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Pesticide, Veterinary and Other Residues in Food.

Author: David Watson
Publisher: Burlington : Elsevier Science, 2004.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Details

Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: David Watson
ISBN: 1855737345 9781855737341 1280361581 9781280361586 9786610361588 6610361584 1855739100 9781855739109 1591249260 9781591249269
OCLC Number: 931715377
Notes: 7.5 International regulation: the role of the Joint Expert Committee on Food Additives (JECFA).
Description: 1 online resource (705 pages).
Contents: 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. 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. 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. 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. 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.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Other Titles: Woodhead Publishing Series in Food Science, Technology and Nutrition

Abstract:

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.

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