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Chemical food safety /

This book, inclusive of 30 chapters, deals with all aspects of chemical risks in food products, reviewing current knowledge on food production processes and specific toxicants in relation to food safety and toxicology. Specific subjects discussed include general concepts of toxicokinetics and toxico...

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Bibliographic Details
Main Author: Brimer, Leon, (Author)
Format: eBook
Language:English
Published: Wallingford, Oxfordshire, UK : CABI, 2011.
Series:Modular texts.
Subjects:
Food > Toxicology.
Laws and Regulations.
Food Processing (General)
Food Storage and Preservation.
Food Additives.
Food Contamination, Residues and Toxicology.
Human Immunology and Allergology, (New March 2000)
Nutrition related Disorders and Therapeutic Nutrition.
Human Toxicology and Poisoning, (New March 2000)
Toxinology, (New March 2000)
Genetic Engineering, Gene Transfer amd Transgenics, (New June 2002)
Man.
Drug residues.
Flavourings.
Food additives.
Food allergies.
Food contamination.
Food intolerance.
Food processing.
Food products.
Food safety.
Genetically engineered foods.
HACCP.
Human diseases.
Legislation.
Mycotoxins.
Pesticide residues.
Pesticides.
Pharmacokinetics.
Regulations.
Risk analysis.
Risk assessment.
Toxic substances.
Toxicity.
Toxicology.
Veterinary products.
Electronic books.
Online Access:View fulltext via EzAccess
Table of Contents:
  • Food, nutrition and food safety : an introduction
  • The food production and processing chain
  • Unwanted chemical substances
  • The production and processing chain in food safety
  • Introduction to ADME (Absorption, Distribution, Metabolism and Excretion)
  • Absorption and distribution of chemical compounds
  • Metabolism of chemical compounds / Leon Brimer and Mette Tingleff Skaanild
  • Excretion of chemical compounds and their metabolites
  • Toxicokinetics
  • Toxicodynamics
  • An introduction to the history of regulation and control worldwide (international institutions in risk assessment and safety regulation)
  • The EU with EFSA and EMEA
  • Safety assessment methods in the laboratory : toxicity testing
  • In vitro methods / Mette Tingleff Skaanild
  • Naturally inherent plant toxicants : introduction and non-glycosidic compounds
  • Naturally inherent plant toxicants : glycosides
  • Naturally inherent toxins : mushrooms, algae (marine biotoxins) and animals
  • An introduction to food contaminants and about metals, metalloids and other elements
  • Mycotoxins
  • Pesticides and persistent organic pollutants
  • Contaminants from processing machinery and food contact materials
  • Toxic compounds formed during processing or improper storage
  • Veterinary drugs and contaminant overall conclusion
  • Food additives and flavourings, etc.
  • Food allergies and intolerances
  • Analytical chemistry in food safety
  • Risk analysis
  • Food safety (quality) assurance and certification of production
  • GMOs and food / Mette Tingleff Skaanild
  • Cases.

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