Chemical Contaminants and Residues in Food (Hardcover)

Chemical Contaminants and Residues in Food By D. Schrenk (Editor) Cover Image

Chemical Contaminants and Residues in Food (Hardcover)

By D. Schrenk (Editor)

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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.
Dieter Schrenk is Professor and Head of the Department of Food Chemistry and Toxicology at the Technical University of Kaiserlauten, Germany.
Product Details ISBN: 9780857090584
ISBN-10: 0857090585
Publisher: Woodhead Publishing
Publication Date: August 23rd, 2012
Pages: 608
Language: English
Series: Woodhead Publishing Series in Food Science