Chemical Hazards in Food
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چکیده
The purpose of this review is to give a broad overview of the types of chemical hazards that can occur in foodstuffs, to indicate how they arise and how they are measured and controlled. The examples given are representative of the many types of issues that the food industry has to face on a daily basis. The risks posed by allergens have been omitted, as this is covered by a separate IUFoST Scientific Information Bulletin (http://iufost.org/iufost-scientific-information-bulletins-sib)
منابع مشابه
Corrigendum to “Evaluation of Some Chemical Quality Characteristics of Honey Produced in Iran” [Journal of Food Quality and Hazards Control 4 (2017) 113-118]
DOI: 10.29252/jfqhc.5.1.37
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Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards in the food chain. Effective HACCP requires the consideration of all chemical microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively litt...
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Extracellular polymeric substances are defined as high molecular weight compounds secreted by the microorganisms in the surrounding area. Since these extracellular substances are mainly polysaccharide, they are named exopolysaccharide. Microbial exopolysaccharides composed of sugar residue have growing interest as a new class of microbial products which can be used in food, pharmaceutical, and ...
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This article has no abstract. DOI: 10.18502/jfqhc.8.4.8261
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تاریخ انتشار 2011