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2nd International Conference on Food Safety and Health, will be organized around the theme “Highlights of latest Advancements in Food safety research”

Food Safety Meet 2019 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Safety Meet 2019

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Paediatric Nutrition is defined as the upkeep of a well-balanced diet consisting of the essential nutrients and also the adequate caloric consumption that is needed to trigger evolution and withstand the physiological necessity at the different phases of a child's growth. It conjointly includes nutritional necessities in infants & children and numerous caring practices. Many of the health issues of women at different life stages are affected by nutrition. Diet is one lifestyle factor that is amenable to change. Health practitioners have a significant role to play in helping women to adopt a healthier diet.

Food microbiology studies the role of microorganisms in foods. It includes aspects of microbic ecology in food further as the use of microorganisms for production of ingredients and foods. Moreover, some microorganisms represent a significant challenge for public health because of their ability to cause diseases. Food preservation targets at inactivating and controlling the growth of pathogenic microorganisms, guaranteeing shelf-stable and healthy foods. Thus, continuous efforts between food industries, governments, and society have been made to enhance statistical sampling tools and microbiological ways in order to know the mechanisms that have an effect on the fate of microorganisms in foods.

\r\n The interactions and chemical process between the biological and non-biological components of food is known as food chemistry. Some of the biological components include meat, poultry, brewage and milk. It includes carbohydrates, lipids, Enzymes, and proteins, food additives, flavours, and colours in biochemistry. A specialised section of food technology involved with an understanding of the fundamental changes of composition and also the physical condition of foodstuffs which can occur during and subsequent to industrial processing. This discipline additionally encompasses how products change under certain food processing techniques and ways either to boost or to forestall them from happening.

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\r\n Food processing is a series of unit operations to convert unprocessed food-to-foodstuffs with prolonged period of time and enable storage that abolishes or reduces time or effort spent in culinary procedures for enhanced consumption. The principle of food processing within the majority of developing countries helps to change taste, aroma, and texture to enhance shelf life and aesthetic properties and to enhance the nutritional worth of foods. High-quality foods in greatest demand also are extremely perishable foods. Fortunately most perishable foods are often preserved by the judicious use of present technology.

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\r\n Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by implying the science of bacteriology, nutrition and biochemistry. Milk and dairy product still raise concerns with regard to contamination with mycotoxins, most of which have a possible or confirmed carcinogenic status. Such concerns are more serious for certain cheeses because of their frequent contamination with high concentrations of mycotoxins from varied sources, including the milk used as a raw material and molds found as contaminants or purposely added for ripening. Different control measures are suggested to forestall the formation or to remove mycotoxins in dairy products once formed therein. However, these strategies either offer an insufficient degree of protection or are heavy to implement

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\r\n Foods contain a myriad of various chemicals – natural substances, additives, and contaminants. Food toxicology is the science that sets the limits of safety for exposure to chemicals in foods. With foods, issues arise concerning those chemicals which may be hazardous once eaten in doses that might exist in foods.

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\r\n Adverse reactions to foods, aside from those considered harmful, are caused by a selected individual intolerance towards commonly tolerated foods. Intolerance derived from an immunological mechanism is mentioned as food allergy, the non-immunological form is termed Food Intolerance. IgE-mediated food allergy is the most typical and dangerous form of adverse food reaction. Food allergy is well recognized in clinical medicine as a reason behind acute attacks of asthma, urticaria, and angioedema and as a contributing factor in some cases of eczema and rhinitis.

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\r\n The modern food economy evolves towards a model with a growing share of genetically modified (GM) food in the market. The traceability of GM organisms (GMOs) is ensured through the use of strategies and regulations based on molecular detection methods. The term “genetic modified organisms (GMO)” has become a controversial topic as its benefits for both food producers and consumers are companied by potential biomedical risks and environmental side effects. Increasing concerns from the public regarding GMO, significantly in the form of genetic modified (GM) foods, are aimed at the short- and long-lasting health issues that may result from this advanced biotechnology.

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\r\n Novel food packaging technologies are developed to protect fresh and mildly-processed food against spoilage factors including microbiological, oxidation, moisture changes, and aromatic related factors. Novel food packaging technologies arose as results of consumer’s need for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packagings techniques thus facilitate in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle.

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\r\n Food-borne infectious disease is a quite common health problem that currently affects millions around the world. The burden of diseases caused by these food-borne pathogens remains mostly unknown. Concern over pathogenic and spoilage microorganisms in foods is increasing because of the increase in outbreaks of food-borne diseases (FBDs). The majority of food-borne diseases have either a bacterial or viral etiology. Preventive aspects are geared toward holding food (including liquid and alternative enteral feeds) at proper temperature, storing food in a hygienic manner and preventing cross contamination. Foodborne diseases are often caused by biological, chemical or physical hazards.

