Elsevier Food Chemical Safety

Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods for their detection and how such contaminants can be controlled. The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled Reviews both the regulatory context and methods used to analyse, assess and control the use of additives in food processing Looks at regulation in the EU and the US