Author: Sesan Abiodun Aransiola
Publisher: CRC Press
ISBN: 104009290X
Category : Technology & Engineering
Languages : en
Pages : 299
Get Book Here
Book Description
In recent years, a wide variety of new chemicals have continued to be developed as a result of industrial development and associated anthropogenic activities. The microbial contaminants in the environment, more precisely, antibiotic-resistant genes/bacteria produced as a result of mutation due to antibacterial drugs, are also considered emerging contaminants and specifically called emerging microbial contaminants such as sapoviruses, Waddlia chondrophila and Streptococcus parauberis. Additionally, pharmaceuticals and personal care products are a diverse group of compounds that include ibuprofen, diclofenac, triclosan, antibiotics, anti-inflammatory agents, steroidal hormones and active ingredients in soaps, detergents and perfumes which could find their way into food materials, are tagged as emerging contaminants. Given this, Emerging Contaminants in Food and Food Products discusses issues around the emerging contaminants in food and food products. Different types of contaminants, such as biological, chemical, organic, inorganic and microbial contaminants in foods, ways of detecting them and regulations surrounding global food safety, are all covered. Key features: Discusses all the categories of contaminants in food and food products. Biological, chemical, organic, inorganic and microbial contaminants. Provides full information on emerging food contaminants, their effect on human and animal health, and how it affects global food security and emerging technological applications in solving this global problem. Gives detection and prevention strategies and guideline policies on emerging contaminants of foods. Brings into account global perspectives on food contaminants and health implications. This volume will serve as an information hub of emerging contaminants for scientists/researchers and professionals globally. This book is a good collection of independent chapters, which presents full insights into the study of emerging contamination in food and the effects of these contaminants in humans and animals.
Author: Hemen Sarma
Publisher: Elsevier
ISBN: 032385981X
Category : Science
Languages : en
Pages : 713
Get Book Here
Book Description
Emerging Contaminants in the Environment: Challenges and Sustainable Practices covers all aspects of emerging contaminants in the environment, from basic understanding to different types of emerging contaminants and how these threaten organisms, their environmental fate studies, detection methods, and sustainable practices of dealing with contaminants. Emerging contaminant remediation is a pressing need due to the ever-increasing pollution in the environment, and it has gained a lot of scientific and public attention due to its high effectiveness and sustainability. The discussions in the book on the bioremediation of these contaminants are covered from the perspective of proven technologies and practices through case studies and real-world data. One of the main benefits of this book is that it summarizes future challenges and sustainable solutions. It can, therefore, become an effective guide to the elimination (through sustainable practices) of emerging contaminants. At the back of these explorations on sustainable bioremediation of emerging contaminants lies the set of 17 goals articulated by the United Nations in its 2030 Agenda for Sustainable Development, adopted by all its member states. This book provides academics, researchers, students, and practitioners interested in the detection and elimination of emerging contaminants from the environment, with the latest advances by leading experts in emerging contaminants the field of environmental sciences. Covers most aspects of the most predominant emerging contaminants in the environment, including in soil, air, and water Describes the occurrence of these contaminants, the problems they cause, and the sustainable practices to deal with the contaminants Includes data from case studies to provide real-world examples of sustainable practices and emerging contaminant remediation
Author: Nadia Morin-Crini
Publisher: Springer Nature
ISBN: 3030690903
Category : Science
Languages : en
Pages : 415
Get Book Here
Book Description
Emerging contaminants are chemical and biological agents for which there is growing concern about their potential health and environmental effects. The threat lies in the fact that the sources, fate and toxicology of most of these compounds have not yet been studied. Emerging contaminants, therefore, include a large number of both recently discovered and well-known compounds such as rare earth elements, viruses, bacteria, nanomaterials, microplastics, pharmaceuticals, endocrine disruptors, hormones, personal care products, cosmetics, pesticides, surfactants and industrial chemicals. Emerging contaminants have been found in many daily products, and some of them accumulate in the food chain. Correlations have been observed between aquatic pollution by emerging contaminants and discharges from wastewater treatment plants. Most actual remediation methods are not effective at removing emerging contaminants. This second volume presents comprehensive knowledge on emerging contaminants with a focus on remediation.
