Release Date: 2024-01-16

Food Safety

Emir Hasan Osmanoğlu (Editor), Yağmur Emre Arıcan (Editor)

Release Date: 2024-01-16

The consumption of harmful substances, including environmental pollutants, endocrine disruptors, and certain food additives, has the potential to compromise food safety and the consumption of safe food, which are fundamental dynamics for society. Furthermore, it can pose a risk to health. This book, entitled Food Safety, aims to assist consumers in developing an awareness of [...]

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Work TypeEdited Book
Internal ReferenceNBL02
Edition1
DOIhttps://doi.org/10.69860/nobel.9786053358787
ISBN978-605-335-878-7 (PDF)
LanguageENG
Page Count546
Print Lenghtxiv+531
PlaceIstanbul
Copyright HolderNobel Tıp Kitabevleri
Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

BICRNFF
BISACMED021000
BISACMED022000
THEMARNFF

The consumption of harmful substances, including environmental pollutants, endocrine disruptors, and certain food additives, has the potential to compromise food safety and the consumption of safe food, which are fundamental dynamics for society. Furthermore, it can pose a risk to health. This book, entitled Food Safety, aims to assist consumers in developing an awareness of healthy and safe food consumption, beginning with an understanding of the fundamental concepts of food safety, providing e_ective information for the prevention of foodborne diseases, and elucidating the possible e_ects on health. Furthermore, the book addresses contemporary concerns such as food terrorism, packaging safety, and the use of preservatives. Emphasizing food safety from a health perspective, this book is a vital reference for industry professionals, academics, and health professionals. By integrating current research _ndings and real-world examples, the book furnishes readers with a robust foundation of knowledge while raising awareness of food safety. Covering a wide range of food safety issues, this book is a comprehensive resource for anyone working in food toxicology.

  1. Analytical Determination and Identification Methods for Organic and Inorganic Structures in Foods (pp. 1-12)
    Isil Aydin, Firat Aydin
  2. Safety of Food Additives: Sweeteners (pp. 13-20)
    Ahmet Dundar
  3. Pesticides in Agricultural Products and Heath Effect (pp. 21-53)
    Erol Bayhan, Ali Ceylan
  4. Heavy Metal Analysis and Health Effects in Foods (pp. 55-67)
    Isil Aydin, Firat Aydin
  5. Bacterial Toxins (pp. 69-85)
    Reyhan Gul Guven, Kemal Guven
  6. Ochratoxins (pp. 87-105)
    Hilal Ozgunes, Izem Bilinmis, Senanur Ozsoy
  7. Viral Toxicants (pp. 107-124)
    Ozge Alkan Bilik
  8. Tetrodotoxin (pp. 125-133)
    Fuat Karakus
  9. Saxitoxin (pp. 135-145)
    Ayse Nursen Basaran, Izem Bilinmis, Senanur Ozsoy
  10. Brevetoxins (pp. 147-154)
    Zubeyde Tanriverdi
  11. Toxicity of Domoic Acid (pp. 155-166)
    Mehtap Kara
  12. Plant Toxicants (pp. 167-180)
    Gulsen Kendir
  13. Furan (pp. 181-194)
    Yagmur Emre Arican
  14. Phthalates in Food (pp. 195-210)
    Mustafa Dasman, Cagatay Oltulu
  15. Dioxins (pp. 211-222)
    Muberra Ozcan
  16. Polycyclic Aromatic Hydrocarbons (PAHs) (pp. 223-241)
    Yagmur Emre Arican
  17. Acrylamide As Food Contaminant (pp. 243-265)
    Jelena Marković Filipović, Milena Stošić
  18. Food-Borne Diseases (pp. 267-288)
    Ibrahim Isa Koire
  19. Use of Nanomaterials in Food and Their Safety (pp. 289-300)
    Bilsen Tural, Servet Tural
  20. Food Irradiation (pp. 301-309)
    Veysi Akpolat
  21. Food Terrorism: Cases Regarding Food Disasters (pp. 311-320)
    Ozlem Batu
  22. Package-Borne Safety Issues in Food (pp. 321-332)
    Mutlu Canpolat
  23. Chemical Carcinogens in Food (pp. 333-351)
    Sule Bolukbas Ozdemir, Havva Nur Peltek Kendirci
  24. Radionuclides in Food (pp. 353-359)
    Veysi Akpolat, İrem Akpolat
  25. Fluoride Toxicity (pp. 361-374)
    Aysun Aras, Zerrin Orbak, Recep Orbak
  26. Cross-Contamination in Terms of Food Safety (pp. 375-390)
    Ayten Kimiran
  27. Melamine (pp. 391-402)
    Aysun Okcesiz Haciseyitoglu
  28. Nitrosamines (pp. 403-413)
    Bilsen Tural, Servet Tural
  29. Industrial Microbiology for Food Safety (pp. 415-424)
    Hakan Temiz
  30. Allergic Toxicity of Foods (pp. 425-431)
    Ahmet Kan, Yusuf Serhat Karakeci
  31. Glucose and Fructose in Food Safety (pp. 433-440)
    Ebubekir Izol
  32. Significant Parameters in Honey Safety (pp. 441-457)
    Nurullah Demir, Ebubekir Izol
  33. The Chemical and Microbiological Contaminants and Safety of Mussels (pp. 459-473)
    Berna Kilinc, Irem Kilinc
  34. Cephalopod By-Products: Bioactive Compounds, Properties, Usages, Health Benefits and Risks (pp. 475-496)
    Berna Kilinc, Irem Kilinc
  35. How Affect Antibiotic Residues Our Health? (pp. 497-508)
    Cigdem Sevim
  36. Preservation and Storage of Food (pp. 509-524)
    Gunay Saka

Emir Hasan Osmanoglu (Editor)
Food. Eng., Dicle University
https://orcid.org/0000-0002-5810-0771
3Emir Hasan Osmanoğlu, after graduating from Food Technologies at Atatürk University, switched to the Chemistry Department. After graduating from the Department of Food Engineering, he completed his master’s degree from the Department of Analytical Chemistry of Dicle University Institute of Health Sciences and obtained the expertise title. He contributed to scientific studies during his master’s degree. He strengthened his education with various projects, congresses, and book chapters. During this process, he worked in the food business sector.

Yagmur Emre Arican (Editor)
Assist. Prof. Dr., Suleyman Demirel University
https://orcid.org/0000-0002-6910-2553
3Yağmur Emre Arıcan is an assistant professor in the Department of Pharmaceutical Toxicology at Faculty of Pharmacy, Süleyman Demirel University, Isparta, Turkey. He obtained his PhD degree in Pharmaceutical Toxicology from İstanbul University in 2017. He has authored or co-authored 4 publications in journals. His publications have received 93 citations, with an h-index of 3. Throughout his academic career, he has written several books and book chapters, making significant contributions to the scientific field, and being placed as editor in some of them. He has taught toxicology at the undergraduate level.

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    reviews

    1 review for Food Safety

    1. Christine Oscroft –

      Amazing! A useful reference to keep on hand.It’s a well-put-together book. P.S. Prompt delivery.

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