Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A — sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B — Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Pa...