Food Safety and Preservation

Section 1: Advanced tools in food safety and hazard detection 1. A Critical Appraisal on Different Food Safety and Quality Management Tools to Accomplish Food Safety 2. Food Safety: Benefits of Contamination Control in Consumers Health 3. Preemptive and Proactive strategies for Food Control and Biosecurity 4. Validation of Analytical Methods for the Assessment of Hazards in Food 5. The Assay of Pesticide in Foods Using Electrochemical Sensors 6. Multiway Calibration Approaches for Quality Control of Food Samples 7. Biocontrol as Efficient Tool for Food Control and Biosecurity Section 2: Microbial contamination and emerging food-borne diseases 8. Foodborne Diseases and Responsible Agents 9. Challenges in Emerging Food-borne Diseases 10. Opportunistic Foodborne Pathogens 11. Food Poisoning and Intoxication - A Global Leading Concern for Human Health 12. Staphylococcal Food Poisoning 13. Campylobacter: An Important Food Safety Issue 14. Food Contamination: From Food Degradation to Food-borne Diseases 15. A review on Implications of Interaction between Human Pathogenic Bacteria and Host on Food Quality and Disease 16. Novel Strategies for the Reduction of Microbial Degradation of Foods Section 3: New preservation approaches to increase food safety 17. Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment 18. The Current Approaches and Challenges of Biopreservation 19. Modern Preservation Tools through Packaging for High Hydrostatic Pressure Processing 20. Natural Food Preservatives Against Microorganisms