000			nam a22 7a 4500
999			_c31538 _d31538
008			181004b2018 xxu||||| |||| 00| 0 eng d
020			_a9789352873791
082			_a664 MAT-P
100			_aMathur, Pulkit
245			_aFood safety and quality control / _cPulkit Mathur
260			_aIndia _bOrient Black Swan _c2018
300			_a314 p.
365			_aINR _b495.00
500			_aFood is one of our most basic requirements. Access to safe, healthy food is now considered a right, not a privilege. To that effect, several national and international committees have been constituted to ensure food safety. Globalisation has given us access to various kinds of food; however, the increasing use of chemical fertilizers and pesticides, increase in the production and consumption of processed foods and pollution in the environment have impacted the quality of the food we consume. Food Safety and Quality Control presents a comprehensive overview of food safety and discusses the different types of hazards present in food—biological, chemical and physical. The important topics covered in this book are: Presence and growth of microorganisms in food Spoilage and preservation of food Food-borne diseases Contaminants like pesticides, veterinary drug residues, heavy metals and chemicals in food Food adulteration Laws, regulations and statutory bodies governing food safety Risk analysis and procedures ensuring food safety Quality management Importance of hygiene and sanitation in the food sector Emerging concerns for safety of food A complete handbook on all aspects of food safety, this informative volume discusses both the organized food industry and the small-scale and unorganized sector. It will serve as a core text for undergraduate students of home science, nutrition and hotel management and will also be useful to professionals in the health and food sectors.
650			_aFood--Quality control
650			_aFood--Safety measures
650			_aFood industry and trade--Technological innovations