Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (1190 pages)

ISBN: 0-12-823154-8

Content: Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health.

Note: Front Cover -- Present Knowledge in Food Safety -- Copyright Page -- Dedication -- Contents -- List of contributors -- About the editors -- Foreword -- Preface -- Acknowledgments -- I. Changes in the chemical composition of food through the various stages of the food chain: plants before harvest -- 1 Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks -- 1.1 Introduction -- 1.2 Risk and safety assessment of natural toxins from plants -- 1.3 Situations where natural toxins from plants may raise concern: Improper food handling [toxic proteins, glycoalkaloids (... -- 1.3.1 Toxic proteins -- 1.3.1.1 Toxic proteins: relevant structural features -- 1.3.1.2 Toxic proteins: toxic mode of action and adverse effects -- 1.3.1.3 Toxic proteins: risk assessment -- 1.3.2 Glycoalkaloids -- 1.3.2.1 Glycoalkaloids: relevant structural features -- 1.3.2.2 Glycoalkaloids: toxic mode of action and adverse effects -- 1.3.2.3 Glycoalkaloids: risk assessment -- 1.3.3 Quinolizidine alkaloids -- 1.3.3.1 Quinolizidine alkaloids: relevant structural features -- 1.3.3.2 Quinolizidine alkaloids: toxic mode of action and adverse effects -- 1.3.3.3 Quinolizidine alkaloids: risk assessment -- 1.4 Situations where natural toxins from plants may raise concern: Famine food (cyanogenic glycosides, lathyrogens) -- 1.4.1 Cyanogenic glycosides -- 1.4.1.1 Cyanogenic glycosides: relevant structural features -- 1.4.1.2 Cyanogenic glycosides: toxic mode of action and adverse effects -- 1.4.1.3 Cyanogenic glycosides: risk assessment -- 1.4.2 Lathyrogens -- 1.4.2.1 Lathyrogens: relevant structural features -- 1.4.2.2 Lathyrogens: toxic mode of action and adverse effects -- 1.4.2.3 Lathyrogens: risk assessment. , 1.5 Situations where natural toxins from plants may raise concern: Sensitive individuals (allergens, fava glucosides, and FCs) -- 1.5.1 Allergens -- 1.5.2 Fava pyrimidine glycosides -- 1.5.2.1 Fava pyrimidine glycosides: relevant structural features -- 1.5.2.2 Fava pyrimidine glycosides: toxic mode of action and adverse effects -- 1.5.2.3 Fava pyrimidine glycosides: risk assessment -- 1.5.3 Furocoumarins -- 1.5.3.1 Furocoumarins: relevant structural features -- 1.5.3.2 Furocoumarins: toxic mode of action and adverse effects -- 1.5.3.3 Furocoumarins: risk assessment -- 1.6 Situations where "normal" dietary intake of natural toxins from plant-based foods may raise concern -- 1.6.1 Glucosinolates -- 1.6.1.1 Glucosinolates: relevant structural features -- 1.6.1.2 Glucosinolates: toxic mode of action and adverse effects -- 1.6.1.3 Glucosinolates: risk assessment -- 1.6.2 Alkenylbenzenes including allylalkoxybenzenes and 1-propenylalkoxybenzenes -- 1.6.2.1 Alkenylbenzenes: structural features -- 1.6.2.2 Alkenylbenzenes: toxic mode of action and adverse effects -- 1.6.2.3 Alkenylbenzenes: risk assessment -- 1.6.3 Pyrrolizidine alkaloids -- 1.6.3.1 Pyrrolizidine alkaloids: structural features -- 1.6.3.2 Pyrrolizidine alkaloids: toxic mode of action and adverse effects -- 1.6.3.3 Pyrrolizidine alkaloids: risk assessment -- 1.7 Situations where natural toxins from plants may raise concern: Switching varieties [grayanotoxins (GTXs), anisatin, and... -- 1.7.1 Grayanotoxins -- 1.7.1.1 Grayanotoxins: structural features -- 1.7.1.2 Grayanotoxins: toxic mode of action and adverse effects -- 1.7.1.3 Grayanotoxins: risk assessment -- 1.7.2 Anisatin -- 1.7.2.1 Anisatin: structural features -- 1.7.2.2 Anisatin: toxic mode of action and adverse effects -- 1.7.2.3 Anisatin: risk assessment -- 1.7.3 Aristolochic acids -- 1.7.3.1 Aristolochic acids: structural features. , 1.7.3.2 Aristolochic acids: toxic mode of action and adverse effects -- 1.7.3.3 Aristolochic acids: risk assessment -- 1.8 Situations where natural toxins from plants may raise concern: Abuse [tropane alkaloids (TAs), opium alkaloids, delta-9... -- 1.8.1 Tropane alkaloids -- 1.8.1.1 Tropane alkaloids: structural features -- 1.8.1.2 Tropane alkaloids: toxic mode of action and adverse effects -- 1.8.1.3 Tropane alkaloids: risk assessment -- 1.8.2 Opium alkaloids -- 1.8.2.1 Opium alkaloids: structural features -- 1.8.2.2 Opium alkaloids: toxic mode of action and adverse effects -- 1.8.2.3 Opium alkaloids: risk assessment -- 1.8.3 Delta-9-tetrahydrocannabinol -- 1.8.3.1 Tetrahydrocannabinol: structural features -- 1.8.3.2 Tetrahydrocannabinol: toxic mode of action and adverse effects -- 1.8.3.3 Tetrahydrocannabinol: risk assessment -- 1.9 Adulteration with pharmaceutical substances -- 1.10 Discussion including existing data gaps and