000			02147cam a22003975i 4500
005			20250405080956.0
008			150629s2015 gw |||| o |||| 0|eng
020			_a9783319205595
050			_aQR115L3
082	0	4	_a641.3
082	0	4	_a664
100	1		_aCaruso, Gabriella,
245	1	0	_aMicrobial Toxins and Related Contamination in the Food Industry / _cby Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù.
250			_a1st ed. 2015.
300			_a1 online resource (VI, 101 pages 11 illustrations, 3 illustrations in color.)
520			_aThis 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.
650		0	_aFood _xBiotechnology.
650		0	_aIndustrial safety.
650		0	_aMedical microbiology.
650		0	_aMicrobiology.
650		0	_aQuality control.
650		0	_aReliability.
650	1	4	_aFood Science.
650	2	4	_aApplied Microbiology.
650	2	4	_aMedical Microbiology.
650	2	4	_aMicrobiology.
650	2	4	_aQuality Control, Reliability, Safety and Risk.
700	1		_aBarone, Caterina,
700	1		_aCaruso, Giorgia,
700	1		_aLaganà, Pasqualina Laganà,
700	1		_aMazzù, Francesco,
700	1		_aMelcarne, Lucia,
700	1		_aParisi, Salvatore,
700	1		_aSanti Delia, Antonino,
942			_cBK
999			_c6979 _d6979