Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating cleanup, and preparing substances for further instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the past few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide, semicarbazide, phthalates and food packing migrating substances. This book can be a practical resource that offers ideas on how to choose the most effective techniques for determining these compounds as well as on how to solve problems or to provide relevant information. Logically structured and with numerous examples, Food Contaminants and Residue Analysis will be valuable a reference and training guide for postgraduate students, as well as a practical tool for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienists, and everybody who needs to use the analytical techniques for evaluating food safety.

Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research. - Includes expanded coverage on risk assessment and testing technologies - Presents fully updated chapters to provide the most up-to-date information in research on food chemical safety - Provides new information on hot topic areas, such as food additives, mycotoxins, nanomaterials and food contact materials

The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Many of the pesticides applied to food crops in this country are present in foods and may pose risks to human health. Current regulations are intended to protect the health of the general population by controlling pesticide use. This book explores whether the present regulatory approaches adequately protect infants and children, who may differ from adults in susceptibility and in dietary exposures to pesticide residues. The committee focuses on four major areas: Susceptibility: Are children more susceptible or less susceptible than adults to the effects of dietary exposure to pesticides? Exposure: What foods do infants and children eat, and which pesticides and how much of them are present in those foods? Is the current information on consumption and residues adequate to estimate exposure? Toxicity: Are toxicity tests in laboratory animals adequate to predict toxicity in human infants and children? Do the extent and type of toxicity of some chemicals vary by species and by age? Assessing risk: How is dietary exposure to pesticide residues associated with response? How can laboratory data on lifetime exposures of animals be used to derive meaningful estimates of risk to children? Does risk accumulate more rapidly during the early years of life? This book will be of interest to policymakers, administrators of research in the public and private sectors, toxicologists, pediatricians and other health professionals, and the pesticide industry.

Size exclusion and gel chromatography: theory, methodology and applications to the clean-up of food samples for contaminant analysis. Immunoassay techniques for measuring veterinary drug residues in farm animals, meat and meat products. Analysis of food contaminants by headspace gas chromatography. Developments in the measurement of trace metal constituents in foods. High performance liquid chromatography and other chemical quantification methods use in the analysis of mycotoxins in foods. confirmation and quantification of trace organic food contaminants by mass spectrometry-sected ion monitoring. Chemicluminescence for measurement of N-nitrosamines in foods.

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.