Metal Contamination of Food: Its Significance for Food Quality and Human Health / Edition 3

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The third edition of Metal Contamination of Food is an essential reference book for food industry personnel, including those working in food processing, formulation and ingredients, packaging, quality control and food safety. Nutritionists, public analysts and chemists will also find much of great use within the covers of this book.
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Editorial Reviews

From the Publisher
"I can only praise this book. I found it extraordinary in breadth and scope... This book is highly comprehensive but still amazingly rich in detail; exceptional quality... this book is at the very cutting edge of current analytical technical development and public health and safety... Impressive reading!" - Professor Berislav Momcilovic, Croatian Medical Journal

"Libraries will be anxoius to have this comprehensive text on their shelves... well presented and lucid throughout. It is a worthy successor to the previous editions." Les Ebdon, British Journal of Nutrition, November 2003

"Ein Standartwerk der angelsächsischen Lteratur, das eine weite Verbreitung verdient und in die Grundausstattung der Bibliotheken gehort." H Klostermeyer, European Food Research and Technology, May 2003.
Translation: "A standard work on anglo-saxon literature that deserves extensive circulationand belongs on the shelves at every library."

'a well balanced and valuable reference for any health professional interested in the role of metals in health, for the food industry or any academic library.'

Nutrition Bulletin

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Product Details

  • ISBN-13: 9780632059270
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/28/2002
  • Edition description: REV
  • Edition number: 3
  • Pages: 284
  • Product dimensions: 7.20 (w) x 10.00 (h) x 0.90 (d)

Meet the Author

Conor Reilly is Emeritus Professor of Public Health at the Queensland University of Technology, Brisbane, Australia, and also Visiting Professor of Nutrition at Oxford Brookes University, Oxford, UK.
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Table of Contents

Preface to the third edition
Preface to the second edition
Preface to the first edition
Pt. I The Metals We Consume 1
1 Introduction 3
1.1 Ash 3
1.2 The metals in food 5
1.3 Distribution of the metals in the environment 8
2 Metals in Food 12
2.1 The metal components of food 12
2.2 Why are we interested in metals in food? 13
2.3 The toxic metals 15
2.4 Effects of metals on food quality 16
2.5 How much metal do we consume with our food? 16
2.6 Assessing risks from metals in food 19
3 Metal analysis of food 23
3.1 The determination of metals in foods and beverages 23
3.2 Preparation of samples for analysis: digestion of organic matter 25
3.3 End-determination methods for metal analysis 28
3.4 Determination of elemental species 32
3.5 Analytical quality control 34
4 How metals get into food 40
4.1 Metals in the soil 40
4.2 Metal contamination of food during processing 49
4.3 Food fortification 57
5 Metals in food and the law 67
5.1 Why do we have food legislation? 67
5.2 Codes of practice 76
Pt. II The Individual Metals 79
6 The persistent contaminants: lead, mercury, cadmium 81
6.1 Lead 81
6.2 Mercury 94
6.3 Cadmium 100
7 The packaging metals: aluminium and tin 115
7.1 Aluminium 115
7.2 Tin 125
8 Transition metals: chromium, manganese, iron, cobalt, nickel, cooper and molybdenum 137
8.1 Chromium 138
8.2 Manganese 143
8.3 Iron 146
8.4 Cobalt 153
8.5 Nickel 157
8.6 Copper 160
8.7 Molybdenum 166
9 The other transition metals and zinc 179
9.1 Titanium 179
9.2 Vanadium 181
9.3 Silver 183
9.4 Tungsten 185
9.5 Zinc 186
10 The metalloids: arsenic, antimony, selenium, tellurium and boron 195
10.1 Arsenic 195
10.2 Antimony 202
10.3 Selenium 204
10.4 Tellurium 215
10.5 Boron 217
11 The new metal contaminants 229
11.1 The radioactive metals 229
11.2 The catalytic metals 235
11.3 The electronic metals 237
12 Barium, beryllium, thallium and the other metals - summing up 243
12.1 Barium 243
12.2 Beryllium 246
12.3 Thallium 247
12.4 The other metals 249
12.5 The remaining metals: summing up 252
Glossary 257
Index 259
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