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 controlSections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foodsChemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs INDICE: Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Risk assessment and selected analytical methods Chapter 1: Risk assessment of chemical contaminants and residues in food Abstract: 1.1 Introduction 1.2 Risk assessment 1.3 Risk characterisation 1.4 Role of risk assessment in risk management Chapter 2: Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods Abstract: 2.1 Introduction 2.2 Gas chromatography injection techniques 2.3 Gas chromatography separation strategies 2.3.1 Conventional GC 2.4 Gas chromatography-mass spectrometry detection 2.5 Validation of new analytical methods 2.6 Applications and future trends 2.7 Acknowledgements 2.8 Sources of further information Chapter 3: Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food Abstract: 3.1 Introduction 3.2 Ionisation techniques 3.3 Mass spectrometer systems 3.4 Screening and identification using HPLC-MS 3.5 Quantification using HPLC-MS Chapter 4: Cell-based bioassays for the screening of chemical contaminants and residues in foods Abstract: 4.1 Introduction 4.2 Description of bioassays 4.3 Transcriptomics fingerprinting technologies 4.4 Workflow of a transcriptomics fingerprinting-based screening strategy 4.5 Applications of transcriptomics fingerprinting for the screening of chemical contaminants and residues in foods 4.6 Conclusion and future trends 4.7 Acknowledgements 4.9 Appendix: Abbreviations Part II: Major chemical contaminants of foods Chapter 5: Dioxins and polychlorinated biphenyls in foods Abstract: 5.1 Introduction 5.2 Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) 5.3 Toxicity of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) 5.4 Toxic effects of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) in humans and experimental animals 5.5 Properties and occurrence of polychlorinated biphenyls (PCBs) 5.6 Toxicity of polychlorinated biphenyls (PCBs) Chapter 6: Emerging environmental organic contaminants in foods Abstract: 6.1 Introduction 6.2 Polychlorinated naphthalenes (PCNs) 6.3 Brominated flame retardants (BFRs) 6.4 Polybrominated dibenzo-p-dioxins and furans (PBDD/Fs) 6.5 Mixed bromo-chloro dibenzo-p-dioxins and dibenzofurans (PXDD/Fs) and mixed bromo-chloro biphenyls (PXBs) 6.6 Perfluorooctane sulfonic acid (PFOS) and related substances 6.7 Conclusion Chapter 7: Veterinary drug residues in foods Abstract: 7.1 Introduction: risk assessment and risk management of veterinary drug residues 7.2 Major causes of the presence of drug residues 7.3 Group A - residues of substances which have an anabolic effect and unauthorised substances 7.4 Group B - residues of veterinary drugs: antibacterial substances 7.5 Residues of other veterinary drugs 7.6 Analytical methods for drug residue control 7.7 Residue monitoring programmes Chapter 8: Pesticide residues in foods Abstract: 8.1 Introduction 8.2 Regulation of pesticides in food 8.3 Pesticide residue monitoring 8.4 Risk assessment for pesticide residues in food 8.5 Special topics: organic and imported foods Chapter 9: Heat-generated toxicants in foods: acrylamide, MCPD esters and furan Abstract: 9.1 Introduction 9.2 Acrylamide in food 9.3 Monochloropropane-1,2-diol (MCPD) esters and related compounds 9.4 Furan in food 9.5 Future trends and conclusions Chapter 10: Toxic metals and metalloids in foods Abstract: 10.1 Introduction 10.2 Aluminium in foods 10.3 Arsenic in foods 10.4 Cadmium in foods 10.5 Copper in foods 10.6 Iron in foods 10.7 Lead in foods 10.8 Mercury in foods 10.9 Tin in foods 10.10 Zinc in foods 10.11 Risk assessment of toxic metals and