Ogwu / Izah / Ntuli Food Safety and Quality in the Global South

1. Auflage 2024
ISBN: 978-981-97-2428-4
Verlag: Springer Singapore
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 760 Seiten, eBook

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.

Zielgruppe

Research

Autoren/Hrsg.

Ogwu, Matthew Chidozie

Izah, Sylvester Chibueze

Ntuli, Nontuthuko Rosemary

Inhaltsverzeichnis

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.- P
art 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.

Über Autor(innen)

Dr. Matthew Chidozie OgwuDr. Matthew Chidozie Ogwu is an Assistant Professor of Integrated Ecology and SustainableDevelopment at Appalachian State University, USA. He is an interdisciplinary academic with transdisciplinary skills and diverse convergence research interests (One Health and Eco Health) pertinent to the assessment of coupled human and natural as well as socio-ecological systems and has numerous awards, research grants, and scholarships to his name. Dr. Ogwu serves on the board of and as a reviewer for many peer-reviewed journals. He continues to volunteer his time and skills to promote sustainable development. Dr Sylvester Chibueze IzahDr. Sylvester Chibueze Izah is a lecturer at Bayelsa Medical University in Yenagoa, Nigeria, where he also serves as the Assistant Director of Academic Planning, Research, and Innovations. Dr. Izah is a licensed Environmental Health Specialist in Nigeria. He is a multidisciplinary academic with multifaceted abilities relevant to Sustainable Human-Environmental Health Interactions (covering air, soil, and water quality; toxicology; hygiene and sanitation; food science; waste management; biodiversity and their sustainability and risk assessment). He has an impressive track record of over 280 peer-reviewed publications, including journal articles, book chapters, and edited books. Dr. Izah has also collaborated on research projects with colleagues worldwide and actively contributes as an editorial and review board member for several esteemed journals. Dr. Nontuthuko Rosemary NtuliDr. Ntuli is an Associate Professor of Botany at the University of Zululand, South Africa. She obtained her PhD in Botany (Plant Biotechnology), MSc in Genetics and Plant Taxonomy (Distinction), BSc Honours in Ethnobotany, and BSc with Botany, Biochemistry and Microbiology majors from the same University of Zululand. Her research focuses on the variation studies of indigenous and traditional leafy vegetables as well as fruit trees. This entails variation morphologically, phenologically, nutritionally, phytochemically and in genetics. Her research leads to the characterization and selection of morphotypes that are proper for domestication purposes.