Food Safety

Part 1.Preservation and Protection

1. Methods of Food Preservation
Tsvetko Prokopov, Stoyan Tanchev

2. The Challenge of Mycotoxins
Armando Venâncio, Russell Paterson

3. Preventive Measures for Food Safety
Gerhard Schleining

4. Packaging
Mona Popa, Nastasia Belc

Part 2.Benefits and Risks of Microorganisms

5. Haccp in the Cheese Manufacturing Process, a Case Study
Eleftherios H. Drosinos, Panagiota S. Siana

6. Genetically Modified Organisms and Food Safety
Dezider Toth

7. Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics
Konstantinos C. Mountzouris

8. Exploitation of Microorganisms by the Food and Beverage Industry
George Kalantzopoulos, Manuela Pintado, Ana Gomes

9. Pathogenic, Commensal and Beneficial Microorganisms in Foods
Ana M. P. Gomes, Manuela E. Pintado, F. Xavier Malcata

10. Foodborne Viruses: An Emerging Risk to Health
Leen Baert, Mieke Uyttendaele, Johan Debevere

Part 3.Process Safety

11. Safety Models: HACCP and Risk Assessment
Gabriela Rotaru, Daniela Borda

12. Application of Haccp in Small Food Businesses
Vassilis Georgakopoulos

13. Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications
Giuliano Sansebastiano, Roberta Zoni, Laura Bigliardi

14. Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study
Aurora Rizzi, Claudia Sorlini, Saverio Mannino, Daniele Daffonchio

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Keywords: SCIENCE / Chemistry / General SCI013000