Publisher's Synopsis
Nowadays, food safety is a priority when producing food. Based on the current knowledge and diagnostic possibilities, food safety means the food does not contain pathogens or chemical contaminants in amounts which could induce an illness in a person. It means that food must conform to the conditions given by food legislation. Many health problems encountered today arising from consumption of unsafe food are not new as they date far back in history. Contamination of food and feeds arising from naturally occurring toxicants, microbiological contaminants, chemical contaminants such as additives used above the permitted levels, pesticide and veterinary residues in food or as toxic components from food processing could have deleterious effects in humans and animals. Many factors serve to undermine food hygiene. The hygienic quality of the foods is negatively influenced by purchasing low-quality or stale foods, storing food in inappropriate conditions, cooking large amounts of food, more than is necessary, and letting it sit in inappropriate environments, storing raw and cooked foods together and preparing, cooking and storing food using incorrect methods. If foods are contaminated at any stage, from production to consumption, the hygiene of the food is compromised, depending on the temperature, humidity and pH values of the environment it is stored in, and the food then becomes potentially harmful to human health. Modern food system is getting more complex, which encompasses high volume of processed foods and vast international food trade. There is no foodborne illnesses free zone in the world. Therefore, proper understanding of foodborne pathogens and factors that impact their growth, survival and pathogenesis would equip us with tools to ensure global food safety. This 1st volume of Encyclopaedia of Microbiological Testing in Food Safety Management brings together original research results, innovative application results, technical articles, opinions, and reviews on different aspects of food microbiology and safety. Recent developments in food biotechnology and improvements in food safety/quality are two major witnesses of enhanced role of this discipline. Sufficiency of safe and prime-quality food is one of the priorities of modern society.
