Description

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.

Key Features

  • 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

Readership

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

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Risk assessment and selected analytical methods

Chapter 1: Risk assessment of chemical contaminants and residues in food

Abstract:

1.1 Introduction

1.2 Risk assessment

1.3 Risk characterisation

1.4 Role of risk assessment in risk management

Chapter 2: Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods

Abstract:

2.1 Introduction

2.2 Gas chromatography injection techniques

2.3 Gas chromatography separation strategies 2.3.1 Conventional GC

2.4 Gas chromatography-mass spectrometry detection

2.5 Validation of new analytical methods

2.6 Applications and future trends

2.7 Acknowledgements

2.8 Sources of further information

Chapter 3: Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food

Abstract:

3.1 Introduction

3.2 Ionisation techniques

3.3 Mass spectrometer systems

3.4 Screening and identification using HPLC-MS

3.5 Quantification using HPLC-MS

Chapter 4: Cell-based bioassays for the screening of chemical contaminants and residues in foods

Abstract:

4.1 Introduction

4.2 Description of bioassays

4.3 Transcriptomics fingerprinting technologies

4.4 Workflow of a transcriptomics fingerprinting-based screening strategy

4.5 Applications of transcriptomics fingerprinting for the screening of chemical contaminants and residues in foods

4.6 Conclusion and future trends

4.7 Acknowledgements

4.9 Appendix: Abbreviations

Part II: Major chemical contaminants of foods

Chapter 5: Dioxins and polychlorinated biphenyls in foods

Abstract:

5.1 Introduct

Details

No. of pages:
608
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9780857095794
Print ISBN:
9780857090584
Print ISBN:
9780081016091

About the editor

D Schrenk

Professor Dieter Schrenk leads a research team at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. Professor Schrenk has published extensively on a wide variety of topics within food science, with particular focus on health-related effects of food ingredients.