research directions -- References -- 2 Soil, water, and air: potential contributions of inorganic and organic chemicals -- 2.1 General introduction -- 2.2 Heavy metals -- 2.2.1 Introduction -- 2.2.2 Sources of heavy metal contamination -- 2.2.2.1 Air -- 2.2.2.2 Water -- 2.2.2.3 Soil -- 2.2.3 Incidence -- 2.2.3.1 Air -- 2.2.3.2 Water -- 2.2.3.3 Soil -- 2.2.4 Remediation and preventive measures -- 2.3 Pesticides -- 2.3.1 Introduction -- 2.3.2 Sources of contamination -- 2.3.2.1 Air -- 2.3.2.2 Water -- 2.3.2.3 Soil -- 2.3.3 Incidence -- 2.3.3.1 Air -- 2.3.3.2 Water -- 2.3.3.3 Soil -- 2.3.4 Remediation and preventive measures -- 2.4 Antimicrobials -- 2.4.1 Introduction -- 2.4.2 Sources of contamination -- 2.4.2.1 Air -- 2.4.2.2 Water -- 2.4.2.3 Soil -- 2.4.3 Incidence -- 2.4.4 Remediation and preventive measures -- 2.5 Plastics -- 2.5.1 Introduction -- 2.5.2 Sources of contamination -- 2.5.2.1 Air -- 2.5.2.2 Water -- 2.5.2.3 Soil. , 2.5.3 Incidence -- 2.5.3.1 Air -- 2.5.3.2 Water -- 2.5.3.3 Soil -- 2.5.4 Remediation and preventive measures -- 2.6 Other industrial chemicals -- 2.6.1 Introduction -- 2.6.2 Sources of contamination -- 2.6.2.1 Air -- 2.6.2.2 Water -- 2.6.2.3 Soil -- 2.6.3 Incidence -- 2.6.3.1 Air -- 2.6.3.2 Water -- 2.6.3.3 Soil -- 2.6.4 Remediation and preventive measures -- 2.7 Uptake of environmental pollutants from air, water, and soil to plant foods -- 2.8 Human health risk assessment -- 2.8.1 Introduction -- 2.8.2 Individual or group health assessments -- 2.8.2.1 Individual -- 2.8.2.2 Group -- 2.8.3 Health risk assessment -- 2.8.3.1 Acute exposure -- 2.8.3.2 Long-term exposure -- References -- 3 Agrochemicals in the Food Chain -- 3.1 Introduction -- 3.2 In vivo metabolism of agrochemicals -- 3.3 Regulation of agrochemicals -- 3.4 Agrochemicals commonly found as residues in foodstuffs -- 3.5 Types of agrochemicals and modes of action -- 3.5.1 Cleaning/disinfecting agents -- 3.5.2 Pesticides -- 3.5.2.1 Neurotoxins -- 3.5.2.1.1 GABA-gated chloride channel antagonists -- 3.5.2.1.2 Chloride channel activators -- 3.5.2.1.3 Sodium channel modulators -- 3.5.2.1.4 Voltage-dependent sodium channel blockers -- 3.5.2.1.5 Acetylcholinesterase inhibitors -- 3.5.2.1.6 Nicotinic acetylcholine receptor agonists -- 3.5.2.1.7 Nicotinic acetylcholine receptor channel blockers -- 3.5.2.1.8 Octopamine receptor agonists -- 3.5.2.1.9 Ryanodine receptor modulators -- 3.5.2.1.10 Selective feeding blockers-Kir channel inhibition -- 3.5.2.2 Energy metabolism modulators -- 3.5.2.2.1 Uncouplers of oxidative phosphorylation -- 3.5.2.2.2 Mitochondrial complex electron transport inhibitors -- 3.5.2.3 Insect growth dysregulation -- 3.5.2.4 Fungicides -- 3.5.2.4.1 Inhibitors of lipid/steroid/sterol synthesis -- 3.5.2.4.2 Inhibitors of methionine synthesis -- 3.5.2.4.3 Multisite action. , 3.5.2.5 Herbicides -- 3.5.2.5.1 Cell walls/growth regulation -- 3.5.2.5.2 Ripening -- 3.5.2.5.3 Dysregulation of plant metabolism -- 3.6 Potential points of concern for agrochemical residues in the food chain -- 3.6.1 The "cocktail effect" -- 3.6.2 Endocrine disruption -- 3.6.3 Effects on the microbiome -- 3.7 Conclusions and potential areas for further study -- References -- 4 Mycotoxins: still with us after all these years -- 4.1 Introduction -- 4.2 Compounds of minor public health significance -- 4.3 Toxins from Fusarium graminearum and related species -- 4.3.1 Toxins -- 4.3.2 Management -- 4.4 Toxins from Fusarium verticillioides and related species -- 4.4.1 Toxins -- 4.4.2 Management -- 4.5 Toxins from Aspergillus flavus, Aspergillus parasiticus, and related species -- 4.5.1 Management -- 4.5.2 Toxins -- 4.6 Ochratoxin-producing Penicillium and Aspergillus species -- 4.6.1 Management -- 4.6.2 Toxins -- 4.7 Key issues for the next decade -- References -- II. Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk pro... -- 5 Occurrence of antibacterial substances and coccidiostats in animal feed -- Chapter points -- 5.1 Introduction -- 5.2 Antibacterial drugs in feed -- 5.2.1 Antimicrobials in feed -- 5.2.2 Coccidiostats in feed -- 5.3 Medicated feed production -- 5.3.1 Cross-contamination during feed production, transport, and storage -- 5.3.2 Toxicity to nontarget animal species -- 5.4 Antimicrobial residues in food derived from animals -- 5.5 Antimicrobial resistance -- 5.6 Antimicrobial drugs: impact on the environment -- 5.7 Analytical methodology -- 5.8 Research gaps and future directions -- References -- 6 Residues relating to the veterinary therapeutic or growth-promoting use and abuse of medicines -- 6.1 Introduction, general terms, and significance of the topic. , 6.2 Authorization process and legal uses of veterinary medicines.