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\r\n The globalization of trade in seafood has created several challenges for the developing world specifically with respect to food safety and quality. Detection, identification, and monitoring of pathogens in food are important in achieving food safety goals. Rapid detection techniques enable the outcome of fast and reliable results particularly with expansion in the global trade requiring rapid transport over long distances. Ready-to-eat seafood is one of the most necessary vehicles of foodborne illness in high-income countries, in large part because of a preference for minimally processed and natural foods. The safety of ready-to-eat seafood is majorly determined after fishing/harvesting by conditions imposed throughout handling, processing, distribution, and storage, which might create outgrowth of pathogenic bacteria or toxin formation possible.

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\r\n Food Safety refers to handling, preparing and storing food in an exceedingly way to best scale back the chance of individuals becoming sick from foodborne diseases. Food safety is a global concern that covers a variety of various areas of everyday life. The principles of food safety aim to forestall food from becoming contaminated and causing food poisoning. Food Quality confirms all the safety, nutritional quality and acceptability of the delivered foods as well as food acceptability by customers. Safely keeping of food will maintain the utilizing quality of it.

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\r\n There is growing evidence that a major share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food industry. Food wastes are often an environmental and economic downside if not managed properly but it will meet various demands of a country if it is considered as a resource. Global levels of food waste are attracting growing concern and need immediate action to mitigate their negative ecological and socio-economic ramifications. In the developed countries, 20-40% of food waste is generated at the manufacturing stage of supply chains and is usually managed in non-optimised ways resulting in extra environmental impacts.

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\r\n From earliest times food has been significantly vulnerable to exploitation, and there's an extended history of food legislation with the aim of preventing consumers being either cheated or poisoned. Measures for the protection of the consumer against the adulteration of food and drink were among the earliest examples of social legislation. Despite the unquestioned improvement in food purity and in marketing practices caused by this legislation consumers are more and more uneasy about the security and quality of the modern food supply. Important elements of Food Safety include general principles of food law, food hygiene and Genetically Modified Organisms labeling. Proposes to update and extend legislative controls to ensure the safety of animal feed were also included in food safety regulations.

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\r\n HACCP is a key component of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. While it is widely accepted that food firms ought to apply HACCP, understanding of the factors impacting successful HACCP application is limited and this information is very important to the delivery of systems that will regulate all related food safety hazards. Proper implementation of food hygiene principles across the food chain in conjunction with HACCP System will ensure food safety. Food safety hazards occur once food is exposed to risky agents that result in contamination of that food.

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\r\n Food safety in retail foodservice to a greater extent is substantial to consumers. Cross-contamination of foodborne pathogens within the retail environment may be a vital public health issue causative to an exaggerated risk for a foodborne health problem. Ready-to-eat (RTE) processed foods similar to store meats, cheese, and in some cases recent manufacture, are concerned in foodborne illness outbreaks because of contamination with pathogens like listeria. With relevance to Listeria monocytogenes, deli slicers are usually the main source of cross-contamination. GFSI was established to make sure confidence within the delivery of safer food to customers, whereas continued to enhance food safety throughout the supply chain.

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The surveillance systems have a twin purpose. Initial is to notice, control and stop foodborne disease outbreaks. Most of the countries have such surveillance and response systems in place; however, the effectiveness and coverage of these systems vary from country to country. Many of us define such foodborne disease outbreak investigations, together with their detection and control through food safety mechanisms and discuss the food safety response as well as the importance of developing emergency response plans for food safety. The second is to tell long-term problems, like distinguishing priorities and developing a policy for the control and prevention of foodborne illness; estimating the burden of foodborne diseases and monitoring trends, and evaluating foodborne disease prevention and control methods. However, only a number of countries have surveillance systems in place that may meet these objectives, severely impacting the potency of their food control systems.

\r\n As a consequence of a series of food incidents and scandals that have taken place within the extended and more recent past, there's a growing concern that food chains must become additionally sustainable to regain and retain consumer trust. Sustainability as a construct is frequently evolving especially wherever the scope of mandatory and voluntary requirements changes and realigns. Food authenticity symbolizes a great challenge for quality control assessment. A great attention is paid by customers, food industries, and authorities. Many studies target this subject not only to forestall food frauds but also to protect customers from risks from undeclared ingredients or incorrect labeling.

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