{"product_id":"persistent-organic-pollutants-and-toxic-metals-in-foods-hardback-9780857092458","title":"Persistent Organic Pollutants and Toxic Metals in Foods (Hardback) 9780857092458","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003ePersistent Organic Pollutants and Toxic Metals in Foods\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eMartin Rose (Edited by), Alwin Fernandes (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780857092458, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 15 May 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e520 pages\u003cbr\u003e23.3 x 15.6 x 3.1 cm, 0.9 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\"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.\" --\u003cb\u003eQuality Assurance and Safety of Crops \u0026amp; Foods, March 2014\u003c\/b\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003ePersistent 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.\u003cbr\u003e\u003cbr\u003ePart 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.\u003cbr\u003e\u003cbr\u003ePersistent 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributor contact details\u003c\/p\u003e \u003cp\u003eWoodhead Publishing Series in Food Science, Technology and Nutrition\u003c\/p\u003e \u003cp\u003eForeword\u003c\/p\u003e \u003cp\u003ePreface\u003c\/p\u003e \u003cp\u003ePart I: Regulatory control and environmental pathways\u003c\/p\u003e \u003cp\u003eChapter 1: Persistent organic pollutants in foods: science, policy and regulation\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e1.1 Introduction\u003c\/p\u003e \u003cp\u003e1.2 Dietary exposure and total diet studies (TDSs)\u003c\/p\u003e \u003cp\u003e1.3 Risk assessment, policy making and regulatory limits\u003c\/p\u003e \u003cp\u003e1.4 Enforcement and implications for food businesses\u003c\/p\u003e \u003cp\u003e1.5 Analytical methods and their influence on policy\u003c\/p\u003e \u003cp\u003e1.6 Future trends and conclusions\u003c\/p\u003e \u003cp\u003e1.7 References\u003c\/p\u003e \u003cp\u003eChapter 2: Regulatory control and monitoring of heavy metals and trace elements in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e2.1 Introduction\u003c\/p\u003e \u003cp\u003e2.2 Risk assessment and policy making\u003c\/p\u003e \u003cp\u003e2.3 Monitoring of foodstuffs\u003c\/p\u003e \u003cp\u003e2.4 Impact of legislation on industry and enforcement\u003c\/p\u003e \u003cp\u003e2.5 Suitability of analytical methods\u003c\/p\u003e \u003cp\u003e2.6 Future trends\u003c\/p\u003e \u003cp\u003e2.7 Sources of further information\u003c\/p\u003e \u003cp\u003e2.8 References\u003c\/p\u003e \u003cp\u003eChapter 3: Screening and confirmatory methods for the detection of dioxins and polychlorinated biphenyls (PCBs) in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Biological versus physico-chemical screening for dioxins and PCBs in food and feed\u003c\/p\u003e \u003cp\u003e3.3 Specific analytical requirements for biological and physico-chemical tools\u003c\/p\u003e \u003cp\u003e3.4 Quantitative versus semi-quantitative approach\u003c\/p\u003e \u003cp\u003e3.5 Validation QA\/QC\u003c\/p\u003e \u003cp\u003e3.6 Confirmatory methods for dioxins and PCBs in food and feed\u003c\/p\u003e \u003cp\u003e3.7 Future trends\u003c\/p\u003e \u003cp\u003e3.8 Sources of further information and advice\u003c\/p\u003e \u003cp\u003e3.9 References\u003c\/p\u003e \u003cp\u003eChapter 4: Screening and confirmatory methods for the detection of heavy metals in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e4.1 Introduction\u003c\/p\u003e \u003cp\u003e4.2 Screening methods for heavy metal detection in foods\u003c\/p\u003e \u003cp\u003e4.3 Confirmatory methods for heavy metal detection in foods\u003c\/p\u003e \u003cp\u003e4.4 Quality assurance and method validation\u003c\/p\u003e \u003cp\u003e4.5 Future trends\u003c\/p\u003e \u003cp\u003e4.6 References\u003c\/p\u003e \u003cp\u003eChapter 5: Responding to food contamination incidents: principles and examples from cases involving dioxins\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 The risk analysis paradigm\u003c\/p\u003e \u003cp\u003e5.3 Food traceability\u003c\/p\u003e \u003cp\u003e5.4 Food recall and withdrawal\u003c\/p\u003e \u003cp\u003e5.5 Risk communication strategies\u003c\/p\u003e \u003cp\u003e5.6 Future trends\u003c\/p\u003e \u003cp\u003e5.7 Sources of further information\u003c\/p\u003e \u003cp\u003e5.8 References\u003c\/p\u003e \u003cp\u003eChapter 6: Uptake of organic pollutants and potentially