This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The
¿Hazard Analysis and Critical Control Point¿ (HACCP) approach which is applied for this
purpose is dedicated to the study and the analysis of all possible dangers by food
consumptions and the related countermeasures with the aim of protecting the health of
consumers. This difficult objective is highly multidisciplinary and requires a plethora of
different competencies. This book thus addresses chemists microbiologists food technologists
medical professionals and veterinarians. The chemical risks described in this book are related
to food additives contaminants by food packaging materials chemicals from cleaning systems
and microbial toxins. The present book gives an introduction and overview of these various
topics.
