Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents while also addressing existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agent (bacteria, fungi, mycotoxin and insect pest), novel detection methods for hazardous food contaminants, different sources of green chemicals, their origin, extraction and characterization methods, and bioactivity of green products against biodeterioration agent with their molecular sites of action. The contents of the book cover the basic and translational aspects that will prove to be beneficial for food scientists, researchers, students and young professionals. In addition, the pharmacological properties, metabolic engineering of green chemical biosynthesis, role of mathematical modeling to design the novel synergistic formulation (Additive, adjuvant and synergistic effect), nanocarrier applications in the food system, elucidation of novel site of action, and toxicity prediction and ecological perception are also included to overcome the existing limitations.