SPRI | Chemicals In The Food Industry: Toxicological Concerns And Safe Use (2020 EN)

Author: Rachid Chaib, Michele Barone
Full Title: Chemicals In The Food Industry: Toxicological Concerns And Safe Use
Publisher: Springer; 1st ed. 2020 edition (March 5, 2020)
Year: 2020
ISBN-13: 9783030429430 (978-3-030-42943-0), 9783030429423 (978-3-030-42942-3)
ISBN-10: 3030429431, 3030429423
Pages: 70
Language: English
Genre: Food Science: Chemistry of Foods
File type: EPUB (True), PDF (True)
Quality: 10/10
Price: 51.99 €


This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations.

Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.


Overview:
✓ Outlines the use of chemicals in food production, packaging, and quality control
✓ Analyses toxicological risks and safety management in the food and beverage industry
✓ Explores the future of chemicals in food production

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