The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of worldwide examples, this book provides a vital insight into the practical application of strategies for control and prevention. The contents are divided into six parts, covering outbreak investigations, source tracing, crisis management, farm-level interventions, safe food production and food adulteration and authenticity. Each chapter is organized as an independent story/case study that has evolved over a certain period of time. Although each is related to a specific problem, the authors provide a broader view by explaining the regulatory, financial and consumer relevance of the story. The chapters end with a personal reflection of the authors' own experience with the case and lines up with a number of questions to stimulate the learning process. Some are supported by illustrations, graphs, photos or maps. The case studies examine among other food products: bakery products, fresh produce, sprouted seeds, drinking water, chicken products, cattle, milk and raw milk, fresh herbs, meat, street foods, dairy foods, animal feed, rice and dog chews.
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Woodhead Publishing Series in Food Science, Technology and Nutrition