Chemical Contaminants and Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition Book 235)

Food safety is a permanent challenge for scientists, advisory boards, regulators, risk managers, local and regional authorities and consumers. For many countries, export of marketable food is a cornerstone of their economic survival. Contaminants represent a major subgroup of unwanted food constituents. They comprise environmental chemicals and production-related compounds and residues.This book aims to cover the various aspects of chemical contamination of food, including cutting-edge analytical methods and modern approaches to risk assessment, the different groups of contaminants and contamination of specific foods, such as cereals, red meat, poultry and eggs, finfish and mollusks. Chapters in part one cover gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues and applications of HPLC-MS techniques and cell-based bioassays. Part two discusses dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxins, D-and cross-linked amino acids, mycotoxins and phycotoxins and plant-derived contaminants. Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.

Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs.

With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products.

• Provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control
• Sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods
• Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs

With chapters by an international team of experts, this collection reviews the main chemical contaminants, their health implications, how they contaminate food products and methods for their detection and control. Part one addresses analytical methods and risk assessment.