Microbial Toxins and Related Contamination in the Food Industry / by Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù.

By: Contributor(s): Material type: TextTextSeries: Springer Briefs in molecular sciencePublication details: New York: Springer, 2015Description: 1 online resource (VI, 101 pages 11 illustrations, 3 illustrations in color.) includes referencesISBN:
  • 9783319205588 - pbk
Subject(s): DDC classification:
  • 641.3
  • 664
Summary: 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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Kwara State University Library Main Library QR115 .M53 2015 (Browse shelf(Opens below)) 01 Available 018896 - 01
Books Books Kwara State University Library Main Library QR115 .M53 2015 (Browse shelf(Opens below)) 02 Available 018896 - 02

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.

There are no comments on this title.

to post a comment.