UID:
almahu_9948025833602882
Format:
1 online resource (705 p.)
ISBN:
1-280-36158-1
,
9786610361588
,
1-85573-910-0
,
1-59124-926-0
Series Statement:
Woodhead Publishing in food science and technology
Content:
This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxico
Note:
Description based upon print version of record.
,
Front Cover; Pesticide, Veterinary and other Residues in Food; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction to food toxicology; 1.1 Introduction: defining food toxicology; 1.2 Types of toxicant: contaminants; 1.3 Types of toxicant: naturally-occurring toxicants; 1.4 Types of toxicant: food processing toxicants; 1.5 Current issues: pathogens, genetic variability and antibiotic resistance; 1.6 Current issues: novel foods and natural toxicants; 1.7 Conclusions; 1.8 References; Part I: Assessing and managing risks
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Chapter 2. Genetic susceptibility to dietary carcinogens2.1 Introduction: diet and cancer; 2.2 Dietary carcinogens and anticarcinogens: mycotoxins, heterocyclic amines, aromatic hydrocarbons, N-nitroso compounds and phytochemicals; 2.3 Genetic influences on carcinogen-metabolizing enzymes; 2.4 Evidence of gene-diet interactions; 2.5 Summary and future trends; 2.6 Sources of further information and advice; 2.7 References; Chapter 3. Assessing the mutagenicity of chemicals in food: the case of pesticides; 3.1 Introduction: mutagenicity test programmes; 3.2 Criteria for the testing of pesticides
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3.3 Selecting appropriate tests3.4 Assessing dose-response relationships; 3.5 Developing test methodologies; 3.6 Conclusions; 3.7 Acknowledgements; 3.8 References and further reading; Chapter 4. The impact of chemical residues: the case of polychlorinated biphenyls (PCBs); 4.1 Introduction: risks posed by organohalogen compounds; 4.2 Organohalogens as neurotoxins; 4.3 Neurobehavioural consequences of PCB exposure; 4.4 Molecular mechanisms of organohalogen-induced toxicity; 4.5 Conclusion; 4.6 Acknowledgements; 4.7 References; Chapter 5. Targeted and rapid methods in analysing residues in food
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5.1 Introduction5.2 The principles of the immunoassays; 5.3 The use of immuno-affinity chromatography; 5.4 Developing immunoassays to detect residues in food and water; 5.5 Recent developments in immunoassays; 5.6 Recent developments in immuno-affinity chromatography; 5.7 The use of immunosensors in residue analysis; 5.8 References; Chapter 6. Good agricultural practice and HACCP systems in the management of pesticides and veterinary residues on the farm; 6.1 Introduction; 6.2 Safety issues in the food supply chain; 6.3 Good agricultural practice
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6.4 The Hazard Analysis Critical Control Point (HACCP) system6.5 The HACCP study; 6.6 Implementing and maintaining HACCP systems; 6.7 Future trends; 6.8 Conclusion; 6.9 Acknowledgements; 6.10 Sources of further information and advice; 6.11 References and bibliography; Part II: Veterinary residues; Chapter 7. Assessing the safety of veterinary drug residues; 7.1 Introduction; 7.2 Types of toxicity study; 7.3 Elaboration of maximum residue limits (MRLs) for veterinary drugs in the EU; 7.4 Elaboration of MRLs for particular foods in the EU
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7.5 International regulation: the role of the Joint Expert Committee on Food Additives (JECFA)
Additional Edition:
ISBN 1-85573-734-5
Language:
English
