Food contamination.

Is it safe to eat? : = enjoy eating and minimize food risks / by: (Language materials, printed)

Dioxins and dioxin-like compounds in the food supply = strategies to decrease exposure / by: (Electronic resources)

Mycotoxins in food = detection and control / by: (Electronic resources)

Pesticide, veterinary and other residues in food by: (Electronic resources)

HACCP in the meat industry by: (Electronic resources)

Taints and off-flavours in food by: (Electronic resources)

Food chemical safety.. Volume 2,. Additives by: (Electronic resources)

Hormone deception = how everyday foods and products are disrupting your hormones--and how to protect yourself and your family / by: (Electronic resources)

Risk assessments of Salmonella in eggs and broiler chickens by: (Electronic resources)

Reviews of environmental contamination and toxicology. by: (Language materials, printed)

Evaluation of certain food additives and contaminants : = forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. by: (Language materials, printed)

The food safety information handbook by: (Language materials, printed)

Detection of bacteria, viruses, parasites and fungi = bioterrorism prevention / by: (Language materials, printed)

Sampling procedures to detect mycotoxins in agricultural commodities by: (Language materials, printed)

Food toxicants analysis = techniques, strategies, and developments / by: (Electronic resources)

The produce contamination problem = causes and solutions / by: (Electronic resources)

Chemical contaminants and residues in food by: (Electronic resources)

Persistent organic pollutants and toxic metals in foods by: (Electronic resources)

Viruses in food and water = risks, surveillance and control / by: (Electronic resources)

Listeria monocytogenes in the food processing environment by: (Electronic resources)

Practical food safety = contemporary issues and future directions / by: (Electronic resources)

Microbial toxins and related contamination in the food industry by: (Language materials, printed)

Chemical analysis of non-antimicrobial veterinary drug residues in food by: (Electronic resources)

Rapid detection of food adulterants and contaminants : = theory and practice / by: (Electronic resources)

Food adulteration and food fraud by: (Electronic resources)

Microbial toxins in food systems = causes, mechanisms, complications, and metabolism / by: (Electronic resources)

Fungi and food spoilage by: (Electronic resources)

Microbial decontamination of food by: (Electronic resources)

Is it Safe to Eat? = Enjoy Eating and Minimize Food Risks / by: (Language materials, printed)

Mycotoxins in Foodstuffs by: (Language materials, printed)

Impact of pollution on animal products by: (Language materials, printed)

Viruses in foods by: (Electronic resources)

Pesticide residue in foods = sources, management, and control / by: (Electronic resources)

Bacteriophages in the control of food- and waterborne pathogens by: (Electronic resources)

Rapid detection, characterization, and enumeration of foodborne pathogens by: (Electronic resources)