Ethnic foods are becoming popular worldwide. Nevertheless, foodborne outbreaks and food recalls due to the contamination of these foods with pathogenic agents, toxins, undeclared allergens and hazardous chemical compounds are increasing in recent years together with their growing popularity. In this context, ad hoc prevention and control strategies are needed, to assess and face the emerging microbiological and toxicological risks associated with the consumption of ethnic foods.
Food safety aspects on ethnic foods: toxicological and microbial risks
Fusco Vincenzina
2015
Abstract
Ethnic foods are becoming popular worldwide. Nevertheless, foodborne outbreaks and food recalls due to the contamination of these foods with pathogenic agents, toxins, undeclared allergens and hazardous chemical compounds are increasing in recent years together with their growing popularity. In this context, ad hoc prevention and control strategies are needed, to assess and face the emerging microbiological and toxicological risks associated with the consumption of ethnic foods.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
