Microbial Toxins and Related Contamination in the Food Industry (SpringerBriefs in Molecular Science)

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9783319205588: Microbial Toxins and Related Contamination in the Food Industry (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.

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Gabriella Caruso; Giorgia Caruso; Pasqualina Laganà Laganà; Antonino Santi Delia; Salvatore Parisi; Caterina Barone; Lucia Melcarne; Francesco Mazzù
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Book Description Springer International Publishing AG. Paperback. Book Condition: new. BRAND NEW, Microbial Toxins and Related Contamination in the Food Industry, Gabriella Caruso, Giorgia Caruso, Pasqualina Lagana, Antonino Santi Delia, Salvatore Parisi, 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. Bookseller Inventory # B9783319205588

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Book Description Springer. Paperback. Book Condition: New. Paperback. 100 pages. 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783319205588

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Gabriella Caruso, Giorgia Caruso, Pasqualina Lagana, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcame, Francesco Mazzu
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