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dc.contributor.author
Chaves, R. D.  
dc.contributor.author
Alvarenga, V. O.  
dc.contributor.author
Campagnollo, F. B.  
dc.contributor.author
Rodriguez Caturla, M. Y.  
dc.contributor.author
Oteiza, Juan Martín  
dc.contributor.author
Sant'Ana, Anderson de Souza  
dc.contributor.other
Pandey, Ashok  
dc.contributor.other
Sanromán, María Ángeles  
dc.contributor.other
Du, Guocheng  
dc.contributor.other
Soccol, Carlos Ricardo  
dc.contributor.other
Dussap, Claude Gilles  
dc.date.available
2022-07-19T17:33:38Z  
dc.date.issued
2017  
dc.identifier.citation
Chaves, R. D.; Alvarenga, V. O.; Campagnollo, F. B.; Rodriguez Caturla, M. Y.; Oteiza, Juan Martín; et al.; Food safety; Elsevier; 2017; 245-259  
dc.identifier.isbn
978-0-444-63666-9  
dc.identifier.uri
http://hdl.handle.net/11336/162546  
dc.description.abstract
Food safety, in general terms, concerns every step of food production from farm to fork. Owing to several factors, such as changes in demographical and social conditions, access to information, and better understanding of what are healthy foods, people from all around the world are demanding high-quality and safe food products. Apart from the sensorial characteristics, the final products must be free of external contaminants. These contaminants could be potentially harmful to the final consumer, being classified as biological, chemical, and physical hazards. Therefore, this chapter presents an overview of the main food-borne hazards, the current context of food safety, food safety concepts throughout the food production chain, and the role of regulatory agencies in food safety.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
FOOD SAFETY  
dc.subject
FOOD PRODUCTION  
dc.subject
SAFE FOOD PRODUCTS  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Food safety  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2022-07-15T15:02:37Z  
dc.journal.pagination
245-259  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Chaves, R. D.. Universidade Estadual de Campinas; Brasil  
dc.description.fil
Fil: Alvarenga, V. O.. Universidade Estadual de Campinas; Brasil  
dc.description.fil
Fil: Campagnollo, F. B.. Universidade Estadual de Campinas; Brasil  
dc.description.fil
Fil: Rodriguez Caturla, M. Y.. Universidade Estadual de Campinas; Brasil  
dc.description.fil
Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Confluencia; Argentina. Centro de Investigación y Asistencia Técnica a la Industria; Argentina  
dc.description.fil
Fil: Sant'Ana, Anderson de Souza. Universidade Estadual de Campinas; Brasil  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B9780444636669000091  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/B978-0-444-63666-9.00009-1  
dc.conicet.paginas
524  
dc.source.titulo
Current developments in biotechnology and bioengineering: food and beverages industry  

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