UID:
almahu_9949198498602882
Format:
XIV, 426 p.
,
online resource.
Edition:
1st ed. 1996.
ISBN:
9781461311171
Content:
'Analysis of Food Contaminants' was published in 1984 by Elsevier Applied Science Publishers and 10 years later I was asked to consider producing an updated second edition. Surprisingly little has really changed in a decade in terms of the public interest in food safety and the continued vigilance of Government in monitoring the food supply for contaminants. This means that food contamination in itself is still a very relevant topic. However, much has changed in terms of the techniques now employed in trace analysis. The 1984 book used a combination of an analytical technique and a specific food contaminant problem area per chapter (each written by a specialist) which resulted in a multi-authored text which was mostly application based but provided a good introduction to the 'how' in terms of applying techniques to real problems. Rather than producing a second edition of this text, it seemed on reflection more sensible to produce a new and complementary book, using the same formula as before of application plus technique, but to concentrate on contaminant areas of current interest and to highlight recent advances in techniques. Thus, the present book 'Progress in Food Contaminant Analysis' has originated as a follow-up to 'Analysis of Food Contaminants'.
Note:
1 Sampling and sample plans for food surveillance exercises -- Summary -- 1.1 Introduction -- 1.2 Design of a sampling plan -- 1.3 Food surveillance exercises -- 1.4 Sampling of commodities for aflatoxins -- 1.5 Some other practical problems in food sampling -- 1.6 Sample pretreatment -- 1.7 Sampling equipment for foodstuffs -- 1.8 Conclusions -- References -- Appendix I Glossary of terms used in sampling -- 2 Automated clean-up techniques for trace component analysis in complex biological matrices including foods -- Summary -- Abbreviations -- 2.1 Introduction -- 2.2 Rationale for automating trace analysis -- 2.3 Criteria for selecting methods for automation -- 2.4 Advantages of automation -- 2.5 Disadvantages of automation -- 2.6 Methods for automation -- 2.7 Electrophoresis -- 2.8 Data reduction -- 2.9 Conclusions -- References -- 3 Chromatographic and allied methods of analysis for selected mycotoxins -- Summary -- 3.1 Introduction -- 3.2 Aflatoxins in food commodities -- 3.3 Aflatoxin M1 in milk -- 3.4 Fumonisins -- 3.5 Ochratoxin A -- 3.6 Patulin -- 3.7 Trichothecenes (deoxynivalenol, nivalenol, diacetoxyscirpenol and T-2 toxin) -- 3.8 Zearalenone -- 3.9 Multi-mycotoxin methods -- 3.10 Conclusions -- References -- 4 Inductively coupled plasma-mass spectrometry (ICP-MS) for the analysis of trace element contaminants in foods -- Summary -- Abbreviations -- 4.1 Introduction -- 4.2 Principles of ICP-MS -- 4.3 The advantages and disadvantages of ICP-MS -- 4.4 Sample preparation -- 4.5 Total analyte determinations -- 4.6 Speciation studies of foods -- 4.7 Future developments -- References -- 5 Applications of immunoassay to pesticide analysis -- Summary -- 5.1 Introduction -- 5.2 Pesticide determination by immunoassay -- 5.3 Commercial pesticide immunoassay kits -- 5.4 Official evaluation/acceptance of pesticide immunoassay kits -- 5.5 Conclusions -- References -- 6 Bioassay and chemical methods for analysis of paralytic shellfish poison -- Summary -- 6.1 Introduction -- 6.2 Biological methods -- 6.3 Biochemical assays -- 6.4 Chemical methods -- 6.5 Conclusions -- References -- 7 Analysis of food contaminants by combined liquid chromatography-mass spectrometry (LC-MS) -- Summary -- Abbreviations -- 7.1 Introduction -- 7.2 Developments in LC-MS interfacing -- 7.3 Coupling of other chromatographic methods -- 7.4 Applications of LC-MS to food contaminants -- 7.5 Conclusions -- References -- 8 Analysis of foods and biological samples for dioxins and PCBs by high resolution gas chromatography-mass spectrometry -- Summary -- 8.1 Introduction -- 8.2 Nomenclature -- 8.3 Sample preparation and clean-up -- 8.4 GC-MS methodology -- 8.5 Examples of analysis -- References -- 9 Approaches to evaluating high-temperature food packaging materials as sources of food contamination -- Summary -- 9.1 Introduction -- 9.2 Microwave susceptors-sizzling hot food packaging materials -- 9.3 Volatile chemicals produced during susceptor heating -- 9.4 Non-volatile chemical residues -- 9.5 Test cell considerations for microwave environments -- 9.6 Recovery and analysis of migrating chemicals -- 9.7 Possible food alteration products -- 9.8 Temperature measurements -- 9.9 Supercritical fluid extraction and chromatography for assessing sources of food contamination -- 9.10 Modelling additive migration from polymers to foods -- 9.11 Experimental determination of diffusion coefficients -- 9.12 Functional barrier considerations in recycled polymer applications -- References -- 10 Progress in developing European statutory methods of analysis -- Summary -- 10.1 Introduction -- 10.2 Legislation-The EU Food Control Directive -- 10.3 Accreditation -- 10.4 Internal Quality Control: Harmonised Guidelines For Internal Quality Control In Analytical Chemistry Laboratories -- 10.5 Proficiency testing: ISO/IUPAC/AOAC INTERNATIONAL Harmonised Protocol For Proficiency Testing Of (Chemical) Analytical Laboratories -- 10.6 Methods of analysis -- 10.7 Collaborative trials -- 10.8 Methods of analysis being developed by CEN for food additives and contaminants -- 10.9 Conclusions -- References.
In:
Springer Nature eBook
Additional Edition:
Printed edition: ISBN 9781461284253
Additional Edition:
Printed edition: ISBN 9780751403374
Additional Edition:
Printed edition: ISBN 9781461311188
Language:
English
DOI:
10.1007/978-1-4613-1117-1
URL:
https://doi.org/10.1007/978-1-4613-1117-1
