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Food contaminants : sources and surveillance /
This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing,
2004.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Food Contaminants: Sources and Surveillance; Copyright Page; Preface; Table of Contents; Contributors; CHAPTER 1. Natural Toxicants in Food; 1 Introduction; 2 The Risk Due to Natural Toxicants; 3 Natural Toxicant Research; 4 Criteria for Assessing Research Priorities; 5 Natural Toxicants; 6 Options for the Control of Natural Toxicants; 7 Conclusion; Acknowledgements; CHAPTER 2. Polychlorinated Dibenzo-p-dioxins, Polychlorinated Dibenzofurans, and the Food Chain; 1 Introduction; 2 Primary Sources; 3 Toxicity and Health Effects; 4 Environmental Pathways.
- 5 Accumulation and Levels in the Food Chain6 Levels in Human Milk and Tissue; 7 Analytical Considerations; 8 Conclusion; CHAPTER 3. Analysis and Occurrence of Polycyclic Aromatic Hydrocarbons in Food; 1 Nature and Biological Action of Polycyclic Aromatic Hydrocarbons; 2 Origin of PAHs in Food; 3 Analysis of PAHs in Food; 4 Identity and Concentration of PAHs in Food; 5 Significance of Contamination of Food by PAHs; CHAPTER 4. Food Production Contaminants: Control and Surveillance; 1 Introduction; 2 Control of Food Production Contaminants in the UK.
- 3 Surveillance of Food Production Contaminants in the UK4 Discussion; 5 Summary; CHAPTER 5. Toxicology and Regulatory Control of Components of Food Contact Plastics; 1 Introduction; 2 Regulatory Control of the Components of Food Contact Materials; 3 SAR and the Components of Food Contact Materials; Acknowledgement; CHAPTER 6. Contaminants from Food Contact Materials: Analytical Aspects; 1 Introduction; 2 Headspace Analysis of Volatile Contaminants; 3 Analysis of Low Molecular Weight Non-volatile Species; 4 Analysis of Polydisperse Degradable High Molecular Weight Species.
- 5 Analysis of Polydisperse Non-degradable High Molecular Weight Species6 Conclusions; CHAPTER 7. Use and Regulatory Control of Veterinary Drugs in Food Production; 1 Introduction; 2 Medicines Legislation; 3 European Legislation; 4 Residues; 5 Future Prospects; CHAPTER 8. Analysis of Veterinary Drug Residues in Edible Animal Products; 1 Introduction; 2 Applications; Acknowledgements; CHAPTER 9. Analysis of Pesticides at Low Levels in Drinking Water; 1 Introduction; 2 The Regulations Applying to Pesticides in Drinking Water; 3 Analytical Methods for Pesticides in Water; 4 Conclusions.
- AcknowledgementsCHAPTER 10. Unwanted Flavours in Foods; 1 Introduction; 2 Analytical Methods; 3 Sources of Taints and Off-flavours; 4 Case Studies; 5 Prevention; Subject Index.