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[null,"1.","Record Nr.",null,"UNINA9910298611503321"]
[null,null,"Autore",null,"Caruso Gabriella"]
[null,null,"Titolo",null,"Microbial Toxins and Related Contamination in the Food Industry / / by Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015"]
[null,null,"ISBN",null,"3-319-20559-5"]
[null,null,"Edizione",null,"[1st ed. 2015.]"]
[null,null,"Descrizione fisica",null,"1 online resource (106 p.)"]
[null,null,"Collana",null,"Chemistry of Foods, , 2199-689X"]
[null,null,"Disciplina",null,"664.001579"]
[null,null,"Soggetti",null,"Food—Biotechnology"]
[{"$nulls":4},"Microbiology"]
[{"$nulls":4},"Medical microbiology"]
[{"$nulls":4},"Quality control"]
[{"$nulls":4},"Reliability"]
[{"$nulls":4},"Industrial safety"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Medical Microbiology"]
[{"$nulls":4},"Applied Microbiology"]
[{"$nulls":4},"Quality Control, Reliability, Safety and Risk"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters."]
[null,null,"Nota di contenuto",null,"Histamine in Fish and Fisheries Products -- Biological Toxins from Marine and Freshwater Microalgae -- Brief Notes about Biofilms -- Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy."]
[null,null,null,"Sommario/riassunto","This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals and veterinarians. The chemical "]
[{"$nulls":4},"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."]