Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Persistent Organic Pollutants and Toxic Metals in Foods
Martin Rose (Edited by), Alwin Fernandes (Edited by)
9780857092458, Elsevier Science
Hardback, published 15 May 2013
520 pages
23.3 x 15.6 x 3.1 cm, 0.9 kg
"This book…explores the scientific and regulatory challenges faced by those responsible for ensuring that our food is safe to eat…While this book is of interest for analytical chemists, it is intended to address to an evenly great extend to regulators and policy makers since it gives a comprehensive view of current knowledge of the presence of known and emerging contaminants in our food and a firm background of analytical capabilities." --Quality Assurance and Safety of Crops & Foods, March 2014
Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat.
Part one provides an overview of regulatory efforts to screen, monitor and control persistent organic pollutants and heavy metals in foods and includes case studies detailing regulatory responses to food contamination incidents. Part two moves on to highlight particular POPs, toxic metals and metalloids in foods, including dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic aromatic hydrocarbons (PAHs) and phthalates.
Persistent organic pollutants and toxic metals in foods is a standard reference for those in the food industry responsible for food safety, laboratories testing for food chemical safety, regulatory authorities responsible for ensuring the safety of food, and researchers in industry and academia interested in the science supporting food chemical safety.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Foreword Preface Part I: Regulatory control and environmental pathways Chapter 1: Persistent organic pollutants in foods: science, policy and regulation Abstract: 1.1 Introduction 1.2 Dietary exposure and total diet studies (TDSs) 1.3 Risk assessment, policy making and regulatory limits 1.4 Enforcement and implications for food businesses 1.5 Analytical methods and their influence on policy 1.6 Future trends and conclusions 1.7 References Chapter 2: Regulatory control and monitoring of heavy metals and trace elements in foods Abstract: 2.1 Introduction 2.2 Risk assessment and policy making 2.3 Monitoring of foodstuffs 2.4 Impact of legislation on industry and enforcement 2.5 Suitability of analytical methods 2.6 Future trends 2.7 Sources of further information 2.8 References Chapter 3: Screening and confirmatory methods for the detection of dioxins and polychlorinated biphenyls (PCBs) in foods Abstract: 3.1 Introduction 3.2 Biological versus physico-chemical screening for dioxins and PCBs in food and feed 3.3 Specific analytical requirements for biological and physico-chemical tools 3.4 Quantitative versus semi-quantitative approach 3.5 Validation QA/QC 3.6 Confirmatory methods for dioxins and PCBs in food and feed 3.7 Future trends 3.8 Sources of further information and advice 3.9 References Chapter 4: Screening and confirmatory methods for the detection of heavy metals in foods Abstract: 4.1 Introduction 4.2 Screening methods for heavy metal detection in foods 4.3 Confirmatory methods for heavy metal detection in foods 4.4 Quality assurance and method validation 4.5 Future trends 4.6 References Chapter 5: Responding to food contamination incidents: principles and examples from cases involving dioxins Abstract: 5.1 Introduction 5.2 The risk analysis paradigm 5.3 Food traceability 5.4 Food recall and withdrawal 5.5 Risk communication strategies 5.6 Future trends 5.7 Sources of further information 5.8 References Chapter 6: Uptake of organic pollutants and potentially toxic elements (PTEs) by crops Abstract: 6.1 Introduction 6.2 Uptake of organic pollutants by plants 6.3 Uptake of PTEs by plants 6.4 In situ monitoring of plant available pollutants 6.5 Conclusions 6.6 References Chapter 7: Transfer and uptake of dioxins and polychlorinated biphenyls (PCBs) into sheep: a case study Abstract: 7.1 Introduction 7.2 Uptake pathways and sources 7.3 Transfer of PCBs and polychlorinated dibenzo-P-dioxins and dibenzofurans (PCDD/Fs) into animal tissues 7.4 Experimental rearing, sampling and analysis 7.5 Results and discussion for PCDD/Fs, dioxin-like PCBs (DL-PCBs) and ICES6 PCBs 7.6 Conclusions and future trends 7.7 