Food Safety and Quality in the Global South
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Dr. Matthew Chidozie Ogwu Dr. Matthew Chidozie Ogwu is an Assistant Professor of Integrated Ecology and Sustainable Development 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 Izah Dr. 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 Ntuli Dr. 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.