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Microbial Toxins and Related Contamination in the Food Industry - 2015 ed.

By: (Author) Antonino Santi Delia , (Author) Caterina Barone , (Author) Francesco Mazzu , (Author) Gabriella Caruso , (Author) Giorgia Caruso , (Author) Lucia Melcarne , (Author) Pasqualina Lagana Lagana , (Author) Salvatore Parisi

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Ksh 8,100.00

Format: Paperback / Softback

ISBN-10: 3319205587

ISBN-13: 9783319205588

Edition: 2015 ed.

Series: SpringerBriefs in Molecular Science

Publisher: Springer International Publishing AG

Imprint: Springer International Publishing AG

Country of Manufacture: CH

Country of Publication: GB

Publication Date: Jul 10th, 2015

Print length: 101 Pages

Product Classification: Medical microbiology & virology
Microbiology (non-medical)
Biotechnology
Food & beverage technology
Security & fire alarm systems

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This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins.
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.

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