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100   $a20200305d2020      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
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200 10$aChemicals in the Food Industry $eToxicological Concerns and Safe Use /$fby Rachid Chaib, Michele Barone
205   $a1st ed. 2020.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020.
215   $a1 online resource (XII, 70 p. 11 illus., 10 illus. in color.) 
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-030-42942-3 
327   $aChemicals in the Food and Beverage Industry -- Uses of Chemicals in the Food and Beverage Industry -- The Durable Management of Chemicals in the Food Industry and Annexed Laboratories -- The Future of Chemicals in the Food Production Ambit.
330   $aThis book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aIndustrial engineering
606   $aProduction engineering
606   $aChemistry
606   $aNutrition
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aIndustrial and Production Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/T22008
606   $aSafety in Chemistry, Dangerous Goods$3https://scigraph.springernature.com/ontologies/product-market-codes/C23004
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
615  0$aFood?Biotechnology.
615  0$aIndustrial engineering.
615  0$aProduction engineering.
615  0$aChemistry.
615  0$aNutrition.
615 14$aFood Science.
615 24$aIndustrial and Production Engineering.
615 24$aSafety in Chemistry, Dangerous Goods.
615 24$aNutrition.
676   $a664.07
700   $aChaib$b Rachid$4aut$4http://id.loc.gov/vocabulary/relators/aut$0929723
702   $aBarone$b Michele$4aut$4http://id.loc.gov/vocabulary/relators/aut
801  0$bMiAaPQ
801  1$bMiAaPQ
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906   $aBOOK
912   $a9910410035903321
996   $aChemicals in the Food Industry$92089764
997   $aUNINA