toxic elements (PTEs) by crops\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 Uptake of organic pollutants by plants\u003c\/p\u003e \u003cp\u003e6.3 Uptake of PTEs by plants\u003c\/p\u003e \u003cp\u003e6.4 In situ monitoring of plant available pollutants\u003c\/p\u003e \u003cp\u003e6.5 Conclusions\u003c\/p\u003e \u003cp\u003e6.6 References\u003c\/p\u003e \u003cp\u003eChapter 7: Transfer and uptake of dioxins and polychlorinated biphenyls (PCBs) into sheep: a case study\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Uptake pathways and sources\u003c\/p\u003e \u003cp\u003e7.3 Transfer of PCBs and polychlorinated dibenzo-P-dioxins and dibenzofurans (PCDD\/Fs) into animal tissues\u003c\/p\u003e \u003cp\u003e7.4 Experimental rearing, sampling and analysis\u003c\/p\u003e \u003cp\u003e7.5 Results and discussion for PCDD\/Fs, dioxin-like PCBs (DL-PCBs) and ICES6 PCBs\u003c\/p\u003e \u003cp\u003e7.6 Conclusions and future trends\u003c\/p\u003e \u003cp\u003e7.7 Acknowledgements\u003c\/p\u003e \u003cp\u003e7.8 References\u003c\/p\u003e \u003cp\u003eChapter 8: Risk assessment of chemical contaminants and residues in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 Risk assessment\u003c\/p\u003e \u003cp\u003e8.3 Role of risk assessment in risk management\u003c\/p\u003e \u003cp\u003e8.4 Sources of further information\u003c\/p\u003e \u003cp\u003e8.5 References\u003c\/p\u003e \u003cp\u003ePart II: Particular persistent organic pollutants, toxic metals and metalloids\u003c\/p\u003e \u003cp\u003eChapter 9: Dioxins and polychlorinated biphenyls (PCBs) in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD\/Fs)\u003c\/p\u003e \u003cp\u003e9.3 Toxicity of PCDD\/Fs\u003c\/p\u003e \u003cp\u003e9.4 Toxic effects of PCDD\/Fs in humans and experimental animals\u003c\/p\u003e \u003cp\u003e9.5 Properties and occurrence of PCBs\u003c\/p\u003e \u003cp\u003e9.6 Toxicity of PCBs\u003c\/p\u003e \u003cp\u003e9.7 References\u003c\/p\u003e \u003cp\u003eChapter 10: Non-dioxin-like polychlorinated biphenyls (NDL-PCBs) in foods: exposure and health hazards\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e10.1 Introduction\u003c\/p\u003e \u003cp\u003e10.2 Sources, occurrence in foods, limit values and monitoring methods\u003c\/p\u003e \u003cp\u003e10.3 Human exposure and tissue levels\u003c\/p\u003e \u003cp\u003e10.4 Toxicokinetics and metabolism\u003c\/p\u003e \u003cp\u003e10.5 Classification of PCB congeners\u003c\/p\u003e \u003cp\u003e10.6 NDL-PCB regulatory status\u003c\/p\u003e \u003cp\u003e10.7 ATHON R\u0026amp;D project dedicated to generating NDL-PCB toxicity data for regulatory use\u003c\/p\u003e \u003cp\u003e10.8 Cell regulation and metabolism\u003c\/p\u003e \u003cp\u003e10.9 Classification of NDL-PCB congeners\u003c\/p\u003e \u003cp\u003e10.10 Conclusions and future trends\u003c\/p\u003e \u003cp\u003e10.11 Acknowledgements\u003c\/p\u003e \u003cp\u003e10.12 References\u003c\/p\u003e \u003cp\u003eChapter 11: Brominated flame retardants in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e11.1 Introduction\u003c\/p\u003e \u003cp\u003e11.2 Sources, occurrence in foods and human exposure\u003c\/p\u003e \u003cp\u003e11.3 Methods of analysis and monitoring of brominated flame retardants in foods\u003c\/p\u003e \u003cp\u003e11.4 Toxicity of brominated flame retardants\u003c\/p\u003e \u003cp\u003e11.5 Major incidences of brominated flame retardant contamination of foods\u003c\/p\u003e \u003cp\u003e11.6 Implications for the food industry and policy makers for prevention and control of contamination\u003c\/p\u003e \u003cp\u003e11.7 Future trends\u003c\/p\u003e \u003cp\u003e11.8 Sources of further information and advice\u003c\/p\u003e \u003cp\u003e11.9 References\u003c\/p\u003e \u003cp\u003eChapter 12: Human dietary exposure to per- and poly-fluoroalkyl substances (PFASs)\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 Analytical methods for PFASs in foods\u003c\/p\u003e \u003cp\u003e12.3 Levels of PFASs in foods\u003c\/p\u003e \u003cp\u003e12.4 Pathways of food contamination\u003c\/p\u003e \u003cp\u003e12.5 Estimated exposure from food and other exposure media\u003c\/p\u003e \u003cp\u003e12.6 Conclusions and future trends\u003c\/p\u003e \u003cp\u003e12.8 References\u003c\/p\u003e \u003cp\u003eChapter 13: Polycyclic aromatic hydrocarbons (PAHs) in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Sources and formation of PAHs in foods\u003c\/p\u003e \u003cp\u003e13.3 Methods of analysis of PAHs in foods\u003c\/p\u003e \u003cp\u003e13.4 Human