metalloids in foods Chapter 11: Toxicants in foods generated by non-thermal processes Abstract: 11.1 Introduction 11.2 Ethyl carbamate 11.3 3-Monochloropropane-1,2-diol and glycidol 11.4 Biogenic amines in fermented food 11.5 Other examples of toxicants in foods Chapter 12: D-Amino acids and cross-linked amino acids as food contaminants Abstract: 12.1 Introduction 12.2 D -Amino acids in food 12.3 Digestibility and utilization of d-amino acids 12.4 Toxicokinetics and pharmacological and toxicological properties of individual d-amino acids 12.5 Cross-linked amino acids in food 12.6 Lysinoalanine contents in food 12.7 Nutrition and safety: digestibility, utilization and toxic properties of lysinoalanine and lanthionine 12.8 Conclusion Chapter 13: Mycotoxins in foods Abstract: 13.1 Introduction 13.2 Mycotoxigenic fungi and mycotoxin occurrence in foods 13.3 Toxicity of mycotoxins 13.4 Analytical methods for mycotoxins 13.5 Regulation of mycotoxins in foods 13.6 Future trends Chapter 14: Phycotoxins and food safety Abstract: 14.1 Introduction 14.2 Marine biotoxins 14.3 Application of LC-MS/MS methods for determination of assorted marine biotoxins in compliance with legislation 14.4 Cyanobacterial toxins 14.5 Application of LC-MS/MS methods for determination of assorted cyanobacterial toxins in compliance with legislation 14.6 Conclusion Chapter 15: Plant-derived contaminants in food Abstract: 15.1 Introduction 15.2 Pyrrolizidine alkaloids (PAs) 15.3 Ethyl carbamate 15.4 Tropane alkaloids (TAs) 15.5 Opium alkaloids 15.6 Grayanotoxins 15.7 Delta-9-tetrahydrocannabinol (THC) 15.8 Conclusion and future trends 15.10 Appendix: Abbreviations Part III: Contamination of particular foods Chapter 16: Chemical contamination of cereals Abstract: 16.1 Introduction 16.2 Inherent toxicants 16.3 Mycotoxins 16.4 Heavy metals 16.5 Pesticides 16.6 Process toxicants 16.7 Food additives 16.8 Conclusion 16.9 Sources of further information and advice Chapter 17: Chemical contamination of red meat Abstract: 17.1 Introduction 17.2 Dioxins (polychlorinated dibenzo-p-dioxins and dibenzofurans, PCDD/Fs) 17.3 Polychlorinated biphenyls (PCBs) 17.4 Polybrominated diphenyl ethers (PBDEs) 17.5 Perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) 17.6 Pesticides 17.7 Toxic metals 17.8 Veterinary drugs 17.9 Analytical methods for PCDD/Fs, PCBs, and PBDEs 17.10 Prevention and regulations of chemical contaminants in red meat 17.11 Conclusion 17.12 Acknowledgment Chapter 18: Chemical contamination of poultry meat and eggs Abstract: 18.1 Introduction 18.2 Unintentional exposure of poultry to chemical contaminants 18.3 Veterinary medicines as potential sources of residues in poultry products 18.4 Regulation of veterinary drugs in animal food products in the US 18.5 Future trends 18.6 Sources of further information and advice Chapter 19: Contamination of finfish with persistent organic pollutants and metals Abstract: 19.1 Introduction 19.2 Environmental contaminants in finfish and human exposure 19.3 Persistent organic pollutants (POPs) in finfish 19.4 Chlorinated pesticides 19.5 Polychlorinated biphenyls 19.6 Fluorinated compounds 19.7 Metals in feral finfish 19.8 Chemical contaminants in farmed finfish Chapter 20: Contamination of marine molluscs with heavy metals Abstract: 20.1 Introduction 20.2 Metals in marine bivalves 20.3 Metals in marine gastropods 20.4 Bioaccessibility of metals from shellfish consumption 20.5 Metal contamination in shellfish from particular areas Appendix: Heat-generated toxicants in foods: heterocyclic aromatic amines Index
- ISBN: 978-0-08-101609-1
- Editorial: Woodhead Publishing
- Encuadernacion: Rústica
- Páginas: 608
- Fecha Publicación: 30/06/2016
- Nº Volúmenes: 1
- Idioma: Inglés