Microbiological and Chemical Aspects of Food Safety
When you hear “food safety,” there is a natural tendency to think initially of microbiological issues. Microbiological hazards are one of the most significant causes of food poisoning. Many microorganisms are able to taint foodstuffs and cause a variety of illnesses. Food the basic need of man can cause demoralizing impacts if filthy with pathogenic microbial toxins. Modern food safety has its origins in food preservation methods. These food safety methods of preservation and control are used widely in food sector as part of HACCP plans to reliably produce food for an intake with high quality and safety. Microbiology testing and chemical analysis will continue to move toward more rapid and sensitive methods and techniques. It is an important section in many quality and safety programs.
Related Conference of Microbiological and Chemical Aspects of Food Safety
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Microbiological and Chemical Aspects of Food Safety Conference Speakers
Recommended Sessions
- Food Additives and Labelling
- Food and Nutrition
- Food Borne Diseases and Its Prevention
- Food Contamination and Adulteration
- Food Preservation and Quality Standard
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- Food Production and packaging systems
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