國立虎尾科技大學 |

Food safety and quality in the global south

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food safety and quality in the global south/ edited by Matthew Chidozie Ogwu, Sylvester Chibueze Izah, Nontuthuko Rosemary Ntuli.
其他作者:	Ogwu, Matthew Chidozie.
出版者:	Singapore :Springer Nature Singapore : : 2024.,
面頁冊數:	xi, 760 p. :ill. (chiefly col.), digital ; : 24 cm.;
Contained By:	Springer Nature eBook
標題:	Food - Safety measures. - Developing countries -
電子資源:	https://doi.org/10.1007/978-981-97-2428-4
ISBN:	9789819724284

Food safety and quality in the global south
Food safety and quality in the global south[electronic resource] /edited by Matthew Chidozie Ogwu, Sylvester Chibueze Izah, Nontuthuko Rosemary Ntuli. - Singapore :Springer Nature Singapore :2024. - xi, 760 p. :ill. (chiefly col.), digital ;24 cm.

Part I Topical Food Quality and Safety Issues in the Global South -- Chapter 1 Food Security Complexities in the Global South -- Chapter 2 Food Insecurity in the Global South -Food System Challenges -- Chapter 3 Enhancing Food Safety and Quality through Sustainable Food Production and Consumption Practices in the Global South -- Chapter 4 Safe Food and Non-Communicable Diseases in the Global South -- Chapter 5 Indices for Monitoring and Measuring the Physicochemical Properties of Safe and Quality Food -- Chapter 6 Post-harvest Food Quality and Safety in the Global South: Sustainable Management Perspectives -- Chapter 7 Emerging Technologies in the Global South Food Industry -Prospects and Challenges -- Chapter 8 Heavy Metal Contamination in Food: Sources, Impact, and Remedy -- Chapter 9 Physicochemical Methods of Food Preservation to Ensure Food Safety and Quality -- Chapter 10 Organic Food Preservatives: The Shift Towards Natural Alternatives and Sustainability in the Global South's Markets -- Chapter 11 Evidence of the toxic potentials of agrochemicals on human health and biodiversity: carcinogens and mutagens -- Chapter 12 Food Crop Utilization and Conservation Techniques in the Global South -- Part II Microbial Aspects of Food Quality and Safety in the Global South -- Chapter 13 Aspects of Microorganisms in the Food Industry -- Chapter 14 Safe Food Handling Techniques to Prevent Microbial Contamination -- Chapter 15 Mycological Safety in Tiger Nut (Cyperus esculentus L.) Drinks: Cultivation, Contaminants, and Compliance Strategies -- Chapter 16 Microorganisms Associated with Food Spoilage and Food-borne Diseases -- Chapter 17 Economic Consequences of Microorganisms in Food -- Chapter 18 Diseases Transmitted to Humans Through Foodborne Microbes in the Global South -- Part III Biochemical and Nutritional Aspects of Food Quality and Safety in the Global South -- Chapter 19 The Roles of REDOX and Enzymatic Processes in Food Spoilage in the Global South -- Chapter 20 Nutrient Retention Techniques for Food Systems Transformation in the Global South -- Chapter 21 Challenges Associated with the Nutritional Status of Traditional and Indigenous Foods in the Global South -- Chapter 22 Food Waste Issues and Food Safety and Quality -- Chapter 23 Nutritional Status of Indigenous and Traditional Edible Insects -Challenges and Limitations.

This book focuses on sustainable food systems in the Global South as highlighted by the United Nations Sustainable Development Goal 2, which seeks to end global hunger through food and nutrient security. It addresses the organoleptic properties of food that contribute to food quality as well as aspects of food safety such as the systematic handling, preparation, packaging, contamination, and storage within the food system to ensure food quality is maintained while preventing food-borne illnesses. The book assesses the state of food quality in the Global South and promotes the establishment of critical control points for food quality monitoring and maintaining adequate nutrient levels in food while keeping out organic, inorganic, and synthetic contaminants. The book also contains recommendations for corrective actions, including consumer information systems and remedial health actions. The book systematically connects food safety and quality in the Global South with broader health and sustainable development implications, including the rising concern of non-communicable diseases. This comprehensive book delves into various aspects of food safety and quality in the Global South, offering insights into challenges, solutions, and emerging trends across multiple disciplines. This book serves as a valuable resource for academics, researchers, policymakers, and practitioners involved in food science, public health, and sustainable development. The diverse range of topics covered contributes to a holistic understanding of the complexities involved in ensuring safe and high-quality food in the unique context of the Global South.