Additional Edition: Print version: Knowles, Michael E. Present Knowledge in Food Safety San Diego : Elsevier Science & Technology,c2022 ISBN 9780128194706

Language: English

UID:

Format: 1 online resource (1190 pages)

ISBN: 0-12-823154-8

Content: Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health.

Note: Front Cover -- Present Knowledge in Food Safety -- Copyright Page -- Dedication -- Contents -- List of contributors -- About the editors -- Foreword -- Preface -- Acknowledgments -- I. Changes in the chemical composition of food through the various stages of the food chain: plants before harvest -- 1 Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks -- 1.1 Introduction -- 1.2 Risk and safety assessment of natural toxins from plants -- 1.3 Situations where natural toxins from plants may raise concern: Improper food handling [toxic proteins, glycoalkaloids (... -- 1.3.1 Toxic proteins -- 1.3.1.1 Toxic proteins: relevant structural features -- 1.3.1.2 Toxic proteins: toxic mode of action and adverse effects -- 1.3.1.3 Toxic proteins: risk assessment -- 1.3.2 Glycoalkaloids -- 1.3.2.1 Glycoalkaloids: relevant structural features -- 1.3.2.2 Glycoalkaloids: toxic mode of action and adverse effects -- 1.3.2.3 Glycoalkaloids: risk assessment -- 1.3.3 Quinolizidine alkaloids -- 1.3.3.1 Quinolizidine alkaloids: relevant structural features -- 1.3.3.2 Quinolizidine alkaloids: toxic mode of action and adverse effects -- 1.3.3.3 Quinolizidine alkaloids: risk assessment -- 1.4 Situations where natural toxins from plants may raise concern: Famine food (cyanogenic glycosides, lathyrogens) -- 1.4.1 Cyanogenic glycosides -- 1.4.1.1 Cyanogenic glycosides: relevant structural features -- 1.4.1.2 Cyanogenic glycosides: toxic mode of action and adverse effects -- 1.4.1.3 Cyanogenic glycosides: risk assessment -- 1.4.2 Lathyrogens -- 1.4.2.1 Lathyrogens: relevant structural features -- 1.4.2.2 Lathyrogens: toxic mode of action and adverse effects -- 1.4.2.3 Lathyrogens: risk assessment. , 1.5 Situations where natural toxins from plants may raise concern: Sensitive individuals (allergens, fava glucosides, and FCs) -- 1.5.1 Allergens -- 1.5.2 Fava pyrimidine glycosides -- 1.5.2.1 Fava pyrimidine glycosides: relevant structural features -- 1.5.2.2 Fava pyrimidine glycosides: toxic mode of action and adverse effects -- 1.5.2.3 Fava pyrimidine glycosides: risk assessment -- 1.5.3 Furocoumarins -- 1.5.3.1 Furocoumarins: relevant structural features -- 1.5.3.2 Furocoumarins: toxic mode of action and adverse effects -- 1.5.3.3 Furocoumarins: risk assessment -- 1.6 Situations where "normal" dietary intake of natural toxins from plant-based foods may raise concern -- 1.6.1 Glucosinolates -- 1.6.1.1 Glucosinolates: relevant structural features -- 1.6.1.2 Glucosinolates: toxic mode of action and adverse effects -- 1.6.1.3 Glucosinolates: risk assessment -- 1.6.2 Alkenylbenzenes including allylalkoxybenzenes and 1-propenylalkoxybenzenes -- 1.6.2.1 Alkenylbenzenes: structural features -- 1.6.2.2 Alkenylbenzenes: toxic mode of action and adverse effects -- 1.6.2.3 Alkenylbenzenes: risk assessment -- 1.6.3 Pyrrolizidine alkaloids -- 1.6.3.1 