Chemical Food Safety
Preventing contamination with problematic chemical compounds in food requires an understanding of how they can enter and pass along the food production and processing chain, as well as relevant issues in toxicology and risk management.
This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book also follows food contaminants through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants, with a view to assessing, managing and communicating risk in the food chain.
1. Food, Nutrition and Food Safety: an Introduction
2. The Food Production and Processing Chain
3. Unwanted Chemical Substances
4. The Production and Processing Chain in Food Safety
5. Introduction to ADME (Absorption, Distribution, Metabolism and Excretion)
6. Absorption and Distribution of Chemical Compounds
7. Metabolism of Chemical Compounds
8. Excretion of Chemical Compounds and their Metabolites
11. An Introduction to the History of Regulation and Control Worldwide (International Institutions in Risk Assessment and Safety Regulation)
12. The EU with EFSA and EMEA
13. Safety Assessment Methods in the Laboratory: Toxicity Testing
14. In Vitro Methods.
15. Naturally Inherent Plant Toxicants -Introduction and Non-Glycosidic Compounds
16. Naturally Inherent Plant ToxicAnts - Glycosides
17. Naturally Inherent Toxins: Mushrooms, Algae (marine biotoxins) and Animals
18. Introduction to Food Contaminants and about Metals, Metalloids and other Elements
20. Pesticides and Persistent Organic Pollutants (POP's)
21. Contaminants From Processing Machinery and Food Contact Materials
22. Toxic Compounds Formed During Processing or Improper Storage
23. Veterinary Drugs and Contaminant overall Conclusion
24. Food Additives and Flavourings etc.
25. Food Allergies and Intolerances
26. Analytical Chemistry in Food Safety
27. Risk Analysis
28. Food Safety (quality) Assurance and Certification of Production
29. GMO and Food