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Contents

Section 1: Epidemiological aspects of foodborne diseases Chapter 1: Foodborne diseases-disease burden Chapter 2: Foodborne infectious diseases Chapter 3: Outbreak investigation of foodborne illnesses Chapter 4: Surveillance of foodborne illnesses Chapter 5: Role of risk analysis and risk communication in food safety management Section 2: Food safety issues in contemporary society Chapter 6: An ayurvedic perspective on food safety Chapter 7: Food safety in modern society-changing trends of food production and consumption Section 3: Food contamination and adulteration Chapter 8: Food toxicology-past, present, and the future (the Indian perspective) Chapter 9: Toxicological profile of Indian foods-ensuring food safety in India Chapter 10: Detection of food adulterants/contaminants Chapter 11: Recent advances in detection of food adulteration Chapter 12: Role of public health food safety laboratories in detection of adulterants/contaminants Section 4: Food safety from farm-to-fork Chapter 13: Food-safety issues related to plant foods at farms Chapter 14: Food safety from farm-to-fork-food safety issues related to animal foods at farm Chapter 15: Food safety from farm-to-fork-food-safety issues related to processing Chapter 16: Food safety issues in production of foods of animal origin and from farm to plate Chapter 17: Safe storage and cooking practices for foods of animal origin in home kitchen before consumption Section 5: Food safety is a shared responsibility: role of various stakeholders in implementing food safety Chapter 18: Role of government authorities in food safety Chapter 19: Local governing bodies Chapter 20: Role of food business operators in food safety Chapter 21: Food handlers Chapter 22: Consumers Chapter 23: Public health professionals and food safety Chapter 24: Role of veterinary experts in food safety Chapter 25: Researchers and food safety Chapter 26: Role of hotel management and catering technology institutes in ensuring food safety Section 6: Food safety in large eating establishments Chapter 27: Food safety in large organized eating establishments Chapter 28: Design and construction of eating establishments for ensuring food safety Section 7: Food safety in small eating establishments and in special situations Chapter 29: Safe cooking practices and food safety in home kitchen and eating establishment Chapter 30: Food safety in schools, canteens, hostel messes, mid-day meal scheme, ICDS Chapter 31: Food safety issues related to street vendors Chapter 32: Food safety during travel Chapter 33: Food safety during fairs and festivals Chapter 34: Food safety during disasters Section 8: Domestic regulatory scenario of food safety and interface of food safety laws, standards, regulations, and policies at the international level Chapter 35: Relevant food safety regulations and policies Chapter 36: Food safety policies in agriculture and food security with traceability Chapter 37: Food safety in international food trade-imports and exports Chapter 38: Regulation of advertisement for food products in India-advertisement for food products Section 9: Food safety concerns in context of newer developments in agriculture/food science/food processing Chapter 39: Nutritional labeling Chapter 40: Nutraceuticals Chapter 41: Regulatory requirements for labeling, health, and nutritional claim Chapter 42: Genetically modified (GM) foods: the food security dilemma Chapter 43: Organic farming: is it a solution to safe food? Chapter 44: Safety and quality of frozen foods Chapter 45: Ready to eat meals Chapter 46: Food packaging Chapter 47: Information technology (IT) in food safety

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