The main concerns of food consumers are food safety, quality and authenticity. Food control procedures have to be carried out in a rapid, reliable, and cost-effective manner. This handbook describes numerous kits, instruments and systems used for quality and hygiene control of food, foodstuffs and food-processing environment. They were manufactured by 42 European and non-European companies and commercialized by 248 European commercialized subsidiaries and distributors. The book puts emphasis on the validation procedures of AOAC, AFNOR and other official organizations. It is an important help for food analysts and hygiene controllers in facilitating the purchase and use of the respective kits and instruments.