Microbial Toxins and Related Contamination in the Food Industry

2015
ISBN: 978-3-319-20558-8
Verlag: Springer International Publishing

Buch, Englisch, 101 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1766 g

Reihe: SpringerBriefs in Molecular Science

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

Mazzù, Francesco

Santi Delia, Antonino

Parisi, Salvatore

Barone, Caterina

Melcarne, Lucia

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

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.