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Microbial Toxins and Related Contamination in the Food Industry
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 r...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , , , , , , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Edición: | 1st ed. 2015. |
| Colección: | Chemistry of Foods,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-319-20559-5 | ||
| 003 | DE-He213 | ||
| 005 | 20220114235616.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 150629s2015 sz | s |||| 0|eng d | ||
| 020 | |a 9783319205595 |9 978-3-319-20559-5 | ||
| 024 | 7 | |a 10.1007/978-3-319-20559-5 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
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| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 100 | 1 | |a Caruso, Gabriella. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Microbial Toxins and Related Contamination in the Food Industry |h [electronic resource] / |c by Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù. |
| 250 | |a 1st ed. 2015. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2015. | |
| 300 | |a VI, 101 p. 11 illus., 3 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Chemistry of Foods, |x 2199-7209 | |
| 505 | 0 | |a Histamine in Fish and Fisheries Products -- Biological Toxins from Marine and Freshwater Microalgae -- Brief Notes about Biofilms -- Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Microbiology. | |
| 650 | 0 | |a Medical microbiology. | |
| 650 | 0 | |a Industrial microbiology. | |
| 650 | 0 | |a Security systems. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Microbiology. |
| 650 | 2 | 4 | |a Medical Microbiology. |
| 650 | 2 | 4 | |a Industrial Microbiology. |
| 650 | 2 | 4 | |a Security Science and Technology. |
| 700 | 1 | |a Caruso, Giorgia. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Laganà, Pasqualina Laganà. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Santi Delia, Antonino. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Parisi, Salvatore. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Barone, Caterina. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Melcarne, Lucia. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Mazzù, Francesco. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783319205601 |
| 776 | 0 | 8 | |i Printed edition: |z 9783319205588 |
| 830 | 0 | |a Chemistry of Foods, |x 2199-7209 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-3-319-20559-5 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||