Buch, Englisch, 101 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1766 g
Buch, Englisch, 101 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1766 g
Reihe: SpringerBriefs in Molecular Science
ISBN: 978-3-319-20558-8
Verlag: Springer International Publishing
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.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
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.
