دانلود کتاب خطرات بیولوژیکی و شیمیایی در مواد غذایی و محصولات غذایی

In today’s competitive global food business, the greatest challenge is to supply safe food to consumers. Any substance that could pose a threat to the safety to those who consume the food product is a hazard. The concept that food will not cause any harm to the health of consumers when consumed is known as food safety. Food safety during food processing and distribution has become achievable by adopting HACCP (hazard analysis critical control point), a systematic preventive approach towards food safety. For a successful HACCP system, it is essential to understand different hazards that can be controlled in any given food.