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Chemicals in the food industry = tox...

Chaib, Rachid.

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Chemicals in the food industry = toxicological concerns and safe use /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemicals in the food industry/ by Rachid Chaib, Michele Barone.
Reminder of title:	toxicological concerns and safe use /
Author:	Chaib, Rachid.
other author:	Barone, Michele.
Published:	Cham :Springer International Publishing : : 2020.,
Description:	xii, 70 p. :ill., digital ;24 cm.
[NT 15003449]:	Chemicals in the Food and Beverage Industry -- Uses of Chemicals in the Food and Beverage Industry -- The Durable Management of Chemicals in the Food Industry and Annexed Laboratories -- The Future of Chemicals in the Food Production Ambit.
Contained By:	Springer eBooks
Subject:	Food - Analysis. -
Online resource:	https://doi.org/10.1007/978-3-030-42943-0
ISBN:	9783030429430

Chemicals in the food industry = toxicological concerns and safe use /
Chaib, Rachid.

Chemicals in the food industrytoxicological concerns and safe use /[electronic resource] :by Rachid Chaib, Michele Barone. - Cham :Springer International Publishing :2020. - xii, 70 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Chemicals in the Food and Beverage Industry -- Uses of Chemicals in the Food and Beverage Industry -- The Durable Management of Chemicals in the Food Industry and Annexed Laboratories -- The Future of Chemicals in the Food Production Ambit.

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.

ISBN: 9783030429430

Standard No.: 10.1007/978-3-030-42943-0doiSubjects--Topical Terms:

564346
Food
--Analysis.

LC Class. No.: TP370 / .C435 2020

Dewey Class. No.: 664

Chemicals in the food industry = toxicological concerns and safe use /
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100 1 $a Chaib, Rachid. $3 3449500
245 1 0 $a Chemicals in the food industry $h [electronic resource] : $b toxicological concerns and safe use / $c by Rachid Chaib, Michele Barone.
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300 $a xii, 70 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a Chemicals in the Food and Beverage Industry -- Uses of Chemicals in the Food and Beverage Industry -- The Durable Management of Chemicals in the Food Industry and Annexed Laboratories -- The Future of Chemicals in the Food Production Ambit.
520 $a 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.
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