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020 a| 9783319205588 (alk. paper);

020 a| 3319205587 (alk. paper);

020 z| 9783319205595 (eBook);

035 a| (WaSeSS)ssj0001525238;

042 a| nlmcopyc;

044 9| Switzerland;

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060 00 a| 2016 A-337;

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072 7 a| QR2| lcco;

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072 7 a| RA2| lcco;

100 1 a| Laganà, Pasqualina.;

245 10 a| Microbial toxins and related contamination in the food industryh| [electronic resource] /c| Pasqualina Laganà, Gabriella Caruso, Caterina Barone, Giorgia Caruso, Salvatore Parisi, Lucia Melcarne, Francesco Mazzú, Antonino Santi Delia.;

260 a| Cham :b| Springer Verlag,c| 2015.;

300 a| 101 pages :b| illustrations (some color) ;c| 24 cm.;

490 1 a| Springer briefs in molecular science. Chemistry of foods,x| 2191-5407;

504 a| Includes bibliographical references.;

505 0 a| Histamine in fish and fisheries products -- Biological toxins from marine and freshwater microalgae -- Brief notes about biofilms -- Microbial toxins in foods : the Iiportance of Escherichia coli, a versatile enemy.;

506 a| Available only to authorized users.;

520 a| This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The ℓ́ℓHazard Analysis and Critical Control Pointℓ́ℓ (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.;

538 a| Mode of access: World Wide Web;

650 12 a| Food Contaminationx| prevention & control;

650 22 a| Food Microbiology;

650 22 a| Toxins, Biological;

650 22 a| Food Quality;

655 0 a| Electronic books.;

830 0 a| SpringerBriefs in molecular science.p| Chemistry of foods.x| 2191-5407;

856 40 z| Full text available from eBooks on EBSCOhostu| https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1020181&scope=site&custid=s5822723&authtype=ip,shib;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6770693-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/18/2026x| EBOOKz| JERESOURCE;

Microbial toxins and related contamination in the food industry / Pasqualina Laganà, Gabriella Caruso, Caterina Barone, Giorgia Caruso, Salvatore Parisi, Lucia Melcarne, Francesco Mazzú, Antonino Santi Delia.

Author/creator	Laganà, Pasqualina
Format	Electronic
Publication Info	Cham : Springer Verlag, 2015.
Description	101 pages : illustrations (some color) ; 24 cm.
Supplemental Content	Full text available from eBooks on EBSCOhost
Subjects	Food Contamination--prevention & control. Food Microbiology Toxins, Biological Food Quality

Series	Springer briefs in molecular science. Chemistry of foods, 2191-5407 SpringerBriefs in molecular science. Chemistry of foods. 2191-5407
Contents	Histamine in fish and fisheries products -- Biological toxins from marine and freshwater microalgae -- Brief notes about biofilms -- Microbial toxins in foods : the Iiportance of Escherichia coli, a versatile enemy.
Abstract	This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The ℓ́ℓHazard Analysis and Critical Control Pointℓ́ℓ (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.
Bibliography note	Includes bibliographical references.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
ISBN	9783319205588 (alk. paper)
ISBN	3319205587 (alk. paper)

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Microbial toxins and related contamination in the food industry / Pasqualina Laganà, Gabriella Caruso, Caterina Barone, Giorgia Caruso, Salvatore Parisi, Lucia Melcarne, Francesco Mazzú, Antonino Santi Delia.

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