Chemical 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 are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food 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. 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 Sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs

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  • Author : D Schrenk
  • Publisher : Elsevier
  • Pages : 608 pages
  • ISBN : 085709579X
  • 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
  • Publisher : Elsevier
  • Release : 23 August 2012
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

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

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

Pesticide, Veterinary and Other Residues in Food

Pesticide, Veterinary and Other Residues in Food
  • Author : David Watson
  • Publisher : Woodhead Publishing
  • Release : 02 September 2004
GET THIS BOOKPesticide, Veterinary and Other Residues in Food

Now more than ever, producing safe foods is of paramount importance for public safety. As the food industry strives to balance methods for efficient food production with overall safety, new research must be analyzed to quickly incorporate safe standards. This book reviews the wealth of research on assessing and managing the risks from pesticide, veterinary, and other chemical residues in food. Beginning with an introductory chapter on the key issues in food toxicology, Part once covers the assessment and management

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,

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

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,

Analytical Methods for Agricultural Contaminants

Analytical Methods for Agricultural Contaminants
  • Author : Britt Maestroni,Victoria Ochoa,Andrew Cannavan
  • Publisher : Academic Press
  • Release : 18 September 2018
GET THIS BOOKAnalytical Methods for Agricultural Contaminants

Analytical Methods for Agricultural Contaminants provides proven laboratory practices and methods necessary to control contaminants and residues in food and water. This reference provides insight into good laboratory practices and examples of methods used in individual specialist laboratories, thus enabling stakeholders in the agri-food industry to appreciate the importance of proven, reliable data and the associated quality assurance approaches for end product testing for toxic levels of contaminants and contaminant residues in food. The book offers standard operating procedures and

Analysis of Pesticides in Food and Environmental Samples, Second Edition

Analysis of Pesticides in Food and Environmental Samples, Second Edition
  • Author : Jose L. Tadeo
  • Publisher : CRC Press
  • Release : 04 March 2019
GET THIS BOOKAnalysis of Pesticides in Food and Environmental Samples, Second Edition

This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis. It contains up-to-date material including recent trends in sample preparation, general methods used for pesticide analysis and quality assurance aspects, and chromatographic and immunoassay methods. The rest of the book describes particular analytical methods used for the determination of pesticides in food and soil, water and air. In addition, the levels of

Food Safety

Food Safety
  • Author : J. P. Felix D'Mello
  • Publisher : CABI
  • Release : 19 May 2021
GET THIS BOOKFood Safety

Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

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

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: Additives

Food Chemical Safety: Additives
  • Author : David Watson
  • Publisher : Woodhead Publishing
  • Release : 19 May 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

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