Chemical contaminants in foods : understanding and managing risks / edited by Rob Theelen.

Format:

Book

Contributor:

Theelen, Rob, editor.

Series:

Burleigh Dodds series in agricultural science ; no. 172.

Burleigh Dodds series in agricultural science, 2059-6944 ; number 172

Language:

English

Subjects (All):

Food--Toxicology.

Food.

Food contamination--Risk assessment.

Food contamination.

Food contamination--Prevention.

Physical Description:

1 online resource : color illustrations.

Place of Publication:

Cambridge : Burleigh Dodds Science Publishing, 2025.

Summary:

"Diet has consistently been shown to be the dominant source of exposure to the majority of contaminants that pose a threat to human health. However, there is concern that current methods for detection, analysis and risk assessment of chemical residues in food may not accurately reflect the complex cocktail of contaminants to which different groups may be exposed.Chemical contaminants in foods: Understanding and managing risks provides a comprehensive overview of new approach methodologies with the potential to identify and assess health risks from chemicals in food or feed more accurately and rapidly, including human biomonitoring, advances in-vitro cell culture and in-silico methods and physiologically-based pharmacokinetic models. The book also considers how techniques such as adverse outcome pathways can inform more sophisticated, next-generation risk assessments to better protect the health of different groups in the population"-- Springer Nature Link.

Contents:

The global framework for food chemical risk assessment / Gracia Brisco, Verna Carolissen-Mackay

The role of the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) in food chemical risk assessment / Angeliki Vlachou, Vittorio Fattori, Markus Lipp

Key issues in exposure assessment and risk characterization of chemical contaminants in food / Rob Theelen

Advances in techniques for monitoring/detecting chemical contaminants in food : chromatography / Merrik Kobarfard, Alexander Sweett, Tadeusz Górecki

Advances in techniques for detecting chemical contaminants in food : electrochemical biosensors / Daniel Cozzolino

The use of effect biomarkers to assess potential effects of exposure to chemical residues from food and other sources / G. Dervilly, M. Hernández-Mesa, B. Le Bizec

Understanding the role of diet/food as a source of potentially harmful chemicals within the exposome / Bozidar Udovicki, Ilija Djekic

Advances in human biomonitoring to assess levels of dietary exposure to potentially harmful chemicals from food or other sources / Pascal Sanders, Christophe Rousselle

Developments in toxicokinetic modeling of chemical residues in food / Dimosthenis Sarigiannis, Spyros Karakitsios

The integration of adverse outcome pathways and aggregate exposure pathways for food safety testing : pesticides as a case study / Alexandra-Costina Avîrvarei, Ellen Callewaert, Kyriaki Xiftou, Mathieu Vinken, Julen Sanz-Serrano

Developments in in silico tools for safety and hazard assessment of chemicals in food / Szabina Stice

Advances in assessing heavy metals in food / Paul Williams, Simon Haughey, Yicong Li, Ramón Fernández-Ruiz, Alfredo de la Escosura-Muñiz, Alessandro Migliori et al.

Advances in chemical analysis of flame-retardant residues in food / Gary Codling

Advances in assessing residues of perfluoroalkyl substances in foods / Thimo Groffen, Chaymae El Amraoui Aarab, Mélanie Di Mario, Els Van Hoeck, Laure Joly, Marc Hanikenne et al.

Assessing microplastics and nanoplastics in food / Alfonso Lampen

Contaminants related to high-temperature processing of food / Youngsun Lee, Hoonjeong Kwon

Assessing pyrrolizidine alkaloids in food / Natalia Casado, Florian Kaltner, Ludwig Maximilian, Begoña Fernández-Pintor, Sonia Morante-Zarcero, Isabel Sierra

Tropane alkaloids in food / Inês Parente, Ana Rita Soares Mateus, Sílvia Cruz Barros, Angelina Pena, Ana Sanches Silva.

Notes:

Includes bibliographical references and index.

Online resource; title from PDF title page (Springer Nature Link, viewed February 28, 2026).

Other Format:

Print version: Chemical contaminants in foods

ISBN:

9781835450512

1835450512

9781835450529

1835450520

OCLC:

1545080810

Publisher Number:

CIPO000289667

Access Restriction:

Restricted for use by site license