+353-1-416-8900REST OF WORLD
+44-20-3973-8888REST OF WORLD
1-917-300-0470EAST COAST U.S
1-800-526-8630U.S. (TOLL FREE)


Pesticide, Veterinary and Other Residues in Food. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2736294
  • Book
  • August 2004
  • 704 Pages
  • Elsevier Science and Technology
This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,

Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxicology and detection. Part three examines pesticides, with chapters on surveillance and detection methods for fungicides and herbicides. In the final part, there are chapters summarising a wide range of other chemical residues in food, from xenostrogens/endocrine disruptors and dietary estrogens to polycyclic aromatic hydrocarbons, dioxins and polychlorinated biphenyls.

Pesticide, veterinary and other residues in food is a standard reference for all those concerned with ensuring the safety of food.

- Reviews residue detection, risk assessment and risk management- Extensive coverage of chemical residues- Indispensable resource for all food producers

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
Introduction to food toxicology. Part 1 Assessing and managing risks: Genetic susceptibility to dietary carincogens; Assessing the mutagenicity of chemicals in food; The impact of chemical residues: the case of polychlorinated biphenyls (PCBs); Targeted and rapid methods in analysing residues in food; Good agricultural practice and HACCP systems in the management of pesticides and veterinary residues on the farm. Part 2 Veterinary residues: Assessing the safety of veterinary drug residues; The toxicology of particular veterinary drug residues; The rapid detection of veterinary drug residues; New techniques for the rapid detection of growth promoters in farm animals; The rapid detection of coccidiostat drug residues in farm animals. Part 3 Pesticides: Surveillance for pesticide residues; The rapid detection of pesticide residues; Detecting residues of urea and carbamate pesticides; Detecting fungicide residues; Detecting herbicide residues. Part 4 Other chemical residues in food: Xenostrogens; Dietary estogens; Polycyclic aromatic hydrocarbons (PAHs); Dioxins and Polychlorinated biphenyls (PCBs); Detecting organic contaminants in food: The case of fish; Identifying allergenic proteins in food; Toxicological screening of paper and board packaging; Detecting metal contamination; Mycotoxins: Detection and control.
Note: Product cover images may vary from those shown
Watson, David
Note: Product cover images may vary from those shown