Microbial Toxins and Related Contamination in the Food Industry
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The zHazard Analysis and Critical Control Pointy (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 cou...
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| Otros Autores: | , , , , , , |
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing
2015.
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| Colección: | SpringerBriefs in Molecular Science.
Springer eBooks. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b32982744*spi |
| Sumario: | This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The zHazard Analysis and Critical Control Pointy (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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| Descripción Física: | VI, 101 p., 11 il., 3 il. col |
| Formato: | Forma de acceso: World Wide Web. |
| ISBN: | 9783319205595 |
