Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research. Includes expanded coverage on risk assessment and testing technologies Presents fully updated chapters to provide the most up-to-date information in research on food chemical safety Provides new information on hot topic areas, such as food additives, mycotoxins, nanomaterials and food contact materials

Produk Detail:

  • Author : D Schrenk
  • Publisher : Woodhead Publishing
  • Pages : 618 pages
  • ISBN : 0081006756
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKChemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food
  • Author : D Schrenk,Alexander Cartus
  • Publisher : Woodhead Publishing
  • Release : 27 June 2017
GET THIS BOOKChemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap

Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food
  • Author : D. Schrenk
  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
GET THIS BOOKChemical Contaminants and Residues in Food

Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants

Strategies for Reducing Drug and Chemical Residues in Food Animals

Strategies for Reducing Drug and Chemical Residues in Food Animals
  • Author : Ronald E. Baynes,Jim E. Riviere
  • Publisher : John Wiley & Sons
  • Release : 06 August 2014
GET THIS BOOKStrategies for Reducing Drug and Chemical Residues in Food Animals

Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock. Focuses attention on drug and chemical residues in edible animal products Covers novel computational, statistical, and mathematical strategies for dealing with chemical exposures in food animals Details major drug classes used in food animal production and their residue risks Highlights efforts at harmonizing and the differences among areas like US, EU, Canada, Australia, South America,

Food Chemical Safety

Food Chemical Safety
  • Author : David Watson
  • Publisher : Elsevier
  • Release : 02 May 2001
GET THIS BOOKFood Chemical Safety

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

Food Contaminants and Residue Analysis

Food Contaminants and Residue Analysis
  • Author : Yolanda Picó
  • Publisher : Elsevier
  • Release : 10 September 2008
GET THIS BOOKFood Contaminants and Residue Analysis

Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating cleanup, and preparing substances for further

The Use of Drugs in Food Animals

The Use of Drugs in Food Animals
  • Author : National Research Council,Board on Agriculture,Panel on Animal Health, Food Safety, and Public Health,Committee on Drug Use in Food Animals
  • Publisher : National Academies Press
  • Release : 12 February 1999
GET THIS BOOKThe Use of Drugs in Food Animals

The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industries--poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens

Chemical hazards in foods of animal origin

Chemical hazards in foods of animal origin
  • Author : Frans J.M. Smulders,Ivonne M.C.M. Rietjens,Martin Rose
  • Publisher : Wageningen Academic Publishers
  • Release : 01 January 2019
GET THIS BOOKChemical hazards in foods of animal origin

The authorship of this book is comprised of a total of 65 experts of worldwide repute, originating from 13 different countries and representing various scientific disciplines such as human and veterinary medicine, agricultural sciences, (micro)biology, pharmacology/toxicology, nutrition, (food) chemistry and risk assessment science. In 25 chapters the various chemical hazards - 'avoidable' or 'unavoidable' and possibly prevailing in major foods of animal origin [muscle foods (including fish), milk and dairy, eggs, honey] - are identified and characterised, the public health risks

Poultry Science

Poultry Science
  • Author : Milad Manafi
  • Publisher : BoD – Books on Demand
  • Release : 15 February 2017
GET THIS BOOKPoultry Science

When it comes to life science and specially by considering animal-origin protein, one of the main topics to gain importance with respect to human nutrition and health is poultry science. This book presents an introductory overview to the different fields/branches of poultry science with four main divisions: different feed resources for poultry, biofilms of salmonella and campylobacter in the poultry industry, prevention of different contaminants in modern poultry farms, and mycotoxins in poultry feed. This book will be beneficial

Analysis of Chemical Contaminants in Food

Analysis of Chemical Contaminants in Food
  • Author : Claudio Medana
  • Publisher : MDPI
  • Release : 03 July 2020
GET THIS BOOKAnalysis of Chemical Contaminants in Food

How many times have we thought with concern about the possible contamination of food? Pollution, agricultural treatments, technological treatments, and packaging are the best-known human sources of toxic substances as food contaminants. The present book contains 11 original research papers representing various approaches of identifying and measuring toxic residues in food materials. The analytical determination of food contaminants is an indispensable tool in characterizing the adverse effects and unexpected toxicity related to food intake. No risk assessment would be possible without

Food Analysis Laboratory Manual

Food Analysis Laboratory Manual
  • Author : S. Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release : 20 March 2010
GET THIS BOOKFood Analysis Laboratory Manual

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure,

Food Chemical Safety: Additives

Food Chemical Safety: Additives
  • Author : David Watson
  • Publisher : Woodhead Publishing
  • Release : 23 July 2021
GET THIS BOOKFood Chemical Safety: Additives

With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the

Seafood Safety

Seafood Safety
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on Evaluation of the Safety of Fishery Products
  • Publisher : National Academies Press
  • Release : 01 February 1991
GET THIS BOOKSeafood Safety

Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxins--with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview

Food Chemical Safety

Food Chemical Safety
  • Author : David Watson
  • Publisher : Woodhead Publishing
  • Release : 08 March 2002
GET THIS BOOKFood Chemical Safety

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 for their detection and how such contaminants can be controlled. The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of

Pesticide Residue in Foods

Pesticide Residue in Foods
  • Author : Mohidus Samad Khan,Mohammad Shafiur Rahman
  • Publisher : Springer
  • Release : 14 April 2017
GET THIS BOOKPesticide Residue in Foods

This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered. Pesticide Residue in Foods: Sources, Management,

Improving the Safety and Quality of Eggs and Egg Products

Improving the Safety and Quality of Eggs and Egg Products
  • Author : F Van Immerseel,Y Nys,M Bain
  • Publisher : Elsevier
  • Release : 19 August 2011
GET THIS BOOKImproving the Safety and Quality of Eggs and Egg Products

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control