Chemical food safety

✍ Scribed by Brimer, L. (Eds.)

• Publisher: CABI
• Year: 2011
• Tongue: English
• Leaves: 295
• Category: Library

✦ Synopsis

This book, inclusive of 30 chapters, deals with all aspects of chemical risks in food products, reviewing current knowledge on food production processes and specific toxicants in relation to food safety and toxicology. Specific subjects discussed include general concepts of toxicokinetics and toxicodynamics; food safety regulations and legislation; food safety assessment methods; food contamination with mycotoxins, pesticides and their residues, veterinary drugs and their residues, and unwanted substances formed during food processing and storage; food additives and flavourings; food allergies and intolerance; risk analysis; and GMOs. Available In Print

✦ Table of Contents

Chapter: 1 (Page no: 1) Food, nutrition and food safety: an introduction. Author(s): Brimer, L. Chapter: 2 (Page no: 4) The food production and processing chain. Author(s): Brimer, L. Chapter: 3 (Page no: 15) Unwanted chemical substances. Author(s): Brimer, L. Chapter: 4 (Page no: 23) The production and processing chain in food safety. Author(s): Brimer, L. Chapter: 5 (Page no: 28) Introduction to ADME (absorption, distribution, metabolism and excretion). Author(s): Brimer, L. Chapter: 6 (Page no: 31) Absorption and distribution of chemical compounds. Author(s): Brimer, L. Chapter: 7 (Page no: 40) Metabolism of chemical compounds. Author(s): Brimer, L. Skaanild, M. T. Chapter: 8 (Page no: 49) Excretion of chemical compounds and their metabolites. Author(s): Brimer, L. Chapter: 9 (Page no: 53) Toxicokinetics. Author(s): Brimer, L. Chapter: 10 (Page no: 61) Toxicodynamics. Author(s): Brimer, L. Chapter: 11 (Page no: 68) An introduction to the history of regulation and control worldwide (International Institutions in Risk Assessment and Safety Regulation). Author(s): Brimer, L. Chapter: 12 (Page no: 75) The EU with EFSA and EMEA. Author(s): Brimer, L. Chapter: 13 (Page no: 80) Safety assessment methods in the laboratory: toxicity testing. Author(s): Brimer, L. Chapter: 14 (Page no: 91) In vitro methods. Author(s): Skaanild, M. T. Chapter: 15 (Page no: 97) Naturally inherent plant toxicants: introduction and non-glycosidic compounds. Author(s): Brimer, L. Chapter: 16 (Page no: 111) Naturally inherent plant toxicants: glycosides. Author(s): Brimer, L. Chapter: 17 (Page no: 128) Naturally inherent toxins: mushrooms, algae (marine biotoxins) and animals. Author(s): Brimer, L. Chapter: 18 (Page no: 132) An introduction to food contaminants and about metals, metalloids and other elements. Author(s): Brimer, L. Chapter: 19 (Page no: 151) Mycotoxins. Author(s): Brimer, L. Chapter: 20 (Page no: 164) Pesticides and persistent organic pollutants. Author(s): Brimer, L. Chapter: 21 (Page no: 191) Contaminants from processing machinery and food contact materials. Author(s): Brimer, L. Chapter: 22 (Page no: 196) Toxic compounds formed during processing or improper storage. Author(s): Brimer, L. Chapter: 23 (Page no: 216) Veterinary drugs and contaminant overall conclusion. Author(s): Brimer, L. Chapter: 24 (Page no: 219) Food additives and flavourings, etc. Author(s): Brimer, L. Chapter: 25 (Page no: 238) Food allergies and intolerances. Author(s): Brimer, L. Chapter: 26 (Page no: 241) Analytical chemistry in food safety. Author(s): Brimer, L. Chapter: 27 (Page no: 260) Risk analysis. Author(s): Brimer, L. Chapter: 28 (Page no: 265) Food safety (quality) assurance and certification of production. Author(s): Brimer, L. Chapter: 29 (Page no: 269) GMOs and food. Author(s): Skaanild, M. T. Chapter: 30 (Page no: 273) Cases. Author(s): Brimer, L.

✦ Subjects

VV055 - Human Immunology and Allergology, (New March 2000) VV130 - Nutrition related Disorders and Therapeutic Nutrition VV810 - Human Toxicology and Poisoning, (New March 2000) VV820 - Toxinology, (New March 2000) WW100 - Genetic Engineering, Gene Transfer and Transgenics, (New June 2002) DD500 - Laws and Regulations QQ100 - Food Processing (General) QQ110 - Food Storage and Preservation QQ130 - Food Additives QQ200 - Food Contamination, Residues and Toxicology