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Microbial toxins and related contami...

Lagana, Pasqualina.

Microbial toxins and related contamination in the food industry[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.001579
書名/作者:	Microbial toxins and related contamination in the food industry/ by Pasqualina Lagana ... [et al.].
其他作者:	Lagana, Pasqualina.
出版者:	Cham : : Springer International Publishing :, 2015.
面頁冊數:	vi, 101 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Microbiology.
標題:	Microbial toxins.
標題:	Food contamination.
標題:	Food industry and trade - Quality control.
標題:	Chemistry.
標題:	Food Science.
標題:	Microbiology.
標題:	Medical Microbiology.
標題:	Applied Microbiology.
標題:	Quality Control, Reliability, Safety and Risk.
ISBN:	9783319205595 (electronic bk.)
ISBN:	9783319205588 (paper)
內容註:	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.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-20559-5

Microbial toxins and related contamination in the food industry[electronic resource] /
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:

366909
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Microbial toxins and related contamination in the food industry[electronic resource] /
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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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