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Food Safety

Overview of attention for book
Cover of 'Food Safety'

Table of Contents

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    Book Overview
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    Chapter 1 Methods of Food Preservation
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    Chapter 2 The Challenge of Mycotoxins
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    Chapter 3 Preventive Measures for Food Safety
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    Chapter 4 Packaging
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    Chapter 5 Haccp in the Cheese Manufacturing Process, a Case Study
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    Chapter 6 Genetically Modified Organisms and Food Safety
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    Chapter 7 Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics
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    Chapter 8 Exploitation of Microorganisms by the Food and Beverage Industry
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    Chapter 9 Pathogenic, Commensal and Beneficial Microorganisms in Foods
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    Chapter 10 Foodborne Viruses: An Emerging Risk to Health
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    Chapter 11 Safety Models: HACCP and Risk Assessment
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    Chapter 12 Application of Haccp in Small Food Businesses
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    Chapter 13 Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications
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    Chapter 14 Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study
Attention for Chapter 9: Pathogenic, Commensal and Beneficial Microorganisms in Foods
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