Challenges and Trends in Food Safety
Contamination, Public Health, and Control Measures
- 1st Edition - January 1, 2026
- Imprint: Academic Press
- Editors: João Miguel Rocha, Biljana Kovacevik, Monica Trif, Elena Bartkiene
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 8 0 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 8 1 - 7
Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microb… Read more
Purchase options
Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.
- Covers contamination hazards that occur along the different food chain systems
- Includes biological, chemical and physical hazards of food
- Discusses modern biotechnological methodologies to develop quality and safe food products
- Brings modern physical methods in service of food safety
Academics and researchers in the food science and engineering fields, food technologists, microbiologists, molecular biologists, chemists, nutritionists, pharmacists, and biotechnologists.
Section 1: Systems leading to food contamination, food science in service of food security and public health
1. Environmental agents leading to food contamination
2. Contamination Hazards in the Agricultural Food Chain System
3. Organic agriculture and food security
4. Contamination Hazards in the Industrial Systems of Food Production
5. Food Systems and Public Health Concerns
6. Consumer Risk perceptions
7. Authenticity and food fraud
8. Introduction in Risk analysis of food safety hazards
Section 2: Biological hazards and threats for food safety and effective control measures
9. Bacterial Contaminants as Threat for Food Safety
10. Fungi as Food Hazards
11. Viruses as a Threat to Food Safety
12. Prions Implication on Food Safety
13. Parasites in Food
14. The Potential of Toxic Algae, Microalgae and Cyanobacteria in Food Contamination
Section 3. Chemical hazards of food and effective control measures
15. Toxins Produced by Microorganisms and Algae in Food
16. Naturally Occurring Plant Toxins
17. Toxic nitrogen compounds in food
18. Pesticides as Food Hazards
19. Hazards of Toxic Elements in Food
20. Residues of veterinary medicinal products in food
21. Food Additives: Friends or Foes?
22. Microplastics and nanoplastics in food
Section 4: Physical hazards of food and effective control measures
23. Hazards in Food Caused by Foreign Matter
24. Management of Physical Hazards in Food Processing and Manufacturing
Section 5: Practical solutions, future trends and advanced technologies for ensuring food safety
25. Natural Preservatives for Providing Food Safety
26. Physical Methods for Keeping Food Safety
27. Fermentation as a process for ensuring safe food
28. Bacteriophages in service of food safety
29. Nanotechnology in Food safety
30. Biotechnology as Effective Tool in Service of Food Safety: meeting the challenge of food safety
31. Vegetation indices in precision agriculture for safe food production
32. Advanced Packaging Technologies, Edible Films and Coatings for enhancing the shelf-life and food safety.
33. Safety Management in Food Production: Hazard Analysis and Critical Control Point (HACCP) Systems in Food Safety
34. Trends and challenges in regulation and regulatory reforms in promoting food safety
1. Environmental agents leading to food contamination
2. Contamination Hazards in the Agricultural Food Chain System
3. Organic agriculture and food security
4. Contamination Hazards in the Industrial Systems of Food Production
5. Food Systems and Public Health Concerns
6. Consumer Risk perceptions
7. Authenticity and food fraud
8. Introduction in Risk analysis of food safety hazards
Section 2: Biological hazards and threats for food safety and effective control measures
