This work covers the latest developments in food safety and foodborne illness, organizing information to provide easy access to hundreds of topics, both general and specific. Comprehensive summaries of the most important advances in food science, complied from over 580 sources worldwide, are included. Health and safety, including extensive reviews of microbiology and medical subjects, is highlighted.

The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last