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Microbial Toxins and Related Contamination in the Food Industry

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Éditeur :

Springer


Collection :

SpringerBriefs in Molecular Science

Paru le : 2015-06-29

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Description
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.
Pages
101 pages
Collection
SpringerBriefs in Molecular Science
Parution
2015-06-29
Marque
Springer
EAN papier
9783319205588
EAN PDF
9783319205595
Informations sur l'ebook
Nombre pages copiables
1
Nombre pages imprimables
10
Taille du fichier
1710 Ko
Prix
52,74 €
EAN EPUB
9783319205595
Informations sur l'ebook
Nombre pages copiables
1
Nombre pages imprimables
10
Taille du fichier
584 Ko
Prix
52,74 €

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