This year marked the publication of a landmark work in the field of food safety: Food Safety: Grain Based Foods, edited by Andréia Bianchini and Jayne Stratton, and published by Elsevier/Cereals & Grains Association in January 2025 (ISBN 978‑0‑12‑819340‑2, 447 pages).
This book offers a comprehensive analysis of the risks that can affect grain-based foods—including microbiological, chemical, physical, and radiological hazards—and presents modern strategies for mitigating them. It is intended for professionals and practitioners in:
- food technology
- quality and safety control
- industry and regulation
- academic and university environments.
Students and faculty members in food safety and cereal technology will find valuable content on hazard analysis, control system guidelines, and risk assessment in the global market.
Structure and Themes
The book is organized into five main sections:
- Biological Hazards – microbiology in grains and ingredients
- Chemical Hazards – pesticide residues, heavy metals, gluten, and mycotoxins
- Physical Hazards – foreign materials and detection methods
- Systematic Management – from global supply chains to product design
- Regulation – standards, best practices, and international frameworks
Why Is This Book Relevant Today?
- It addresses emerging challenges in global food security.
- It offers practical and theoretical insights essential for building robust food safety systems in grain-based production chains.
Recommended For
This volume is indispensable for:
- food safety engineers
- quality and production managers
- food inspectors and public policy professionals
- researchers and university students
Where to Get It
The book is available through Elsevier, as well as distributors such as Booktopia and Barnes & Noble, and as an e-book via major digital platforms.
Source SCIENCE DIRECT