Food safety is one of the most critical dimensions of public health. Each year, millions of people worldwide fall ill due to unsafe food, and hundreds of thousands die from foodborne diseases. The consequences of unsafe food extend far beyond individual illness: they encompass economic losses, erosion of consumer trust, damage to national food industries, and long-term health complications for survivors.
This comprehensive reference guide has been prepared to serve as an authoritative resource for food safety professionals, food technologists, public health officials, regulators, researchers, educators, and students. It brings together the foundational principles of food safety with the latest scientific knowledge, regulatory frameworks, and best practices from around the globe.
The book is organized into fifteen chapters covering the full spectrum of food safety: from microbiology and chemistry of food hazards, to HACCP systems, regulatory compliance, allergen management, food defense, and emerging challenges such as antimicrobial resistance and nanotechnology in food. Each chapter is designed to be both a standalone reference and part of a coherent whole, allowing readers to navigate to specific topics while also understanding their broader context.
Special attention has been given to international regulatory frameworks, recognizing that food supply chains are increasingly global. The Codex Alimentarius Commission, the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and other key bodies are
referenced throughout the text.
The authors hope this guide will contribute to building stronger food safety systems, protecting consumers, and supporting the development of a safe, sustainable, and equitable global food supply.
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- Alfi Sophian (Autor), 2026, Food Safety. A Comprehensive Reference Guide, Múnich, GRIN Verlag, https://www.grin.com/document/1708702
