| Titre : | Chemical contaminants and residues in food | | Type de document : | texte imprimé | | Auteurs : | Dieter Schrenk, Editeur scientifique | | Editeur : | CAMBRIDGE : Woodhead Publishing Limited | | Année de publication : | 2012 | | Collection : | Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049 num. 235 | | Importance : | 1 vol. (XXVI-577 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 24 cm | | ISBN/ISSN/EAN : | 978-0-85709-058-4 | | Note générale : | Bibliogr. Index. Annexes | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
PESTICIDE ; MOLLUSQUE ; POISSON ; VOLAILLE ; ACIDE AMINE ; COMPOSE ORGANIQUE ; ALUMINIUM ; ARSENIC ; CUIVRE ; ETAIN ; FER ; MERCURE ; PLOMB ; ZINC ; ENVIRONNEMENT ; DECHET ; DROGUE ; MEDICAMENT ; MYCOTOXINE ; TOXICITE ; METAL ; PRODUIT ALIMENTAIRE ; CEREALE ; OEUF ; VIANDE ; SECURITE ; CHROMATOGRAPHIE ; CHROMATOGRAPHIE GAZ LIQUIDE ; HPLC ; SPECTROSCOPIE ; VEGETAUX
Liste Plan de classement
5.9 (TOXICOLOGIE) [Classement Massy]
| | Résumé : | - provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control
- sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods
- chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs
Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.
Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. | | Type de document : | Livre | | Table des matières : | PART 1 RISK ASSEMENT AND SELECTED ANAYTICAL METHODS
1 Risk assessment of chemical contaminants and residues in food
Risk assessment
Risk characterisation
Role of risk assessment in risk management
2 Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods
Gas chromatography injection techniques
Gas chromatography separation strategies
Gas chromatography-mass spectrometry detection
Validation of new analytical methods
Applications and future trends
3 Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food
Ionisation techniques
Mass spectrometer systems
Screening and identification using HPLC-MS
Quantification using HPLC-MS
4 Cell-based bioassays for the screening of chemical contaminants and residues in foods
Description of bioassays
Transcriptomics fingerprinting technologies
Workflow of a transcriptomics fingerprinting-based screening strategy
Applications of transcriptomics fingerprinting for the screening of chemical contaminants and residues in foods
PART 2 MAJOR CHEMICAL CONTAMINANTS OF FOODS
5 Dioxins and polychlorinated biphenyls in foods
Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F)
Toxicity of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F)
Toxic effect of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F) in humans and experimental animals
Properties and occurrence of polychlorinated biphenyls (PCB)
Toxicity of polychlorinated biphenyls (PCB)
6 Emerging environmental organic contaminants in foods
Polychlorinated naphthalenes (PCNs)
Brominated flame retardants (BFRs)
Polybrominated dibenzo-p-dioxins and furans (PBDD/Fs)
Mixed bromo-chloro dibenzo-p-dioxins and dibenzofurans (PXDD/Fs) and mixed bromo-chloro biphenyls (PXBs)
Perfluorooctane sulfonic acid (PFOS) and related substances
7 Veterinary drug residues in foods
Introduction: risk assessment and risk management of veterinary drug residues
Major causes of the presence of drug residues
Group A - residues of substances which have an anabolic effect and unauthorized substances
Group B - residues of veterinary drugs: antibacterial substances
Residues of other veterinary drugs
Analytical methods for drug residue control
Residue monitoring programmes
8 Pesticide residues in foods
Regulation of pesticides in food
Pesticide residue monitoring
Risk assessment for pesticide residues in food
Special topics: organic and imported foods
9 Heat-generated toxicants in foods: acrylamide, MCPD esters and furan
Acrylamide in food
Monochloropropaneldiol-1,2-diol (MCPD) esters and related compounds
Furan in food
10 Toxic metals and metalloids in foods
Aluminium in foods
Arsenic in foods
Cadmium in foods
Copper in foods
Iron in foods
Lead in foods
