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Author: Steering Group on Chemical Aspects of Food Surveillance
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 142
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Book Description
Author: Steering Group on Chemical Aspects of Food Surveillance
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 142
Get Book Here
Book Description
Author: David Watson
Publisher: Elsevier
ISBN: 1855736322
Category : Technology & Engineering
Languages : en
Pages : 337
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Book Description
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled. - Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled
Author: C Creaser
Publisher: Elsevier
ISBN: 1845698282
Category : Technology & Engineering
Languages : en
Pages : 214
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Book Description
This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and distribution. The contributors concentrate on the contamination of food by chemicals arising from environmental and food-production sources. Chapter 1 is concerned with food-chain contaminants present in food as natural components of the diet. This is followed by discussion of the chlorinated dioxins and furans, and polycyclic aromatic hydrocarbons. Following an introduction to the control and surveillance of food-production contaminants, four areas of activity are described: migration from food contact materials with particular reference to plastics, the analysis and regulatory control of veterinary products, the analysis of pesticides in drinking water and finally the problem of food taints.
Author: Kees Van der Heijden
Publisher: Routledge
ISBN: 1351437429
Category : Technology & Engineering
Languages : en
Pages : 832
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Book Description
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
Author: Kees Van der Heijden
Publisher: Routledge
ISBN: 1351437410
Category : Technology & Engineering
Languages : en
Pages : 836
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Book Description
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
Author: J. P. Felix D'Mello
Publisher: CABI
ISBN: 9780851997513
Category : Medical
Languages : en
Pages : 476
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Book Description
Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.
Author: Council of Europe
Publisher: Council of Europe
ISBN: 9789287127921
Category : Political Science
Languages : en
Pages : 340
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Book Description
Author: Ian C. Shaw
Publisher: John Wiley & Sons
ISBN: 1119133688
Category : Technology & Engineering
Languages : en
Pages : 805
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Book Description
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
Author: Michael O'Keefe
Publisher: CRC Press
ISBN: 1482283522
Category : Technology & Engineering
Languages : en
Pages : 326
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Book Description
Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and pr
Author: R.K Dhir
Publisher: Thomas Telford
ISBN: 9780727729927
Category : Nature
Languages : en
Pages : 404
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Book Description
Varying degrees of environmental impact by sewage sludge disposals alternatives, present challenges for waste management practice and policy. Many regulating bodies throughout the world are implementing measures which actively promote environmentally sound and economically viable routes to convert this waste into a valuable resource. These provide opportunities, but at the same time, given the nature of the material and obstacles that may exist, require that responsible and proven practices are followed. This book presents the proceedings of an International Symposium organised by the Concrete Technology Unit, University of Dundee, which brings together some of the worlds leading experts in the field of sewage sludge recycling.
