Edited by
Yolanda Picó, Area de Nutricio i Bromatologia, Universitat de Valencia, Spain
Description
Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical
techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional
foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal,
and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones
and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of
the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in
food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and
quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens
and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.
Audience:
For post-graduate students, biologists, bromatologists, toxicologists, chemists, agronomists, hygienist, and everybody who need to use the analytical techniques for evaluating food safety.
