Table of contents for Fermentation and food safety / editors, Martin R. Adams, M.J. Robert Nout.
Bibliographic record and links to related information available from the Library of Congress catalog
Information from electronic data provided by the publisher. May be incomplete or contain other coding.
Fermented Foods And Their Production. Why Fermented Foods Can Be Safe. An Introduction to the HACCP System and Its Application to Fermented Foods. Chemical Hazards and Their Control: Endogenous Components. Chemical Hazards and Their Control: Toxins. Toxic Nitrogen Compounds Produced during the Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines. Microbiological Hazards and Their Control: Bacteria. Microbiological Hazards and Their Control: Viruses. Microbiological Hazards and Their Control: Parasites. Biotechnology and Food Safety: Benefits of Genetically Modifications. Safety Assessment of Probiotics and Starters. Practical Applications: Prospects and Pitfalls. Index
Library of Congress subject headings for this publication:
Food industry and trade -- Safety measures.