Safety of Chemicals in Food : Chemical Containments
By: Watson, D.H
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Material type: 
BookSeries: Publisher: UK: Ellis Horwood, 1993Edition: 1st.Description: 193 p.ISBN: 0137878621 (hardcover); 9780137878628 (hardcover).Subject(s): Food additives | Food contamination | Chemical contamination in food | Food Science and Human NutritionDDC classification: 615.954 Watson 19041 1st 1993 Food.Science Summary: This guide to the groups of chemicals that contaminate food provides information on the contaminating chemicals, how they contaminate food, and on measuring the impact on the food chain. Groups of contaminants covered include veterinary drug residues, dioxins and other environmental organic chemicals, nitrate, nitrite and N-nftrosamines, naturally occurring toxicants, chemicals from food packaging, metals, and pesticides. Safety of Chemicals in Food. Chemical Contaminants also features a detailed description of food surveillance operabons and of the fundamentals of estimating consumer intake of contaminants. Guiding the reader through this important and rapidly developing area, and including useful information on research journals and other sources, the book is an ideal introduction to the topic for students and also for those with a professional interest in food safety.
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 615.954 Watson 19941 1st 1993 Food.Science (Browse shelf) | Available | 19941 | ||
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 615.954 Watson 19041 1st 1993 Food.Science (Browse shelf) | Available | 19041 |
This guide to the groups of chemicals that contaminate food provides information on the contaminating chemicals, how they contaminate food, and on measuring the impact on the food chain. Groups of contaminants covered include veterinary drug residues, dioxins and other environmental organic chemicals, nitrate, nitrite and N-nftrosamines, naturally occurring toxicants, chemicals from food packaging, metals, and pesticides. Safety of Chemicals in Food. Chemical Contaminants also features a detailed description of food surveillance operabons and of the fundamentals of estimating consumer intake of contaminants. Guiding the reader through this important and rapidly developing area, and including useful information on research journals and other sources, the book is an ideal introduction to the topic for students and also for those with a professional interest in food safety.
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