Food chemical safety. Volume 1, Contaminants / edited by David H. Watson.

Format:

Book

Contributor:

Watson, D. H. (David H.), 1952-

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Woodhead Publishing in food science and technology

Language:

English

Subjects (All):

Food adulteration and inspection--Standards.

Food adulteration and inspection.

Food--Analysis.

Food.

Food contamination.

Physical Description:

1 online resource (337 p.)

Place of Publication:

Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, 2001.

Language Note:

English

Summary:

Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled.Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can

Contents:

Front Cover; Contaminants; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 Background; 1.2 Pesticides; 1.3 Veterinary drugs; 1.4 Persistent environmental chemicals; 1.5 Processing contaminants; 1.6 Migration from materials and articles in contact with food; 1.7 Naturally occurring toxicants; 1.8 Control measures; 1.9 Current and future trends; 1.10 Dedication and acknowledgement; 1.11 References; Part I: Analytical methods; Chapter 2. Risk analysis; 2.1 Introduction; 2.2 Hazard identification in the food supply chain; 2.3 Dose-response characterisation

2.4 Exposure analysis2.5 Risk evaluation; 2.6 Methods for risk management; 2.7 Future trends in risk analysis; 2.8 Sources of further information and advice; 2.9 References; Chapter 3. Analytical methods: quality control and selection; 3.1 Introduction; 3.2 Legislative requirements; 3.3 FSA surveillance requirements; 3.4 Laboratory accreditation and quality control; 3.5 Proficiency testing; 3.6 Analytical methods; 3.7 Standardised methods of analysis for contaminants; 3.8 The future direction for methods of analysis; 3.9 References

Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercisesChapter 4. Molecular imprint-based sensors in contaminant analysis; 4.1 Introduction; 4.2 The principles of molecularly imprinted polymer-based techniques; 4.3 The development and application of MIP-based sensors; 4.4 Case studies: contaminant analysis; 4.5 Future trends; 4.6 Sources of further information and advice; 4.7 Acknowledgements; 4.8 References; Chapter 5. Bioassays in contaminant analysis; 5.1 Introduction; 5.2 Dioxins and the DR-CALUX bioassay

5.3 The use of bioassays for other groups of compounds5.4 Future developments; 5.5 Acknowledgements; 5.6 References; Part II: Particular contaminants; Chapter 6. Veterinary drug residues; 6.1 Introduction; 6.2 Control of veterinary products in the UK; 6.3 Chemical substances commonly used in veterinary medicines; 6.4 Surveillance for veterinary drug residues; 6.5 Analytical methods employed in drug residues surveillance; 6.6 Results of surveillance for veterinary drug residues in the UK (1998); 6.7 Potential effects on human health of veterinary drug residues in food

6.8 Current issues relating to residues of veterinary drugs in food in the UK6.9 Summary; 6.10 Further reading; Chapter 7. Inorganic contaminants in food; 7.1 Introduction; 7.2 Metals and metalloids; 7.3 Nitrate and nitrite; 7.4 References; Chapter 8. Environmental organic contaminants in food; 8.1 Introduction; 8.2 Aromatic hydrocarbons; 8.3 Polycyclic aromatic hydrocarbons; 8.4 Dioxins and PCBs; 8.5 Chlorinated hydrocarbons; 8.6 Phthalic acid esters; 8.7 Endocrine disrupters; 8.8 References; Chapter 9. Chemical migration from food packaging; 9.1 Introduction

9.2 Chemical migration and the main factors that control it

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed February 09, 2014).

ISBN:

1-280-37225-7

9786610372256

1-59124-343-2

1-85573-632-2