Description
Book SynopsisChemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.
Trade ReviewWe live in an era where 'food safety' is rarely out of the news, and rightly so, as the importance of food and nutrition in human health becomes increasingly clear. Therefore the arrival of this book is timely: taking a holistic, 360o, farm-to-fork approach, it provides the reader with a clear grounding on all relevant aspects of chemical food safety, from the various sources and origins of chemical toxins that can find their way into food, through the effects of toxins on the body, and laboratory-based approaches used to test the toxicity of chemicals, to the principal ways in which foods are tested for the presence of toxins. Useful, relevant background information regarding regulatory bodies, whose task it is to legislate and "police" food safety, is also provided. Naturally-occurring toxins are covered, and some attention is also focused on more recent and 'emerging' topics such as allergens and GMOs. Great care has clearly been taken to ensure a clear writing style throughout, and the diagrams and figures are also very clear. Overall, this is a very well-structured, well-written and relevant book that will provide any chemically-literate reader with an excellent grounding in the area of Chemical Food Safety. -Gerard O'Brien, Course Director BSc Hons Food and Nutrition, University of Ulster, Northern Ireland
Table of Contents1: 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 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 19: Mycotoxins 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 30: Cases
