Description
Food Toxicology and Safety: Food Manufacturing Related Effects provides an in-depth exploration of toxicological principles and safety protocols essential to modern food manufacturing. The book addresses critical concerns including chemical contaminants, biological hazards, and processing-related effects on food safety.
Authored by Sofia Agriopoulou and Maria Tarapoulouzi, this contemporary engineering resource examines the relationship between manufacturing processes and food safety outcomes. It covers hazard identification, risk assessment, and control measures necessary for regulatory compliance and consumer protection.
Designed for food scientists, engineers, and safety professionals, this CRC Press publication integrates current scientific knowledge with practical manufacturing applications, making it an essential reference for quality assurance programs and food safety management systems.
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