Books in Food contamination hygiene and toxicology

Endocrine-Disrupting Chemicals in Food

1st Edition
March 31, 2009
I Shaw
English
eBook
9 7 8 1 8 4 5 6 9 5 7 4 3

The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment. The role of food in transmitting these chemicals is uncertain and a topic of considerable research. This important book addresses key topics in this area.The first part of the book reviews the impacts of endocrine disrupting chemicals on health and behaviour, with chapters on the effect of dietary endocrine disruptors in such areas as the developing foetus, cancer and bone health. Parts two and three focus on the origin and analysis of endocrine disruptors in food products and risk assessment. Topics addressed include surveillance, analysis techniques such as biosensors, exposure assessment and the relevance of genetics, epigenetics and genomic technologies to the study of endocrine disrupting chemicals. Concluding chapters discuss examples of selected endocrine disrupting chemicals associated with food, such as dioxins, polychlorinated biphenyls and brominated flame retardants, bisphenol A and phytoestrogens and phytosterols.With its distinguished editor and international team of contributors, Endocrine-disrupting chemicals in food is an essential reference for all those concerned with ensuring the safety of food.

Introduction to Food Toxicology

2nd Edition
March 24, 2009
Takayuki Shibamoto + 1 more
English
Hardback
9 7 8 0 1 2 3 7 4 2 8 6 5
eBook
9 7 8 0 0 8 0 9 2 1 5 3 2

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.

Food Contaminants and Residue Analysis

1st Edition
Volume 51
July 28, 2008
Yolanda Picó
English
Hardback
9 7 8 0 4 4 4 5 3 0 1 9 6
eBook
9 7 8 0 0 8 0 9 3 1 9 2 0

Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating cleanup, and preparing substances for further instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the past few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide, semicarbazide, phthalates and food packing migrating substances. This book can be a practical resource that offers ideas on how to choose the most effective techniques for determining these compounds as well as on how to solve problems or to provide relevant information. Logically structured and with numerous examples, Food Contaminants and Residue Analysis will be valuable a reference and training guide for postgraduate students, as well as a practical tool for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienists, and everybody who needs to use the analytical techniques for evaluating food safety.

Food Toxicants Analysis

1st Edition
December 13, 2006
Yolanda Picó
English
eBook
9 7 8 0 0 8 0 4 6 8 0 1 3

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

1st Edition
October 30, 2006
K Skog + 1 more
English
eBook
9 7 8 1 8 4 5 6 9 2 0 1 8

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

Food Consumption and Disease Risk

1st Edition
October 16, 2006
M. A. Potter
English
eBook
9 7 8 1 8 4 5 6 9 2 0 2 5

The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry, food safety agencies, and public health officials must coordinate their activities to monitor the interactions between foodborne pathogens and food consumers. This important collection reviews vital issues in the relationship between consumers and foodborne bacteria, viruses and parasites, and surveys how interactions between microorganisms and their human hosts influence foodborne disease.Part one considers factors which increase the risk of exposure to foodborne hazards, exploring issues such as the demographics of our changing population and trends in agricultural management. Part two examines human host factors which influence foodborne disease. It includes chapters on non-specific host defences, immunity to foodborne pathogens and heightened susceptibility to foodborne disease due to underlying illness or pregnancy. The final part of the book reviews the mechanisms used by numerous pathogenic agents to invade, evade, colonise and reproduce in the human host. Quantitative microbiological risk assessment (QMRA), essential for the protection of public health, is also covered.With its distinguished editor and international team of contributors, Food consumption and disease risk: consumer-pathogen interactions will be an essential reference for microbiologists, R&D and QA staff in the food industry.

Emerging Foodborne Pathogens

1st Edition
May 30, 2006
Y Motarjemi + 1 more
English
eBook
9 7 8 1 8 4 5 6 9 1 3 9 4

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers.After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci.Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community.

Comprehensive Handbook of Alcohol Related Pathology

1st Edition
December 24, 2004
Victor R Preedy + 1 more
English
Hardback
9 7 8 0 1 2 5 6 4 3 7 0 2
eBook
9 7 8 0 0 8 0 5 0 2 3 1 1

This comprehensive handbook is a "one-stop-shop" for all researchers involved in the field of alcohol-related harm at the whole body or cellular level. Over 100 chapters provide abundant information of a wide range of topics that extend from the evolutionary aspects of alcohol consumption and the prevalence of alcohol misuse to programmed cell death. Each chapter is highly illustrated with tables and figures making this a valuable reference for students, clinicians and researchers alike.

Pesticide, Veterinary and Other Residues in Food

1st Edition
August 19, 2004
David Watson
English
eBook
9 7 8 1 8 5 5 7 3 9 1 0 9

This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxicology and detection. Part three examines pesticides, with chapters on surveillance and detection methods for fungicides and herbicides. In the final part, there are chapters summarising a wide range of other chemical residues in food, from xenostrogens/endocri... disruptors and dietary estrogens to polycyclic aromatic hydrocarbons, dioxins and polychlorinated biphenyls.Pesticide, veterinary and other residues in food is a standard reference for all those concerned with ensuring the safety of food.

Mycotoxins in Food

1st Edition
July 16, 2004
N Magan + 1 more
English
eBook
9 7 8 1 8 5 5 7 3 9 0 8 6

Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.Mycotoxin... in food is a standard reference for all those concerned with ensuring the safety of food.

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health