Food safety and hygiene

Author: Cao Xiaohong
Publisher:
Publish Date: 2006-01-01
Features: This book consists of seven parts: biological contamination of food, chemical contamination, food processing technology, food poisoning, food safety detection technology, food toxicological evaluation, and control measures and relevant regulations for food safety. Guided by the concept of comprehensive control of food safety, it provides a detailed analysis of potential contamination in various stages of food production, processing, storage, transportation, and consumption. The book systematically discusses food safety detection technology, evaluation methods, control measures, and relevant regulations. With extensive material and broad coverage, it combines scientific rigor with practicality. It includes fundamental knowledge of major food safety issues, as well as detection methods and cutting-edge developments in the field. This book can serve as a textbook for related disciplines such as Food Quality and Safety, Food Science and Engineering, and also as a reference for professionals engaged in production, research, and management in these fields.