Caruso / Laganà / Lagana Microbial Toxins and Related Contamination in the Food Industry

1. Auflage 2015
ISBN: 978-3-319-20559-5
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 101 Seiten, eBook

Reihe: Chemistry of Foods

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.

Zielgruppe

Research

Autoren/Hrsg.

Caruso, Gabriella

Caruso, Giorgia

Laganà, Pasqualina Laganà

Lagana, Pasqualina

Santi Delia, Antonino

Parisi, Salvatore

Barone, Caterina

Caterin,

Melcarne, Lucia

Mazzù, Francesco

Inhaltsverzeichnis

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.