Description

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.

Key Features

  • 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

Readership

Those in the food industry responsible for food safety; Laboratories testing for food chemical safety; Regulatory authorities responsible for food chemical safety; Researchers and academia interested in food chemical safety

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Foreword

Preface

Part I: Regulatory control and environmental pathways

Chapter 1: Persistent organic pollutants in foods: science, policy and regulation

Abstract:

1.1 Introduction

1.2 Dietary exposure and total diet studies (TDSs)

1.3 Risk assessment, policy making and regulatory limits

1.4 Enforcement and implications for food businesses

1.5 Analytical methods and their influence on policy

1.6 Future trends and conclusions

1.7 References

Chapter 2: Regulatory control and monitoring of heavy metals and trace elements in foods

Abstract:

2.1 Introduction

2.2 Risk assessment and policy making

2.3 Monitoring of foodstuffs

2.4 Impact of legislation on industry and enforcement

2.5 Suitability of analytical methods

2.6 Future trends

2.7 Sources of further information

2.8 References

Chapter 3: Screening and confirmatory methods for the detection of dioxins and polychlorinated biphenyls (PCBs) in foods

Abstract:

3.1 Introduction

3.2 Biological versus physico-chemical screening for dioxins and PCBs in food and feed

3.3 Specific analytical requirements for biological and physico-chemical tools

3.4 Quantitative versus semi-quantitative approach

3.5 Validation QA/QC

3.6 Confirmatory methods for dioxins and PCBs in food and feed

3.7 Future trends

3.8 Sources of further information and advice

3.9 References

Chapter 4: Screening and confirmatory methods for the detection of heavy metals in foods

Abstract:

4.1 Introduction

4.2 Screening methods for heavy metal detection in foods

4.3 Confirmatory methods for heavy metal detection in foods

4.4 Quality assurance and metho

Details

No. of pages:
520
Language:
English
Copyright:
© 2013
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857098917
Print ISBN:
9780857092458

About the editors

Alwin Fernandes

Alwyn Fernandes is a senior scientist at FERA with a particular interest in emerging environmental contaminants.

Affiliations and Expertise

FERA, UK

Reviews

"This book…explores the scientific and regulatory challenges faced by those responsible for ensuring that our food is safe to eat…While this book is of interest for analytical chemists, it is intended to address to an evenly great extend to regulators and policy makers since it gives a comprehensive view of current knowledge of the presence of known and emerging contaminants in our food and a firm background of analytical capabilities."--Quality Assurance and Safety of Crops & Foods, March 2014