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


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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:
Fermented foods.
Food industry and trade -- Safety measures.