Encyclopedia of Food Safety, Second Edition, Four Volume Set provides an authoritative one-stop reference work covering all aspects of the field. Specific focus lies in the book's coverage of key industry developments over the last ten years, including: (i) detailed understanding of infectious agents and toxins and their route into the food chain; (ii) sophisticated detection and identification methods; (iii) effective control mechanisms, like heat treatment, refrigeration and sanitizers; (iv) education of food processors, handlers and consumers about safe food handling practices; (v) sanctioned food production, processing, storage and transport control protocols, like HACCP; and (vi) a strong policy and regulatory environment.
With approximately 270 outstandingly written chapters from the world’s leading experts in food science, the book covers all aspects of food safety along the entire food chain and in one complete work, thus providing the ideal reference tool for professionals working across the multiple scientific disciplines and technologies that constitute modern food safety.

• Provides an up-to-date, ‘one-stop’ resource that will bridge the gap in current knowledge
• Intuitively organized into 9 sections over 4 volumes – providing an excellent overview of the field
• Contains approximately 270 chapters written by a global team of experts in food science and safety
• Ensures relevance to scientists across a variety of fields, such as food science, agriculture, health and climate change