Chemical Contaminants And Residues In Food

✏Book Title : Chemical Contaminants and Residues in Food
✏Author : D Schrenk
✏Publisher : Woodhead Publishing
✏Release Date : 2017-06-27
✏Pages : 618
✏ISBN : 9780081006757
✏Available Language : English, Spanish, And French

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✏Chemical Contaminants and Residues in Food Book Summary : 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

✏Book Title : Chemical Contaminants and Residues in Food
✏Author : D Schrenk
✏Publisher : Elsevier
✏Release Date : 2012-08-23
✏Pages : 608
✏ISBN : 9780857095794
✏Available Language : English, Spanish, And French

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✏Chemical Contaminants and Residues in Food Book Summary : 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

✏Book Title : Analysis of Chemical Contaminants in Food
✏Author : Claudio Medana
✏Publisher : MDPI
✏Release Date : 2020-07-03
✏Pages : 138
✏ISBN : 9783039363780
✏Available Language : English, Spanish, And French

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✏Analysis of Chemical Contaminants in Food Book Summary : 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 data from the analysis of food contaminants. This Special Issue is an interesting overview of recent methods and is highly representative of a broad worldwide outline, collecting authors from ten different countries and four continents. Very different toxics are described, from volatile organic compounds to heavy metals and from highly polar chemicals to classical organic contaminants. A wide range of analytical techniques are portrayed, including sample preparation and clean-up methodologies, classical chromatographic and hyphenated spectroscopies, and the latest high-resolution mass spectrometry applications. The presented works consider a varied selection of foods: the studied matrices are meat, fishery products, fruits, and miscellaneous beverages.

✏Book Title : Food Chemical Safety
✏Author : David Watson
✏Publisher : Elsevier
✏Release Date : 2001-05-02
✏Pages : 336
✏ISBN : 9781855736320
✏Available Language : English, Spanish, And French

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✏Food Chemical Safety Book 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 be controlled

✏Book Title : Food Contaminants and Residue Analysis
✏Author : Yolanda Picó
✏Publisher : Elsevier
✏Release Date : 2008-09-10
✏Pages : 848
✏ISBN : 0080931928
✏Available Language : English, Spanish, And French

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✏Food Contaminants and Residue Analysis Book Summary : 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 instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the past few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide, semicarbazide, phthalates and food packing migrating substances. This book can be a practical resource that offers ideas on how to choose the most effective techniques for determining these compounds as well as on how to solve problems or to provide relevant information. Logically structured and with numerous examples, Food Contaminants and Residue Analysis will be valuable a reference and training guide for postgraduate students, as well as a practical tool for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienists, and everybody who needs to use the analytical techniques for evaluating food safety.

✏Book Title : Persistent Organic Pollutants and Toxic Metals in Foods
✏Author : Martin Rose
✏Publisher : Elsevier
✏Release Date : 2013-05-15
✏Pages : 520
✏ISBN : 9780857098917
✏Available Language : English, Spanish, And French

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✏Persistent Organic Pollutants and Toxic Metals in Foods Book Summary : Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat. Part one provides an overview of regulatory efforts to screen, monitor and control persistent organic pollutants and heavy metals in foods and includes case studies detailing regulatory responses to food contamination incidents. Part two moves on to highlight particular POPs, toxic metals and metalloids in foods, including dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic aromatic hydrocarbons (PAHs) and phthalates. Persistent organic pollutants and toxic metals in foods is a standard reference for those in the food industry responsible for food safety, laboratories testing for food chemical safety, regulatory authorities responsible for ensuring the safety of food, and researchers in industry and academia interested in the science supporting food chemical safety. Includes case studies which detail regulatory responses to food contamination incidents Considers the uptake and transfer of persistent organic pollutants in the food chain and the risk assessment of contaminates in food Details perticular persistent organic pollutants, toxic metals and metalloids in foods including polychlorinated biphenyls (PCBs), per- and polyfluoroalkyl substances (PFASs), mercury and arsenic among others

