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