Food safety assurance and veterinary public health. Volume 7, Chemical hazards in foods of animal origin / edited by Frans J. M. Smulders, Ivonne M. C. M. Rietjens, Martin D. Rose.

Format:

Book

Contributor:

Smulders, Frans J. M., editor.

Rietjens, Ivonne M. C. M., editor.

Rose, Martin, editor.

Series:

ECVPH Food Safety Assurance Series

ECVPH Food Safety Assurance Series ; v.7

Language:

English

Subjects (All):

Food--Toxicology.

Food.

Food of animal origin--Toxicology.

Food of animal origin.

Physical Description:

1 online resource (669 pages) : illustrations

Edition:

1st ed.

Place of Publication:

Wageningen, Netherlands : Wageningen Academic Publishers, 2019.

Summary:

Various chemical hazards are identified and characterised. Public health risks associated with ingestion of contaminated animal food products are discussed, options for risk mitigation are presented.

Contents:

Intro

Foreword

Bernhard Url

Table of contents

Introduction

Chemical hazards in foods of animal origin and the associated risks for public health: elementary considerations

Frans J.M. Smulders1*, Ivonne M.C.M. Rietjens2 and Martin D. Rose3

Summary

1. Introduction

2. Perceived and actual risks

3. A brief description of risk analysis and how it is done

4. Key questions when assessing chemical risks in foods

5. The fate of toxic agents in foods of animal origin: toxicokinetics in animal tissues summarised

6. Analytical methodologies

7. Sources of chemical hazards in foods of animal origin - a synopsis

8. A note on detoxification and decontamination of animal feed

9. Management of chemical risks in foods of animal origin in practice and the role of veterinarians

10. Conclusions

References

Part 1 - Residues of avoidable chemicals

Veterinary drug residues in foods of animal origin

Wendy A. Bedale

2. How do veterinary drug residues in foods of animal origin cause human health problems?

3. What drugs are used in food-producing animals?

4. Veterinary drug residues found in different food types

5. Control and monitoring of drug residues in foods of animal origins

6. How big is the problem of drug residues in foods now?

7. Additional impacts of drug residues in food of animal origin

8. The role of the consumer and non-government organizations

9. Conclusions

Acknowledgements

Residues of pesticides

Julia E. Jäger

2. Different uses and classes of pesticides

3. Authorisation process of pesticides within the EU

4. Dietary exposure and risk assessment - setting of maximum residue levels

5. Analysis of pesticides

6. Organic food

7. Monitoring

8. Conclusions

References.

The assessment of the safety for the consumer of feed additives and additives added to foods of animal origin

Ruud A. Woutersen1,2*, Ine Waalkens-Berendsen3, Piet Wester4 and Ivonne M.C.M. Rietjens2

2. Studies for the assessment of consumer safety (EFSA, 2017c)

3. Illustration of the aforementioned approach

4. Conclusions

Acknowledgement

Chemicals from food contact materials

Emma L. Bradley, Laurence Castle# and Malcolm Driffield*

2. Food contact materials of interest here

3. The hazards and risks

4. Physico-chemical drivers of the migration of chemicals

5. Risk management steps

6. Special considerations for use of recycled materials

7. Antimicrobial substances used as surface-active biocides

8. Traces of packaging materials in former food products intended as animal feed materials

9. Case studies

Part 2 - Unavoidable chemical contaminants

Persistent organic pollutants

Martin D. Rose

2. Dioxins (PCDD/Fs) and PCBs

3. Polychlorinated naphthalenes (PCNs)

4. Brominated (and other) flame retardants (BFRs)

5. Polybrominated dibenzo dioxins and polybrominated dibenzofurans (PBDD/Fs) and polybrominated biphenyls (PBBs)

6. Mixed halogenated dioxins (PXDD/Fs) and PXBs

7. Perfluoroalkylated substances (PFASs) - PFOS, PFOA etc

8. Other classes of POPs not discussed above

Toxic metals

Jan Alexander1* and Agneta Oskarsson2

2. Cadmium

3. Lead

4. Mercury

5. Arsenic

6. Other toxic metals in food

7. Health based guidance values and BDMLs for selected metals

Phytotoxins in foods of animal origin including honey

Birgit Dusemund

Summary.