Pyrrolizidine alkaloids: structural features -- 1.6.3.2 Pyrrolizidine alkaloids: toxic mode of action and adverse effects -- 1.6.3.3 Pyrrolizidine alkaloids: risk assessment -- 1.7 Situations where natural toxins from plants may raise concern: Switching varieties [grayanotoxins (GTXs), anisatin, and... -- 1.7.1 Grayanotoxins -- 1.7.1.1 Grayanotoxins: structural features -- 1.7.1.2 Grayanotoxins: toxic mode of action and adverse effects -- 1.7.1.3 Grayanotoxins: risk assessment -- 1.7.2 Anisatin -- 1.7.2.1 Anisatin: structural features -- 1.7.2.2 Anisatin: toxic mode of action and adverse effects -- 1.7.2.3 Anisatin: risk assessment -- 1.7.3 Aristolochic acids -- 1.7.3.1 Aristolochic acids: structural features. , 1.7.3.2 Aristolochic acids: toxic mode of action and adverse effects -- 1.7.3.3 Aristolochic acids: risk assessment -- 1.8 Situations where natural toxins from plants may raise concern: Abuse [tropane alkaloids (TAs), opium alkaloids, delta-9... -- 1.8.1 Tropane alkaloids -- 1.8.1.1 Tropane alkaloids: structural features -- 1.8.1.2 Tropane alkaloids: toxic mode of action and adverse effects -- 1.8.1.3 Tropane alkaloids: risk assessment -- 1.8.2 Opium alkaloids -- 1.8.2.1 Opium alkaloids: structural features -- 1.8.2.2 Opium alkaloids: toxic mode of action and adverse effects -- 1.8.2.3 Opium alkaloids: risk assessment -- 1.8.3 Delta-9-tetrahydrocannabinol -- 1.8.3.1 Tetrahydrocannabinol: structural features -- 1.8.3.2 Tetrahydrocannabinol: toxic mode of action and adverse effects -- 1.8.3.3 Tetrahydrocannabinol: risk assessment -- 1.9 Adulteration with pharmaceutical substances -- 1.10 Discussion including existing data gaps and research directions -- References -- 2 Soil, water, and air: potential contributions of inorganic and organic chemicals -- 2.1 General introduction -- 2.2 Heavy metals -- 2.2.1 Introduction -- 2.2.2 Sources of heavy metal contamination -- 2.2.2.1 Air -- 2.2.2.2 Water -- 2.2.2.3 Soil -- 2.2.3 Incidence -- 2.2.3.1 Air -- 2.2.3.2 Water -- 2.2.3.3 Soil -- 2.2.4 Remediation and preventive measures -- 2.3 Pesticides -- 2.3.1 Introduction -- 2.3.2 Sources of contamination -- 2.3.2.1 Air -- 2.3.2.2 Water -- 2.3.2.3 Soil -- 2.3.3 Incidence -- 2.3.3.1 Air -- 2.3.3.2 Water -- 2.3.3.3 Soil -- 2.3.4 Remediation and preventive measures -- 2.4 Antimicrobials -- 2.4.1 Introduction -- 2.4.2 Sources of contamination -- 2.4.2.1 Air -- 2.4.2.2 Water -- 2.4.2.3 Soil -- 2.4.3 Incidence -- 2.4.4 Remediation and preventive measures -- 2.5 Plastics -- 2.5.1 Introduction -- 2.5.2 Sources of contamination -- 2.5.2.1 Air -- 2.5.2.2 Water -- 2.5.2.3 Soil. , 2.5.3 Incidence -- 2.5.3.1 Air -- 2.5.3.2 Water -- 2.5.3.3 Soil -- 2.5.4 Remediation and preventive measures -- 2.6 Other industrial chemicals -- 2.6.1 Introduction -- 2.6.2 Sources of contamination -- 2.6.2.1 Air -- 2.6.2.2 Water -- 2.6.2.3 Soil -- 2.6.3 Incidence -- 2.6.3.1 Air -- 2.6.3.2 Water -- 2.6.3.3 Soil -- 2.6.4 Remediation and preventive measures -- 2.7 Uptake of environmental pollutants from air, water, and soil to plant foods -- 2.8 Human health risk assessment -- 2.8.1 Introduction -- 2.8.2 Individual or group health assessments -- 2.8.2.1 Individual -- 2.8.2.2 Group -- 2.8.3 Health risk assessment -- 2.8.3.1 Acute exposure -- 2.8.3.2 Long-term exposure -- References -- 3 Agrochemicals in the Food Chain -- 3.1 Introduction -- 3.2 In vivo metabolism of agrochemicals -- 3.3 Regulation of agrochemicals -- 3.4 Agrochemicals commonly found as residues in foodstuffs -- 3.5 Types of agrochemicals and modes of action -- 3.5.1 Cleaning/disinfecting agents -- 3.5.2 Pesticides -- 3.5.2.1 Neurotoxins -- 3.5.2.1.1 GABA-gated chloride channel antagonists -- 3.5.2.1.2 Chloride channel activators -- 3.5.2.1.3 Sodium channel modulators -- 3.5.2.1.4 Voltage-dependent sodium channel blockers -- 3.5.2.1.5 Acetylcholinesterase inhibitors -- 3.5.2.1.6 Nicotinic acetylcholine receptor agonists -- 3.5.2.1.7 Nicotinic acetylcholine receptor channel blockers -- 3.5.2.1.8 Octopamine receptor agonists -- 3.5.2.1.9 Ryanodine receptor modulators -- 3.5.2.1.10 Selective feeding blockers-Kir channel inhibition -- 3.5.2.2 Energy metabolism modulators -- 3.5.2.2.1 Uncouplers of oxidative phosphorylation -- 3.5.2.2.2 Mitochondrial complex electron transport inhibitors -- 3.5.2.3 Insect growth dysregulation -- 3.5.2.4 Fungicides -- 3.5.2.4.1 Inhibitors of lipid/steroid/sterol synthesis -- 3.5.2.4.2 Inhibitors of methionine synthesis -- 3.5.2.4.3 Multisite action. , 3.5.2.5 Herbicides -- 3.5.2.5.1 Cell walls/growth regulation -- 3.5.2.5.2 Ripening -- 3.5.2.5.3 Dysregulation of plant metabolism -- 3.6 Potential points of concern for agrochemical residues in the food chain -- 3.6.1 The "cocktail effect" -- 3.6.2 Endocrine disruption -- 3.6.3 Effects on the microbiome -- 3.7 Conclusions and potential areas for further study -- References -- 4 Mycotoxins: still with us after all these years -- 4.1 Introduction -- 4.2 Compounds of minor public health significance -- 4.3 Toxins from Fusarium graminearum and related species -- 4.3.1 Toxins -- 4.3.2 Management -- 4.4 Toxins from Fusarium verticillioides and related species -- 4.4.1 Toxins -- 4.4.2 Management -- 4.5 Toxins from Aspergillus flavus, Aspergillus parasiticus, and related species -- 4.5.1 Management -- 4.5.2 Toxins -- 4.6 Ochratoxin-producing Penicillium and Aspergillus species -- 4.6.1 Management -- 4.6.2 Toxins -- 4.7 Key issues for the next decade -- References -- II. Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk pro... -- 5 Occurrence of antibacterial substances and coccidiostats in animal feed -- Chapter points -- 5.1 Introduction -- 5.2 Antibacterial drugs in feed -- 5.2.1 Antimicrobials in feed -- 5.2.2 Coccidiostats in feed -- 5.3 Medicated feed production -- 5.3.1 Cross-contamination during feed production, transport, and storage -- 5.3.2 Toxicity to nontarget animal species -- 5.4 Antimicrobial residues in food derived from animals -- 5.5 Antimicrobial resistance -- 5.6 Antimicrobial drugs: impact on the environment -- 5.7 Analytical methodology -- 5.8 Research gaps and future directions -- References -- 6 Residues relating to the veterinary therapeutic or growth-promoting use and abuse of medicines -- 6.1 Introduction, general terms, and significance of the topic. , 6.2 Authorization process and legal uses of veterinary medicines.

