LEADER 03753nam 2200589 a 450 001 9910534187103321 005 20230725031342.0 010 $a1-283-11652-9 010 $a9786613116529 010 $a1-84593-787-2 035 $a(CKB)2670000000089181 035 $a(EBL)709449 035 $a(OCoLC)727649296 035 $a(SSID)ssj0000506416 035 $a(PQKBManifestationID)12250134 035 $a(PQKBTitleCode)TC0000506416 035 $a(PQKBWorkID)10516315 035 $a(PQKB)11200582 035 $a(MiAaPQ)EBC709449 035 $a(Au-PeEL)EBL709449 035 $a(CaPaEBR)ebr10470377 035 $a(CaONFJC)MIL311652 035 $a(EXLCZ)992670000000089181 100 $a20100830d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aChemical food safety$b[electronic resource] /$fLeon Brimer 210 $aNosworthy Way, Wallingford, Oxfordshire, U.K. ;$aCambridge, Mass. $cCABI$d2011 215 $a1 online resource (295 p.) 225 1 $aModular texts 300 $aDescription based upon print version of record. 311 $a1-84593-676-0 320 $aIncludes bibliographical references and index. 327 $aContents; 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 Toxicodynamics 327 $a11 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 Mycotoxins 327 $a20 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; Index 330 $aPreventing contamination with problematic chemical compounds in food requires an understanding of how they can enter and pass along the food production and processing chain, as well as relevant issues in toxicology and risk management. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book also 410 0$aModular texts. 606 $aFood$xToxicology 615 0$aFood$xToxicology. 676 $a615.9/54 700 $aBrimer$b Leon$01086707 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910534187103321 996 $aChemical food safety$92603712 997 $aUNINA