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Food safety is critical to public health, and contaminants, whether biological, chemical, or physical, pose risks to consumers and the global food supply chain. Effective mitigation strategies and risk management practices help detect, reduce, and prevent contamination at all stages of food production, processing, distribution, and consumption. These strategies include regulatory frameworks, monitoring systems, and education for organizations. Advances in analytical technologies and data-driven approaches enhance the ability to predict and respond to emerging risks. By adopting a proactive and integrated approach to managing food contaminants, governments, industries, and consumers can work together to ensure food safety, protect public health, and maintain trust in the food system. Mitigation Strategies and Risk Management for Food Contaminants explores the various sources and types of food contaminants, including their impact on public health and food security. It examines the effectiveness of risk management frameworks, mitigation techniques, and regulatory policies designed to prevent, detect, and control food contamination throughout the food supply chain. This book covers topics such as global health, microplastics, and sustainable packaging, and is a useful resource for business owners, agriculturalists, healthcare professionals, academicians, researchers, and food scientists.
