| 书目名称 | Microbial Toxins and Related Contamination in the Food Industry |
| 编辑 | Gabriella Caruso,Giorgia Caruso,Francesco Mazzù |
| 视频video | |
| 概述 | Written by a multidisciplinary team of experts.Discusses chemical risks in food products from the viewpoint of microbiology.Addresses experts from various disciplines: chemists, microbiologists, food |
| 丛书名称 | SpringerBriefs in Molecular Science |
| 图书封面 |  |
| 描述 | 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. |
| 出版日期 | Book 2015 |
| 关键词 | Histamines in seafood products; Pathogenic bacteria on foods; Scombroid syndrome; Toxins from algae in |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-20559-5 |
| isbn_softcover | 978-3-319-20558-8 |
| isbn_ebook | 978-3-319-20559-5Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s) 2015 |
发表于 2025-3-21 19:02:46
