Food contamination.

The produce contamination problemcauses and solutions / by: (Electronic resources)

Ready-to-eat foodsmicrobial concerns and control measures / by: (Electronic resources)

Rapid detection, characterization, and enumeration of foodborne pathogens by: (Electronic resources)

Chemical contaminants and residues in food by: (Electronic resources)

Persistent organic pollutants and toxic metals in foods by: (Electronic resources)

Viruses in food and waterrisks, surveillance and control / by: (Electronic resources)

Listeria monocytogenes in the food processing environment by: (Electronic resources)

Practical food safetycontemporary issues and future directions / by: (Electronic resources)

Microbial toxins and related contamination in the food industry by: (Electronic resources)

Acrylamide in foodanalysis, content and potential health effects / by: (Electronic resources)

Viruses in foods by: (Electronic resources)

Food safetybasic concepts, recent issues, and future challenges / by: (Electronic resources)

Pesticide residue in foodssources, management, and control / by: (Electronic resources)

Chemical analysis of non-antimicrobial veterinary drug residues in food by: (Electronic resources)

Food hygiene and toxicology by: (Electronic resources)

Rapid detection of food adulterants and contaminants :theory and practice / by: (Electronic resources)

Arsenic in drinking water and food by: (Electronic resources)

Food adulteration and food fraud by: (Electronic resources)

Fungi and food spoilage by: (Electronic resources)

Microbial decontamination of food by: (Electronic resources)

Microbial toxins in food systemscauses, mechanisms, complications, and metabolism / by: (Electronic resources)