Toxic Constituents of Animal Foodstuffs
- 1st Edition - November 11, 2012
- Imprint: Academic Press
- Editor: Irvin Liener
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 3 3 6 4 6 - 9
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 5 9 6 2 - 3
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
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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.
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
- Edition: 1
- Published: November 11, 2012
- Imprint: Academic Press
- Language: English
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