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The food safety hazard guidebook

Author: Richard Lawley; Laurie Curtis; Judy Davis; Royal Society of Chemistry
Publisher: Cambridge : RCS Publishing, 2008
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:

This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.

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Document Type: Book
All Authors / Contributors: Richard Lawley; Laurie Curtis; Judy Davis; Royal Society of Chemistry
ISBN: 9780854044603 0854044604
OCLC Number: 474856999
Description: x, 422 s.
Contents: Section 1: Chapter 1: Biological Hazards; Chapter 2: Bacteria; Chapter 3: Viruses; Chapter 4: Parasites; Chapter 5: Protozoa; Chapter 6: Nematodes; Chapter 7: Other parasites; Chapter 8: Prions; Section 2: Chapter 9: Chemical Hazards; Chapter 10: Biological toxins; Chapter 11: Fungal toxins; Chapter 12: Plant toxins; Chapter 13: Fish toxins; Chapter 14: Biogenic amines; Chapter 15: Non-biological chemical contaminants; Chapter 16: Contaminants produced during processing; Chapter 17: Contaminants from food contact materials; Chapter 18: Environmental contaminants; Chapter 19: Veterinary residues; Section 3: Chapter 20: Allergens; Chapter 21: Food allergy; Chapter 22: Specific allergens; Chapter 23: Allergen control options; Chapter 24: Allergen legislation; Chapter 25: Food Safety Legislation; Chapter 26: Sources of further information
Responsibility: Richard Lawley, Laurie Curtis & Judy Davis

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"The result is a concise guide to a vast subject that is accurate, reliable and useful." -- Oils and Fats International Oils and Fats International In summary, this is a very useful reference book - Read more...

 
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