Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers.

This book is the first comprehensive critical analysis of the cultural politics of a new kind of British heritage discourse. Based on texts ranging from tweets to restaurant menus that tell the story of heritage vegetables, this book explores what it means to think about our food systems, and their future, through the lens of 'heritage'. From town hall seed swaps to restaurant menus and coffee table books, it has become hard in recent years for consumers to avoid the idea of 'heritage' fruit and vegetables. The British counterpart of North American heirlooms, their varied colours, strange shapes and endearing names are charming. Yet their proponents claim far more for them, arguing it is vital that we safeguard our crop heritage for global food security, social justice and consumer choice. This book examines how heritage fruits and vegetables are adopted to subvert corporate food production and take food back into our own hands, while supermarkets are eagerly adding them to their luxury ranges. The book also discusses the practice of heritage seeds being stored in secure facilities where most of the world's growers cannot reach them. Written in an accessible style, this book will appeal to those studying, and those interested in, food studies and food politics; heritage studies; geography and environmental studies; the sociology of consumption and cultural studies.

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing sorghum phytochemicals and their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.

Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to their development, morphology, composition, electrophysiological and biochemical responses. Details are presented at several levels to appeal to researchers in molecular biology, membrane biophysics, human psychophysics, neuroanatomy, and chemistry. Current research is described in the context of what preceding studies have revealed, and the chapter authors are among today's most active and highly respected researchers in the field of chemical senses.

Key features: Takes a quantitative approach to the science of aquaculture Covers the complete landscape of the scientific basis of fish culture Promotes problem solving and critical thinking Includes sample problems at the end of most chapters Guides the reader through the technical considerations of intensive aquaculture, including fish growth rates, hydraulic characteristics of fish rearing units, oxygen consumption rates in relation to oxygen solubility and fish tolerance of hypoxia, and water reconditioning by reaeration and ammonia filtration. Discusses the environmental effects of aquaculture Includes a chapter on hatchery effluent control to meet receiving water discharge criteria Aquaculture Technology: Flowing Water and Static Water Fish Culture is the first book to provide the skills to raise fish in both a flowing water and a static water aquaculture system with a pragmatic and quantitative approach. Following in the tradition of the author's highly praised book, Flowing Water Fish Culture, this work will stand out as one that makes the reader understand the theory of each type of aquaculture system; it will teach the user "how to think" rather than "what to think" about these systems. The book presents the scientific basis for the controlled husbandry of fish, whether it be in a stream of water or a standing water pool. Part 1, Flowing Water Fish Culture, is a major revision of the author's initial book and includes greatly expanded coverage of rearing unit design criteria, fish growth and the use of liquid oxygen, hatchery effluent control, and recirculating systems. Part 2, Static Water Fish Culture, presents the scientific basis of fish culture in standing water systems including nutrient and dissolved gas dynamics, pond ecology, effects of fertilization and supplemental feeding, water quality management and representative static water aquacultures. Aquaculture Technology conveys the science in a manner appropriate for use by university students and teachers and others involved in fish production and aquaculture research and development worldwide. It will enable the reader to adapt to changing technologies, markets, and environmental regulations as they occur.

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors, extending food shelf life, and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems, "smart" foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set, Nanotechnology Horizons in Food Process Engineering, addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation, food packaging and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated.

