Carryover Toxins in Processed Foods
Toxicity, Detection and Mitigation
- 1st Edition - February 1, 2027
- Latest edition
- Editors: Amir M. Mortazavian, Elham Khanniri
- Language: English
Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation discusses the chemicals that form during various processing methods such as thermal, fermentation, and ir… Read more
Description
Description
Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation discusses the chemicals that form during various processing methods such as thermal, fermentation, and irradiation and how to mitigate risks to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production to precursor, reaction, and environmental conditions. Sections also provide information on quality assurance and regulatory aspects and explain analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings are also discussed.
Key features
Key features
- Presents the carry-over toxins that form in food products during processing
- Summarizes carry-over toxins created via food additives and packaging
- Overviews the carry-over toxins developed during the storage time in food products
- Discusses the analysis methods to detect and identify carry-over toxins
Readership
Readership
Researchers working across the food sciences in the fields food safety, food technology, nutrition, and hygiene-related fields
Table of contents
Table of contents
Introduction: Carry-through toxins (CTTs) and carry-over toxins (COTs) in food products (in Agri-food system)
Section 1. COTs in food products: classification, toxicity, production (precursor, reaction, environmental conditions), mitigation and sensorial impact.
1. COTs produced/leaked during processing (process-induced)
1.1. Thermal processing Acrylamide (toxicity, production, mitigation, sensorial impact) Acroleine (toxicity, production, mitigation, sensorial impact) Heterocyclic aromatic amines (HAAs) (toxicity, production, mitigation, sensorial impact) Polyaromatic hydrocarbons (PAHs) (toxicity, production, mitigation, sensorial impact) Dietary furan and glycidol furan (toxicity, production, mitigation, sensorial impact) Hydroxymethylfurfural (HMF) and related compounds (toxicity, production, mitigation, sensorial impact) Maillard reaction products such as advanced glycation end products (AGEs) (toxicity, production, mitigation, sensorial impact) Chloropropanols and chloroesters (toxicity, production, mitigation, sensorial impact) Methylimidazoles (toxicity, production, mitigation, sensorial impact) Benzo[a]pyrene (BP) (toxicity, production, mitigation, sensorial impact)
1.2. Irradiation including UV and Gama processing
1.3. Alkali/Acid treatments D-amino acids (toxicity, production, mitigation, sensorial impact) Lysinoalanine (toxicity, production, mitigation, sensorial impact) Chloropropanols (toxicity, production, mitigation, sensorial impact)
1.4. Fermentation Biogenic amines (histamine, saxitoxin, tetrodotoxin,) (toxicity, production, mitigation, sensorial impact) Ethyl carbamate (Orethan) (toxicity, production, mitigation, sensorial impact) Acetaldehyde (toxicity, production, mitigation, sensorial impact) Allergens (toxicity, production, mitigation, sensorial impact)
1.5. Novel technologies High pressure processing
1.6. COTs leaked to foods during the processing Disinfectants residue (toxicity, occurrence, mitigation, sensorial impact) Heavy metals (toxicity, occurrence, sensorial impact)
2. COTs Added via food additives or some food ingredients
2.1. Preservatives Nitrate (N-nitrosamine) (toxicity, occurrence, mitigation, sensorial impact) Semicarbazide (toxicity, occurrence, mitigation, sensorial impact)
2.2. Flavors/flavoring and colors/coloring (toxicity, occurrence, mitigation, sensorial impact)
2.3. Genetically modified organisms (GMOs) (toxicity, occurrence, mitigation, sensorial impact)
2.4. Nanomaterials (e.g., nanofortification) (toxicity, occurrence, mitigation, sensorial impact)
2.5. Potable water
2.6. Seasonings
3. COTs Added via packaging
3.1. Added during packaging process via faulty packaging technologies
3.2. Migrated from packaging material during storage time
4. COTs produced or developed during the storage time (after distribution until the retail sale and consumption)
4.1. Chemical contaminants
4.2. Microbial contaminants (cross contamination)
Section 2. Quality assurance and regulatory aspects for reduction of COTs
5. HACCP approach and risk assessment for COTs in processed foods
6. Regulatory limits for COTs in different food products
Section 3. Determination of COTs in food products
7. Determination of chemical COTs
8. Determination of microbial COTs/bio-COTs (bacterial toxins or mycotoxins) (endotoxins or exotoxins)
Section 1. COTs in food products: classification, toxicity, production (precursor, reaction, environmental conditions), mitigation and sensorial impact.
