Continuing from the success of the first edition, Encyclopedia of Food Safety, Second Edition, Four Volume Set will again provide an authoritative and outstanding one-stop reference work covering all aspects of the field. Specific focus will be on the many key industry developments over the last ten years including: (i) detailed understanding of infectious agents and toxins, and their route into the food chain; (ii) sophisticated detection and identification methods; (iii) effective control mechanisms, like heat treatment, refrigeration and sanitizers; (iv) education of food processors, handlers and consumers about safe food handling practices; (v) sanctioned food production, processing, storage and transport control protocols, like HACCP; and (vi) a strong policy and regulatory environment. 300 outstandingly written chapters, from the world's leading experts in food science, cover all aspects of food safety along the entire food chain and in one complete work, thus providing the ideal reference tool for professionals working across the multiple scientific disciplines and technologies that constitute modern food safety.