This book discusses food safety and quality control management. It discusses analytical approaches to measuring food contaminants, and risk assessment of food storage. It covers topics like techniques to measure aflatoxin, heavy metals in seafood, and pesticide content in food. It also reviews measures to attain sustainable food systems.

Mohammed Kuddus, PhD, is the head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He earned a PhD in biochemistry and enzyme biotechnology at Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Allahabad, India.

Syed Amir Ashraf, PhD, is a faculty member at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer and bioinformatics.

Pattanathu Rahman, PhD, is a senior academic member at Liverpool John Moores University, Liverpool, England. He has 25 years of academic experience in research, innovation, management and commercialization. He served as an associate professor at the University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria at Teesside. His vast technical and management experience in biotechnology has led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization.

1. Analytical Approaches for Measurement of Food Contaminants. 2. Quality Control and Risk Assessment of Food Storage and Packaging. 3. Chromatography Coupled with Tandem Mass Spectrometry Application in the Assessment of Food Contaminants and Safety. 4. FT-IR Analyses in Food Authentication: Food Safety and Quality Assurance. 5. Analysis of Food Additives Using Chromatographic Techniques. 6. Aflatoxin Detection in Dairy Products. 7. Analysis of Heavy Metals in Seafoods. 8. Assessment of Biological Contaminants by Using ELISA/PCR Technique. 9. Intelligent Point-of-Care Testing for Food Safety: Mycotoxins. 10. Mycotoxin Degradation Methods in Food. 11. Food Irradiation for Food Safety. 12. Using Inorganic Nanoparticles for Sustainable Food Safety and Quality Control. 13. Nanozymes in Food Safety: Current Applications and Future Challenges. 14. Innovations in Food Safety Technology. 15. Food Allergens: A Potential Health Hazard and Its Management. 16. Assessment of Food Contaminants in Meat and Meat Products.