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Elsevier

Chemical Contaminants and Residues in Food

  • 2nd Edition - June 27, 2017
  • Latest edition
  • Editors: D Schrenk, Alexander Cartus
  • Language: English

Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professio… Read more

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Description

Chemical Contaminants and Residues in Food, Second Edition 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.

This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research.

Key features

  • Includes expanded coverage on risk assessment and testing technologies
  • Presents fully updated chapters to provide the most up-to-date information in research on food chemical safety
  • Provides new information on hot topic areas, such as food additives, mycotoxins, nanomaterials and food contact materials

Readership

Food toxicologists, food scientists and academics in the field of food safety; food regulators

Table of contents

Preface

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

Product details

  • Edition: 2
  • Latest edition
  • Published: June 27, 2017
  • Language: English

About the editors

DS

D Schrenk

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.
Affiliations and expertise
Technical University of Kaiserlautern, Germany

AC

Alexander Cartus

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.
Affiliations and expertise
University of Kaiserslautern, Kaiserslautern, Germany

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