Microbial Toxins and Related Contamination in the Food Industry (Paperback, 2015 ed.)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Chemistry of Foods
Release date:	July 2015
First published:	2015
Authors:	Gabriella Caruso • Giorgia Caruso • Pasqualina Lagana Lagana • Antonino Santi Delia • Salvatore Parisi • Caterina Barone • Lucia Melcarne • Francesco Mazzu
Dimensions:	235 x 155 x 6mm (L x W x T)
Format:	Paperback
Pages:	101
Edition:	2015 ed.
ISBN-13:	978-3-319-20558-8
Categories:	Books > Medicine > Other branches of medicine > Pathology > Medical microbiology & virology Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Mechanical engineering & materials > Production engineering > Reliability engineering Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	3-319-20558-7
Barcode:	9783319205588

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