Additional Edition: Print version: Knowles, Michael E. Present Knowledge in Food Safety San Diego : Elsevier Science & Technology,c2022 ISBN 9780128194706

Language: English

UID:

Format: 1 online resource (1190 pages)

ISBN: 0-12-823154-8

Content: Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health.

Note: Front Cover -- Present Knowledge in Food Safety -- Copyright Page -- Dedication -- Contents -- List of contributors -- About the editors -- Foreword -- Preface -- Acknowledgments -- I. Changes in the chemical composition of food through the various stages of the food chain: plants before harvest -- 1 Natural toxicants in plant-based foods, including herbs and spices and herbal food supplements, and accompanying risks -- 1.1 Introduction -- 1.2 Risk and safety assessment of natural toxins from plants -- 1.3 Situations where natural toxins from plants may raise concern: Improper food handling [toxic proteins, glycoalkaloids (... -- 1.3.1 Toxic proteins -- 1.3.1.1 Toxic proteins: relevant structural features -- 1.3.1.2 Toxic proteins: toxic mode of action and adverse effects -- 1.3.1.3 Toxic proteins: risk assessment -- 1.3.2 Glycoalkaloids -- 1.3.2.1 Glycoalkaloids: relevant structural features -- 1.3.2.2 Glycoalkaloids: toxic mode of action and adverse effects -- 1.3.2.3 Glycoalkaloids: risk assessment -- 1.3.3 Quinolizidine alkaloids -- 1.3.3.1 Quinolizidine alkaloids: relevant structural features -- 1.3.3.2 Quinolizidine alkaloids: toxic mode of action and adverse effects -- 1.3.3.3 Quinolizidine alkaloids: risk assessment -- 1.4 Situations where natural toxins from plants may raise concern: Famine food (cyanogenic glycosides, lathyrogens) -- 1.4.1 Cyanogenic glycosides -- 1.4.1.1 Cyanogenic glycosides: relevant structural features -- 1.4.1.2 Cyanogenic glycosides: toxic mode of action and adverse effects -- 1.4.1.3 Cyanogenic glycosides: risk assessment -- 1.4.2 Lathyrogens -- 1.4.2.1 Lathyrogens: relevant structural features -- 1.4.2.2 Lathyrogens: toxic mode of action and adverse effects -- 1.4.2.3 Lathyrogens: risk assessment. , 1.5 Situations where natural toxins from plants may raise concern: Sensitive individuals (allergens, fava glucosides, and FCs) -- 1.5.1 Allergens -- 1.5.2 Fava pyrimidine glycosides -- 1.5.2.1 Fava pyrimidine glycosides: relevant structural features -- 1.5.2.2 Fava pyrimidine glycosides: toxic mode of action and adverse effects -- 1.5.2.3 Fava pyrimidine glycosides: risk assessment -- 1.5.3 Furocoumarins -- 1.5.3.1 Furocoumarins: relevant structural features -- 1.5.3.2 Furocoumarins: toxic mode of action and adverse effects -- 1.5.3.3 Furocoumarins: risk assessment -- 1.6 Situations where "normal" dietary intake of natural toxins from plant-based foods may raise concern -- 1.6.1 Glucosinolates -- 1.6.1.1 Glucosinolates: relevant structural features -- 1.6.1.2 Glucosinolates: toxic mode of action and adverse effects -- 1.6.1.3 Glucosinolates: risk assessment -- 1.6.2 Alkenylbenzenes including allylalkoxybenzenes and 1-propenylalkoxybenzenes -- 1.6.2.1 Alkenylbenzenes: structural features -- 1.6.2.2 Alkenylbenzenes: toxic mode of action and adverse effects -- 1.6.2.3 Alkenylbenzenes: risk assessment -- 1.6.3 Pyrrolizidine alkaloids -- 1.6.3.1 Pyrrolizidine alkaloids: structural