Food safety : contaminants and toxins /

• Format: eBook
• Language: English
• Published: Wallingford, Oxfordshire, UK : CABI, 2003.
• Subjects: Food > Toxicology.; Food > Safety measures.; Pesticide and Drug Residues and Ecotoxicology, (New March 2000); Milk and Dairy Produce.; Meat Produce.; Eggs and Egg Products.; Crop Produce.; Aquatic Produce.; Food Storage and Preservation.; Food Additives.; Food Contamination, Residues and Toxicology.; Human Nutrition (General); Prion, Viral, Bacterial and Fungal Pathogens of Humans, (New March 2000); Human Toxicology and Poisoning, (New March 2000); Toxinology, (New March 2000); Genetic Engineering, Gene Transfer and Transgenics, (New June 2002); 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.; Electronic books.
• Online Access: View fulltext via EzAccess

 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.