Food safety and quality are matters of great international importance and are the responsibilities of food processors and governments within the global food supply chain. The advancements in technological interventions for food quality analysis and safety detection are significant. There is a long-standing demand from both the scientific and industrial communities for a comprehensive documentation that creates awareness, implements strategies, and fills the gaps in research and development related to the safety of both plant and animal-based foods. To address this need, it is essential that current procedures and protocols in the areas of safety and quality analysis and detection be presented in an easily accessible format for the benefit of students, analysts, and researchers. The background of the contributors to this book spans a range of disciplines, including Food Engineering, Post-harvest Technology, Food Technology, Food Microbiology, Meat Technology, Veterinary Public Health, Biotechnology, Biochemistry, Food Packaging, and Quality Management, as well as Community Science. The book covers the most common and new techniques in food safety and quality analysis, addressing relevant issues in these areas. In addition to documenting the safety aspects of various food products, such as cereals, fruits and vegetables, milk, meat, fish, water, bakery, and confectionery, the book also addresses the rules, regulations, and certification associated with the food industry. We are confident that this book will be a valuable resource for both academia and industry in the food processing sector.
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