurement and identification of food contaminants. They explore the latest advancements in instrumental techniques, sample preparation methodologies and data analysis methods that aid in accurate and reliable detection of contaminants in food. Chapter 2: This chapter focuses on quality control measures and risk assessment strategies implemented in the food industry to mitigate potential hazards associated with storage and packaging processes. Chapter 3: This chapter explores the applications of this powerful analytical tool in identifying and quantifying contaminants in various food matrices, enhancing food safety standards. Chapter 4: In this chapter, the authors examine the role of FTIR analysis in verifying the authenticity of food products, detecting adulteration and assessing their overall quality. Chapter 5: This chapter focuses on the analysis of food preservatives using chromatographic techniques, highlighting the importance of accurate quantification and monitoring of these additives for consumer safety. Chapter 6: This chapter explores the methods and techniques employed for the detection and quantification of aflatoxins in dairy products, aiming to minimize their presence and protect public health. Chapter 7: This chapter investigates the analytical methods used to analyze heavy metal contamination in seafood, enabling effective monitoring and control measures to ensure the safety of these highly consumed food items. Chapter 8: In this chapter, authors explore the application of ELISA and PCR techniques for the rapid and accurate assessment of biological contaminants in food, facilitating timely intervention and prevention. Chapter 9: This chapter discusses intelligent point-of-care testing methods specifically designed for the detection of mycotoxins, ensuring prompt identification and prevention of these harmful toxins. Chapter 10: This chapter examines the various methods employed for mycotoxin degradation in food, including physical, chemical and biological approaches, aiming to reduce the health risks associated with mycotoxin contamination. Chapter 11: This chapter provides an in-depth exploration of food irradiation technology, its applications, benefits and regulatory considerations in ensuring food safety. Chapter 12: This chapter investigates the utilization of inorganic nanoparticles for the detection, elimination and monitoring of contaminants in food, highlighting their potential for sustainable food safety practices. Chapter 13: This chapter explores the current applications of nanozymes in food safety, addressing their challenges and potential future advancements in ensuring the quality and integrity of food products. Chapter 14: This chapter showcases recent innovations, including biosensors, smart packaging, and blockchain, and their significant contributions to improving food safety systems, supply chain transparency and consumer trust. Chapter 15: This chapter focuses on the management of food allergens, including allergen detection techniques, labeling regulations and best practices in food production and handling, aiming to mitigate the potential health hazards associated with allergenic foods. Chapter 16: This chapter explores the assessment of food contaminants specifically in meat products, emphasizing the importance of reliable analysis and quality control measures to safeguard consumers’ health. We hope this compilation serves as a valuable resource for students, researchers, food industry professionals, and policymakers, providing insights into the analytical approaches, techniques, and technologies employed in the assessment and management of food safety and quality. The contributors’ expertise and the breadth of topics covered ensure a comprehensive understanding of the challenges and advancements in this critical field. We are grateful to the CRC Press for their determined effort to publish the book on schedule.