Food Toxicants Analysis Book

Food Toxicants Analysis


  • Author : Yolanda Picó
  • Publisher : Elsevier
  • Release Date : 2007-02-07
  • Genre: Technology & Engineering
  • Pages : 786
  • ISBN 10 : 0080468012

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Food Toxicants Analysis Excerpt :

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants. * step-by-step guide to the use of food analysis techniques * eighteen chapters covering emerging fields in food toxicants analysis * assesses the latest techniques in the field of inorganic analysis

Food Safety Chemistry Book

Food Safety Chemistry


  • Author : Liangli (Lucy) Yu
  • Publisher : CRC Press
  • Release Date : 2014-10-28
  • Genre: Technology & Engineering
  • Pages : 344
  • ISBN 10 : 9781466597952

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Food Safety Chemistry Excerpt :

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

Toxins in Food Book
Score: 5
From 1 Ratings

Toxins in Food


  • Author : Waldemar M. Dabrowski
  • Publisher : CRC Press
  • Release Date : 2004-11-15
  • Genre: Medical
  • Pages : 376
  • ISBN 10 : 9780203502358

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Toxins in Food Excerpt :

While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To

Analysis of Food Toxins and Toxicants Book

Analysis of Food Toxins and Toxicants


  • Author : Yiu-Chung Wong
  • Publisher : John Wiley & Sons
  • Release Date : 2017-07-03
  • Genre: Technology & Engineering
  • Pages : 816
  • ISBN 10 : 9781118992708

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Analysis of Food Toxins and Toxicants Excerpt :

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Food Safety Chemistry Book

Food Safety Chemistry


  • Author : Liangli (Lucy) Yu
  • Publisher : CRC Press
  • Release Date : 2014-10-28
  • Genre: Technology & Engineering
  • Pages : 344
  • ISBN 10 : 9781466597945

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Food Safety Chemistry Excerpt :

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

Food Borne Toxicants Book

Food Borne Toxicants


  • Author : Michael Granvogl
  • Publisher : Unknown
  • Release Date : 2020-06
  • Genre: Medical
  • Pages : 160
  • ISBN 10 : 084123387X

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Food Borne Toxicants Excerpt :

An increasing focus on safety has brought discussions of food-borne toxicants to the forefront of academic discourse. This book discusses the formation of toxicants, the analytical approaches to develop critical detection methods, and their toxicology. With direct applicability to food chemists, toxicologists, and nutritionists, this book will broadly appeal to chemists and food producers.

Food Toxicology Book

Food Toxicology


  • Author : Debasis Bagchi
  • Publisher : CRC Press
  • Release Date : 2016-11-25
  • Genre: Medical
  • Pages : 562
  • ISBN 10 : 9781498708753

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Food Toxicology Excerpt :

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety. The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter. Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.

Chromatographic Analysis of Environmental and Food Toxicants Book

Chromatographic Analysis of Environmental and Food Toxicants


  • Author : Takayuki Shibamoto
  • Publisher : CRC Press
  • Release Date : 2021-05-31
  • Genre: Science
  • Pages : 344
  • ISBN 10 : 9781000447736

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Chromatographic Analysis of Environmental and Food Toxicants Excerpt :

Shows how to choose the most effective techniques for assessing the toxicity of chemicals in both food and the environment. examines a wide range of volatile compounds from toxic aldehydes and pesticides to micotoxins and dioxins.

FDSC 334 634 April 2008 Book

FDSC 334 634 April 2008


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2008
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : OCLC:1126308603

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FDSC 334 634 April 2008 Excerpt :

Mycotoxins in Food Book

Mycotoxins in Food


  • Author : N Magan
  • Publisher : Elsevier
  • Release Date : 2004-07-16
  • Genre: Technology & Engineering
  • Pages : 488
  • ISBN 10 : 9781855739086

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Mycotoxins in Food Excerpt :

Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain. Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins. Mycotoxins in food is a standard reference for all those concerned with ensuring the safety of food. Discusses the wealth of recent research in this important area Covers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chain Describes how the risk of contamination can be controlled, including the use of HACCP systems

Food Safety and Natural Toxins Book

Food Safety and Natural Toxins


  • Author : Mary Fletcher
  • Publisher : MDPI
  • Release Date : 2020-11-13
  • Genre: Technology & Engineering
  • Pages : 106
  • ISBN 10 : 9783039364459

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Food Safety and Natural Toxins Excerpt :

Natural toxins are poisonous secondary metabolites produced by living organisms which are typically not harmful to the organisms themselves but can impact on human or animal health when consumed. Common sources of such toxins include poisonous plants, fungi, algae, and bacteria, and the diversity of these biological systems presents challenges to analytical chemists in identification in addition to wide-ranging food safety implications when present as contaminants in food commodities. The propensity for such toxins to be present in both animal feed and human food has led to the introduction of regulations for a small number of the most potent natural toxins, particularly mycotoxins. Implementation of these regulations necessitates the establishment of high-throughput analytical chemistry methods with increasingly lower limits of detection. The impacts of plant toxins are not limited to grazing livestock but can be carried through the food chain, with some toxins, such as indospicine, being demonstrated to accumulate in tissues of grazing animals, causing secondary poisoning in animals consuming meat from this livestock. This Special Issue focuses on the analysis of natural toxins and their incidence, from source organisms to food and feed commodities, in addition to their implications for food safety.

Process Induced Food Toxicants Book

Process Induced Food Toxicants


  • Author : Richard H. Stadler
  • Publisher : John Wiley & Sons
  • Release Date : 2008-12-09
  • Genre: Technology & Engineering
  • Pages : 744
  • ISBN 10 : 9780470430095

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Process Induced Food Toxicants Excerpt :

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Toxins and Other Harmful Compounds in Foods Book

Toxins and Other Harmful Compounds in Foods


  • Author : A. Witczak
  • Publisher : CRC Press
  • Release Date : 2017-01-12
  • Genre: Medical
  • Pages : 492
  • ISBN 10 : 9781315351513

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Toxins and Other Harmful Compounds in Foods Excerpt :

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing. This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds in foods. It shows how various regulations, as well as unit operations and processes used in food production, may eliminate different toxins or generate new ones. The real health hazards for the consumers resulting from the presence of toxic/harmful compounds in aliments are discussed, and various national and international regulations obligatory in agriculture and industry aimed at increasing food safety are presented. Methods of analysis used for detection and determination of undesirable compounds are also discussed, making it possible to understand the effect of storage and processing parameters, as well as systems of quality assurance, on food safety and to select optimum procedures for analytical control.