The food safety and contamination practices were explained in this
book. The microbial contamination of the food products was
emphasized in detail. Some of the harmful bacteria that produces
food borne toxins were illustrated. Some of the advanced techniques
that can be used in the analysis of the food contaminants was
explained in this book. Various types of flavors that enhance the
customer's satisfaction was explained with examples. Some of the
molecular techniques that can determine the quality of the food was
discussed. Some of the chemical contaminants that spoil the food
products were described with popular examples. The evaluation of
food safety protocols was described by considering the local
legislations of various countries. The process of food
fortification and its role in the food processing industries was
discussed in detail.
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