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: | 9783319205588 |
| Publication date: | 10th July 2015 |
| Author: | Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia |
| Publisher: | Springer International Publishing AG |
| Format: | Paperback |
| Pagination: | 101 pages |
| Series: | SpringerBriefs in Molecular Science |
| Genres: |
Food and beverage technology Microbiology (non-medical) Medical microbiology and virology Biotechnology Security and fire alarm systems |