Foods of Non-Animal Origin Chemistry, Technology, Inspection Procedures /

• Main Authors: Bhagat, Arpan (Author), Caruso, Giorgia (Author), Micali, Maria (Author), Parisi, Salvatore (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Edition: 1st ed. 2016.
• Series: SpringerBriefs in Molecular Science,
• Subjects: Chemistry.; Medical microbiology.; Food > Biotechnology.; Public health.; Medical biochemistry.; Medical research.; Quality of life.; Food Science.; Medical Microbiology.; Medical Biochemistry.; Quality of Life Research.; Public Health.

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self...

Table of Contents:

• Regulating Risk in Imports of Non-Animal Origin – The US Food Industry Perspective
• Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins
• Chemistry and Technology of Ready-to-Eat Vegetable Foods.