features -- 1.6.3.2 Pyrrolizidine alkaloids: toxic mode of action and adverse effects -- 1.6.3.3 Pyrrolizidine alkaloids: risk assessment -- 1.7 Situations where natural toxins from plants may raise concern: Switching varieties [grayanotoxins (GTXs), anisatin, and... -- 1.7.1 Grayanotoxins -- 1.7.1.1 Grayanotoxins: structural features -- 1.7.1.2 Grayanotoxins: toxic mode of action and adverse effects -- 1.7.1.3 Grayanotoxins: risk assessment -- 1.7.2 Anisatin -- 1.7.2.1 Anisatin: structural features -- 1.7.2.2 Anisatin: toxic mode of action and adverse effects -- 1.7.2.3 Anisatin: risk assessment -- 1.7.3 Aristolochic acids -- 1.7.3.1 Aristolochic acids: structural features. , 1.7.3.2 Aristolochic acids: toxic mode of action and adverse effects -- 1.7.3.3 Aristolochic acids: risk assessment -- 1.8 Situations where natural toxins from plants may raise concern: Abuse [tropane alkaloids (TAs), opium alkaloids, delta-9... -- 1.8.1 Tropane alkaloids -- 1.8.1.1 Tropane alkaloids: structural features -- 1.8.1.2 Tropane alkaloids: toxic mode of action and adverse effects -- 1.8.1.3 Tropane alkaloids: risk assessment -- 1.8.2 Opium alkaloids -- 1.8.2.1 Opium alkaloids: structural features -- 1.8.2.2 Opium alkaloids: toxic mode of action and adverse effects -- 1.8.2.3 Opium alkaloids: risk assessment -- 1.8.3 Delta-9-tetrahydrocannabinol -- 1.8.3.1 Tetrahydrocannabinol: structural features -- 1.8.3.2 Tetrahydrocannabinol: toxic mode of action and adverse effects -- 1.8.3.3 Tetrahydrocannabinol: risk assessment -- 1.9 Adulteration with pharmaceutical substances -- 1.10 Discussion including existing data gaps and research directions -- References -- 2 Soil, water, and air: potential contributions of inorganic and organic chemicals -- 2.1 General introduction -- 2.2 Heavy metals -- 2.2.1 Introduction -- 2.2.2 Sources of heavy metal contamination -- 2.2.2.1 Air -- 2.2.2.2 Water -- 2.2.2.3 Soil -- 2.2.3 Incidence -- 2.2.3.1 Air -- 2.2.3.2 Water -- 2.2.3.3 Soil -- 2.2.4 Remediation and preventive measures -- 2.3 Pesticides -- 2.3.1 Introduction -- 2.3.2 Sources of contamination -- 2.3.2.1 Air -- 2.3.2.2 Water -- 2.3.2.3 Soil -- 2.3.3 Incidence -- 2.3.3.1 Air -- 2.3.3.2 Water -- 2.3.3.3 Soil -- 2.3.4 Remediation and preventive measures -- 2.4 Antimicrobials -- 2.4.1 Introduction -- 2.4.2 Sources of contamination -- 2.4.2.1 Air -- 2.4.2.2 Water -- 2.4.2.3 Soil -- 2.4.3 Incidence -- 2.4.4 Remediation and preventive measures -- 2.5 Plastics -- 2.5.1 Introduction -- 2.5.2 Sources of contamination -- 2.5.2.1 Air -- 2.5.2.2 Water -- 2.5.2.3 Soil. , 2.5.3 Incidence -- 2.5.3.1 Air -- 2.5.3.2 Water -- 2.5.3.3 Soil -- 2.5.4 Remediation and preventive measures -- 2.6 Other industrial chemicals -- 2.6.1 Introduction -- 2.6.2 Sources of contamination -- 2.6.2.1 Air -- 2.6.2.2 Water -- 2.6.2.3 Soil -- 2.6.3 Incidence -- 2.6.3.1 Air -- 2.6.3.2 Water -- 2.6.3.3 Soil -- 2.6.4 Remediation and preventive measures -- 2.7 Uptake of environmental pollutants from air, water, and soil to plant foods -- 2.8 Human health risk assessment -- 2.8.1 Introduction -- 2.8.2 Individual or group health assessments -- 2.8.2.1 Individual -- 2.8.2.2 Group -- 2.8.3 Health risk assessment -- 2.8.3.1 Acute exposure -- 2.8.3.2 Long-term exposure -- References -- 3 Agrochemicals