Microbial Toxins and Related Contamination in the Food Industry

  • Gabriella Caruso
  • Giorgia Caruso
  • Pasqualina Laganà Laganà
  • Antonino Santi Delia
  • Salvatore Parisi
  • Caterina Barone
  • Lucia Melcarne
  • Francesco Mazzù
Book

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-vi
    PDF
  2. Histamine in Fish and Fishery Products
    Salvatore Parisi, Caterina Barone, Giorgia Caruso, Antonino Santi Delia, Gabriella Caruso, Pasqualina Laganà
    Pages 1-11
  3. Biological Toxins from Marine and Freshwater Microalgae
    Antonino Santi Delia, Gabriella Caruso, Lucia Melcarne, Giorgia Caruso, Salvatore Parisi, Pasqualina Laganà
    Pages 13-55
  4. Brief Notes About Biofilms
    Pasqualina Laganà, Gabriella Caruso, Francesco Mazzù, Giorgia Caruso, Salvatore Parisi, Antonino Santi Delia
    Pages 57-78
  5. Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy
    Giorgia Caruso, Antonino Santi Delia, Gabriella Caruso, Salvatore Parisi, Pasqualina Laganà
    Pages 79-101

About this book

Introduction

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 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.

Keywords

Histamines in seafood products Pathogenic bacteria on foods Scombroid syndrome Toxins from algae in food Vasoactive amines from fish

Authors and affiliations

  • Gabriella Caruso
    • 1
  • Giorgia Caruso
    • 2
  • Pasqualina Laganà Laganà
    • 3
  • Antonino Santi Delia
    • 4
  • Salvatore Parisi
    • 5
  • Caterina Barone
    • 6
  • Lucia Melcarne
    • 7
  • Francesco Mazzù
    • 8
  1. 1.Institute for Coastal Marine EnvironmentItalian National Research CouncilMessinaItaly
  2. 2.Industrial ConsultantPalermoItaly
  3. 3.Biomed.Sc.and Morphol.funct.Pic.University of MessinaMessinaItaly
  4. 4.Biomed.Sc.and Morphol.Funct.Pic.University of MessinaMessinaItaly
  5. 5.Industrial ConsultantPalermoItaly
  6. 6.ISO 9001:2008 AuditorPalermoItaly
  7. 7.Department of Biomedical Sciences and moUniversity of MessinaMessinaItaly
  8. 8.University of Messina Department of Biomedical Sciences and moMessinaItaly

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-20559-5
  • Copyright Information The Author(s) 2015
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-20558-8
  • Online ISBN 978-3-319-20559-5
  • Series Print ISSN 2191-5407
  • Series Online ISSN 2191-5415
  • About this book