Food safety: Quality Control and Management is an updated source on food safety best practices. This book discusses analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The chapters discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics like techniques to measure food contaminants, toxins, heavy metals, and pesticide content in food. This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety, and their impact on human health.

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