Open access peer-reviewed Edited volume

Food Safety

Some Global Trends

Edited by Yehia El-Samragy

Ain Shams University, Egypt

Food safety is defined as the concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Most food product recalls and food-related outbreaks are fully considered as food safety failures. Many risk-based food safety standards, e.g., HACCP, BRC, SQF, ISO/FSSC 22000, are designed to prevent such issues from occurring. Any food recall or food-related outbreak may be attributed to the likelihood of a risk assessment, which in some way failed to identify and control the risk. The essence and true nature of food safety hazards are affected by resources of the food facility, e.g., human, work environment, infrastructure, availability and accessibility of food safety information. Thus, food specialists should establish and manage the parameters of the applied food safety systems to achieve the food safety objectives that produce food in compliance with regulatory and statutory requirements. It is important to understand what exactly will make an end product unsafe and ensure that the necessary control measures are in place to prevent it from happening. Understanding the basic food safety concepts can lead to improvement of the current food safety systems and/or standards.

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IntechOpen
Food SafetySome Global TrendsEdited by Yehia El-Samragy

Published: July 11th 2018

ISBN: 978-1-78923-471-8

Print ISBN: 978-1-78923-470-1

Books open for chapter submissions

61 Total Chapter Downloads

chaptersDownloads

Open access peer-reviewed

1. Introductory Chapter: Food Safety Concepts

By Yehia El-Samragy

9

Open access peer-reviewed

2. Food Safety: Food Crisis Management

By Caspar Diederich von der Crone

13

Open access peer-reviewed

3. Food Safety Legislation in Some Developing Countries

By Benard Oloo, Lanoi Daisy and Ruth Oniang’o

11

Open access peer-reviewed

4. Quorum Sensing Inhibition and Anti-Biofilm Activity of Traditional Chinese Medicines

By Xihong Zhao, Fenghuan Zhao and Nanjing Zhong

13

Open access peer-reviewed

5. Foodborne Bacteria: Potential Bioterrorism Agents

By Neli Ermenlieva, Gabriela Tsankova, Darina Naydenova, Tatina T. Todorova, Dayana Tsankova and Emilia Georgieva

15

Edited volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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