Persistent organic pollutants and toxic metals in foods

Persistent organic pollutants and toxic metals in foods

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by Martin Rose
     
 

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Persistent 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

Overview

Persistent 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.

Part 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.

Persistent 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.

  • Includes case studies which detail regulatory responses to food contamination incidents
  • Considers the uptake and transfer of persistent organic pollutants in the food chain and the risk assessment of contaminates in food
  • Details perticular persistent organic pollutants, toxic metals and metalloids in foods including polychlorinated biphenyls (PCBs), per- and polyfluoroalkyl substances (PFASs), mercury and arsenic among others

Editorial Reviews

From the Publisher
"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."—Quality Assurance and Safety of Crops & Foods, March 2014

Product Details

ISBN-13:
9780857092458
Publisher:
Elsevier Science
Publication date:
07/28/2013
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #247
Pages:
512
Product dimensions:
6.00(w) x 9.30(h) x 1.20(d)

Related Subjects

Meet the Author

Alwyn Fernandes is a senior scientist at FERA with a particular interest in emerging environmental contaminants.

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Persistent Organic Pollutants and Toxic Metals in Foods 1 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
REALLY WHY SO MUCH