Microbial Toxins and Related Contamination in the Food Industry

• Κύριοι συγγραφείς: Caruso, Gabriella (Συγγραφέας), Caruso, Giorgia (Συγγραφέας), Laganà, Pasqualina Laganà (Συγγραφέας), Santi Delia, Antonino (Συγγραφέας), Parisi, Salvatore (Συγγραφέας), Barone, Caterina (Συγγραφέας), Melcarne, Lucia (Συγγραφέας), Mazzù, Francesco (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: Chemistry.; Medical microbiology.; Microbiology.; Food > Biotechnology.; Quality control.; Reliability.; Industrial safety.; Food Science.; Medical Microbiology.; Applied Microbiology.; Quality Control, Reliability, Safety and Risk.

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 cou...