Food safety determination by biological methods
Анотація
The biological danger, being of the first priority on the risk scale, are caused by the microorganisms in food products, i.e. by bacteria and/or products of their vital functions, toxigenic moulds, viruses, vermin (helminths and primitive live forms), and insects.
Опис
Pylypenko, I. Food safety determination by biological methods / I. Pylypenko // Зб. тез доп. 76-ї наук. конф. викл. акад., Одеса, 18-22 квіт. 2016 р. / Одес. нац. акад. харч. технологій; під заг. ред. Б. В. Єгорова. – Одеса, 2016. – P. 65.
Ключові слова
food, food safety, biological safety, microorganisms, plant foods, food ingredients