1. Introduction

2. Characteristics in the risk assessment of phytotoxins

3. Pyrrolizidine alkaloids

4. Tropane alkaloids

5. Delta-9-tetrahydrocannabinol

6. Grayanotoxins

7. Other botanical contaminants

Marine biotoxins: types of poisoning, underlying mechanisms of action and risk management programmes

Albertinka J. Murk1*, Jonathan Nicolas2, Frans J.M. Smulders3, Christine Bürk4 and Arjen Gerssen5

2. Poisonings caused by marine biotoxins

3. Modes of toxic action

4. Analytic procedures for detecting algal toxins

5. Prevention and risk management

6. Conclusions

Mycotoxins in the food chain: contamination of foods of animal origin

Johanna Fink-Gremmels1* and Deon van der Merwe2

2. Mycotoxins in foods of animal origin

3. Discussion

Hazards and risks of process related contaminants in feed and foods of animal origin formed as a result of heating

Ivonne M.C.M. Rietjens

2. Hazards and risks of process related contaminants from heating in feed and food from animal origin

3. Conclusions

Biogenic amines and polyamines in foods of animal origin

Peter Paulsen*, Susanne Bauer and Friedrich Bauer

2. Chemistry and metabolism of biogenic amines and polyamines

3. Functions of amines in tissues and organs - physiology and pathology

4. Amine uptakes with significance for human health

5. Formation and degradation of amines in foods of animal origin

6. Significance of amine contents in foods of animal origin

7. Consumer information and safety

Part 3 - Hazards associated with particular food categories.

Chemical hazards in meat and associated monitoring activities

Marcello Trevisani1*, Giorgio Fedrizzi2 and Giuseppe Diegoli3

2. Residues of pharmacologically active substances in meat

3. Residues of pesticides in meat

4. Residues of environmental contaminants in meat (POPs, heavy metals)

5. National residue sampling plans

6. Food chain information

7. Risk assessment and management in the framework of Official Controls

Chronic diseases associated with meat consumption: epidemiology and mechanisms

Stefaan De Smet*, Daniel Demeyer and Thomas Van Hecke

2. Human health risks associated with high meat consumption

3. Chemical hazards in fresh and processed meats in relation to chronic diseases

4. Mitigation strategies

5. Conclusions

Chemical hazards associated with milk and dairy

Birgit Puschner1* and Steven M. Gallego2

2. Polychlorinated biphenyls

3. Polybrominated diphenyl ethers

4. Dioxins

5. Organophosphate insecticides

6. Lead

7. Conclusions

Chemical hazards associated with fish as a food

Simon Menanteau-Ledouble and Mansour El-Matbouli*

2. Heavy metals

3. Dioxins and other polychlorinated compounds

4. DDT and other pesticides

5. Perfluorinated compounds

6. Other contaminants

Contaminants in eggs: dioxins/PCBs and other toxic substances and their possible health implications

Jadwiga Piskorska-Pliszczynska1, Paweł Struciński2 and Cornelis A. Kan3*

2. Dioxin/PCB sources and physicochemical properties

3. Toxicity

4. Transmission to the food chain

5. Human exposure to dioxins and risk assessment considerations.

6. Risk management

7. Other substances of concern in eggs

8. Consumer information and safety

Chemical hazards in honey

Carlo D'Ascenzi1, Giovanni Formato2 and Peter Martin3*

2. Food safety of honey: product description

3. Chemical hazards

Part 4 - Case studies

Case report: hexachlorobenzene incident in Austria

Johann Steinwider1*, Karl Buchgraber2, Johann Gasteiner2, Thomas Guggenberger2, Hans-Peter Hutter3, Michael Kundi3, Daniela Mihats1, Elke Rauscher-Gabernig1, Andreas Steinwidder2, Maria Uhl4 and Gunther Vogl5

2. Risk assessment - consumer safety

3. Monitoring of food safety

4. HCB levels in humans

5. HCB on dairy farms and on suckler beef farms

6. Regional HCB pollution in the Carinthian valley Görtschitztal

Incidents with dioxins and dioxin-like PCBs in the food chain

Ron Hoogenboom

2. Chemistry

3. Sources

4. Adverse effects, health based guidance values and TEQ principle

5. Incidents

6. Feed and food limits

Pyrrolizidine alkaloids - a case study of Swiss honey

Christina Kast1* and Matteo A. Lucchetti1,2

2. Current recommendations regarding PA intake

3. PA plants relevant for honey production in Europe

4. Analysis of Swiss honeys

5. How do PAs get into honey: is pollen or nectar the origin?

6. The PA content in unifloral honeys from PA-containing plants and honeys of various geographical origins

Food fraud with melamine and global implications

Dagmar Schoder1,2* and Cameron R. McCulloch2

1. Introduction and background.

2. Investigative strategy and techniques.

Notes:

Includes bibliographical references and index.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

90-8686-877-0

OCLC:

1086067742