© 2020

Chemicals in the Food Industry

Toxicological Concerns and Safe Use


Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Rachid Chaib, Michele Barone
    Pages 1-33
  3. Rachid Chaib, Michele Barone
    Pages 35-42
  4. Rachid Chaib, Michele Barone
    Pages 67-70

About this book


This 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.


Undesired Chemicals In Food Food Additives Food Sanitisers Chemical Risk Assessment Beverage Industry ISO 17025 Material Safety Data Sheet REACH Safety Label Technical Data Sheet Toxicology

Authors and affiliations

  1. 1.Department of Transport EngineeringUniversity of Constantine 1ConstantineAlgeria
  2. 2.Associazione “Componiamo il Futuro” (CO.I.F.) PalermoPalermoItaly

About the authors

Rachid Chaib is a Professor at the Département Génie des Transports at the University Constantine 1 (University of Mentouri Brothers), Algeria, and is currently a Research Director at the Laboratory of Transport and Environment Engineering, and head of a research team in the university’s Industrial Hygiene & Safety sector. He has taught at various Algerian universities since 1984, and has published six books, more than 140 communications, and over 60 papers, including Study of Drain Barrier Effect on Hydrocarbons Hazards in the Journal of Failure Analysis and Prevention.

 Michele Barone is an experienced consultant working in the field of food science and technology, and restoration chemistry. His work focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training). He has published a number of books including Quality Systems in the Food Industry, SpringerBriefs in Chemistry of Foods.

Bibliographic information