Frontmatter

Chapters in this book

1. Frontmatter I
2. Foreword V
3. Contents VII
4. List of contributors XI
5. Introduction XVII
6. Chapter 1 Hazard in food and global state of food safety 1
7. Chapter 2 Bacterial pathogens of food importance 11
8. Chapter 3 Viruses and food safety 37
9. Chapter 4 Zoonoses: implications for food safety 67
10. Chapter 5 Biofilm production by pathogens and control 105
11. Chapter 6 Bacteria stress adaptation: implication and control 127
12. Chapter 7 Foodborne illnesses: prevention and control 149
13. Chapter 8 The applications of DNA-based techniques to food safety 175
14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
15. Chapter 10 The economic cost of food recall 223
16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
17. Chapter 12 Food safety culture and enhancing food employee compliance 263
18. Chapter 13 Natural food toxicants and health implications 283
19. Chapter 14 Synthetic toxicants and their health implications 317
20. Chapter 15 Food allergies: causes and control 341
21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
24. Predicting food safety using systems approach 387
25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
27. Chapter 22 Food fraud: causes and control 433
28. Chapter 23 Enhancement of food safety through technological innovations 455
29. Conclusion 503
30. Index 505