The purpose of this book is to provide fundamental information about the anatomy, physiology, and morphology of insects. It is crucial to possess a solid understanding of the biological processes that occur rapidly within their body systems. This knowledge enables us to gain a comprehensive understanding of their behavior in the ecosystem, including their interactions with their hosts and their life cycles.

1. Introduction 2. What is Food Safety 3. How Can We Make The Food Safe 4. How Good are Organic Foods 5. Role of Packaging Material in Food 6. Food Adulteration and the Harmful Side Effects 7. What are Food Pathogens and What is Food Contamination 8. Genetically Modified Foods and Safety 9. Role of WHO in Food Safety and Legislation 10. What is the Hazard Analysis of Critical Control Point System(HACCP) and How Does HACCP Work in Safe Food Production? What are GMP Practices 11. Role of Bacteriocins in Food Safety, Biopreservationand Food Allergies 12. Safety of Food in Space 13. Food Regulation and Food Security Bill 14. Challenges in Food Safety 15. Conclusions and Future Prospectives