Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management
In: Innovations in Agricultural and Biological Engineering Ser.
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Contributors -- Abbreviations -- Preface -- Part I: Biological Hazards in Foods and Food Products -- Chapter 1: Potential Threat of Mycotoxins to Food Safety and Security -- Chapter 2: Potential Concern of Foodborne Pathogens in the Food Industry -- Chapter 3: Rapid Isothermal Nucleic Acid Dependent Techniques for On-Site Diagnosis of Foodborne Pathogens -- Chapter 4: Antimicrobial Resistance in Food Grade Lactic Acid Bacteria -- Chapter 5: Zoonoses: Infectious Diseases in Humans -- Part II: Chemical Hazards in Milk and Milk Products -- Chapter 6: Milk Adulteration: Current Scenario and Challenges -- Chapter 7: Antibiotic Residues in Milk: Control Strategies in Dairy Animals -- Chapter 8: Heavy Metal Contamination in Milk and Milk Products -- Chapter 9: Detection of Pesticides Residues in Milk and Milk Products -- Part III: Food Safety Hazards: Practices and Management -- Chapter 10: Food Safety Management Systems in the Food Processing Industry -- Chapter 11: Current Trends and Advances in Food Allergy Management -- Chapter 12: Anti-Nutritive and Therapeutic Properties of Lectins -- Chapter 13: Recall of Food Products: Practices and Lessons -- Index.