1. COTs produced/leaked during processing (process-induced)
1.1. Thermal processing Acrylamide (toxicity, production, mitigation, sensorial impact) Acroleine (toxicity, production, mitigation, sensorial impact) Heterocyclic aromatic amines (HAAs) (toxicity, production, mitigation, sensorial impact) Polyaromatic hydrocarbons (PAHs) (toxicity, production, mitigation, sensorial impact) Dietary furan and glycidol furan (toxicity, production, mitigation, sensorial impact) Hydroxymethylfurfural (HMF) and related compounds (toxicity, production, mitigation, sensorial impact) Maillard reaction products such as advanced glycation end products (AGEs) (toxicity, production, mitigation, sensorial impact) Chloropropanols and chloroesters (toxicity, production, mitigation, sensorial impact) Methylimidazoles (toxicity, production, mitigation, sensorial impact) Benzo[a]pyrene (BP) (toxicity, production, mitigation, sensorial impact)
1.2. Irradiation including UV and Gama processing
1.3. Alkali/Acid treatments D-amino acids (toxicity, production, mitigation, sensorial impact) Lysinoalanine (toxicity, production, mitigation, sensorial impact) Chloropropanols (toxicity, production, mitigation, sensorial impact)
1.4. Fermentation Biogenic amines (histamine, saxitoxin, tetrodotoxin,) (toxicity, production, mitigation, sensorial impact) Ethyl carbamate (Orethan) (toxicity, production, mitigation, sensorial impact) Acetaldehyde (toxicity, production, mitigation, sensorial impact) Allergens (toxicity, production, mitigation, sensorial impact)
1.5. Novel technologies High pressure processing
1.6. COTs leaked to foods during the processing Disinfectants residue (toxicity, occurrence, mitigation, sensorial impact) Heavy metals (toxicity, occurrence, sensorial impact)
2. COTs Added via food additives or some food ingredients
2.1. Preservatives Nitrate (N-nitrosamine) (toxicity, occurrence, mitigation, sensorial impact) Semicarbazide (toxicity, occurrence, mitigation, sensorial impact)
2.2. Flavors/flavoring and colors/coloring (toxicity, occurrence, mitigation, sensorial impact)
2.3. Genetically modified organisms (GMOs) (toxicity, occurrence, mitigation, sensorial impact)
2.4. Nanomaterials (e.g., nanofortification) (toxicity, occurrence, mitigation, sensorial impact)
2.5. Potable water
2.6. Seasonings
3. COTs Added via packaging
3.1. Added during packaging process via faulty packaging technologies
3.2. Migrated from packaging material during storage time
4. COTs produced or developed during the storage time (after distribution until the retail sale and consumption)
4.1. Chemical contaminants
4.2. Microbial contaminants (cross contamination)
Section 2. Quality assurance and regulatory aspects for reduction of COTs
5. HACCP approach and risk assessment for COTs in processed foods
6. Regulatory limits for COTs in different food products
Section 3. Determination of COTs in food products
7. Determination of chemical COTs
8. Determination of microbial COTs/bio-COTs (bacterial toxins or mycotoxins) (endotoxins or exotoxins)
Product details
Product details
- Edition: 1
- Latest edition
- Published: February 1, 2027
- Language: English
About the editors
About the editors
AM
Amir M. Mortazavian
Amir M. Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation.
Affiliations and expertise
Professor of Dairy Science and Technology, Shahid Beheshti University of Medical Sciences, IranEK
Elham Khanniri
Elham Khanniri graduated from Shahid Beheshti University of Medical Sciences, Iran (BSc, MSc and PhD of Food Technology) and is an assistant professor at the National Nutrition and Food Technology Research Institute in Iran. She has published several book chapters and international papers indexed in Scopus and ISI Web of Science. Her professions and interests are focused on functional foods, bioactive compounds in food, dairy science and food detoxification.
Affiliations and expertise
Shahid Beheshti University of Medical Sciences, Iran