Kropp & själ
Pocket
Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso • Giorgia Caruso • Pasqualina Lagan Lagan • Antonino Santi Delia • Salvatore Parisi
1039:-
Uppskattad leveranstid 7-11 arbetsdagar
Fri frakt för medlemmar vid köp för minst 249:-
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.
- Illustratör: Bibliographie
- Format: Pocket/Paperback
- ISBN: 9783319205588
- Språk: Engelska
- Antal sidor: 101
- Utgivningsdatum: 2015-07-10
- Förlag: Springer International Publishing AG