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Literature Review: Food problem for Safety
This “Ten Problems for Safety in the 2020s” booklet identifies ten relevant areas from very recent contributions put forward at academic level in the form journal articles, conference proceedings and students’ theses. Ten freely accessible internet references have been selected for each area and direct links are provided at the end of each chapter for own consultation. Our selected references do not intend to mirror ranking indexes nor establish novel classifications. On the contrary, they are meant to represent peer-reviewed, diverse and scientifically-sound case studies for vertical dissemination aimed at non-specialist readers. They will also be able to scoop even more references through the bibliography that is reported at the end of each selected reference.
Without further ado, these are the ten problems that we are going to introduce in this booklet:
Each problem has its own dedicated chapter made of an introductory section, a short presentation of the ten selected references and a conclusions section.
The final chapter of this booklet will report the conclusions from each chapter again in order to provide a complete executive summary.
THE PROBLEM — Food safety has a significant influence on food markets and is of great societal importance because it protects human health and life. In particular, safeguarding the quality and safety of animal products is becoming an important goal and food service for the construction of animal husbandry.
CASE STUDIES — … buy this booklet from Amazon …
CONCLUSIONS — Disputes within the scientific community and increasing public discourse suggest that there is no generally accepted definition of what is safe or unsafe. Food safety has long been a major public concern in China. In recent years, the types and quantities of animal-derived foods have ushered in rapid development, but at the same time, the safety and quality of their products has become more and more worrying. Rapid technological developments to improve food have enabled safe accurate assessment of quality beyond subjective means such as appearance, aroma and taste. Although not necessarily new, the progress of food irradiation as an accepted commercial technology has been slow. Internet of Things is one of many technologies that is used by food industry with foodborne illnesses on the rise. Rapid, sensitive and reliable tools are needed for routine hygiene validation in order to increase food safety levels. Studies on the toxicity and the interactions between herb and drug used in herbal medicines should be pursued. Pandemic diseases are transmitted to humans through their interaction with animals in the food value chain including through the consumption of bush meat. In South-East Asia, fermented products are still produced following traditional methods; therefore, consumers are not confident in their microbial safety.
TEN FREE REFERENCES FROM THE INTERNET — … buy this booklet from Amazon …