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Nano/micro-Plastics Toxicity on Food Quality and Food Safety
- 1st Edition, Volume 103 - February 28, 2023
- Editor: Fatih Ozogul
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 9 8 8 3 5 - 3
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 8 3 6 - 0
Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developme… Read more
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Request a sales quoteNano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more.
Moreover, microplastic migration by enhancing public awareness as well as improving waste management, complications and toxicity associated with the presence of nano/microplastics and quantification methods are highlighted. Finally, existing regulations and requirements of a robust framework of nano/microplastics are provided.
- Presents precise reviews from selected specialists on the topic of nano/micro-plastics toxicity on food quality and food safety
- Provides valuable visual material, making it easier for readers
- Covers the latest insights and future research recommendations on nano/micro-plastics toxicity on food quality
- Includes standardization methods for the collection, characterization and analysis of nano/micro-plastics toxicity for food safety and human health
Academics and researchers (food science, food technologists, chemists, nutritionists, toxicologist, biotechnologists, etc.), through the food industry elements (food engineers, food processing developers/managers in food packaging and preservation, food hazards, food safety, food preservation, food quality control, etc.) and to the persons in general with interest in all these fields united by a common denominator: nano/micro-plastics toxicity on food quality and food safety research. Additionally, this volume will be of interest to students at different levels (B.Sc., M.Sc. and PhD.)
Preface
Fatih Özogul
1. Impacts of nano/micro-plastics on safety and quality of aquatic food products
Nikheel Bhojraj Rathod, K. A. Martin Xavier, Fatih Özogul and Girija Gajanan Phadke
2. Occurrence of meso/micro/nanoplastics and plastic additives in food from food packaging
Elena Velickova Nikova, Mishela Temkov and João Miguel Rocha
3. Microplastics (MPs) in marine food chains: Is it a food safety issue?
B.K.K.K. Jinadasa, Saif Uddin and Scott W. Fowler
4. Nano/micro-plastics: Sources, trophic transfer, toxicity to the animals and humans, regulation, and assessment
Anandu Chandra Khanashyam, Anjaly Shanker M and Nilesh Prakash Nirmal
5. Detection methods of micro and nanoplastics
Abdo Hassoun, Luisa Pasti, Tatiana Chenet, Polina Rusanova, Slim Smaoui, Abderrahmane Aït-Kaddour and Gioacchino Bono
6. The risks of marine micro/nano-plastics on seafood safety and human health
Nariman El Abed and Fatih Özogul
7. Occurrence of nano/microplastics from wild and farmed edible species and potential effects of exposure on human health
Celia Rodríguez-Pérez, Miguel Saenz de Rodrigáñez and Héctor J. Pula
8. Migration of microplastics from plastic packaging into foods and its potential threats on human health
Shahida Anusha Siddiqui, Nur Alim Bahmid, Sayed Hashim Mahmood Salman, Asad Nawaz, Noman Walayat, Garima Kanwar Shekhawat, Alexey Alekseevich Gvozdenko, Andrey Vladimirovich Blinov and Andrey Ashotovich Nagdalian
9. Potential risk assessment and toxicological impacts of nano/micro-plastics on human health through food products
Shahida Anusha Siddiqui, Khan, Tayyaba Tariq, Aysha Sameen, Asad Nawaz, Noman Walayat, Natalya Pavlovna Oboturova, Tigran Garrievich Ambartsumov and Andrey Ashotovich Nagdalian
10. Remediation plan of nano/microplastic toxicity in food
Vandana Chaudhary, Neha Thakur, Suman Chaudhary and Sneh Punia Bangar
- No. of pages: 458
- Language: English
- Edition: 1
- Volume: 103
- Published: February 28, 2023
- Imprint: Academic Press
- Hardback ISBN: 9780323988353
- eBook ISBN: 9780323988360
FO
Fatih Ozogul
Fatih ÖZOGUL is a full Professor in the Department of Seafood Processing Technology at the Cukurova University, Adana, Turkey. He received his PhD from Lincoln University (UK) in Food Science and Microbiology in 2002. He has many publications in SCI (over 180) in the different food science journals with high impact factors and 20 chapters in international food books. He is currently editing three book with the different publication company. According to Web of Knowledge, his h-index is 36 and he has many citations (over 4700). He is the Editorial member of the Trend in Food Science and Technology and an Associate editor of Food Bioscience and Frontiers in Microbiology (Food Section). He plays a role as reviewer in many food science journal and projects for European Union. Prof. ÖZOGUL has professional experience in improving the efficiency and sustainability of agro-food systems in different countries. He has a coordinator of the PRIMA project entitled “Bio-protective cultures and bioactive extracts as sustainable combined strategies to improve the shelf-life of perishable Mediterranean food (BioProMedFood), which was funded by EU in 2019. He has contributed two COST action project actively and completed many R&I projects in agro-food field. He has been a profesional member of IFT since 2002. He has an extensive teaching experience related to seafood processing and microbiology, marine toxin, lactic acids bacteria and HACCP. He has a great laboratory experience in determination of compounds such as biogenic amine, fatty acids, toxin, tocopherol, organic acids by using HPLC, GC and GC-MS instruments.
Affiliations and expertise
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey