Dr. Mohammed Kuddus is the Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He is a Ph.D. in Biochemistry and Enzyme Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. he has more than 70 publications, 22 book chapters, 9 research grants and a patent to his credit.Dr. Syed Amir Ashraf is a Research Scientist at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. He completed his Ph.D. from the Department of Food Technology, JJT University, Vidya Nagri, Jhunjhunu, Rajasthan, India. His research focuses mainly on the development of nutraceutical & functional food, food nutrition and its clinical application, food biotechnology, molecular docking, and residual analysis of food contaminants in various food matrixes. He has more than 40 publications to his credit.Dr. Pattanathu Rahman is a faculty at Liverpool John Moores University. He has 25 years of academic experience in research, innovation, management, and commercialization. He served as an Associate Professor at University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria from Teesside and he is the author of 70+ peer-reviewed journal articles with 6500 citations, h-index 32, and the editor of two books on the topic of Biosurfactants. His vast technical and management experience in biotechnology led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization. He is included in the Stanford University List of World's Top 2% Scientists (2022). He is a visiting Professor at SOA University (India).

• Chapter 01 An introduction to food safety and its impact on human health Shakira Ghazanfar, Rameesha Abid, Wajya Ajmal, Zulqarnain Haider, Bushra Khan, Sundus Rani, Debapriya Basuli, Sanchita Seal, Tapas Das, Dwaipayan Sinha, Jyoti S.UChapter 02 Pesticides in the food production systems: the situation in EU M. Lykogianni, E. Bempelou, A. Kyriakopoulou, A. Charistou, N. Arapaki, Th. Nikolopoulou, F. KaramaounaChapter 03 Food Allergens Risk in Genetically Modified Foods: Current ApproachesMustafa Ozgur, Aslı UcarChapter 04 Food contamination in milk and dairy products Vaishali Lekchand Dasriya, Soniya Ashok Ranveer, Harmeet Singh Dhillon, Yugal Dasriya, Rudrakshi Bajaj, Pooja Bhagat, Raghu H.V.Chapter 05 Food Contaminants in Meat and Meat Products Mohammad Faiz, Sweta Joshi, Samiya Feroze Siddiqui, Alima Khan, Nazia Tabassum, Z. R.A. AzadChapter 06 Food contaminants in poultry and eggs Md. Shofiul Azam, Md. Wahiduzzaman, Md. Nahidul IslamChapter 07 Food contaminants in seafood Ting Wu, Wei Zeng, Xuemei Tang, Ling Zhang, Caiying Wang, Lifan Zhang, Long WuChapter 08 Food contaminants in fruits and vegetables Md Latiful Bari, Md Nazim UddinChapter 09 Contaminants found in non-alcoholic fermented cereal-based beveragesTeodora Emilia Coldea, Elena Mudura, Alexandra Costina Avîrvarei , Alexandra Mihaela Ailoaiei, Carmen Rodica Pop, Oana Lelia Pop, Călina Ciont, Liana Claudia Salanță, Anamaria Pop, Mihaela Mihai, Snezana Cupara, Ana Barjaktarevic, Elton Basha, Anamaria Cozma-PetruțChapter 10 Food Additives/Preservatives and Its Implication on Human Health Md. Forshed Dewan, Md. Nahidul Islam, Md. Shofiul AzamChapter 11 Viral Contamination in Food and Beverage Processing Sadaf Nazir, Z. R. A. A. Azad, Mehvish HabibChapter 12 Food contamination by microplastics and human health implicationsPaloma de Almeida Rodrigues, Júlia Vianna de Pinho, Ludmila R. Bergsten-Torralba, Michael Ribas Celano, Júlia Scarpa de Souza, Anita Corrêa de Melo, Carlos Adam Conte JuniorChapter 13 Health Risk Assessment of Chloropropanols in Processed Foods Fatin Alisya binti Marzuki, Muhammad Hareith Zamzaitul Akmal Hisham, Mahfuzah binti Abdul Rahman, So’bah binti Ahmad, Adi Md Sikin

