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Hazards in the Food Processing and Distribution Chain
About This Book
Foodstuffs can be the vector of a variety of hazards that adversely affect the health of the consumer. Viruses are the leading causes of foodborne infectious diseases, and pathogenic bacteria and bacterial toxins are the leading agents of zoonotic diseases in Europe, not to mention other biological hazards, such as parasites, which can spread to humans through food.
In addition to these biological dangers, chemicals used in agriculture, environmental pollutants and additives can all end up on the consumer's plate and ultimately damage their health.
Hazards in the Food Processing and Distribution Chain covers both chemical and microbiological dangers, aiming to outline the principle of risk analysis with some examples to illustrate the reasoning involved in this process.
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Table of contents
- Cover
- Title Page
- Copyright Page
- Contents
- Foreword
- Acknowledgments
- Introduction
- Chapter 1. Bacterial and Parasitic Hazards and Consumption of Meat
- Chapter 2. Minimally Processed Seafood Products and Bacterial and Parasitic Hazards
- Chapter 3. Microbial Contamination of Equipment Surfaces in Agro-Industries
- Chapter 4. Contaminants as Chemical Hazards in Food
- Chapter 5. Contaminants as Chemical Hazards in Food
- Conclusion
- List of Authors
- Index
- EULA