LEADER 04586nam 22008655 450 001 9910298611503321 005 20200706043334.0 010 $a3-319-20559-5 024 7 $a10.1007/978-3-319-20559-5 035 $a(CKB)3710000000436769 035 $a(EBL)3567439 035 $a(SSID)ssj0001525238 035 $a(PQKBManifestationID)11869204 035 $a(PQKBTitleCode)TC0001525238 035 $a(PQKBWorkID)11497797 035 $a(PQKB)10065195 035 $a(DE-He213)978-3-319-20559-5 035 $a(MiAaPQ)EBC3567439 035 $a(PPN)186397305 035 $a(EXLCZ)993710000000436769 100 $a20150629d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMicrobial Toxins and Related Contamination in the Food Industry /$fby Gabriella Caruso, Giorgia Caruso, Pasqualina Laganą Laganą, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzł 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (106 p.) 225 1 $aChemistry of Foods,$x2199-689X 300 $aDescription based upon print version of record. 311 $a3-319-20558-7 320 $aIncludes bibliographical references at the end of each chapters. 327 $aHistamine 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. 330 $aThis Brief concerns the chemical risk in food products from the viewpoint of microbiology. The ?Hazard Analysis and Critical Control Point? (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals and veterinarians. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins. The present book gives an introduction and overview of these various topics. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aMicrobiology 606 $aMedical microbiology 606 $aQuality control 606 $aReliability 606 $aIndustrial safety 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aMicrobiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23004 606 $aMedical Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/B16003 606 $aApplied Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/C12010 606 $aQuality Control, Reliability, Safety and Risk$3https://scigraph.springernature.com/ontologies/product-market-codes/T22032 615 0$aFood?Biotechnology. 615 0$aMicrobiology. 615 0$aMedical microbiology. 615 0$aQuality control. 615 0$aReliability. 615 0$aIndustrial safety. 615 14$aFood Science. 615 24$aMicrobiology. 615 24$aMedical Microbiology. 615 24$aApplied Microbiology. 615 24$aQuality Control, Reliability, Safety and Risk. 676 $a664.001579 700 $aCaruso$b Gabriella$4aut$4http://id.loc.gov/vocabulary/relators/aut$0994057 702 $aCaruso$b Giorgia$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aLaganą$b Pasqualina Laganą$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aSanti Delia$b Antonino$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBarone$b Caterina$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMelcarne$b Lucia$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMazzł$b Francesco$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298611503321 996 $aMicrobial Toxins and Related Contamination in the Food Industry$92276628 997 $aUNINA