InhaltsangabePreservation and Protection.- Methods of Food Preservation.- The Challenge of Mycotoxins.- Preventive Measures for Food Safety.- Packaging.- Benefits and Risks of Microorganisms.- Haccp in the Cheese Manufacturing Process, a Case Study.- Genetically Modified Organisms and Food Safety.- Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics.- Exploitation of Microorganisms by the Food and Beverage Industry.- Pathogenic, Commensal and Beneficial Microorganisms in Foods.- Foodborne Viruses: An Emerging Risk to Health.- Process Safety.- Safety Models: HACCP and Risk Assessment.- Application of Haccp in Small Food Businesses.- Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications.- Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study.

Foreword.- Acknowledgements.- PRESERVATION AND PROTECTION: Methods of Food Preservation.- The Challenge of Mycotoxins.- Preventative Measures for Process Safety.- Food Packaging.- BENEFITS AND RISKS OF MICROORGANISMS: HACCP in the Cheese Manufacturing Process, a Case Study.- Genetically Modified Organisms and Food Safety.- Food Ingredients with Potential to Modulate the Intestinal Microflora: The Role of Probiotics and Prebiotics.- Exploitation of Microorganisms by the Food and Beverage Industry.- Pathogenicity, Commensalism, and the Beneficial Microorganisms.- Foodborne Viruses an Emerging Risk to Health.- PROCESS SAFETY: Safety Models: HACCP and Risk Assessment.- Application of HACCP in Small Food Businesses.- Cleaning and Disinfection Procedures Used in the Food Industry, Practical Applications.- Ensuring Biosafety Through Monitoring of GMO in Food with Modern Analytical Techniques, A Case Study- Index.