Chemical Contaminants and Residues in Food. Edition No. 2. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

Part One: Risk assessment and selected analytical methods 1. Risk assessment of chemical contaminants and residues in food 2. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods 3. Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food

Part Two: Major chemical contaminants of food 4. Dioxins and polychlorinated biphenyls in foods 5. Emerging environmental organic contaminants in foods 6. Veterinary drug residues in foods 7. Pesticide residues in foods 8. Heat-generated toxicants in foods: acrylamide, MCPD esters and furan 9. Heat-generated toxicants in food II: heterocyclic aromatic amines 10. Heat-generated toxicants in food III: polycyclic aromatic hydrocarbons 11. Toxic metals and metalloids in foods 12. Toxicants in foods generated by non-thermal processes 13. D-Amino acids and cross-linked amino acids as food contaminants 14. Mycotoxins in foods 15. Mykotoxins in food II (fusarium toxins) 16. Phycotoxins and food safety 17. Undesired plant derived components in food

Part Three: Contamination of particular foods 18. Chemical contamination of cereals 19. Chemical contamination of red meat 20. Chemical contamination of poultry meat and eggs 21. Contamination of finfish with persistent organic pollutants and metals 22. Contamination of marine molluscs with heavy metals

Authors

D Schrenk Technical University of Kaiserlautern, Germany. Professor Dieter Schrenk leads a research team at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. Professor Schrenk has published extensively on a wide variety of topics within food science, with particular focus on health-related effects of food ingredients. Alexander Cartus University of Kaiserslautern, Kaiserslautern, Germany. Dr. Alexander Cartus is Assistant Professor at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. He leads a research team focusing on the toxicological properties and risk assessment of food constituents, especially naturally occurring compounds like alkenylbenzenes.