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  • Book
  • © 2015

Microbial Toxins and Related Contamination in the Food Industry

Authors:

  1. Gabriella Caruso

    1. Institute for Coastal Marine Environment, Italian National Research Council, Messina, Italy

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  2. Giorgia Caruso

    1. Industrial Consultant, Palermo, Italy

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  3. Pasqualina Laganà Laganà

    1. Biomed.Sc.and Morphol.funct.Pic., University of Messina, Messina, Italy

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  4. Antonino Santi Delia

    1. Biomed.Sc.and Morphol.Funct.Pic., University of Messina, Messina, Italy

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  5. Salvatore Parisi

    1. Industrial Consultant, Palermo, Italy

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  6. Caterina Barone

    1. ISO 9001:2008 Auditor, Palermo, Italy

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  7. Lucia Melcarne

    1. Department of Biomedical Sciences and mo, University of Messina, Messina, Italy

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  8. Francesco Mazzù

    1. University of Messina Department of Biomedical Sciences and mo, Messina, Italy

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  • Written by a multidisciplinary team of experts
  • Discusses chemical risks in food products from the viewpoint of microbiology
  • Addresses experts from various disciplines: chemists, microbiologists, food technologists, medical professionals and veterinarians
  • Includes supplementary material: sn.pub/extras

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

Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)

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Table of contents (4 chapters)

  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
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About this book

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.
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Keywords

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Authors and Affiliations

  • Institute for Coastal Marine Environment, Italian National Research Council, Messina, Italy

    Gabriella Caruso

  • Industrial Consultant, Palermo, Italy

    Giorgia Caruso, Salvatore Parisi

  • Biomed.Sc.and Morphol.funct.Pic., University of Messina, Messina, Italy

    Pasqualina Laganà Laganà

  • Biomed.Sc.and Morphol.Funct.Pic., University of Messina, Messina, Italy

    Antonino Santi Delia

  • ISO 9001:2008 Auditor, Palermo, Italy

    Caterina Barone

  • Department of Biomedical Sciences and mo, University of Messina, Messina, Italy

    Lucia Melcarne

  • University of Messina Department of Biomedical Sciences and mo, Messina, Italy

    Francesco Mazzù

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Bibliographic Information

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Buy it now

eBook USD 39.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

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