<div><p>The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, This book provides a vital insight into the practical application of strategies for control and prevention. Parts one and two discuss important outbreak investigations from a wide range of experts around the world. Methods of crisis management are the focus of part three, while part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focused on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity</p></div><p> </p>