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Food safety and toxicology : present and future perspectives / edited by Oluwatosin Ademola Ijabadeniyi and Omotola Folake Olagunju.
- Format:
- Book
- Series:
- De Gruyter textbook
- De Gruyter Textbook Series
- Language:
- English
- Subjects (All):
- Food--Toxicology.
- Food.
- Food--toxicity.
- Toxicology--methods.
- Food Contamination--analysis.
- Food Contamination--prevention & control.
- Food Safety--methods.
- Medical Subjects:
- Food--toxicity.
- Toxicology--methods.
- Food Contamination--analysis.
- Food Contamination--prevention & control.
- Food Safety--methods.
- Physical Description:
- 1 online resource
- Place of Publication:
- Berlin ; Boston : Walter de Gruyter GmbH, [2024]
- Summary:
- "Safety assurance of consumer goods has become a global challenge. The presence of natural and synthetic contaminants in food compromises food safety and poses a risk to public health. This book discusses biological and chemical food contaminants, predictive and detection methods of food toxicants, survival mechanism of food pathogens, legislation on microbial contaminants to prevent public health risks and strategies to mitigate contamination."-- From De Gruyter Brill.
- Contents:
- Hazard in food and global state of food safety
- Chapter 2 Bacterial pathogens of food importance
- Chapter 3 Viruses and food safety
- Chapter 4 Zoonoses: implications for food safety
- Chapter 5 Biofilm production by pathogens and control
- Chapter 6 Bacteria stress adaptation: implication and control
- Chapter 7 Foodborne illnesses: prevention and control
- Chapter 8 The applications of DNA-based techniques to food safety
- Chapter 9 Consumer's handling of food and food safety knowledge
- Notes:
- Includes bibliographical references and index.
- Online resource; title from PDF title page (De Gruyter Brill, viewed April 13, 2026).
- Other Format:
- Print version: Food Safety and Toxicology.
- ISBN:
- 9783110748345
- 3110748347
- 9783110748512
- 3110748517
- OCLC:
- 1415893931
- Access Restriction:
- Restricted for use by site license
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