Foodstuffs can be the vector of a variety of hazards that adversely
affect the health of the consumer. Viruses are the leading causes
of foodborne infectious diseases, and pathogenic bacteria and
bacterial toxins are the leading agents of zoonotic diseases in
Europe, not to mention other biological hazards, such as parasites,
which can spread to humans through food. In addition to these
biological dangers, chemicals used in agriculture, environmental
pollutants and additives can all end up on the consumer's plate and
ultimately damage their health. Hazards in the Food Processing and
Distribution Chain covers both chemical and microbiological
dangers, aiming to outline the principle of risk analysis with some
examples to illustrate the reasoning involved in this process.
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