Chemical Contaminants and Residues in Food
- D Schrenk, Technical University of Kaiserlautern, Germany
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.View full description
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.
Industrial and academic researchers with an interest in food chemical safety; Professionals in the food industry responsible for the provision of safe food; Managers in analytical laboratories testing food chemical safety
- Published: August 2012
- Imprint: Woodhead Publishing
- ISBN: 978-0-85709-058-4
Table of ContentsPart 1 Risk assessment and selected analytical methods: Risk assessment of chemical contaminants and residues in food; Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods; Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food; Cell-based bioassays for the screening of chemical contaminants and residues in foods. Part 2 Major chemical contaminants of foods: Dioxins and polychlorinated biphenyls in foods; Emerging environmental organic contaminants in foods; Veterinary drug residues in foods; Pesticide residues in foods; Heat-generated toxicants in foods: Acrylamide, MCPD-esters and furan; Toxic metals and metalloids in foods; Toxicants in foods generated by non-thermal processes; D-amino acids and cross-linked amino acids as food contaminants; Mycotoxins in foods; Phycotoxins and food safety; Plant-derived contaminants in food. Part 3 Contamination of particular foods: Chemical contamination of cereals; Chemical contamination of red meat; Chemical contamination of poultry meat and eggs; Contamination of finfish with persistent organic pollutants and metals; Contamination of marine molluscs with heavy metals.