In recent years, konjac glucomannan (KGM) has attracted growing attention as a dietary fibre. It is a neutral hydrocolloid with significant health functions. Although relatively little known in the Western world, it has been part of the human diet in China and Japan for nearly two thousand years. Initially, the main source of KGM was Amorphophallus konjac from which the common English name 'konjac' is derived. Nowadays, the production of KGM is expanding into SE Asia and more tropical species of Amorphophallus are used as a raw material. Konjac Glucomannan: Production, Processing, and Functional Applications deals with a wide range of aspects related with the production of KGM, including the taxonomy of the genus Amorphophallus with a focus on edible species, their physiology, ecology and field production. Other sections of the book discuss the postharvest processing and physico-chemical properties of KGM. A considerable portion is dedicated to the applications of KGM in functional foods, food additives and their derivatives and in medicine. In addition, Konjac Glucomannan describes the current status of the KGM industry and the research done by industrial and scientific institutions in the major producing countries. Key Features Provides thorough information about taxonomy and ecology of KGM producing Amorphophallus species Describes commercial production of Amorphophallus sp. in the field and the forest Describes advanced industrial extraction techniques of KGM Reviews the major applications of KGM nutritional (anti-obesity, regulation in lipid metabolism, prebiotic) and biomedical fields At present, KGM has wide applications in the food industry as a gelling agent, stabiliser and emulsifier and is used for edible coatings for preservation of fruit and vegetables. Other uses are in pharmaceutical industry for microencapsulation of active compounds that are to be released 'on demand' for treatment of various diseases. This book is aimed at researchers in academia and industry, and will appeal to professionals from a wide variety of industries including food scientists & engineers, botanists, agronomists, nutritionists, health care professionals, pharmaceutical industry professionals.

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication. Features: Provides a comprehensive and critical overview of the application of proteomics in food Helps food scientists determine the authenticity of several food products Provides applied techniques for both laboratory and industrial environments Describes workflows, technologies, and tools that are being assessed in proteomics-related studies Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality. The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is difficult. Mass spectrometry imaging (MSI) is a mass spectrometry technique to visualize the spatial distribution of molecules, as biomarkers, metabolites, peptides or proteins by their molecular masses. Despite the fact that MSI has been generally considered a qualitative method, the signal generated by this technique is proportional to the relative abundance of the analyte and so quantification is possible. Mass Spectrometry Imaging in Food Analysis, a volume in the Food Analysis and Properties Series, explains how the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) will be an ideal complementary approach. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without extraction, purification, separation, or labeling. It can be used to visualize the spatial distribution of biomolecules in foods. Features: Explains the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging in food analysis Describes how MALDI-MSI will be a useful technique for optical quality assurance. Shows how MALDI-MSI detects food contaminants and residues Covers the historical development of the technology While there are a multitude of books on mass spectrometry, none focus on food applications and thus this book is ideally suited to food scientists, food industry personnel engaged in product development, research institutions, and universities active in food analysis or chemical analysis. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Western democratic welfare states often featured sectoral governance arrangements where governments negotiated policy with sectoral elites, based on shared ideas and exclusive institutional arrangements. Food and agriculture policy is widely considered an extreme case of compartmentalized and 'exceptionalist' policy-making, where sector-specific policy ideas and institutions provide privileged access for sectoral interest groups and generate policies that benefit their members. In the last two decades, policy exceptionalism has been under pressure from internationalization of policy-making, increasing interlinkage of policy areas and trends towards self-regulation, liberalization and performance-based policies. This book introduces the concept of 'post-exceptionalism' to characterize an incomplete transformation of exceptionalist policies and politics which preserves significant exceptionalist features. Post-exceptional constellations of ideas, institutions, interests and policies can be complementary and stable, or tense and unstable. Food and agriculture policy serves as an example to illustrate an incomplete transformation towards a more open, contested and networked politics. Chapters on agricultural policy-making in the European Union and the United States, the politics of food in Germany and the United Kingdom, transnational organic standard setting and global food security debates demonstrate how 'postexceptionalism' helps to understand the co-existence of transformation and path dependency in contemporary public policies. The chapters in this book were originally published as a special issue of the Journal of European Public Policy.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed. The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.

Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.

This open access book will contribute to a more nuanced debate around seed system resilience that goes beyond the dominant dichotomous conceptualization of seed governance often characterized as traditional vs modern, subsistence vs commercial, or local vs global. While reflecting on the expanding oligopoly in the current seed system, the authors argue that such classifications limit our ability to critically reflect on and acknowledge the diverse approaches through which seed governance is practiced around the world, at various scales, creating a mosaic of dynamic complementarities and autonomies. The authors also highlight the importance of this much needed dialogue through case studies of seed governance approaches and practices found in and around Japan.