Acknowledgements 7.8 References Chapter 8: Risk assessment of chemical contaminants and residues in foods Abstract: 8.1 Introduction 8.2 Risk assessment 8.3 Role of risk assessment in risk management 8.4 Sources of further information 8.5 References Part II: Particular persistent organic pollutants, toxic metals and metalloids Chapter 9: Dioxins and polychlorinated biphenyls (PCBs) in foods Abstract: 9.1 Introduction 9.2 Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) 9.3 Toxicity of PCDD/Fs 9.4 Toxic effects of PCDD/Fs in humans and experimental animals 9.5 Properties and occurrence of PCBs 9.6 Toxicity of PCBs 9.7 References Chapter 10: Non-dioxin-like polychlorinated biphenyls (NDL-PCBs) in foods: exposure and health hazards Abstract: 10.1 Introduction 10.2 Sources, occurrence in foods, limit values and monitoring methods 10.3 Human exposure and tissue levels 10.4 Toxicokinetics and metabolism 10.5 Classification of PCB congeners 10.6 NDL-PCB regulatory status 10.7 ATHON R&D project dedicated to generating NDL-PCB toxicity data for regulatory use 10.8 Cell regulation and metabolism 10.9 Classification of NDL-PCB congeners 10.10 Conclusions and future trends 10.11 Acknowledgements 10.12 References Chapter 11: Brominated flame retardants in foods Abstract: 11.1 Introduction 11.2 Sources, occurrence in foods and human exposure 11.3 Methods of analysis and monitoring of brominated flame retardants in foods 11.4 Toxicity of brominated flame retardants 11.5 Major incidences of brominated flame retardant contamination of foods 11.6 Implications for the food industry and policy makers for prevention and control of contamination 11.7 Future trends 11.8 Sources of further information and advice 11.9 References Chapter 12: Human dietary exposure to per- and poly-fluoroalkyl substances (PFASs) Abstract: 12.1 Introduction 12.2 Analytical methods for PFASs in foods 12.3 Levels of PFASs in foods 12.4 Pathways of food contamination 12.5 Estimated exposure from food and other exposure media 12.6 Conclusions and future trends 12.8 References Chapter 13: Polycyclic aromatic hydrocarbons (PAHs) in foods Abstract: 13.1 Introduction 13.2 Sources and formation of PAHs in foods 13.3 Methods of analysis of PAHs in foods 13.4 Human dietary exposure to PAHs from foods 13.5 Risk assessment of PAHs 13.6 Food scandals 13.7 Legislation of PAHs in foods within the EU 13.8 References Chapter 14: Phthalates in foods Abstract: 14.1 Introduction 14.2 Human exposure to phthalates 14.3 Sources and occurrence in foods 14.4 Studies of the effects of phthalates on humans 14.5 Methods of phthalate analysis and monitoring in foods 14.6 Implications for the food industry and policy making for prevention and control of contamination 14.7 Future trends 14.8 Sources of further information and advice 14.9 References Chapter 15: Polychlorinated naphthalenes (PCNs) in foods: sources, analytical methodology, occurrence and human exposure Abstract: 15.1 Introduction 15.2 Sources of PCNs 15.3 Toxicology 15.4 Methods of analysis of PCNs in foods 15.5 Occurrence in foods 15.6 PCN occurrence in humans 15.7 Conclusions and future trends 15.8 References Chapter 16: Mercury in foods Abstract: 16.1 Introduction 16.2 Concentrations of mercury in foods 16.3 Mercury exposures and risks from major food categories 16.4 References Chapter 17: Arsenic in foods: current issues related to analysis, toxicity and metabolism Abstract: 17.1 Introduction 17.2 Sources and occurrence in foods 17.3 Methods for determining arsenic in foods 17.4 Toxicity of arsenic 17.5 Implications for the food industry and policy makers 17.6 References Chapter 18: Organotin compounds in foods Abstract: 18.1 Introduction 18.2 Technical, agricultural and industrial uses of organotin compounds 18.3 Physical and chemical properties of organotin compounds 18.4 Analysis of organotin compounds in foods 18.5 Human dietary exposure to organotin compounds from foods 18.6 Human exposure to organotin compounds from food packaging material 18.7 Health risks and toxicity of organotin compounds 18.8 Conclusions and future trends 18.9 References 18.10 Appendix: abbreviations Index
Subject Areas: Pollution control [TQK], Food & beverage technology [TDCT], The environment [RN], Insects [entomology PSVT7], Medical toxicology [MMGT]
