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Chemical contaminants and residues in food

Titre :	Chemical contaminants and residues in food Ajouter au panier
Auteur(s) :	Dieter Schrenk, Éditeur scientifique
Type de document :	Livre
Sujets :	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
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 ri[...] - 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.
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2012
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 235
Format :	1 vol. (XXVI-577 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index. Annexes
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 detec[...] 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
Langue(s) :	Anglais
Identifiant :	978-0-85709-058-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166270

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