Safety and Quality Management in Food Supply Chain: A Farm to Fork Approach

Contents: 1. Relevance of Safety and Quality in Food Supply Chain/Sudheer K P, Binuja Thomas and Bindu Lakshmanan. 2. Good Agricultural Practices for Ensuring Safety and Quality of Food Products/George Thomas C. 3. Food Safety Management Systems/Sreelakshmi K Unni, Saranya S, Greeshma K and Sudheer K P. 4. Hazards in Food Safety Chain/Vidya T A, Akhil Thomas T and Suman K T. 5. Pre Requisite Programs/Saranya S, Alfiya P V and Sudheer K. 6. Risk Analysis/Sankalpa K B and Sudheer K P. 7. Safety and Quality of Fresh Fruits and Vegetables/Surabhi Wason and Pradeep Singh Negi. 8. Grading of Fruits and Vegetables/Ravindra Naik and Sudheer K P. 9. Pesticide Residues in Edible Commodities and Environmental Samples/Thomas George, Ambily Paul, George Xavier and Visal Kumar S. 10. Food Additives: Safety and Quality Aspects/Devina Vaidya, Manisha Kaushal, Anil Gupta and Anil K Verma. 11. Process Induced Toxicants in Foods/Shamla L, Heeba S and Nisha P. 12. Street Foods: Safety Concerns/Rashmi H Poojara and Bindhya Dhanesh T. 13. Traditional Indian Foods: Safety and Quality/ Aneena, E R and Shilpa Jose. 14. Organic Farming and Food Safety/ Jacob John, Sajeena A and Sudheer K P. 15. Safety Aspects of Food Packaging/Shiby V K and Johnsy George. 16. Safety and Quality of Novel Food Processing Techniques/Binuja Thomas and Sudheer K P. 17. Food Laws and Regulations/Sariga S, Claudia K L and Bindhya Dhanesh T. 18. Food Safety and Standard Authority of India: An Overview/Ashitha G N, Alfiya P V, Sanu Jacob and Kavitha Ramasamy. 19. Food Certification: Theory and Practice/Dinesh K Menon and Ciya Paul.

Food safety and quality is a matter of international significance and a responsibility of food processors and governments in the global food supply chain. Technological interventions in food quality analysis and safety detection are advancing at tremendous rates. A comprehensive documentation to create awareness, to implement strategies and to fill up the void in  research and development in safety of foods of plant and animal origin is a long standing demand of scientific and industrial communities. In this context, it is essential that the current procedures and protocols in the areas of safety and quality analysis/detection be made available in an easy to read format for the benefit of the students, analysts and researchers.

The disciplinary background of the contributors range from Food Engineering, Post-harvest Technology, Food technology, Food Microbiology, Meat Technology, Veterinary Public health, Biotechnology, Biochemistry, Food Packaging and Quality management, to Community science. It covers the most common and new techniques in safety and quality analysis while addressing the relevant food safety and quality issues. Besides compiling the safety aspects of various food products viz: cereals, fruits and vegetables, milk, meat, fish, water, bakery and confectionery, this book also documents the rules, regulation and certification associated with food industry. We are sure this book will be a good reading material for academia and industry in food processing sector.