Chemical Food Safety

Front Cover
CABI, 2011 - Medical - 295 pages
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Preventing contamination with problematic chemical compounds in food, from 'plant to plate and meat to meal', begins with an understanding of the food production and processing chain as well as relevant issues in toxicology and risk management. The diversity in origin and structure of unwanted chemical substances means that combating chemical contaminants in food needs a good understanding of science in a number of disciplines as well as the regulatory processes designed to minimise risks to a world population increasingly exposed through international trade. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety, from acute to long lasting problems that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book follows problematic chemical compounds through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants. The aim is to reach a harmonized level of understanding of all aspects of chemical food safety, so as to make the graduated student ready for work in all sectors related to food and its production.
 

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Contents

An Introduction
1
2 The Food Production and Processing Chain
4
3 Unwanted Chemical Substances
15
4 The Production and Processing Chain in Food Safety
23
5 Introduction to ADME Absorption Distribution Metabolism and Excretion
28
6 Absorption and Distribution of Chemical Compounds
31
7 Metabolism of Chemical Compounds
40
8 Excretion of Chemical Compounds and Their Metabolites
49
Mushrooms Algae Marine Biotoxins and Animals
128
18 An Introduction to Food Contaminants and About Metals Metalloids and Other Elements
132
19 Mycotoxins
151
20 Pesticides and Persistent Organic Pollutants
164
21 Contaminants From Processing Machinery and Food Contact Materials
191
22 Toxic Compounds Formed During Processing or Improper Storage
196
23 Veterinary Drugs and Contaminant Overall Conclusion
216
24 Food Additives and Flavourings Etc
219

9 Toxicokinetics
53
10 Toxicodynamics
61
International Institutions in Risk Assessment and Safety Regulation
68
12 The EU with EFSA and EMEA
75
Toxicity Testing
80
14 In vitro Methods
91
Introduction and Nonglycosidic Compounds
97
Glycosides
111
25 Food Allergies and Intolerances
238
26 Analytical Chemistry in Food Safety
241
27 Risk Analysis
260
28 Food Safety Quality Assurance and Certification of Production
265
29 GMOs and Food
269
30 Cases
273
Index
277
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