Microbial Toxins and Related Contamination in the Food Industry
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Beschreibung
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.
Written by a multidisciplinary team of experts Discusses chemical risks in food products from the viewpoint of microbiology Addresses experts from various disciplines: chemists, microbiologists, food technologists, medical professionals and veterinarians Includes supplementary material: sn.pub/extras
Autor*in
Gabriella Caruso
Themen in »Microbial Toxins and Related Contamination in the Food Industry«
Histamines in seafood products Pathogenic bacteria on foods Scombroid syndrome Toxins from algae in food Vasoactive amines from fish quality control, reliability, safety and risk