ISBN: 9789819724284

Standard No.: 10.1007/978-981-97-2428-4doiSubjects--Topical Terms:

1292593
Food
--Safety measures.--Developing countries

LC Class. No.: TX360.5

Dewey Class. No.: 363.192091724

Food safety and quality in the global south
LDR:05071nam a2200325 a 4500 001 1133594
003 DE-He213
005 20240801130617.0
006 m d
007 cr nn 008maaau
008 241213s2024 si s 0 eng d
020 $a 9789819724284 $q (electronic bk.)
020 $a 9789819724277 $q (paper)
024 7 $a 10.1007/978-981-97-2428-4 $2 doi
035 $a 978-981-97-2428-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TX360.5
072 7 $a TVB $2 bicssc
072 7 $a TEC003000 $2 bisacsh
072 7 $a TVB $2 thema
082 0 4 $a 363.192091724 $2 23
090 $a TX360.5 $b .F686 2024
245 0 0 $a Food safety and quality in the global south $h [electronic resource] / $c edited by Matthew Chidozie Ogwu, Sylvester Chibueze Izah, Nontuthuko Rosemary Ntuli.
260 $a Singapore : $c 2024. $b Springer Nature Singapore : $b Imprint: Springer,
300 $a xi, 760 p. : $b ill. (chiefly col.), digital ; $c 24 cm.
505 0 $a Part I Topical Food Quality and Safety Issues in the Global South -- Chapter 1 Food Security Complexities in the Global South -- Chapter 2 Food Insecurity in the Global South -Food System Challenges -- Chapter 3 Enhancing Food Safety and Quality through Sustainable Food Production and Consumption Practices in the Global South -- Chapter 4 Safe Food and Non-Communicable Diseases in the Global South -- Chapter 5 Indices for Monitoring and Measuring the Physicochemical Properties of Safe and Quality Food -- Chapter 6 Post-harvest Food Quality and Safety in the Global South: Sustainable Management Perspectives -- Chapter 7 Emerging Technologies in the Global South Food Industry -Prospects and Challenges -- Chapter 8 Heavy Metal Contamination in Food: Sources, Impact, and Remedy -- Chapter 9 Physicochemical Methods of Food Preservation to Ensure Food Safety and Quality -- Chapter 10 Organic Food Preservatives: The Shift Towards Natural Alternatives and Sustainability in the Global South's Markets -- Chapter 11 Evidence of the toxic potentials of agrochemicals on human health and biodiversity: carcinogens and mutagens -- Chapter 12 Food Crop Utilization and Conservation Techniques in the Global South -- Part II Microbial Aspects of Food Quality and Safety in the Global South -- Chapter 13 Aspects of Microorganisms in the Food Industry -- Chapter 14 Safe Food Handling Techniques to Prevent Microbial Contamination -- Chapter 15 Mycological Safety in Tiger Nut (Cyperus esculentus L.) Drinks: Cultivation, Contaminants, and Compliance Strategies -- Chapter 16 Microorganisms Associated with Food Spoilage and Food-borne Diseases -- Chapter 17 Economic Consequences of Microorganisms in Food -- Chapter 18 Diseases Transmitted to Humans Through Foodborne Microbes in the Global South -- Part III Biochemical and Nutritional Aspects of Food Quality and Safety in the Global South -- Chapter 19 The Roles of REDOX and Enzymatic Processes in Food Spoilage in the Global South -- Chapter 20 Nutrient Retention Techniques for Food Systems Transformation in the Global South -- Chapter 21 Challenges Associated with the Nutritional Status of Traditional and Indigenous Foods in the Global South -- Chapter 22 Food Waste Issues and Food Safety and Quality -- Chapter 23 Nutritional Status of Indigenous and Traditional Edible Insects -Challenges and Limitations.
520 $a This book focuses on sustainable food systems in the Global South as highlighted by the United Nations Sustainable Development Goal 2, which seeks to end global hunger through food and nutrient security. It addresses the organoleptic properties of food that contribute to food quality as well as aspects of food safety such as the systematic handling, preparation, packaging, contamination, and storage within the food system to ensure food quality is maintained while preventing food-borne illnesses. The book assesses the state of food quality in the Global South and promotes the establishment of critical control points for food quality monitoring and maintaining adequate nutrient levels in food while keeping out organic, inorganic, and synthetic contaminants. The book also contains recommendations for corrective actions, including consumer information systems and remedial health actions. The book systematically connects food safety and quality in the Global South with broader health and sustainable development implications, including the rising concern of non-communicable diseases. This comprehensive book delves into various aspects of food safety and quality in the Global South, offering insights into challenges, solutions, and emerging trends across multiple disciplines. This book serves as a valuable resource for academics, researchers, policymakers, and practitioners involved in food science, public health, and sustainable development. The diverse range of topics covered contributes to a holistic understanding of the complexities involved in ensuring safe and high-quality food in the unique context of the Global South.
650 0 $a Food $z Developing countries $x Safety measures. $3 1292593
650 0 $a Food $x Quality $z Developing countries. $3 1292594
650 0 $a Food security $z Developing countries. $3 1097665
650 0 $a Food supply $z Developing countries. $3 567754
650 1 4 $a Agriculture. $3 660421
650 2 4 $a Agricultural Biotechnology. $3 1387795
650 2 4 $a Food Security. $3 1366253
650 2 4 $a Food Science. $3 673136
700 1 $a Ogwu, Matthew Chidozie. $3 1428759
700 1 $a Izah, Sylvester Chibueze. $3 1454780
700 1 $a Ntuli, Nontuthuko Rosemary. $3 1454837
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-97-2428-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)