✏Book Title : Manuals of Food Quality Control
✏Author : G. Miller
✏Publisher : Food & Agriculture Org
✏Release Date : 1992
✏Pages : 182
✏ISBN : 9251032696
✏Available Language : English, Spanish, And French

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✏Manuals of Food Quality Control Book Summary : An important part of a national food control system is the capability for the analytical laboratory service to detect and quantify food contaminants such as residues of pesticide chemicals. This manual is a practical handbook on the analysis of foods for pesticide residue contamination. Its ultimate aim is to assure that a food control laboratory produces high quality analytical results using analytical methodology which has been shown to be reliable and reproducible for pesticide residue analyses. It includes discussions of sample handling techniques as well as many suggested analytical methods of choice to isolate qualitatively or quantitatively both pesticide chemical and industrial chemical contamination in food. The sample handling discussions cover the composition, preparation, extraction, clean-up and separation techniques for analysis of foods and varied matrices. The analytical methods are those for determination and confirmation of residues in foods. They are offered in an array which allows the determination of groups of like residues in broad multi-residue detection. Individual residue methods are suggested for singular reside needs.

✏Book Title : Pesticide Residues and Polychlorinated Biphenyls
✏Author :
✏Publisher :
✏Release Date : 2000
✏Pages : 78
✏ISBN : UCSD:31822031187131
✏Available Language : English, Spanish, And French

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✏Pesticide Residues and Polychlorinated Biphenyls Book Summary :

✏Book Title : Pesticide Residues in Food and Drinking Water
✏Author : Denis Hamilton
✏Publisher : John Wiley & Sons
✏Release Date : 2004-05-14
✏Pages : 378
✏ISBN : 9780470091609
✏Available Language : English, Spanish, And French

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✏Pesticide Residues in Food and Drinking Water Book Summary : This book explores human exposure and consumer risk assessment in response to issues surrounding pesticide residues in food and drinking water. All the three main areas of consumer risk assessment including human toxicology, pesticide residue chemistry and dietary consumption are brought together and discussed. Includes the broader picture - the environmental fate of pesticides Takes an international approach with contributors from the European Union, USA and Australia Highlights the increasing concerns over food safety and the risks to humans

✏Book Title : Assessment of Chemical Contaminants in Food
✏Author :
✏Publisher :
✏Release Date : 1988
✏Pages : 104
✏ISBN : IND:30000086903253
✏Available Language : English, Spanish, And French

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✏Assessment of Chemical Contaminants in Food Book Summary :

✏Book Title : Food Analysis
✏Author : S. Suzanne Nielsen
✏Publisher : Springer
✏Release Date : 2017-06-06
✏Pages : 649
✏ISBN : 9783319457765
✏Available Language : English, Spanish, And French

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✏Food Analysis Book Summary : This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

✏Book Title : Food Analysis
✏Author : Suzanne Nielsen
✏Publisher : Springer Science & Business Media
✏Release Date : 2014-09-04
✏Pages : 602
✏ISBN : 9781441914774
✏Available Language : English, Spanish, And French

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✏Food Analysis Book Summary : This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

✏Book Title : Food Contaminants
✏Author : C Creaser
✏Publisher : Elsevier
✏Release Date : 1991-10-01
✏Pages : 204
✏ISBN : 9781845698287
✏Available Language : English, Spanish, And French

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✏Food Contaminants Book Summary : This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and distribution. The contributors concentrate on the contamination of food by chemicals arising from environmental and food-production sources. Chapter 1 is concerned with food-chain contaminants present in food as natural components of the diet. This is followed by discussion of the chlorinated dioxins and furans, and polycyclic aromatic hydrocarbons. Following an introduction to the control and surveillance of food-production contaminants, four areas of activity are described: migration from food contact materials with particular reference to plastics, the analysis and regulatory control of veterinary products, the analysis of pesticides in drinking water and finally the problem of food taints.

