Food Contamination

Food safety remains one of the most critical aspects of public health and nutrition, influencing consumer trust, trade regulations, and the global food supply chain. Contamination of food-whether biological, chemical, or physical-poses significant health risks and economic burdens, ranging from acute foodborne illnesses to chronic conditions caused by long-term exposure to harmful substances. With growing concerns over pesticide residues, industrial pollutants, microbial pathogens, and allergens, addressing contamination issues has become a priority in both developed and developing countries.
Food Contamination is a comprehensive guide that presents a detailed exploration of the causes, detection methods, and mitigation strategies associated with food contaminants. The book is organized into well-structured chapters covering microbial, chemical, and physical contamination, with a focus on risk assessment, legal frameworks, analytical tools, and safety standards. It integrates current research findings with practical applications, offering insights into both conventional and emerging challenges in food safety. Special attention is given to regulatory updates, global case studies, and modern technologies used in contaminant detection and control.