TY  - BOOK
AU  - Caruso,Gabriella
AU  - Barone,Caterina
AU  - Caruso,Giorgia
AU  - Laganà,Pasqualina Laganà
AU  - Mazzù,Francesco
AU  - Melcarne,Lucia
AU  - Parisi,Salvatore
AU  - Santi Delia,Antonino
TI  - Microbial Toxins and Related Contamination in the Food Industry
SN  - 9783319205595
AV  - QR115L3 
U1  - 641.3 
KW  - Food
KW  - Biotechnology
KW  - Industrial safety
KW  - Medical microbiology
KW  - Microbiology
KW  - Quality control
KW  - Reliability
KW  - Food Science
KW  - Applied Microbiology
KW  - Medical Microbiology
KW  - Quality Control, Reliability, Safety and Risk
N2  - 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
ER  -