✏Book Title : Analysis of Pesticides in Food and Environmental Samples
✏Author : Jose L. Tadeo
✏Publisher : CRC Press
✏Release Date : 2008-02-07
✏Pages : 384
✏ISBN : 1420007750
✏Available Language : English, Spanish, And French

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✏Analysis of Pesticides in Food and Environmental Samples Book Summary : Developing safety regulations for pesticides used around the world—in excess of 2.5 million tons annually—requires reliable analytical methods for assessing their impact in food and in the environment. Analysis of Pesticides in Food and Environmental Samples presents the most effective techniques for analyzing pesticide residues and other chemical contaminants in foods as well as in soil, water, and air. Renowned Scientists Report New Data and Advances in the Field The book introduces sample preparation, extraction, and analytical methods specific to each sample type, including foods from vegetal and animal origin. Other chapters discuss important aspects of quality assurance and the applicability of hyphenated analytical techniques. In addition to a practical chapter on the use of biosensors and immunoassays for monitoring and gathering exposure data, the book addresses regulatory aspects and presents current data on the levels of pesticides found in food and environmental matrices. Latest Methods Help Scientists Develop Safer, More Effective Pesticides Analysis of Pesticides in Food and Environmental Samples enables scientists to measure and predict the behavior and toxicity of pesticides with a higher degree of accuracy. The methodologies and insight in this timely work will contribute to the development of more effective, less toxic pesticides as well as better safety regulations.

✏Book Title : Strategies for Reducing Drug and Chemical Residues in Food Animals
✏Author : Ronald E. Baynes
✏Publisher : John Wiley & Sons
✏Release Date : 2014-08-06
✏Pages : 336
✏ISBN : 9781118872826
✏Available Language : English, Spanish, And French

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✏Strategies for Reducing Drug and Chemical Residues in Food Animals Book Summary : 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, China, and Asia, where the issue of chemical exposures has significant impact on livestock products Ties veterinary clinical practice and the use of these drugs in food animals with regulatory standards and mitigation practices

✏Book Title : Food Safety
✏Author : DIANE Publishing Company
✏Publisher : DIANE Publishing
✏Release Date : 1994-04
✏Pages : 115
✏ISBN : 078811722X
✏Available Language : English, Spanish, And French

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✏Food Safety Book Summary :

✏Book Title : Chemical Analysis of Food
✏Author : Yolanda Picó
✏Publisher : Academic Press
✏Release Date : 2012
✏Pages : 798
✏ISBN : 9780123848628
✏Available Language : English, Spanish, And French

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✏Chemical Analysis of Food Book Summary : "The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, andon data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

✏Book Title : Advances in Food Diagnostics
✏Author : Leo M. L. Nollet
✏Publisher : John Wiley & Sons
✏Release Date : 2008-02-28
✏Pages : 384
✏ISBN : 9780470276525
✏Available Language : English, Spanish, And French

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✏Advances in Food Diagnostics Book Summary : Food diagnostics is a relatively new and emerging area fuelled in large part by the ever-increasing demand for food safety. Advances in Food Diagnostics provides the most updated, comprehensive professional reference source available, covering sophisticated diagnostic technology for the food industry. Editors Nollet, Toldrá, and Hui and their broad team of international contributors address the most recent advances in food diagnostics through multiple approaches: reviewing novel technologies to evaluate fresh products; describing and analyzing in depth several specific modern diagnostics; providing an analysis of data processing; and discussing global marketing with an insight into future trends. While covering conventional (typically lab-based) methods of analysis, the book focuses on leading-edge technologies that are being or about to be introduced. The book looks at areas such as food quality assurance, safety and traceability. Issues such as improved quality control, monitoring pesticide and herbicide residues in food, determining the nutritional content of food and distinguishing between GM and "conventional" foodstuffs are covered. Advances in Food Diagnostics offers the food professional what its title promises – the latest advances in food diagnostics and analysis.

