Food Safety and Quality in the Global South / edited by Matthew Chidozie Ogwu, Sylvester Chibueze Izah, Nontuthuko Rosemary Ntuli.

Format:

Book

Contributor:

Ogwu, Matthew Chidozie, editor.

Izah, Sylvester Chibueze, editor.

Ntuli, Nontuthuko Rosemary, editor.

Language:

English

Subjects (All):

Agriculture.

Agricultural biotechnology.

Food security.

Food science.

Agricultural Biotechnology.

Food Security.

Food Science.

Local Subjects:

Agriculture.

Agricultural Biotechnology.

Food Security.

Food Science.

Physical Description:

1 online resource (749 pages)

Edition:

1st ed. 2024.

Place of Publication:

Singapore : Springer Nature Singapore : Imprint: Springer, 2024.

Summary:

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.

Contents:

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.

Notes:

Includes bibliographical references and index.

ISBN:

981-9724-28-7