Methods of Food Preservation; The Challenge of Mycotoxins; Preventive Measures for Food Safety; Packaging; Haccp in the Cheese Manufacturing Process, a Case Study; Genetically Modified Organisms and Food Safety; Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics; Exploitation of Microorganisms by the Food and Beverage Industry; Pathogenic, Commensal and Beneficial Microorganisms in Foods; Foodborne Viruses: An Emerging Risk to Health; Safety Models: HACCP and Risk Assessment
Summary
The first volume of the "ISEKI-Food Book" series, this book discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of micro-organisms and process safety
