Food & Beverage Adulteration and Its Implications Theory & Practice

About Book This book covers all branches of food protection providing a comprehensive overview of the methods and strategy involved the need for food protection looking at potential hazards in the production processing and supply chain looks at detection methods for contaminants in food with the final section addressing food contamination incidents and prevention and response strategies. This book has information on common adulterants and contaminants in various foods guidelines for different standards permissible limits prescribed by food regulatory authorities and related detection techniques. This is an essential reference for hospitality professionals in progressive research on detection methods for food safety especially researchers engaged in developing fast reliable and often nondestructive methods for the evaluation of food safety.