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and Impacts on Health compiles the scientific research to date into a comprehensive reference book that explores yogurt's role in diet and health, its composition in micro- and macronutrients, and the potential mechanisms underlying its health benefits. Yogurt's composition as a unique blend of macronutrients, vitamins, minerals, and ferments makes yogurt a nutrient-dense food that is included by health authorities in food-based dietary guidelines. This book shows how regular yogurt consumption contributes to the intake of key nutrients, such as calcium and protein, and is associated with healthy dietary patterns and lifestyles. The authors review the current evidence linking yogurt consumption to cardiometabolic health and other health conditions, including its established benefits in lactose digestion, its promising role in the prevention of weight management and type 2 diabetes, and its potential impact on cardiometabolic risk factors. This reference book is a key resource for nutrition scientists, dairy researchers, dietitians, health professionals, and educational institutions looking for a state-of-the-art review of the scientific evidence on the role of yogurt in nutrition and health.

There is a renewed interest in the fundamentals of energy metabolism, yet most people base their understanding on the views of generalists expressed in elementary textbooks. New techniques that enable analysis of thousands of metabolites provide useful data, but do not themselves substitute for an understanding of the fundamentals of metabolism. While classical ideas of metabolism are also valuable, some earlier ideas have not withstood further investigation. This book presents a personal philosophy but rests on what is broadly accepted by metabolic biochemists over the past few decades.

This edited book covers all the existing possibilities of using food waste as a potential, alternative and 'ready to use', feed stock for biofuels production. Moreover, it also presents all the sustainable and economically feasible biofuels option with their details strategies, mechanism, advantages, draw backs and future scope. It also explores in depth knowledge of food waste, and details the processing as well as opportunities to utilize it at for mass scale biofuels production. The practical feasibility and economic sustainability of biofuels production is still suffering with its cost intensity and lack of rigorous scientific strategies as well as inputs to explore it on further at upscale level. Low cost, carbon rich, economic and environmental friendly feedstock, may have strong possibilities to reduce the overall biofuels production cost and the book is based on this strategy. The book is of interest to academicians and researchers interested in industries related to biofuels production, food processing industries and industries related to waste valorization.

The caramel-coated popcorn treat Cracker Jacksr was first introduced in 1893 at the World's Columbian Exposition. Little did the 21 million people who got their first taste at the Fair know that the snack would soon sweep the nation. Beginning in 1912, a toy `surprise'was sealed inside each box of Cracker Jack. These toys soon became an important part of childhood for generations of sweet-teeth to come. This new book shows many of these toys, in almost tow hundred full-color group photographs. Since 1912, more than 16 billion toys have been distributed-including a pair of baseball card sets worth over a hundred thousand dollars, miniature toys, booklets made of paper or cardboard, handpainted wooden or porcelain trinkets, jumping frogs made of tin, even a complete model train...anything could be found inside that next box of Cracker Jack! Also included in this book are a general history of the Reuckheim company that produced Cracker Jack, a price guide, and a discussion of the many changing trends in Cracker Jack toy history.

Presenting compelling and current information about some of the most important food safety issues, this book is an invaluable reference for anyone interested in avoiding foodborne disease or understanding how food safety standards could be improved. Food safety affects everyone. For citizens who live in industrialized nations, it is easy to assume that our foods are always rigorously inspected and assessed for safety. While food safety standards and regulations are in place to protect the consumer public, food safety problems do exist: according to the Centers for Disease Control and Prevention, each year, 48 million Americans are sickened by food,128,000 people are sick enough that they are hospitalized as a result, and 3,000 people die from foodborne pathogens. This third edition of Food Safety: A Reference Handbook examines the history of food safety and describes in detail key events and trends that have created the food safety issues of today. It explores the many controversies concerning food consumption, including contaminants in food, GMOs, factory farm-produced meat, and standards regarding the labeling of food products as well as the ways that these issues have been handled by authorities. Readers will find this book's overview of food safety topics informative and highly accessible. Additionally, the perspectives chapter provides varying viewpoints from food safety professionals and researchers on key issues.