Food Safety

Now a day as the consumers not only demand for nutritious food but also the food safety, there occurs a growing demand.  This gets reflected even on the labeling where the allergic information is provided. As the food can be contaminated at any point from postharvest handling till distribution, therefore in each processing steps critical points are monitored to prevent the contamination.

The World health organization states that more than 200 diseases are spread through food and 420,000 people die as a result. It also states that food contaminated with metals have a long-term effect on humans. Thus, the food safety becomes a necessity to avoid the increasing death rate and to ensure that the consumers are served for what they are paid.

  • The excigency of food safety
  • Food allergens
  • Physical, chemical and microbial risks
  • Guidelines and certification systems
  • Bioengineered foods and its impact
  • Importance of food safety education

Related Conference of Food Safety

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