Table of Contents
Section 1: Epidemiological aspects of foodborne diseases
Chapter 1: Foodborne diseases—disease burden
Chapter 2: Foodborne infectious diseases
Chapter 3: Outbreak investigation of foodborne illnesses
Chapter 4: Surveillance of foodborne illnesses
Chapter 5: Role of risk analysis and risk communication in food safety management
Section 2: Food safety issues in contemporary society
Chapter 6: An ayurvedic perspective on food safety
Chapter 7: Food safety in modern society—changing trends of food production and consumption
Section 3: Food contamination and adulteration
Chapter 8: Food toxicology—past, present, and the future (the Indian perspective)
Chapter 9: Toxicological profile of Indian foods—ensuring food safety in India
Chapter 10: Detection of food adulterants/contaminants
Chapter 11: Recent advances in detection of food adulteration
Chapter 12: Role of public health food safety laboratories in detection of adulterants/contaminants
Section 4: Food safety from farm-to-fork
Chapter 13: Food-safety issues related to plant foods at farms
Chapter 14: Food safety from farm-to-fork—food safety issues related to animal foods at farm
Chapter 15: Food safety from farm-to-fork—food-safety issues related to processing
Chapter 16: Food safety issues in production of foods of animal origin and from farm to plate
Chapter 17: Safe storage and cooking practices for foods of animal origin in home kitchen before consumption
Section 5: Food safety is a shared responsibility: role of various stakeholders in implementing food safety
Chapter 18: Role of government authorities in food safety
Chapter 19: Local governing bodies
Chapter 20: Role of food business operators in food safety
Chapter 21: Food handlers
Chapter 22: Consumers
Chapter 23: Public health professionals and food safety
Chapter 24: Role of veterinary experts in food safety
Chapter 25: Researchers and food safety
Chapter 26: Role of hotel management and catering technology institutes in ensuring food safety
Section 6: Food safety in large eating establishments
Chapter 27: Food safety in large organized eating establishments
Chapter 28: Design and construction of eating establishments for ensuring food safety
Section 7: Food safety in small eating establishments and in special situations
Chapter 29: Safe cooking practices and food safety in home kitchen and eating establishment
Chapter 30: Food safety in schools, canteens, hostel messes, mid-day meal scheme, ICDS
Chapter 31: Food safety issues related to street vendors
Chapter 32: Food safety during travel
Chapter 33: Food safety during fairs and festivals
Chapter 34: Food safety during disasters
Section 8: Domestic regulatory scenario of food safety and interface of food safety laws, standards, regulations, and policies at the international level
Chapter 35: Relevant food safety regulations and policies
Chapter 36: Food safety policies in agriculture and food security with traceability
Chapter 37: Food safety in international food trade—imports and exports
Chapter 38: Regulation of advertisement for food products in India—advertisement for food products
Section 9: Food safety concerns in context of newer developments in agriculture/food science/food processing
Chapter 39: Nutritional labeling
Chapter 40: Nutraceuticals
Chapter 41: Regulatory requirements for labeling, health, and nutritional claim
Chapter 42: Genetically modified (GM) foods: the food security dilemma
Chapter 43: Organic farming: is it a solution to safe food?
Chapter 44: Safety and quality of frozen foods
Chapter 45: Ready to eat meals
Chapter 46: Food packaging
Chapter 47: Information technology (IT) in food safety