Laganą, Pasqualina (et.al.) <br/><br/>
Microbial Toxins and Related Contamination in the Food Industry / 
by Gabriella Caruso, Giorgia Caruso, Pasqualina Laganą Laganą, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzł. 
 - New York:  Springer,  2015 
 - 1 online resource (VI, 101 pages 11 illustrations, 3 illustrations in color.)  includes references 
 - Springer Briefs in molecular science .
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9783319205588 - pbk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>1. Food--Biotechnology.<br/>2. Industrial safety.<br/>3. Medical microbiology.<br/>4. Quality Control, Reliability, Safety and Risk.
<br/><br/><label>Dewey Class. No.: </label>641.3 664