Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.

In the present book, thirteen typical literatures about modern nutrition and food hygiene published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on nutriology, food hygiene, medical science, ect. We hope this book can demonstrate advances in modern nutrition and food hygiene as well as give references to the researchers, students and other related people.