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Food Safety

Basic Concepts, Recent Issues, and Future Challenges

  • Book
  • © 2016

Overview

Editors:
  1. Jinap Selamat

    1. Faculty of Food Science and Technology Food Safety Research Center (FOSREC), Universiti Putra Malaysia, Serdang, Selangor, Malaysia

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  2. Shahzad Zafar Iqbal

    1. Faculty of Food Science and Technology Food Safety Research Center (FOSREC), Universiti Putra Malaysia, Serdang, Selangor, Malaysia

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  • Excellent source of knowledge for undergraduate and graduate students studying Food
  • Safety Covers regulations and limits for food toxins
  • Includes risk assessment and risk quantification

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Table of contents (8 chapters)

  1. Front Matter

    Pages i-xii
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  2. Food Safety

    1. Front Matter

      Pages 1-1
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    2. Food Safety Systems

      • Peter Raspor, Mojca Jevšnik, Mateja Ambrožič
      Pages 3-31

    3. Regulations for Food Toxins

      • Muhammad Alim, Shahzad Zafar Iqbal, Jinap Selamat, Agustin Ariño
      Pages 33-39

  3. Chemical Food Contaminants

    1. Front Matter

      Pages 41-41
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    2. Safe Food Production with Minimum and Judicious Use of Pesticides

      • Christos A. Damalas
      Pages 43-55

    3. Toxic Elements

      • Parvaneh Hajeb, Shahram Shakibazadeh, Jens J. Sloth
      Pages 57-87

    4. Heterocyclic Amines

      • Amna Sahar, Ubaid ur Rahman, Muhammad Issa Khan, Muhammad Azam Khan
      Pages 89-111

    5. Mycotoxins in Food and Food Products: Current Status

      • Shahzad Zafar Iqbal, Jinap Selamat, Agustin Ariño
      Pages 113-123

  4. Future Challenges

    1. Front Matter

      Pages 125-125
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    2. Food Adulteration and Authenticity

      • M. Kamruzzaman
      Pages 127-148

    3. Climate Change and Food Safety

      • M. Herrera, R. Anadón, Shahzad Zafar Iqbal, J. D. Bailly, Agustin Ariño
      Pages 149-160
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Keywords

About this book

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.  

Editors and Affiliations

  • Faculty of Food Science and Technology Food Safety Research Center (FOSREC), Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Jinap Selamat, Shahzad Zafar Iqbal

About the editors

Editors: Dr. Shahzad Zafar Iqbal is Assistant Professor at the Food Safety Research Center, Universiti Putra Malaysia, Malaysia. Prof. Selamat Jinap is Head of the Food Safety Research Center, Universiti Putra Malaysia, Malaysia. Under her leadership, the Faculty has obtained ISO9001:2000 in 2005 and attracts many students from foreign countries; the postgraduate program developed is well recognized not only in Malaysia but also in ASEAN countries. The Faculty has close academic - industrial relationships.

Bibliographic Information

  • Book Title: Food Safety

  • Book Subtitle: Basic Concepts, Recent Issues, and Future Challenges

  • Editors: Jinap Selamat, Shahzad Zafar Iqbal

  • DOI: https://doi.org/10.1007/978-3-319-39253-0

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer International Publishing Switzerland 2016

  • Hardcover ISBN: 978-3-319-39251-6Published: 15 September 2016

  • Softcover ISBN: 978-3-319-81850-4Published: 22 April 2018

  • eBook ISBN: 978-3-319-39253-0Published: 07 September 2016

  • Edition Number: 1

  • Number of Pages: XII, 160

  • Number of Illustrations: 7 b/w illustrations, 19 illustrations in colour

  • Topics: Food Science, Applied Microbiology, Analytical Chemistry

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