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Microbial Toxins and Related Contamination in the Food Industry

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Microbial Toxins and Related Contamination in the Food Industry/ by Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù.
Author:	Caruso, Gabriella.
other author:	Caruso, Giorgia.
Description:	VI, 101 p. 11 illus., 3 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-20559-5
ISBN:	9783319205595

Microbial Toxins and Related Contamination in the Food Industry
Caruso, Gabriella.

Microbial Toxins and Related Contamination in the Food Industry[electronic resource] /by Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù. - 1st ed. 2015. - VI, 101 p. 11 illus., 3 illus. in color.online resource. - Chemistry of Foods,2199-689X. - Chemistry of Foods,.

Histamine in Fish and Fisheries Products -- Biological Toxins from Marine and Freshwater Microalgae -- Brief Notes about Biofilms -- Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy.

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.

ISBN: 9783319205595

Standard No.: 10.1007/978-3-319-20559-5doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Microbial Toxins and Related Contamination in the Food Industry
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