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OverviewThis 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. Full Product DetailsAuthor: Gabriella Caruso , Giorgia Caruso , Pasqualina Laganà Laganà , Antonino Santi DeliaPublisher: Springer International Publishing AG Imprint: Springer International Publishing AG Edition: 2015 ed. Dimensions: Width: 15.50cm , Height: 0.60cm , Length: 23.50cm Weight: 1.766kg ISBN: 9783319205588ISBN 10: 3319205587 Pages: 101 Publication Date: 10 July 2015 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsHistamine in Fish and Fisheries Products.- Biological Toxins from Marine and Freshwater Microalgae.- Brief Notes about Biofilms.- Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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