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Microbial Toxins and Related Contamination in the Food Industry

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This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals and veterinarians. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins. The present book gives an introduction and overview of these various topics.

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Availability

No copy data

Detail Information

Series Title

SpringerBriefs in Molecular Science

Call Number

-

Publisher

: ., 2015

Collation

VI, 101

Language

English

ISBN/ISSN

978-3-319-20558-8

Classification

NONE

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

-

Subject(s)

Microbiology
Food Science
Industrial Microbiology
Medical Microbiology
Security Science and Technology

Specific Detail Info

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Statement of Responsibility

Gabriella Caruso , Giorgia Caruso , Pasqualina Laganà Laganà , Antonino Santi Delia , Salvatore Parisi , Caterina Barone , Lucia Melcarne , Francesco Mazzù

Other Information

Cataloger

Hamdani

Source

-

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