Dr. Mohammed Kuddus is the Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He is a Ph.D. in Biochemistry and Enzyme Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. he has more than 70 publications, 22 book chapters, 9 research grants and a patent to his credit.Dr. Syed Amir Ashraf is a Research Scientist at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. He completed his Ph.D. from the Department of Food Technology, JJT University, Vidya Nagri, Jhunjhunu, Rajasthan, India. His research focuses mainly on the development of nutraceutical & functional food, food nutrition and its clinical application, food biotechnology, molecular docking, and residual analysis of food contaminants in various food matrixes. He has more than 40 publications to his credit.Dr. Pattanathu Rahman is a faculty at Liverpool John Moores University. He has 25 years of academic experience in research, innovation, management, and commercialization. He served as an Associate Professor at University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria from Teesside and he is the author of 70+ peer-reviewed journal articles with 6500 citations, h-index 32, and the editor of two books on the topic of Biosurfactants. His vast technical and management experience in biotechnology led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization. He is included in the Stanford University List of World's Top 2% Scientists (2022). He is a visiting Professor at SOA University (India).

• Chapter 01 An introduction to food safety and its impact on human health Shakira Ghazanfar, Rameesha Abid, Wajya Ajmal, Zulqarnain Haider, Bushra Khan, Sundus Rani, Debapriya Basuli, Sanchita Seal, Tapas Das, Dwaipayan Sinha, Jyoti S.UChapter 02 Pesticides in the food production systems: the situation in EU M. Lykogianni, E. Bempelou, A. Kyriakopoulou, A. Charistou, N. Arapaki, Th. Nikolopoulou, F. KaramaounaChapter 03 Food Allergens Risk in Genetically Modified Foods: Current ApproachesMustafa Ozgur, Aslı UcarChapter 04 Food contamination in milk and dairy products Vaishali Lekchand Dasriya, Soniya Ashok Ranveer, Harmeet Singh Dhillon, Yugal Dasriya, Rudrakshi Bajaj, Pooja Bhagat, Raghu H.V.Chapter 05 Food Contaminants in Meat and Meat Products Mohammad Faiz, Sweta Joshi, Samiya Feroze Siddiqui, Alima Khan, Nazia Tabassum, Z. R.A. AzadChapter 06 Food contaminants in poultry and eggs Md. Shofiul Azam, Md. Wahiduzzaman, Md. Nahidul IslamChapter 07 Food contaminants in seafood Ting Wu, Wei Zeng, Xuemei Tang, Ling Zhang, Caiying Wang, Lifan Zhang, Long WuChapter 08 Food contaminants in fruits and vegetables Md Latiful Bari, Md Nazim UddinChapter 09 Contaminants found in non-alcoholic fermented cereal-based beveragesTeodora Emilia Coldea, Elena Mudura, Alexandra Costina Avîrvarei , Alexandra Mihaela Ailoaiei, Carmen Rodica Pop, Oana Lelia Pop, Călina Ciont, Liana Claudia Salanță, Anamaria Pop, Mihaela Mihai, Snezana Cupara, Ana Barjaktarevic, Elton Basha, Anamaria Cozma-PetruțChapter 10 Food Additives/Preservatives and Its Implication on Human Health Md. Forshed Dewan, Md. Nahidul Islam, Md. Shofiul AzamChapter 11 Viral Contamination in Food and Beverage Processing Sadaf Nazir, Z. R. A. A. Azad, Mehvish HabibChapter 12 Food contamination by microplastics and human health implicationsPaloma de Almeida Rodrigues, Júlia Vianna de Pinho, Ludmila R. Bergsten-Torralba, Michael Ribas Celano, Júlia Scarpa de Souza, Anita Corrêa de Melo, Carlos Adam Conte JuniorChapter 13 Health Risk Assessment of Chloropropanols in Processed Foods Fatin Alisya binti Marzuki, Muhammad Hareith Zamzaitul Akmal Hisham, Mahfuzah binti Abdul Rahman, So’bah binti Ahmad, Adi Md Sikin

