Food Safety and Preservation

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