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| FOOD TOXICANTS ANALYSIS
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Techniques, Strategies and Developments
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Edited By
Yolanda Pic , 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.
Contents
Part 1: Regulations
1. The international regulation of chemical toxicants in food: Codex Alimentarius (M. Varadi).
2. Different legislation on toxicants in foodstuffs (P. Paulsen et al.).
Part 2. Risk and Quality Assurance
3. Risk analysis process (J. Bridges, O. Bridges).
4. Quality assurance in toxicants analysis (R. Wood).
Part 3. Molecular
Biology Techniques
5. Immunoassays (N.A. Lee, I.R. Kennedy).
6. Polymerase chain reaction (PCR)(N. Marmiroli, E. Maestri).
7. Analysis of food allergens. Practical applications (A.J. Van Hengel et al.).
8. Sampling, detection, identification and
quantification of genetically modified microorganisms (GMOs)(A. Holst-Jensen).
Part 4. Screening and Chromatographic Methods
9. Extraction procedures (S. Boglialli et al.).
10. Clean-up and fractionation methods (D.J. Fletouris).
11. Automated
clean-up techniques (H.G.J. Mol).
12. Gas chromatography-mass spectrometry (GC-MS) (J. Hajšlová, T. Čajka).
13. Liquid chromatography with conventional detection (M. Rokka et al.).
14. Liquid chromatography-mass spectrometry (LC-MS)
(C. Blasco, Y. Picó).
15. Capillary electrophoresis (A. Fekete, P. Schmitt-Koppling).
16. Sensors, biosensors and MIP
based sensors (M. la Farré, D. Barceló).
17. Atomic absorption spectroscopy (S. Akman et al.).
18. Electrochemical
stripping analysis of trace and ultra-trace concentrations of toxics metals and metalloids in foods and beverages (S.B. Adeloju).
19. Inductively coupled plasma-mass spectrometry (ICP-MS)(F. Cubadda).
| Bibliographic details |
Hardbound, 786 pages, publication date: DEC-2006
ISBN-13: 978-0-444-52843-8
ISBN-10: 0-444-52843-1
Imprint: ELSEVIER
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| Price and Ordering |
Price:
USD 220
GBP 133
EUR 156.95
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Last update: 30 Nov 2009
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