✏Book Title : Colour Additives for Foods and Beverages
✏Author : Michael J. Scotter
✏Publisher : Elsevier
✏Release Date : 2015-02-04
✏Pages : 260
✏ISBN : 9781782420200
✏Available Language : English, Spanish, And French

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✏Colour Additives for Foods and Beverages Book Summary : Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

✏Book Title : Rapid methods for biological and chemical contaminants in food and feed
✏Author : A. van Amerongen
✏Publisher : Wageningen Academic Publishers
✏Release Date : 2005-02-25
✏Pages : 416
✏ISBN : 9789076998534
✏Available Language : English, Spanish, And French

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✏Rapid methods for biological and chemical contaminants in food and feed Book Summary : The rapid and reliable detection of biological and chemical contaminants is extremely important in managing the safety of food and feed. "Rapid Methods" is a comprehensive reference resource for anyone interested in this subject. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. At the same time, the importance of method validation, proficiency testing, quality management, sampling and legislation have all become more widely recognised. "Rapid Methods" presents a firm base and structured framework for considering rapid analysis of biological and chemical contaminants in food and feed. The various chapters concentrate on the state of the art in rapid methods in regards to: legislation, sampling, method validation, microbial pathogens, biological materials like GMOs and allergens, toxins like bacterial food poisoning toxins, marine toxins and biogenic amines, chemicals like veterinary drugs, pesticides and dioxins. The editors firmly believe that the very nature of the theme, the excellence of the peer-reviewed papers and the holistic approach chosen in this book will draw an audience from both the food and feed industry as well as from the scientific community.

✏Book Title : Residue Reviews
✏Author : Francis A. Gunther
✏Publisher : Springer
✏Release Date : 1984-05-18
✏Pages : 156
✏ISBN : 0387909982
✏Available Language : English, Spanish, And French

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✏Residue Reviews Book Summary : Worldwide concern in scientific, industrial, and governmental com munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published progress reports, and archival documentations. These three publications are integrated and scheduled to provide in international communication the coherency essential for nonduplicative and current progress in a field as dynamic and complex as environmental contamination and toxicology. Until now there has been no journal or other publication series reserved exclusively for the diversified literature on "toxic" chemicals in our foods, our feeds, our geographical surroundings, our domestic animals, our wild life, and ourselves. Around the world immense efforts and many talents have been mobilized to technical and other evaluations of natures, locales, magnitudes, fates, and toxicology of the persisting residues of these chemicals loosed upon the world. Among the sequelae of this broad new emphasis has been an inescapable need for an articulated set of authorita tive publications where one could expect to find the latest important world literature produced by this emerging area of science together with documentation of pertinent ancillary legislation.

✏Book Title : Chemical Food Safety
✏Author : Leon Brimer
✏Publisher : CABI
✏Release Date : 2011
✏Pages : 287
✏ISBN : 9781845936761
✏Available Language : English, Spanish, And French

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✏Chemical Food Safety Book Summary : Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain.Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

✏Book Title : Pesticide Veterinary and Other Residues in Food
✏Author : David Watson
✏Publisher : Woodhead Publishing
✏Release Date : 2004-09-02
✏Pages : 686
✏ISBN : 1855737345
✏Available Language : English, Spanish, And French

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✏Pesticide Veterinary and Other Residues in Food Book Summary : 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 of risks. Chapters focus on genetic susceptibility, dietary carcinogens, good agricultural practice and HACCP systems, and targeted and rapid methods for analyzing residues in food. Parts two and three look at veterinary residues, covering their safety, toxicology, and detection and examine pesticides. In the final part, chapters summarize a wide range of other chemical residues in food.

✏Book Title : Impact of Processing on Food Safety
✏Author : Lauren S. Jackson
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 270
✏ISBN : 9781461548539
✏Available Language : English, Spanish, And French

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✏Impact of Processing on Food Safety Book Summary : The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

✏Book Title : Chemical Contaminants in Poultry Meat and Products
✏Author : Ayhan Filazi
✏Publisher :
✏Release Date : 2017
✏Pages :
✏ISBN : OCLC:1154184866
✏Available Language : English, Spanish, And French