dietary exposure to PAHs from foods\u003c\/p\u003e \u003cp\u003e13.5 Risk assessment of PAHs\u003c\/p\u003e \u003cp\u003e13.6 Food scandals\u003c\/p\u003e \u003cp\u003e13.7 Legislation of PAHs in foods within the EU\u003c\/p\u003e \u003cp\u003e13.8 References\u003c\/p\u003e \u003cp\u003eChapter 14: Phthalates in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e14.1 Introduction\u003c\/p\u003e \u003cp\u003e14.2 Human exposure to phthalates\u003c\/p\u003e \u003cp\u003e14.3 Sources and occurrence in foods\u003c\/p\u003e \u003cp\u003e14.4 Studies of the effects of phthalates on humans\u003c\/p\u003e \u003cp\u003e14.5 Methods of phthalate analysis and monitoring in foods\u003c\/p\u003e \u003cp\u003e14.6 Implications for the food industry and policy making for prevention and control of contamination\u003c\/p\u003e \u003cp\u003e14.7 Future trends\u003c\/p\u003e \u003cp\u003e14.8 Sources of further information and advice\u003c\/p\u003e \u003cp\u003e14.9 References\u003c\/p\u003e \u003cp\u003eChapter 15: Polychlorinated naphthalenes (PCNs) in foods: sources, analytical methodology, occurrence and human exposure\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e15.1 Introduction\u003c\/p\u003e \u003cp\u003e15.2 Sources of PCNs\u003c\/p\u003e \u003cp\u003e15.3 Toxicology\u003c\/p\u003e \u003cp\u003e15.4 Methods of analysis of PCNs in foods\u003c\/p\u003e \u003cp\u003e15.5 Occurrence in foods\u003c\/p\u003e \u003cp\u003e15.6 PCN occurrence in humans\u003c\/p\u003e \u003cp\u003e15.7 Conclusions and future trends\u003c\/p\u003e \u003cp\u003e15.8 References\u003c\/p\u003e \u003cp\u003eChapter 16: Mercury in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e16.1 Introduction\u003c\/p\u003e \u003cp\u003e16.2 Concentrations of mercury in foods\u003c\/p\u003e \u003cp\u003e16.3 Mercury exposures and risks from major food categories\u003c\/p\u003e \u003cp\u003e16.4 References\u003c\/p\u003e \u003cp\u003eChapter 17: Arsenic in foods: current issues related to analysis, toxicity and metabolism\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e17.1 Introduction\u003c\/p\u003e \u003cp\u003e17.2 Sources and occurrence in foods\u003c\/p\u003e \u003cp\u003e17.3 Methods for determining arsenic in foods\u003c\/p\u003e \u003cp\u003e17.4 Toxicity of arsenic\u003c\/p\u003e \u003cp\u003e17.5 Implications for the food industry and policy makers\u003c\/p\u003e \u003cp\u003e17.6 References\u003c\/p\u003e \u003cp\u003eChapter 18: Organotin compounds in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e18.1 Introduction\u003c\/p\u003e \u003cp\u003e18.2 Technical, agricultural and industrial uses of organotin compounds\u003c\/p\u003e \u003cp\u003e18.3 Physical and chemical properties of organotin compounds\u003c\/p\u003e \u003cp\u003e18.4 Analysis of organotin compounds in foods\u003c\/p\u003e \u003cp\u003e18.5 Human dietary exposure to organotin compounds from foods\u003c\/p\u003e \u003cp\u003e18.6 Human exposure to organotin compounds from food packaging material\u003c\/p\u003e \u003cp\u003e18.7 Health risks and toxicity of organotin compounds\u003c\/p\u003e \u003cp\u003e18.8 Conclusions and future trends\u003c\/p\u003e \u003cp\u003e18.9 References\u003c\/p\u003e \u003cp\u003e18.10 Appendix: abbreviations\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Pollution control [\u003ca title=\"See our other books on Pollution control\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Pollution%20control%20%5BTQK%5D%22\"\u003eTQK\u003c\/a\u003e], Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e], The environment [\u003ca title=\"See our other books on The environment\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22The%20environment%20%5BRN%5D%22\"\u003eRN\u003c\/a\u003e], Insects [\u003ca title=\"See our other books on Insects\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Insects%20%5Bentomology%5D%20%5BPSVT7%5D%22\"\u003eentomology PSVT7\u003c\/a\u003e], Medical toxicology [\u003ca title=\"See our other books on Medical toxicology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Medical%20toxicology%20%5BMMGT%5D%22\"\u003eMMGT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46651626324248,"sku":"9780857092458","price":115.79,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780857092458_915dcefe-96d4-4321-b77f-88abe1444c39.jpg?v=1696781689","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/persistent-organic-pollutants-and-toxic-metals-in-foods-hardback-9780857092458","provider":"Freshly Printed Books","version":"1.0","type":"link"}