Mercury in foods
Tin in foods
Zinc in foods
Risk assessment of toxic metals and metalloids in foods
11 Toxicants in foods generated by non-thermal processes
Ethyl carbamate
3-Monochloropropane-1,2-diol and glycidol
Biogenic amines in fermented food
Other examples of toxicants in foods
12 D-amino acids and cross-linked amino acids as food contaminants
D-Amino acids in food
Digestibility and utilization of D-amino acids
Toxicokinetics and pharmacological and toxicological properties of individual D-amino acids
Cross-linked amino acids in food
Lysinoalanine contents in food
Nutrition and safety: digestibility, utilization and toxic properties of lysinoalanine and lanthionine
13 Mycotoxins in foods
Mycotoxigenic fungi and mycotoxin occurrence in foods
Toxicity of mycotoxins
Analytical methods for mycotoxins
Regulation of mycotoxins in foods
14 Phycotoxins and food safety
Marine biotoxins
Application of LC-MS/MS methods for determination of assorted marine biotoxins in compliance with legislation
Cyanobacterial toxins
Application of LC-MS/MS methods for determination of assorted cyanobacterial toxins in compliance with legislation
15 Plant-derived contaminants in food
Pyrrolizidine alkaloids (Pas)
Ethyl carbamate
Tropane alkaloids (Tas)
Opium alkaloids
Grayanotoxins
Delta-9-tetrahydrocannabinol (THC)
PART 3 CONTAMINATION OF PARTICULAR FOODS
16 Chemical contamination of cereals
Inherent toxicants
Mycotoxins
Heavy metals
Pesticides
Process toxicants
Food additives
17 Chemical contamination of red meat
Dioxins (polychlorinated dibenzo-p-dioxins and dibenzofurans, PCDD/Fs)
Polychlorinated biphenyls (PCBs) in red meat
Polybrominated diphenyl ethers (PBDEs
Perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA)
Pesticides
Toxic metals
Veterinary drugs
Methods for analysing food of animal origin for the presence of PCDD/Fs, PCBs, and PBDEs
Prevention and regulation of chemical contaminants in red meat
18 Chemical contamination of poultry meat and eggs
Unintentional exposure of poultry to chemical contaminants
Veterinary medicines as potential sources of residues in poultry products
Regulation of veterinary drugs in animal food products in the US
19 Contamination of finfish with persistent organic pollutants and metals
Environmental contaminants in finfish and human exposure
Persistent organic pollutants (POPs) in finfish
Chlorinated pesticides
Polychlorinated biphenyls
Fluorinated compounds
Metals in feral finfish
Chemical contaminants in farmed finfish
20 Contamination of marine molluscs with heavy metals
Metals in marine bivalves
Metals in marine gastropods
Bioaccessibility of metals from shellfish consumption
Metal contamination in shellfish from particular areas
Appendix: Heat-generated toxicants in foods: heterocyclic aromatic amines
Formation and nomenclature
Occurrence and levels of HAA in food
Toxicology
Carcinogenic activity
Regulation | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166270 |
Chemical contaminants and residues in food [texte imprimé] / Dieter Schrenk, Editeur scientifique . - CAMBRIDGE : Woodhead Publishing Limited, 2012 . - 1 vol. (XXVI-577 p.) : ill., couv. ill. en coul. ; 24 cm. - ( Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049; 235) . ISBN : 978-0-85709-058-4 Bibliogr. Index. Annexes Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
PESTICIDE ; MOLLUSQUE ; POISSON ; VOLAILLE ; ACIDE AMINE ; COMPOSE ORGANIQUE ; ALUMINIUM ; ARSENIC ; CUIVRE ; ETAIN ; FER ; MERCURE ; PLOMB ; ZINC ; ENVIRONNEMENT ; DECHET ; DROGUE ; MEDICAMENT ; MYCOTOXINE ; TOXICITE ; METAL ; PRODUIT ALIMENTAIRE ; CEREALE ; OEUF ; VIANDE ; SECURITE ; CHROMATOGRAPHIE ; CHROMATOGRAPHIE GAZ LIQUIDE ; HPLC ; SPECTROSCOPIE ; VEGETAUX
Liste Plan de classement
5.9 (TOXICOLOGIE) [Classement Massy]
| | Résumé : | - provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control
- sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods
- chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs
Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.
Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. | | Type de document : | Livre | | Table des matières : | PART 1 RISK ASSEMENT AND SELECTED ANAYTICAL METHODS
1 Risk assessment of chemical contaminants and residues in food
Risk assessment
Risk characterisation
Role of risk assessment in risk management
2 Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods
Gas chromatography injection techniques
Gas chromatography separation strategies
Gas chromatography-mass spectrometry detection
Validation of new analytical methods
Applications and future trends
3 Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food
Ionisation techniques
Mass spectrometer systems
Screening and identification using HPLC-MS
Quantification using HPLC-MS
4 Cell-based bioassays for the screening of chemical contaminants and residues in foods
Description of bioassays
Transcriptomics fingerprinting technologies
Workflow of a transcriptomics fingerprinting-based screening strategy
Applications of transcriptomics fingerprinting for the screening of chemical contaminants and residues in foods
PART 2 MAJOR CHEMICAL CONTAMINANTS OF FOODS
5 Dioxins and polychlorinated biphenyls in foods
Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F)
Toxicity of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F)
Toxic effect of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F) in humans and experimental animals
Properties and occurrence of polychlorinated biphenyls (PCB)
Toxicity of polychlorinated biphenyls (PCB)
6 Emerging environmental organic contaminants in foods
Polychlorinated naphthalenes (PCNs)
Brominated flame retardants (BFRs)
Polybrominated dibenzo-p-dioxins and furans (PBDD/Fs)
Mixed bromo-chloro dibenzo-p-dioxins and dibenzofurans (PXDD/Fs) and mixed bromo-chloro biphenyls (PXBs)
Perfluorooctane sulfonic acid (PFOS) and related substances
7 Veterinary drug residues in foods
Introduction: risk assessment and risk management of veterinary drug residues
Major causes of the presence of drug residues
Group A - residues of substances which have an anabolic effect and unauthorized substances
Group B - residues of veterinary drugs: antibacterial substances
Residues of other veterinary drugs
Analytical methods for drug residue control
Residue monitoring programmes
8 Pesticide residues in foods
Regulation of pesticides in food
Pesticide residue monitoring
Risk assessment for pesticide residues in food
Special topics: organic and imported foods
9 Heat-generated toxicants in foods: acrylamide, MCPD esters and furan
Acrylamide in food
Monochloropropaneldiol-1,2-diol (MCPD) esters and related compounds
Furan in food
10 Toxic metals and metalloids in foods
Aluminium in foods
Arsenic in foods
Cadmium in foods
Copper in foods
Iron in foods
Lead in foods
Mercury in foods
Tin in foods
Zinc in foods
Risk assessment of toxic metals and metalloids in foods
11 Toxicants in foods generated by non-thermal processes
Ethyl carbamate
3-Monochloropropane-1,2-diol and glycidol
Biogenic amines in fermented food
Other examples of toxicants in foods
12 D-amino acids and cross-linked amino acids as food contaminants
D-Amino acids in food
Digestibility and utilization of D-amino acids
Toxicokinetics and pharmacological and toxicological properties of individual D-amino acids
Cross-linked amino acids in food
Lysinoalanine contents in food
Nutrition and safety: digestibility, utilization and toxic properties of lysinoalanine and lanthionine
13 Mycotoxins in foods
Mycotoxigenic fungi and mycotoxin occurrence in foods
Toxicity of mycotoxins
Analytical methods for mycotoxins
Regulation of mycotoxins in foods
14 Phycotoxins and food safety
Marine biotoxins
Application of LC-MS/MS methods for determination of assorted marine biotoxins in compliance with legislation
Cyanobacterial toxins
Application of LC-MS/MS methods for determination of assorted cyanobacterial toxins in compliance with legislation
15 Plant-derived contaminants in food
Pyrrolizidine alkaloids (Pas)
Ethyl carbamate
Tropane alkaloids (Tas)
Opium alkaloids
Grayanotoxins
Delta-9-tetrahydrocannabinol (THC)
PART 3 CONTAMINATION OF PARTICULAR FOODS
16 Chemical contamination of cereals
Inherent toxicants
Mycotoxins
Heavy metals
Pesticides
Process toxicants
Food additives
17 Chemical contamination of red meat
Dioxins (polychlorinated dibenzo-p-dioxins and dibenzofurans, PCDD/Fs)
Polychlorinated biphenyls (PCBs) in red meat
Polybrominated diphenyl ethers (PBDEs
Perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA)
Pesticides
Toxic metals
Veterinary drugs
Methods for analysing food of animal origin for the presence of PCDD/Fs, PCBs, and PBDEs
Prevention and regulation of chemical contaminants in red meat
18 Chemical contamination of poultry meat and eggs
Unintentional exposure of poultry to chemical contaminants
Veterinary medicines as potential sources of residues in poultry products
Regulation of veterinary drugs in animal food products in the US
19 Contamination of finfish with persistent organic pollutants and metals
Environmental contaminants in finfish and human exposure
Persistent organic pollutants (POPs) in finfish
Chlorinated pesticides
Polychlorinated biphenyls
Fluorinated compounds
Metals in feral finfish
Chemical contaminants in farmed finfish
20 Contamination of marine molluscs with heavy metals
Metals in marine bivalves
Metals in marine gastropods
Bioaccessibility of metals from shellfish consumption
Metal contamination in shellfish from particular areas
Appendix: Heat-generated toxicants in foods: heterocyclic aromatic amines
Formation and nomenclature
Occurrence and levels of HAA in food
Toxicology
Carcinogenic activity
Regulation | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166270 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes1st European congress on chemical engineering in occasion of ICheaP-3, the third italian conference on chemical and process engineering. ECCE1 (04/05/1997 - 07/05/1997, Florence, Italie) Proceedings supplement. (1997)
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