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 related cou...
| Main Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2015, 2015
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| Edition: | 1st ed. 2015 |
| Series: | Chemistry of Foods
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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