Microbial Toxins and Related Contamination in the Food Industry
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 dan
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Pasqualina Laganà · Gabriella Caruso Caterina Barone · Giorgia Caruso Salvatore Parisi · Lucia Melcarne Francesco Mazzù · Antonino Santi Delia
Microbial Toxins and Related Contamination in the Food Industry 123
SpringerBriefs in Molecular Science Chemistry of Foods
Series editor Salvatore Parisi, Industrial Consultant, Palermo, Italy
More information about this series at http://www.springer.com/series/11853
Pasqualina Laganà Gabriella Caruso Caterina Barone Giorgia Caruso Salvatore Parisi Lucia Melcarne Francesco Mazzù Antonino Santi Delia •
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Microbial Toxins and Related Contamination in the Food Industry
123
Pasqualina Laganà Department of Biomedical Sciences and Morphological and Functional Images University of Messina Messina, Sicily Italy Gabriella Caruso Italian National Research Council, Institute for Coastal Marine Environment Messina Italy Caterina Barone ISO 9001:2008 Auditor Palermo Italy Giorgia Caruso Industrial Consultant Palermo Italy
Salvatore Parisi Industrial Consultant Palermo Italy Lucia Melcarne Department of Biomedical Sciences and Morphological and Functional Images University of Messina Messina, Sicily Italy Francesco Mazzù Department of Biomedical Sciences and Morphological and Functional Images University of Messina Messina, Sicily Italy Antonino Santi Delia Department of Biomedical Sciences and Morphological and Functional Images University of Messina Messina, Sicily Italy
ISSN 2191-5407 ISSN 2191-5415 (electronic) SpringerBriefs in Molecular Science ISSN 2199-689X ISSN 2199-7209 (electronic) Chemistry of Foods ISBN 978-3-319-20558-8 ISBN 978-3-319-20559-5 (eBook) DOI 10.1007/978-3-319-20559-5 Library of Congress Control Number: 2015942787 Springer Cham Heidelberg New York Dordrecht London © The Author(s) 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
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Histamine in Fish an
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