Elsevier Pesticides, Veterinary and Other Residues in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

This wide-ranging text sums up the wealth of recent research on assessing the risks from pesticides, veterinary and other residues in food, and effective means for detecting and controlling them. Part one covers targeted and rapid methods for analysing residues in food together with the use of good agricultural practice and HACCP systems in managing them. Part two looks at veterinary residues, covering their safety, toxicology and detection. Part three examines pesticides, with chapters on surveillance and detection methods for fungicides and herbicides. In the final part, there are chapters summarising a wide range of other chemical residues in food, from xenostrogens/endocrine disruptors and dietary estrogens to polycyclic aromatic hydrocarbons, dioxins and polychlorinated biphenyls. Key Features: reviews residue detection, risk assessment and risk management; extensive coverage of chemical residues; indispensable resource for all food producers; contains contributions from leading experts in the field. Contents: Introduction to food toxicology. Part 1 Assessing and managing risks: Genetic susceptibility to dietary carincogens; Assessing the mutagenicity of chemicals in food; The impact of chemical residues: the case of polychlorinated biphenyls (PCBs); Targeted and rapid methods in analysing residues in food; Good agricultural practice and HACCP systems in the management of pesticides and veterinary residues on the farm. Part 2 Veterinary residues: Assessing the safety of veterinary drug residues; The toxicology of particular veterinary drug residues; The rapid detection of veterinary drug residues; New techniques for the rapid detection of growth promoters in farm animals; The rapid detection of coccidiostat drug residues in farm animals. Part 3 Pesticides: Surveillance for pesticide residues; The rapid detection of pesticide residues; Detecting residues of urea and carbamate pesticides; Detecting fungicide residues; Detecting herbicide residues. Part 4 Other chemical residues in food: Xenostrogens; Dietary estogens; Polycyclic aromatic hydrocarbons (PAHs); Dioxins and Polychlorinated biphenyls (PCBs); Detecting organic contaminants in food: the case of fish; Identifying allergenic proteins in food; Toxicological screening of paper and board packaging; Detecting metal contamination; Mycotoxins: detection and control.