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Microbial Toxins in Dairy Products (Hardcover)
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Microbial Toxins in Dairy Products (Hardcover)
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Food-borne diseases, including those via dairy products, have been
recognised as major threats to human health. The causes associated
with dairy food-borne disease are the use of raw milk in the
manufacture of dairy products, faulty processing conditions during
the heat treatment of milk, post-processing contamination, failure
in due diligence and an unhygienic water supply. Dairy food-borne
diseases affecting human health are associated with certain strains
of bacteria belonging to the genera of Clostridium, Bacillus,
Escherichia, Staphylococcus and Listeria, which are capable of
producing toxins, plus moulds that can produce mycotoxins such as
aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in
Dairy Products reviews the latest scientific knowledge and
developments for detecting and studying the presence of these
toxins in dairy products, updating the analytical techniques
required to examine bacterial and mould toxins and the potential
for contamination of milk as it passes along the food chain, i.e.
from 'farm-to-fork'. This comprehensive and accessible collection
of techniques will help dairy processors, food scientists,
technologists, researchers and students to further minimise the
incidences of dairy food-borne illnesses in humans.
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