Chapter 1 Methods of Food Preservation

Chapter 2 The Challenge of Mycotoxins

Chapter 3 Preventive Measures for Food Safety

Chapter 4 Packaging

Chapter 5 Haccp in the Cheese Manufacturing Process, a Case Study

Chapter 7 Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics

Chapter 8 Exploitation of Microorganisms by the Food and Beverage Industry

Chapter 9 Pathogenic, Commensal and Beneficial Microorganisms in Foods

Chapter 10 Foodborne Viruses: An Emerging Risk to Health

Chapter 11 Safety Models: HACCP and Risk Assessment

Chapter 12 Application of Haccp in Small Food Businesses

Chapter 13 Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications

Chapter 14 Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study