Food packaging hygiene /

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Bibliographic Details
Imprint:	Cham : Springer, 2015.
Description:	1 online resource (vii, 132 pages) : illustrations (some color).
Language:	English
Series:	SpringerBriefs in molecular science, Chemistry of foods, 2191-689X SpringerBriefs in molecular science. Chemistry of foods.
Subject:	Food -- Packaging. Food -- Safety measures. Food -- Packaging. Food -- Safety measures.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11091329

Hidden Bibliographic Details
Other authors / contributors:	Barone, Caterina, author.
ISBN:	9783319148274 3319148273 3319148265 9783319148267 9783319148267
Notes:	Includes bibliographical references. Online resource; title from PDF title page (SpringerLink, viewed January 30, 2015).
Summary:	This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a ℓ́ℓHazard Analysis and Critical Control Pointℓ́ℓ (HACCP) investigation.
Other form:	Printed edition: 9783319148267
Standard no.:	10.1007/978-3-319-14827-4

Table of Contents:

The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A matter of Food Safety and Hygiene
Inorganic Contaminants of Food as a Function of Packaging Features
Plasticizers in PVC for Food: Assessment of Specific Migration
Organic Food Packaging Contaminants: New and Emerging Risks
Chemical and Microbiological Aspects of the Interaction between Food and Food Packages
Basic Principles of Corrosion of Food Metal Packaging.

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