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Food safety remains a major public health issue but also a major economic and commercial issue. Indeed, there are many hazards associated with food that can affect human health. Chemicals used in agriculture, environmental pollutants and pathogenic micro-organisms are all examples of hazards that can end up on the consumer's plate and, in some cases, harm his health. To address these hazards, the development of food safety standards, which began more than 20 years ago, is based on a formal process called risk analysis. Risk analysis has three distinct components: risk assessment, risk management and risk communication.
Researchers and teacher-researchers from UMR SECALIM have been involved in the coordination and writing of a collection of three books dealing with food safety. Two of the published books were coordinated by Nabila Haddad and Jeanne-Marie Membré, respectively. The first book covers both chemical and microbiological hazards in foodstuffs, aiming to describe the principle of risk analysis with some examples to illustrate the reasoning involved in this process. The second book provides a synthesis of information on microbial risk assessment, from hazard identification to risk characterization. Both books are available in French and English as well as in digital version (e-book).

• Hazards in the Food Processing and Distribution Chain. 2022. Haddad, N. (ed.). ISTE Ltd, London. DOI:10.1002/9781394173822.
• Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain. 2022. Membré, J-M. (ed.). ISTE Ltd, London. DOI:10.1002/9781119986980