Author: D Schrenk
Publisher: Woodhead Publishing
ISBN: 0081006756
Category : Technology & Engineering
Languages : en
Pages : 620
Get Book Here
Book Description
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
Author: Nadia Morin-Crini
Publisher: Springer Nature
ISBN: 3030690792
Category : Medical
Languages : en
Pages : 320
Get Book Here
Book Description
Emerging contaminants are chemical and biological agents for which there is growing concern about their potential health and environmental effects. The threat lies in the fact that the sources, fate and toxicology of most of these compounds have not yet been studied. Emerging contaminants, therefore, include a large number of both recently discovered and well-known compounds such as rare earth elements, viruses, bacteria, nanomaterials, microplastics, pharmaceuticals, endocrine disruptors, hormones, personal care products, cosmetics, pesticides, surfactants and industrial chemicals. Emerging contaminants have been found in many daily products, and some of them accumulate in the food chain. Correlations have been observed between aquatic pollution by emerging contaminants and discharges from wastewater treatment plants. Most actual remediation methods are not effective at removing emerging contaminants. This first volume presents comprehensive knowledge on emerging contaminants with a focus on analysis, toxicity, antibiotic resistance and human health.
Author: Pardeep Singh
Publisher: Elsevier
ISBN: 0128222646
Category : Technology & Engineering
Languages : en
Pages : 468
Get Book Here
Book Description
Management of Contaminants of Emerging Concern (CEC) in Environment provides information about new concepts and latest developments in origin, reaction pathways, transportation, transformation products, identification, and adverse effects of CEC, as well as recent remediation technologies and tools for CEC. The book explores processes such as nanotechnology for the degradation of CEC by using various heterogeneous catalysts. The chapters incorporate both theoretical and practical aspects and can serve as a baseline for future studies. So, Management of Contaminants of Emerging Concern (CEC) in Environment is an indispensable resource for university students, teachers, and researchers, especially those working in the area of remediation and management of contaminants of emerging concern. Takes a holistic approach, focusing on the origin of contaminants, type of contaminants, remediation technologies, regulations and legal aspects Applies chemical, physical and biological processes for the treatment of emerging contaminants Written by a team of internationally reputed and rising researchers
Author: Damia Barcelo
Publisher: Springer
ISBN: 364228132X
Category : Science
Languages : en
Pages : 475
Get Book Here
Book Description
This volume provides an overview of the occurrence and fate of emerging contaminants, discusses advanced chemical analysis methods, toxicological and ecotoxicological effects as well as human exposure. One focus is on pharmaceuticals, in particular antibiotics, and the problems associated with their increased use in hospitals. Other covered emerging contaminants occurring e.g. in food, water, air or soil include brominated flame retardants, polar pesticides, phthalates, phosphate esters, perfluorinated compounds, personal care products, musk fragrances, disinfection byproducts, illicit drugs, and nanomaterials. The chapters written by experts are a valuable source of information for a broad audience, such as analytical chemists, environmental chemists and engineers, toxicologists, ecotoxicologists and epidemiologists working already in this field as well as newcomers.
Author: Mohidus Samad Khan
Publisher: Springer Nature
ISBN: 3030686361
Category : Technology & Engineering
Languages : en
Pages : 478
Get Book Here
Book Description
This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
Author: Shikuku, Victor
Publisher: IGI Global
ISBN: 179981873X
Category : Technology & Engineering
Languages : en
Pages : 339
Get Book Here
Book Description
A major issue that has remained prevalent in today’s modern world has been the presence of chemicals within water sources that the public uses for drinking. The associated health risks that accompany these contaminants are unknown but have sparked serious concern and emotive arguments among the global community. Empirical research is a necessity to further understand these contaminants and the effects they have on the environment. Effects of Emerging Chemical Contaminants on Water Resources and Environmental Health is a pivotal reference source that provides vital research on current issues regarding the occurrence, toxicology, and abatement of emerging contaminants in water sources. While highlighting topics such as remediation techniques, pollution minimization, and technological developments, this publication explores sample preparation and detection of these chemical contaminants as well as policy and legislative issues related to public health. This book is ideally designed for environmental engineers, biologists, health scientists, researchers, students, and professors seeking further research on the latest developments in the detection of water contaminants.
Author: Colin F. Moffat
Publisher: Blackwell
ISBN: 9780849397356
Category : Environmental toxicology
Languages : en
Pages : 0
Get Book Here
Book Description
Written by respected scientists from around the world, Environmental Contaminants in Food presents examples of research activities devoted to ensuring that the input of contaminants into foods is minimized. Chapters detail methods of modern instrumental analysis with specific analytes, with risk assessment, and, uniquely, with sensory assessment and tainting. An essential text for food producers, quality assurance personnel, and government agencies Ultimately the source or cause of food contaminants is of relatively minor relevance to consumers, who are more concerned with acute or chronic toxicological effects of exposure to a contaminant. In contrast, food producers and government agencies should strive to minimize environmental contamination of food by studying the uptake, depuration, and movement of contaminants through the food web; by monitoring food products and the environment; and by establishing protocols and legislation to minimize exposure of end users to contaminants in their food. This volume is directed at food scientists and technologists; ingredients suppliers; quality assurance personnel; analytical chemists and public analysts; and chemists and microbiologists working within environmental health laboratories.
