03786nam 2200601 a 450 991046147290332120200520144314.01-283-11652-997866131165291-84593-787-2(CKB)2670000000089181(EBL)709449(OCoLC)727649296(SSID)ssj0000506416(PQKBManifestationID)12250134(PQKBTitleCode)TC0000506416(PQKBWorkID)10516315(PQKB)11200582(MiAaPQ)EBC709449(Au-PeEL)EBL709449(CaPaEBR)ebr10470377(CaONFJC)MIL311652(EXLCZ)99267000000008918120100830d2011 uy 0engur|n|---|||||txtccrChemical food safety[electronic resource] /Leon BrimerNosworthy Way, Wallingford, Oxfordshire, U.K. ;Cambridge, Mass. CABI20111 online resource (295 p.)Modular textsDescription based upon print version of record.1-84593-676-0 Includes bibliographical references and index.Contents; Preface; Acknowledgements; 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; 9 Toxicokinetics; 10 Toxicodynamics11 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 An Introduction to Food Contaminants and About Metals, Metalloids and Other Elements; 19 Mycotoxins20 Pesticides and Persistent Organic Pollutants21 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 GMOs and Food; 30 Cases; IndexPreventing 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 Modular texts.FoodToxicologyElectronic books.FoodToxicology.615.9/54Brimer Leon860226MiAaPQMiAaPQMiAaPQBOOK9910461472903321Chemical food safety1919450UNINA