The lowest-priced, brand-new, unused, unopened, undamaged item in its original packaging (where packaging is applicable).Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag.See details for additional description.
Amarjeet Singh Minhas, Puja Dudeja, Rajul K. Gupta
Table Of Contents
Section 1: Epidemiological aspects of foodborne diseases Chapter 1: Foodborne diseases-disease burden Chapter 2: Foodborne infectious diseases Chapter 3: Outbreak investigation of foodborne illnesses Chapter 4: Surveillance of foodborne illnesses Chapter 5: Role of risk analysis and risk communication in food safety management Section 2: Food safety issues in contemporary society Chapter 6: An ayurvedic perspective on food safety Chapter 7: Food safety in modern society-changing trends of food production and consumption Section 3: Food contamination and adulteration Chapter 8: Food toxicology-past, present, and the future (the Indian perspective) Chapter 9: Toxicological profile of Indian foods-ensuring food safety in India Chapter 10: Detection of food adulterants/contaminants Chapter 11: Recent advances in detection of food adulteration Chapter 12: Role of public health food safety laboratories in detection of adulterants/contaminants Section 4: Food safety from farm-to-fork Chapter 13: Food-safety issues related to plant foods at farms Chapter 14: Food safety from farm-to-fork-food safety issues related to animal foods at farm Chapter 15: Food safety from farm-to-fork-food-safety issues related to processing Chapter 16: Food safety issues in production of foods of animal origin and from farm to plate Chapter 17: Safe storage and cooking practices for foods of animal origin in home kitchen before consumption Section 5: Food safety is a shared responsibility: role of various stakeholders in implementing food safety Chapter 18: Role of government authorities in food safety Chapter 19: Local governing bodies Chapter 20: Role of food business operators in food safety Chapter 21: Food handlers Chapter 22: Consumers Chapter 23: Public health professionals and food safety Chapter 24: Role of veterinary experts in food safety Chapter 25: Researchers and food safety Chapter 26: Role of hotel management and catering technology institutes in ensuring food safety Section 6: Food safety in large eating establishments Chapter 27: Food safety in large organized eating establishments Chapter 28: Design and construction of eating establishments for ensuring food safety Section 7: Food safety in small eating establishments and in special situations Chapter 29: Safe cooking practices and food safety in home kitchen and eating establishment Chapter 30: Food safety in schools, canteens, hostel messes, mid-day meal scheme, ICDS Chapter 31: Food safety issues related to street vendors Chapter 32: Food safety during travel Chapter 33: Food safety during fairs and festivals Chapter 34: Food safety during disasters Section 8: Domestic regulatory scenario of food safety and interface of food safety laws, standards, regulations, and policies at the international level Chapter 35: Relevant food safety regulations and policies Chapter 36: Food safety policies in agriculture and food security with traceability Chapter 37: Food safety in international food trade-imports and exports Chapter 38: Regulation of advertisement for food products in India-advertisement for food products Section 9: Food safety concerns in context of newer developments in agriculture/food science/food processing Chapter 39: Nutritional labeling Chapter 40: Nutraceuticals Chapter 41: Regulatory requirements for labeling, health, and nutritional claim Chapter 42: Genetically modified (GM) foods: the food security dilemma Chapter 43: Organic farming: is it a solution to safe food? Chapter 44: Safety and quality of frozen foods Chapter 45: Ready to eat meals Chapter 46: Food packaging Chapter 47: Information technology (IT) in food safety
Dr Puja Dudeja is Assistant Professor in Armed Forces Medical college, Pune, India and holds Ph D in Community Nutrition. He is recipient of various research awards (6) and has authored books (02), chapters (84) and research articles (18). Dr. Rajul Kumar Gupta is Director of the Armed Forces Medical Health Service Ministry of Defense in New Delhi, India and holds a PhD in Applied Nutrition. He is Expert Consultant to India for National Disaster Management, and special duty officer to the Prime Minister's National Council on malnutrition. He has published more than 70 papers and chapters and has authored/edited six books, including for the WHO and Health Ministry. He is a standing member of UN's Standing Committee on Nutrition and UN's expert groups on Nutrition & Non-Communicable Diseases and Nutrition & Global Climatic Change. Dr. Amarjeet Singh Minhas has been a faculty in department of Community Medicine for more than 27 years at the Postgraduate Institute of Medical Education and Research in Chandigarh,India. As a professor in the department he has guided 5 PhD, 10 MD and 30 masters level dissertations.Five of these were related to Food Safety. He serves on the Food Safety Committee of the institute.He has been he Principal Investigator for more than 52 research projects. He has published more than 160 research articles and 50 book chapters.He hasalso edited 3 books and coauthored more than 15 booklets.