in the Food Chain -- 3.1 Introduction -- 3.2 In vivo metabolism of agrochemicals -- 3.3 Regulation of agrochemicals -- 3.4 Agrochemicals commonly found as residues in foodstuffs -- 3.5 Types of agrochemicals and modes of action -- 3.5.1 Cleaning/disinfecting agents -- 3.5.2 Pesticides -- 3.5.2.1 Neurotoxins -- 3.5.2.1.1 GABA-gated chloride channel antagonists -- 3.5.2.1.2 Chloride channel activators -- 3.5.2.1.3 Sodium channel modulators -- 3.5.2.1.4 Voltage-dependent sodium channel blockers -- 3.5.2.1.5 Acetylcholinesterase inhibitors -- 3.5.2.1.6 Nicotinic acetylcholine receptor agonists -- 3.5.2.1.7 Nicotinic acetylcholine receptor channel blockers -- 3.5.2.1.8 Octopamine receptor agonists -- 3.5.2.1.9 Ryanodine receptor modulators -- 3.5.2.1.10 Selective feeding blockers-Kir channel inhibition -- 3.5.2.2 Energy metabolism modulators -- 3.5.2.2.1 Uncouplers of oxidative phosphorylation -- 3.5.2.2.2 Mitochondrial complex electron transport inhibitors -- 3.5.2.3 Insect growth dysregulation -- 3.5.2.4 Fungicides -- 3.5.2.4.1 Inhibitors of lipid/steroid/sterol synthesis -- 3.5.2.4.2 Inhibitors of methionine synthesis -- 3.5.2.4.3 Multisite action. , 3.5.2.5 Herbicides -- 3.5.2.5.1 Cell walls/growth regulation -- 3.5.2.5.2 Ripening -- 3.5.2.5.3 Dysregulation of plant metabolism -- 3.6 Potential points of concern for agrochemical residues in the food chain -- 3.6.1 The "cocktail effect" -- 3.6.2 Endocrine disruption -- 3.6.3 Effects on the microbiome -- 3.7 Conclusions and potential areas for further study -- References -- 4 Mycotoxins: still with us after all these years -- 4.1 Introduction -- 4.2 Compounds of minor public health significance -- 4.3 Toxins from Fusarium graminearum and related species -- 4.3.1 Toxins -- 4.3.2 Management -- 4.4 Toxins from Fusarium verticillioides and related species -- 4.4.1 Toxins -- 4.4.2 Management -- 4.5 Toxins from Aspergillus flavus, Aspergillus parasiticus, and related species -- 4.5.1 Management -- 4.5.2 Toxins -- 4.6 Ochratoxin-producing Penicillium and Aspergillus species -- 4.6.1 Management -- 4.6.2 Toxins -- 4.7 Key issues for the next decade -- References -- II. Changes in the chemical composition of food throughout the various stages of the food chain: animal and milk pro... -- 5 Occurrence of antibacterial substances and coccidiostats in animal feed -- Chapter points -- 5.1 Introduction -- 5.2 Antibacterial drugs in feed -- 5.2.1 Antimicrobials in feed -- 5.2.2 Coccidiostats in feed -- 5.3 Medicated feed production -- 5.3.1 Cross-contamination during feed production, transport, and storage -- 5.3.2 Toxicity to nontarget animal species -- 5.4 Antimicrobial residues in food derived from animals -- 5.5 Antimicrobial resistance -- 5.6 Antimicrobial drugs: impact on the environment -- 5.7 Analytical methodology -- 5.8 Research gaps and future directions -- References -- 6 Residues relating to the veterinary therapeutic or growth-promoting use and abuse of medicines -- 6.1 Introduction, general terms, and significance of the topic. , 6.2 Authorization process and legal uses of veterinary medicines.

Additional Edition: Print version: Knowles, Michael E. Present Knowledge in Food Safety San Diego : Elsevier Science & Technology,c2022 ISBN 9780128194706

Language: English