9. Bacterial Contaminants as Threat for Food Safety
10. Fungi as Food Hazards
11. Viruses as a Threat to Food Safety
12. Prions Implication on Food Safety
13. Parasites in Food
14. The Potential of Toxic Algae, Microalgae and Cyanobacteria in Food Contamination
Section 3. Chemical hazards of food and effective control measures
15. Toxins Produced by Microorganisms and Algae in Food
16. Naturally Occurring Plant Toxins
17. Toxic nitrogen compounds in food
18. Pesticides as Food Hazards
19. Hazards of Toxic Elements in Food
20. Residues of veterinary medicinal products in food
21. Food Additives: Friends or Foes?
22. Microplastics and nanoplastics in food
Section 4: Physical hazards of food and effective control measures
23. Hazards in Food Caused by Foreign Matter
24. Management of Physical Hazards in Food Processing and Manufacturing
Section 5: Practical solutions, future trends and advanced technologies for ensuring food safety
25. Natural Preservatives for Providing Food Safety
26. Physical Methods for Keeping Food Safety
27. Fermentation as a process for ensuring safe food
28. Bacteriophages in service of food safety
29. Nanotechnology in Food safety
30. Biotechnology as Effective Tool in Service of Food Safety: meeting the challenge of food safety
31. Vegetation indices in precision agriculture for safe food production
32. Advanced Packaging Technologies, Edible Films and Coatings for enhancing the shelf-life and food safety.
33. Safety Management in Food Production: Hazard Analysis and Critical Control Point (HACCP) Systems in Food Safety
34. Trends and challenges in regulation and regulatory reforms in promoting food safety
- Edition: 1
- Published: January 1, 2026
- Imprint: Academic Press
- Language: English
JR
João Miguel Rocha
João M. Rocha PhD, is a researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP). His PhD is in Food Science and Engineering from University of Lisboa. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101) with 55 countries from 5 Continents. He is also Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT). His research activities and interests related with cereal science and sourdough biotechnology encompasses: phenotypic and genotypic screening and characterization of microorganisms; design and development of fermentation processes and starter cultures; production, extraction and purification of functional microbial metabolites; design of innovative food products and processes and valorization of by-products and food wastes; food safety and ascertaining the health promoting effects, environmental sustainability and economic feasibility of food.
Affiliations and expertise
Center of Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Porto, PortugalBK
Biljana Kovacevik
Biljana Kovacevik holds a PhD degree in biotechnological sciences from the Goce Delchev University in Stip, Republic of Northern Macedonia. Her current job position is Associate Professor at the Agricultural Faculty, Department for Plant Protection and Environment at the Goce Delchev University in Stip (UGD). More recently her scientific interest is focused on bioactive compounds with pesticide properties. Currently, she is a member of the National commission for phytopharmaceutical products. She is also a member of the Union of Chemists and Technologists of Macedonia (UCTM), member of the Plant Protection Association of Macedonia (PPAM) and member of the Association for the Development of Education and Science in Agriculture (AGROSCIENCE).
Affiliations and expertise
Associate Professor, Agricultural Faculty, Department for Plant Protection and Environment, Goce Delchev University in Stip, UGD, North MacedoniaMT
Monica Trif
Monica Trif, Ph.D. is Senior Researcher at the Centre for innovative process engineering GmbH (Centiv GmbH, Germany), where she is Principal Investigator at Food Research Department. In the last 10 years involved in successful and fruitful international and national research projects. She serves as Section Topical Advisory Panel Member for 'Biocatalysis'–of Catalysts journal, Topic Editor in Frontiers in Nutrition, Frontiers in Sustainable Food Systems, and Frontiers in Food Science and Technology.
Affiliations and expertise
Senior Researcher, Centre for Innovative Process Engineering, Centiv GmbH, GermanyEB
Elena Bartkiene
Elena Bartkiene is an author and co-author of more than 120 ISI WOS publications, 2 EPO and 1 national patents. Occupational field: agro-innovations and food / feed (bio)technologies. She is member of Lithuanian Academy of Sciences; Member of ISEKI-Food Association (Vienna, Austria); Member of the Institute of Food Technologists (IFT) (Chicago, USA); Member of the Global Harmonization Initiative (GHI) (Vienna, Austria); Expert of the international programmes - projects at the Lithuanian Science Council (LMT); Expert at the Polish National Science Center; Expert of the Lithuanian Agency for Science, Innovation and Technology (MITA); Reviewer and editor of the national and international scientific journals.
Affiliations and expertise
Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania