Microbial Toxins and Related Contamination in the Food Industry (SpringerBriefs in Molecular Science)

This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The ℓ́ℓHazard Analysis and Critical Control Pointℓ́ℓ (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 This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The ĺlHazard Analysis and Critical Control Pointĺl (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 Front Matter ....Pages i-vi Histamine in Fish and Fishery Products (Salvatore Parisi, Caterina Barone, Giorgia Caruso, Antonino Santi Delia, Gabriella Caruso, Pasqualina Laganà)....Pages 1-11 Biological Toxins from Marine and Freshwater Microalgae (Antonino Santi Delia, Gabriella Caruso, Lucia Melcarne, Giorgia Caruso, Salvatore Parisi, Pasqualina Laganà)....Pages 13-55 Brief Notes About Biofilms (Pasqualina Laganà, Gabriella Caruso, Francesco Mazzù, Giorgia Caruso, Salvatore Parisi, Antonino Santi Delia)....Pages 57-78 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