Food safety : contaminants and toxins /

This textbook covers the recent developments in the chemistry, biochemistry and physiological effects of contaminants that might have an impact on human health and welfare. It also discusses risk management and regulatory issues. It contains 19 chapters that are divided into 4 sections. The first pa...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: D'Mello, J. P. Felix
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxon, UK ; Cambridge, MA : CABI Pub., ©2003.
Temas:
Food > Toxicology.
Food > Safety measures.
Pollution.
Public health.
Medical care.
Food Safety
Environmental Pollution
Public Health
Environment and Public Health
Delivery of Health Care
Food Contamination
Patient Care
Aliments > Toxicologie.
Aliments > Sécurité > Mesures.
Santé publique.
Prestation de soins.
Soins médicaux.
public health.
MEDICAL > Toxicology.
Bacteria.
Fungi.
Man.
Aromatic hydrocarbons.
Bacterial toxins.
Dioxins.
Drug residues.
Drugs.
Food additives.
Food allergies.
Food contamination.
Food poisoning.
Food safety.
Foodborne diseases.
Foods.
Genetically engineered foods.
Heavy metals.
Human diseases.
Microbial contamination.
Mycotoxins.
Nitrates.
Nitrites.
Nitroso compounds.
Pesticide residues.
Pesticides.
Polychlorinated biphenyls.
Polycyclic hydrocarbons.
Prions.
Toxins.
Public health
Pollution
Medical care
Food > Safety measures
Food > Toxicology
Alimentos (microbiologia)
Contaminação de alimentos.
Microbiologia de alimentos.
Segurança alimentar.
Toxicologia de alimentos.
Food contamination
Food safety
Genetically modified food
Food additives
Statistics
Overseas item
Acceso en línea:Texto completo
Descripción
Sumario:This textbook covers the recent developments in the chemistry, biochemistry and physiological effects of contaminants that might have an impact on human health and welfare. It also discusses risk management and regulatory issues. It contains 19 chapters that are divided into 4 sections. The first part includes chapters on plant and microbial toxins that may contribute to common cases of food allergies, intolerance and poisoning. The second part deals with contaminants arising from anthropogenic activities and environmental pollution, such as polychlorinated biphenyls, dioxins, polycyclic aromatic hydrocarbons, heavy metals, nitrates, nitrites, nitroso compounds, food additives, and drugs. The third part comprises case studies on current topics of particular concern in food safety. Specific emphasis is placed on the nature of compounds, distribution of residues in common foods, uptake, toxicology and regulatory issues. In the fourth part, a concluding chapter contains a synthesis of the worldwide and continuing concerns over food safety using information from all chapters in the book. Emerging issues and legislation are also addressed, and the chapter ends with a review of research priorities and action points. This book will be of considerable interest to students and researchers in food science, dietetics, medical and veterinary sciences and agriculture.
Food safety is a global issue. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare. It also disucsses risk management, legislation and regulatory issues.
Descripción Física:1 online resource (xvi, 452 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:0851997511
9780851997513
Acceso:University staff and students only. Requires University Computer Account login off-campus.

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