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✏Chemical Contaminants in Poultry Meat and Products Book Summary : Consumption of poultry meat and products has increased as a consequence of economic crisis, driven by several factors, while people keep away from high priced beef/lamb meat or meat products. Meanwhile, due to this increasing demand in industry resulting strict measures in disease control and environmental factors, these products may involve some chemical and natural compounds with hazardous properties at detectable or even very low concentrations. Among these compounds, residues are of concern, including veterinary drugs, environmental pollutants (such as dioxins, pesticides, and phthalates), natural contaminants (mycotoxins, etc), and/or phytosanitary substances accidentally contaminating poultry product during production or marketing stages. In order to keep the consumers safe from the harmful/undesirable effects due to these compounds, such as genotoxic, immunotoxic, carcinogenic, teratogenic, or endocrine disrupting effects, new strategies and concepts for poultry food security have been emerged and developed globally. This chapter includes detailed information on the residues of some potential chemical contaminants in poultry meat and products (eggs, et cetera) along with risk analysis regarding their hazardous effects and detection in various matrices.

✏Book Title : Food Safety
✏Author : J. P. Felix D'Mello
✏Publisher : CABI
✏Release Date : 2003
✏Pages : 452
✏ISBN : 0851997511
✏Available Language : English, Spanish, And French

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✏Food Safety Book Summary : 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.

✏Book Title : Food Safety Handbook
✏Author : Ronald H. Schmidt
✏Publisher : John Wiley & Sons
✏Release Date : 2003-03-10
✏Pages : 850
✏ISBN : 9780471210641
✏Available Language : English, Spanish, And French

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✏Food Safety Handbook Book Summary : As with the beginning of the twentieth century, when food safetystandards and the therapeutic benefits of certain foods andsupplements first caught the public’s attention, the dawn ofthe twenty-first century finds a great social priority placed onthe science of food safety. Ronald Schmidt and Gary Rodrick’sFood Safety Handbook provides a single, comprehensive reference onall major food safety issues. This expansive volume covers currentUnited States and international regulatory information, food safetyin biotechnology, myriad food hazards, food safety surveillance,and risk prevention. Approaching food safety from retail, commercial, andinstitutional angles, this authoritative resource analyzes everystep of the food production process, from processing and packagingto handling and distribution. The Handbook categorizes and definesreal and perceived safety issues surrounding food, providingscientifically non-biased perspectives on issues for professionaland general readers. Each part is divided into chapters, which arethen organized into the following structure: Introduction andDefinition of Issues; Background and Historical Significance;Scientific Basis and Implications; Regulatory, Industrial, andInternational Implications; and Current and Future Implications.Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing riskor preventing food hazards, such as Hazard Analysis CriticalControl Point (HACCP) Diet, health, and safety issues, with emphasis on foodfortification, dietary supplements, and functional foods Worldwide food safety issues, including European Unionperspectives on genetic modification Food and beverage processors, manufacturers, transporters, andgovernment regulators will find the Food Safety Handbook to be thepremier reference in its field.

✏Book Title : Food Contaminants origin propagation Analysis
✏Author : S. N. Mahindru
✏Publisher : APH Publishing
✏Release Date : 2009
✏Pages : 270
✏ISBN : 817648525X
✏Available Language : English, Spanish, And French

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✏Food Contaminants origin propagation Analysis Book Summary : Provides Updated Approved Procedures For Detection And Estimation Of Toxic Chemical Food Contaminants, Their Origin And Mode Of Entry In The Foods And Feeds. Very Useful For Those Involved In The Manufacturing, Processing And Marketing Of Foods And Feeds.

✏Book Title : Handbook of Food Toxicology
✏Author : S.S. Deshpande
✏Publisher : CRC Press
✏Release Date : 2002-08-29
✏Pages : 920
✏ISBN : 0203908961
✏Available Language : English, Spanish, And French

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✏Handbook of Food Toxicology Book Summary : From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their ch

✏Book Title : Determination of Veterinary Residues in Food
✏Author : N T Crosby
✏Publisher : Woodhead Publishing
✏Release Date : 1991-01-15
✏Pages : 240
✏ISBN : 1855733412
✏Available Language : English, Spanish, And French

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✏Determination of Veterinary Residues in Food Book Summary : Most of the information regarding veterinary residues is scattered throughout a multitude of scientific journals aimed at specialists. Neil Crosby draws this material into a cohesive text that contains something of interest to a wide range of readers including analytical chemists, toxicologists, food chemists and manufacturers and veterinary scientists.