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Rapid detection of food adulterants and contaminants : theory and practice /
Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press, an Imprint of Elsevier,
[2016]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Rapid Detection of Food Adulterants and Contaminants; Copyright; Dedication; Contents; Foreword; Preface; 1
- FOOD SAFETY AND QUALITY; 1.1 FOOD SAFETY; 1.1.1 PHYSICAL ADULTERANTS AND CONTAMINANTS; 1.1.2 CHEMICAL ADULTERANTS AND RESIDUES; 1.1.3 MICROBIOLOGICAL AND PATHOGENIC CONTAMINANTS; 1.1.4 TOXINS; 1.1.5 PREVENTION OF ADULTERATION AND CONTAMINATION; 1.1.5.1 Keep Clean; 1.1.5.2 Separate Raw and Cooked Materials; 1.1.5.3 Cook Thoroughly; 1.1.5.4 Use Safe Water and Raw Materials; 1.1.5.5 Keep Food at Safe Temperatures; 1.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS.
- 1.2.1 HACCP PRINCIPLES1.2.2 IMPLEMENTATION OF HACCP SYSTEMS; 1.2.2.1 Stage 1: Preliminary Preparation; 1.2.2.2 Stage 2: Application of HACCP Principles; 1.3 FOOD QUALITY; 1.3.1 DEFINITION; 1.3.2 PRODUCT-ORIENTED QUALITY; 1.3.3 CONSUMER-ORIENTED QUALITY; REFERENCES; 2
- COMMON ADULTERANTS AND CONTAMINANTS; 2.1 CHEMICAL CONTAMINANTS; 2.1.1 ACRYLAMIDE; 2.1.2 BENZENE; 2.1.3 DIOXINS AND POLYCHLORINATED BIPHENYLS; 2.1.4 ETHYL CARBAMATE; 2.1.5 MELAMINE; 2.2 MYCOTOXINS; 2.2.1 AFLATOXINS; 2.2.2 FUMONISINS; 2.2.3 TRICHOTHECENES; 2.2.4 ZEARALENONE; 2.2.5 CITRININ; 2.2.6 PATULIN; 2.2.7 OCHRATOXIN A.
- 2.3 HEAVY METALS2.3.1 CHROMIUM; 2.3.2 CADMIUM; 2.3.3 ARSENIC; 2.3.4 LEAD; 2.3.5 MERCURY; REFERENCES; 3
- FOOD STANDARDS AND PERMISSIBLE LIMITS; 3.1 FOOD SAFETY REGULATORY BODIES; 3.1.1 AMERICAN FOOD STANDARD BODIES; 3.1.2 EUROPEAN FOOD SAFETY AUTHORITY (EFSA); 3.1.3 CODEX ALIMENTARIUS COMMISSION (CAC); 3.1.4 INTERNATIONAL STANDARDIZATION ORGANIZATION (ISO); 3.1.5 INDIAN FOOD STANDARD LEGISLATION AND REGULATORY BODIES; 3.1.5.1 Prevention of Food Adulteration Act, 1954; 3.1.5.2 Milk and Milk Product Amendment Regulations, 2009; 3.1.5.3 Fruit Product Order (FPO), 1955.
- 3.1.5.4 Edible Oils Packaging Order, 19983.1.5.5 Vegetable Oil Products Order, 1998; 3.1.5.6 Meat Food Products Order (MFPO), 1973; 3.1.5.7 Solvent-Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order, 1967; 3.1.5.8 Food Safety and Standards Authority of India (FSSAI); 3.1.5.9 Export Inspection Council; 3.1.5.10 Agricultural and Processed Food Products Export Development Authority (APEDA); 3.2 STANDARDS AND PERMISSIBLE LIMITS; 3.2.1 PHYSICAL ADULTERANTS; 3.2.2 CHEMICAL RESIDUES; 3.2.3 MICROBIOLOGICAL CONTAMINANTS; 3.2.4 TOXINS; 4
- BASIC DETECTION TECHNIQUES.
- 4.1 MICROBIOLOGICAL METHODS4.1.1 ENUMERATION OF MICROBES IN FOOD; 4.1.1.1 Direct Count of Cells/Measurement; 4.1.1.1.1 Direct Microscopic Count; 4.1.1.1.2 Direct Count with Fluorescent Dyes; 4.1.1.2 Indirect Count of Cells/Measurement; 4.1.1.2.1 Standard Plate Count (Viable Counts); 4.1.1.2.2 Turbidometric Measurement; 4.1.1.2.3 The Most Probable Number; 4.2 MICROSCOPIC ANALYSIS OF FOOD SAMPLES; 4.3 BIOCHEMICAL METHODS; 4.4 ANALYTICAL METHODS; 4.5 MOLECULAR METHODS; 4.6 IMMUNOASSAYS; 4.7 ELECTRICAL METHODS; 4.8 RAPID AND NONDESTRUCTIVE METHODS; REFERENCES; 5
- BIOSENSOR; 5.1 CONCEPTS.