Food Hygiene and Toxicology

Contents: Preface. 1. International code of practice general principles of good hygiene. 2. Application of microbiological criteria for foods. 3. Security of food. 4. Hygiene and sanitation. 5. Water supply, sanitation and hygiene promotion. 6. Foodborne diseases. 7. Food additives. 8. Fruit and vegetable preservation. 9. Pesticides in food. 10. Food poisoning. 11. Food antioxidants. 12. Food sampling and preparation. 13. Personal hygiene and cleaning. 14. Food fortification technology. 15. Food safety management system. 16. Food safety guidance. Bibliography. Index.

"With unprecedented advancements in food technology, there has been an increase in the demands for maintenance of high standards in food hygiene and elimination of toxic residue in food items. The recent controversy regarding the high levels of pesticides found in the products of reputed soft drink brands in India further highlight the importance of this issue.

With due emphasis on the managerial practices of industrial hygiene in food product, the book is a comprehensive account of the problems in the field and gives solutions to resolve them. Exploring at length toxicological properties of chemical agents, measures of hygiene to be practised in food technology, occupational safety etc., the text seeks to explore recent trends and researchers essential to the science of food safety.

Written in a lucid style and providing an exhaustive knowledge of the field, the book is a must read for scientist, researchers, students or experts in the science and food technology." (jacket)