Report of the Working Party on Pesticide Residues, 1988-90 PDF Download
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Author: Great Britain. Working Party on Pesticide Residues
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 134
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Book Description
Author: Great Britain. Working Party on Pesticide Residues
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 134
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Book Description
Author: G A Best
Publisher: Elsevier
ISBN: 1845693183
Category : Technology & Engineering
Languages : en
Pages : 191
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Book Description
This volume covers the developments in pesticide usage, with particular emphasis on the regulations that safeguard users, consumers and the environment. It provides a comprehensive guide to the use of pesticides and the efforts of manufacturers to develop pesticides that are both effective and environmentally benign. The difficulties and hazards associated with their applications, their environmental effects, particularly in wate and the control of storage, uses and residue levels in non-agricultural habitat and in foodstuffs are also discussed.
Author: Great Britain. Working Party on Pesticide Residues
Publisher:
ISBN:
Category : Ecology
Languages : en
Pages : 92
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Book Description
Author: Great Britain. Steering Group on Chemical Aspects of Food Surveillance
Publisher: Bernan Press(PA)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 88
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Book Description
Author: N T Crosby
Publisher: Elsevier
ISBN: 1845698177
Category : Technology & Engineering
Languages : en
Pages : 234
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Book Description
Most of the information regarding veterinary residues is scattered throughout a multitude of scientific journals aimed at specialists. Neil Crosby draws this material into a cohesive text that contains something of interest to a wide range of readers including analytical chemists, toxicologists, food chemists and manufacturers and veterinary scientists.
Author:
Publisher: Food & Agriculture Org.
ISBN: 9789251032763
Category : Technology & Engineering
Languages : en
Pages : 168
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1056
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Book Description
Author: Great Britain. Steering Group on Chemical Aspects of Food Surveillance
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 132
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Book Description
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1118823656
Category : Technology & Engineering
Languages : en
Pages : 358
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Book Description
Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.
Author: Great Britain. Steering Group on Chemical Aspects of Food Surveillance
Publisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 38
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Book Description
This report is the first published by the Working Party on Food Authenticity. It describes briefly the structure of the Working Party and the mechanism used to consider authenticity issues and establish a programme of surveillance. It also describes the activities of the Working Party in the fish and fish products sector. To date the results of a small survey of retail and wholesale samples of breaded scampi have been considered by the Working Party and a survey of coated white fish products in the catering sector has been undertaken.
