Food contains nutritional substances that are necessary for regulating vital processes as well as for the growth, maintenance and repair of body tissues. However, it can also transmit pathogens, which can cause illness or death in humans or other animals. The most common types of pathogens found in food are parasites, bacteria, fungi and viruses. Food safety refers to a scientific technique that is used for storing, handling and preparing food in order to reduce the risk of individuals becoming ill due to food-borne diseases. Food safety principles aim to avoid food from becoming contaminated, which may lead to food poisoning. This book explores all the important aspects of food safety in the present day scenario. It elucidates new techniques and their applications in a multidisciplinary manner. This book aims to equip students and experts with the advanced topics and upcoming concepts in this area of study.