Books in Food contamination hygiene and toxicology

61-68 of 68 results in All results

Disinfection By-Products in Drinking Water

• 1st Edition
• January 1, 1999
• M Fielding + 1 more
• English
• eBook 978-0-85709-032-4

  9 7 8 - 0 - 8 5 7 0 9 - 0 3 2 - 4

This volume brings together contributors from water regulators, and water suppliers in Europe and North America to discuss the main issues associated with reaching a cost-effective balance between microbial and chemical risks. Overviews of research are presented alongside illuminating case studies of the practical approaches taken by water companies and regulators on both sides of the Atlantic.

Food Science Reviews

• 1st Edition
• June 1, 1996
• David Watson
• English
• eBook 978-0-85709-303-5

  9 7 8 - 0 - 8 5 7 0 9 - 3 0 3 - 5

Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays established themselves as a standard reference on the most interesting current work in the field. This topical first volume covers an area which is increasingly in the public and scientific eye. Expert contributions on all aspects of the microbiological and chemical safety of food provide a key review of food hygiene and safety.

Culture Media for Food Microbiology

• 1st Edition
• Volume 34
• April 23, 1996
• J.E.L. Corry + 2 more
• English
• eBook 978-0-08-053012-3

  9 7 8 - 0 - 0 8 - 0 5 3 0 1 2 - 3

This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections:1) Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes.2) Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media.Microbiologists specializing in food and related areas will find this book particularly useful.

Pesticides

• 1st Edition
• January 1, 1995
• G A Best + 1 more
• English
• eBook 978-1-84569-318-3

  9 7 8 - 1 - 8 4 5 6 9 - 3 1 8 - 3

This volume covers the developments in pesticide usage, with particular emphasis on the regulations that safeguard users, consumers and the environment. It provides a comprehensive guide to the use of pesticides and the efforts of manufacturers to develop pesticides that are both effective and environmentally benign. The difficulties and hazards associated with their applications, their environmental effects, particularly in wate and the control of storage, uses and residue levels in non-agricultural habitat and in foodstuffs are also discussed.

Introduction to Food Toxicology

• 1st Edition
• June 14, 1993
• Takayuki Shibamoto + 1 more
• Steve Taylor
• English
• eBook 978-0-08-092577-6

  9 7 8 - 0 - 0 8 - 0 9 2 5 7 7 - 6

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.

Food Contaminants

• 1st Edition
• October 1, 1991
• C Creaser + 1 more
• English
• eBook 978-1-84569-828-7

  9 7 8 - 1 - 8 4 5 6 9 - 8 2 8 - 7

This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and distribution. The contributors concentrate on the contamination of food by chemicals arising from environmental and food-production sources. Chapter 1 is concerned with food-chain contaminants present in food as natural components of the diet. This is followed by discussion of the chlorinated dioxins and furans, and polycyclic aromatic hydrocarbons. Following an introduction to the control and surveillance of food-production contaminants, four areas of activity are described: migration from food contact materials with particular reference to plastics, the analysis and regulatory control of veterinary products, the analysis of pesticides in drinking water and finally the problem of food taints.

Determination of Veterinary Residues in Food

• 1st Edition
• January 1, 1991
• N T Crosby
• English
• eBook 978-1-84569-817-1

  9 7 8 - 1 - 8 4 5 6 9 - 8 1 7 - 1

Most of the information regarding veterinary residues is scattered throughout a multitude of scientific journals aimed at specialists. Neil Crosby draws this material into a cohesive text that contains something of interest to a wide range of readers including analytical chemists, toxicologists, food chemists and manufacturers and veterinary scientists.

Toxic Substances in Crop Plants

• 1st Edition
• January 1, 1991
• J P Felix D'Mello + 2 more
• English
• eBook 978-1-84569-845-4

  9 7 8 - 1 - 8 4 5 6 9 - 8 4 5 - 4

Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials. However, a major factor restricting the utilisation of such crops in animal nutrition is the presence of a diverse array of toxic substances capable of inducing effects ranging from loss of hair and wool to severe neurological disorders and even death. Significant advances have been made to establish the nature of these compounds and to assess their effects in animals and man. As in other branches of biomedical research, these developments have been achieved through the multidisciplinary efforts of chemists, biochemists, toxicologists, nutritionists and molecular geneticists. This volume reviews current knowledge of toxic substances in crop plants with particular reference to their anti-nutritional effects in animals and man and the potential for detoxification. The distribution and ecological significance of these compounds is also addressed.