Food Safety in the 21st Century

Dr Puja Dudeja is Assistant Professor in Armed Forces Medical college, Pune, India and holds Ph D in Community Nutrition. He is recipient of various research awards (6) and has authored books (02), chapters (84) and research articles (18).Dr. Rajul Kumar Gupta is Director of the Armed Forces Medical Health Service Ministry of Defense in New Delhi, India and holds a PhD in Applied Nutrition. He is Expert Consultant to India for National Disaster Management, and special duty officer to the Prime Minister's National Council on malnutrition. He has published more than 70 papers and chapters and has authored/edited six books, including for the WHO and Health Ministry. He is a standing member of UN's Standing Committee on Nutrition and UN's expert groups on Nutrition & Non-Communicable Diseases and Nutrition & Global Climatic Change.Dr. Amarjeet Singh Minhas has been a faculty in department of Community Medicine for more than 27 years at the Postgraduate Institute of Medical Education and Research in Chandigarh,India. As a professor in the department he has guided 5 PhD, 10 MD and 30 masters level dissertations.Five of these were related to Food Safety. He serves on the Food Safety Committee of the institute.He has been he Principal Investigator for more than 52 research projects. He has published more than 160 research articles and 50 book chapters.He hasalso edited 3 books and coauthored more than 15 booklets.

Food Safety in the 21^st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control.

This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety.

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: Informati