Chemicals in the Food Industry

Toxicological Concerns and Safe Use

Rachid Chaib, Michele Barone (Autoren)

Buch | Softcover

XII, 70 Seiten

2020 | 1st ed. 2020
Springer International Publishing (Verlag)
978-3-030-42942-3 (ISBN)

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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.

Rachid Chaib is a Professor at the Département Génie des Transports at the University Constantine 1 (University of Mentouri Brothers), Algeria, and is currently a Research Director at the Laboratory of Transport and Environment Engineering, and head of a research team in the university’s Industrial Hygiene & Safety sector. He has taught at various Algerian universities since 1984, and has published six books, more than 140 communications, and over 60 papers, including Study of Drain Barrier Effect on Hydrocarbons Hazards in the Journal of Failure Analysis and Prevention. Michele Barone is an experienced consultant working in the field of food science and technology, and restoration chemistry. His work focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training). He has published a number of books including Quality Systems in the Food Industry, SpringerBriefs in Chemistry of Foods.

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.

Erscheinungsdatum	07.03.2020
Reihe/Serie	Chemistry of Foods
Reihe/Serie	SpringerBriefs in Molecular Science
Zusatzinfo	XII, 70 p. 11 illus., 10 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	141 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Chemie ► Technische Chemie
	Technik ► Lebensmitteltechnologie
	Technik ► Maschinenbau
Schlagworte	beverage industry • Chemical Risk Assessment • food additives • Food Sanitisers • ISO 17025 • Material Safety Data Sheet • REACH • Safety Label • Technical Data Sheet • Toxicology • Undesired Chemicals In Food
ISBN-10	3-030-42942-3 / 3030429423
ISBN-13	978-3-030-42942-3 / 9783030429423
Zustand	Neuware