The food safety hazard guidebook. (2015)

• Record Type: Book
• Further Information: Note: Richard Lawley, Laurie Curtis & Judy Davis.
• Other Names: Lawley, Richard; Curtis, Laurie; Davis, Judy; Royal Society of Chemistry (Great Britain)
• Contents: Section 1: Chapter 1: Biological Hazards; Chapter 2: Bacteria; Chapter 3: Viruses; Chapter 4: Parasites; Chapter 5: Protozoa; Chapter 6: Nematodes; Chapter 7: Other parasites; Chapter 8: Prions; Section 2:Chapter 9: Chemical Hazards; Chapter 10: Biological toxins; Chapter 11: Fungal toxins; Chapter 12: Plant toxins; Chapter 13: Fish toxins; Chapter 14: Biogenic amines; Chapter 15: Non-biological chemical contaminants; Chapter 16: Contaminants produced during processing; Chapter 17: Contaminants from food contact materials; Chapter 18: Environmental contaminants; Chapter 19: Veterinary residues; Section 3: Chapter 20: Allergens; Chapter 21: Food allergy; Chapter 22: Specific allergens; Chapter 23: Allergen control options; Chapter 24: Allergen legislation; Chapter 25: Food Safety Legislation; Chapter 26: Sources of further information
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: 664.001579; SCIENCE / Chemistry / Industrial & Technical; Microbiology (non-medical); Food -- Microbiology -- Handbooks, manuals, etc; Food handling -- Handbooks, manuals, etc; Food poisoning -- Handbooks, manuals, etc
• Languages: English
• ISBNs: 9781782625629; 1782625623
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.