Food Chemical Safety. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2735959
  • Book
  • 336 Pages
  • Elsevier Science and Technology
1 of 4
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled.

- Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Note: Product cover images may vary from those shown
2 of 4
Part 1 Analytical methods: Risk analysis; Quality control and selection; Standardised methods of analysis for contaminants; Future direction for methods of analysis; Molecular imprint-based sensors in contaminant analysis; Bioassays in contaminant analysis. Part 2 Particular contaminants: Veterinary drug residues; Inorganic contaminants in food: Metals and metalloids, nitrate and nitrite; Environmental organic contaminants in food: Aromatic hydrocarbons, polycyclic aromatic hydrocarbons, dioxins and PCBs, chlorinated hydrocarbons, phthalic acid esters, endocrine disrupters; Chemical migration from food packaging; Pesticides; Mycotoxins. Part 3 Regulation: International regulation of chemical contaminants in food; Regulation of chemical contaminants in foodstuffs in the EU; Contaminant regulation and management in the US.
Note: Product cover images may vary from those shown
3 of 4

Loading
LOADING...

4 of 4
Watson, David
Note: Product cover images may vary from those shown
5 of 4
Note: Product cover images may vary from those shown
Adroll
adroll