Dr. Mohammed Kuddus is the Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He is a Ph.D. in Biochemistry and Enzyme Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. he has more than 70 publications, 22 book chapters, 9 research grants and a patent to his credit.Dr. Syed Amir Ashraf is a Research Scientist at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. He completed his Ph.D. from the Department of Food Technology, JJT University, Vidya Nagri, Jhunjhunu, Rajasthan, India. His research focuses mainly on the development of nutraceutical & functional food, food nutrition and its clinical application, food biotechnology, molecular docking, and residual analysis of food contaminants in various food matrixes. He has more than 40 publications to his credit.Dr. Pattanathu Rahman is a faculty at Liverpool John Moores University. He has 25 years of academic experience in research, innovation, management, and commercialization. He served as an Associate Professor at University of Portsmouth and Teesside University and founded TeeGene Biotech and Tara Biologics. He has discovered novel biosurfactant-producing bacteria from Teesside and he is the author of 70+ peer-reviewed journal articles with 6500 citations, h-index 32, and the editor of two books on the topic of Biosurfactants. His vast technical and management experience in biotechnology led to various cutting-edge technologies, product discovery, scale-up, tech transfer and commercialization. He is included in the Stanford University List of World's Top 2% Scientists (2022). He is a visiting Professor at SOA University (India).

• Chapter 01 An introduction to food safety and its impact on human health Shakira Ghazanfar, Rameesha Abid, Wajya Ajmal, Zulqarnain Haider, Bushra Khan, Sundus Rani, Debapriya Basuli, Sanchita Seal, Tapas Das, Dwaipayan Sinha, Jyoti S.UChapter 02 Pesticides in the food production systems: the situation in EU M. Lykogianni, E. Bempelou, A. Kyriakopoulou, A. Charistou, N. Arapaki, Th. Nikolopoulou, F. KaramaounaChapter 03 Food Allergens Risk in Genetically Modified Foods: Current ApproachesMustafa Ozgur, Aslı UcarChapter 04 Food contamination in milk and dairy products Vaishali Lekchand Dasriya, Soniya Ashok Ranveer, Harmeet Singh Dhillon, Yugal Dasriya, Rudrakshi Bajaj, Pooja Bhagat, Raghu H.V.Chapter 05 Food Contaminants in Meat and Meat Products Mohammad Faiz, Sweta Joshi, Samiya Feroze Siddiqui, Alima Khan, Nazia Tabassum, Z. R.A. AzadChapter 06 Food contaminants in poultry and eggs Md. Shofiul Azam, Md. Wahiduzzaman, Md. Nahidul IslamChapter 07 Food contaminants in seafood Ting Wu, Wei Zeng, Xuemei Tang, Ling Zhang, Caiying Wang, Lifan Zhang, Long WuChapter 08 Food contaminants in fruits and vegetables Md Latiful Bari, Md Nazim UddinChapter 09 Contaminants found in non-alcoholic fermented cereal-based beveragesTeodora Emilia Coldea, Elena Mudura, Alexandra Costina Avîrvarei , Alexandra Mihaela Ailoaiei, Carmen Rodica Pop, Oana Lelia Pop, Călina Ciont, Liana Claudia Salanță, Anamaria Pop, Mihaela Mihai, Snezana Cupara, Ana Barjaktarevic, Elton Basha, Anamaria Cozma-PetruțChapter 10 Food Additives/Preservatives and Its Implication on Human Health Md. Forshed Dewan, Md. Nahidul Islam, Md. Shofiul AzamChapter 11 Viral Contamination in Food and Beverage Processing Sadaf Nazir, Z. R. A. A. Azad, Mehvish HabibChapter 12 Food contamination by microplastics and human health implicationsPaloma de Almeida Rodrigues, Júlia Vianna de Pinho, Ludmila R. Bergsten-Torralba, Michael Ribas Celano, Júlia Scarpa de Souza, Anita Corrêa de Melo, Carlos Adam Conte JuniorChapter 13 Health Risk Assessment of Chloropropanols in Processed Foods Fatin Alisya binti Marzuki, Muhammad Hareith Zamzaitul Akmal Hisham, Mahfuzah binti Abdul Rahman, So’bah binti Ahmad, Adi Md Sikin