Toxications from Food Preservatives

Authors

  • Ba Le Huy Ho Chi Minh City University of Food Industry - HUFI, Vietnam.
  • Hoan Nguyen Xuan Ho Chi Minh City University of Food Industry - HUFI, Vietnam.
  • Phong Nguyen Tan Ho Chi Minh City University of Food Industry - HUFI, Vietnam.
  • Thanh Le Minh Ho Chi Minh City University of Food Industry - HUFI, Vietnam.

DOI:

https://doi.org/10.9734/bpi/mono/978-93-5547-649-4/CH3

Keywords:

Toxic in food, nutritional toxicology, poisoning by bacteria, E. coli, coliform, environmatal fators, mechanism of contamination of decomposition to food

Abstract

Toxin from the Processing of unsuitable proserved. In this, process of preservation without good technology causes food damage, for ex: 1. Causes of food spoilage; Due to microorganisms (Bacteria, Mold, Yest… or cased by. Intrinsic Enzymes) or free amino acid, even with environmental conditions. At the same time, this chapter also deals with mechanism of introduction to food and contamination of decomposition.

Published

2022-07-15

How to Cite

Ba Le Huy, Hoan Nguyen Xuan, Phong Nguyen Tan, & Thanh Le Minh. (2022). Toxications from Food Preservatives. Food Toxicology: Theory, Practice and Resolve in Vietnam, 38–54. https://doi.org/10.9734/bpi/mono/978-93-5547-649-4/CH3

Issue

Food Toxicology: Theory, Practice and Resolve in Vietnam

Section

Contents