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Microbial toxins and related contami...

Lagana, Pasqualina.

Microbial toxins and related contamination in the food industry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Microbial toxins and related contamination in the food industryby Pasqualina Lagana ... [et al.].
other author:	Lagana, Pasqualina.
Published:	Cham :Springer International Publishing :2015.
Description:	vi, 101 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	FoodMicrobiology.
Online resource:	http://dx.doi.org/10.1007/978-3-319-20559-5
ISBN:	9783319205595 (electronic bk.)

Microbial toxins and related contamination in the food industry
Microbial toxins and related contamination in the food industry[electronic resource] /by Pasqualina Lagana ... [et al.]. - Cham :Springer International Publishing :2015. - vi, 101 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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 (electronic bk.)

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

189083
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Microbial toxins and related contamination in the food industry
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245 0 0 $a Microbial toxins and related contamination in the food industry $h [electronic resource] / $c by Pasqualina Lagana ... [et al.].
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300 $a vi, 101 p. : $b ill., digital ; $c 24 cm.
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520 $a 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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