MICROBIOLOGICAL CONTAMINATION OF FOOD

Discover the fascinating world of food microbiology! This publication is an invaluable source of knowledge for anyone who wants to delve into the secrets of food safety and understand the hazards associated with microorganisms. Learn a comprehensive approach to analyzing microbiological risk and learn how to effectively protect food from contamination.

• Comprehensive analysis of microbiological hazards
• Detailed discussion of the impact of food additives and contaminants
• Practical examples concerning histamine in fish and biological toxins
• Control strategies in preventing biofilm formation
• Information about hazards from Escherichia coli
• Addressed to chemists, microbiologists, food technologists and veterinarians

Microbiological contamination of food is a problem that affects every producer and consumer. This book offers practical solutions and strategies to help minimize the risk associated with microbiological contamination. You will find detailed information about the factors influencing biofilm formation and how to effectively control them. This is an essential source of knowledge for anyone who wants to ensure food safety at every stage of production.

The publication also discusses the impact of food additives and contaminants from packaging materials, chemicals used in cleaning systems and microbial toxins. All issues are presented with examples and concern, among others, histamine in fish and fish products, biological toxins and their causes, factors influencing biofilm formation, control strategies and hazards from Escherichia coli.

Wydawnictwo Naukowe PWN guarantees reliable knowledge and a professional approach to the topic. This book is addressed to chemists, microbiologists, food technologists, representatives of medical professions and veterinarians. With it, you will gain comprehensive knowledge about microbiological hazards in food and learn how to effectively prevent them.

Format 165x234 mm, paperback, 110 pages. Year of publication: 2017.