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Elsevier

Toxic Constituents of Animal Foodstuffs

  • 1st Edition - January 28, 1974
  • Latest edition
  • Editor: Irvin Liener
  • Language: English

Toxic Constituents of Animal Foodstuffs focuses on toxic substances that occur naturally as well as those that are deliberately or inadvertently introduced by man in animal… Read more

Description

Toxic Constituents of Animal Foodstuffs focuses on toxic substances that occur naturally as well as those that are deliberately or inadvertently introduced by man in animal foodstuffs. This book gives specific discussions on food contaminants in meat, dairy products, avian and fish eggs, shellfish, fish, and algae. It notes that the naturally occurring toxicants seem to be confined mainly to avian and fish eggs and to certain kinds of shellfish and amphibia. Examples of toxicity due to the introduction of synthetic chemicals may be found in most meat and dairy products. Moreover, special consideration is given to the problem of the carcinogenic nitrosamines in meat products to which nitrites have been added. This reference will convey an increased awareness of the fact that even products of animal origin may prove to be potentially hazardous to health because of certain toxic substances. Consequently, there will be a vital need for their close surveillance in the food chain.

Table of contents


List of Contributors

Preface


1 Meat and Dairy Products

I. Toxic Constituents of Meat

II. Toxic Constituents of Liver

III. Toxic Constituents of Milk

IV. Toxic Constituents of Cheese

V. Toxic Constituents of Eggs

VI. Atherosclerosis

VII. Foods Contraindicated in Certain Diseases

References


2 Avian Eggs

I. Introduction

II. General Composition of Egg White

III. Avidin–The Principal Toxic Constituent

IV. Lysozyme–The Bacteriolytic Agent in Egg White

V. Ovomucoid and Ovoinhibitor

VI. Ovotransferrin

VII. Ovoflavoprotein

References


3 Fish Eggs

I. Introduction

II. Tetrodotoxin

III. Liproprotein Toxins

IV. Toxins from Eggs of Cyprinid Fishes, Pikes, and Gar

V. Miscellaneous

References


4 Shellfish, Fish, and Algae

I. Introduction

II. Fish and Shellfish Poisons Produced by Algae

III. Poisonous Fish

IV. Poisonous Algae

References


5 Nitrosamines

I. Introduction

II. Chemistry

III. Role of Nitrates, Nitrites, and Various Amino Compounds in the Formation of Nitrosamines in Foods

IV. Occurrence

V. Methods for Identification and Quantitative Estimation

VI. Biological Actions

VII. Other N-Nitroso Compounds

VIII. Possible Human Health Hazards

IX. Areas of Future Research

References

Author Index

Subject Index




Product details

  • Edition: 1
  • Latest edition
  • Published: January 28, 1974
  • Language: English

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