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The Resource Pesticide, veterinary and other residues in food, edited by David H. Watson

Pesticide, veterinary and other residues in food, edited by David H. Watson

Label
Pesticide, veterinary and other residues in food
Title
Pesticide, veterinary and other residues in food
Statement of responsibility
edited by David H. Watson
Creator
Subject
Language
eng
Summary
This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology, Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. 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. Pesticide, veterinary and other residues in food is a standard reference for all those concerned with ensuring the safety of food. Reviews residue detection, risk assessment and risk managementExtensive coverage of chemical residuesIndispensable resource for all food producers
Member of
Cataloging source
HNK
http://library.link/vocab/creatorDate
1952-
http://library.link/vocab/creatorName
Watson, D. H.
Dewey number
615.9/54
Illustrations
illustrations
Index
index present
LC call number
RA1258
LC item number
.W38 2004eb
Literary form
non fiction
NAL call number
RA1258
NAL item number
.W38 2004
Nature of contents
  • dictionaries
  • bibliography
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food
  • Food contamination
  • Feed additive residues
  • Veterinary drug residues
  • Pesticide residues in food
  • Nutritionally induced diseases
  • Animals
  • Food Contamination
  • Pesticide Residues
  • TECHNOLOGY & ENGINEERING
  • Feed additive residues
  • Food contamination
  • Food
  • Nutritionally induced diseases
  • Pesticide residues in food
  • Veterinary drug residues
Label
Pesticide, veterinary and other residues in food, edited by David H. Watson
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Cover -- Table of Contents -- Contributor contact details -- 1 Introduction to food toxicology -- 1.1 Introduction: defining food toxicology -- 1.2 Types of toxicant: contaminants -- 1.3 Types of toxicant: naturally-occurring toxicants -- 1.4 Types of toxicant: food processing toxicants -- 1.5 Current issues: pathogens, genetic variability and antibiotic resistance -- 1.6 Current issues: novel foods and natural toxicants -- 1.7 Conclusions -- 1.8 References -- Part I Assessing and managing risks -- 2 Genetic susceptibility to doetary carcinogens -- 2.1 Introduction: diet and cancer -- 2.2 Dietary carcinogens and anticarcinogens: mycotoxins, heterocyclic amines, aromatic hydrocarbon s, N-nitroso compounds -- 2.3 Genetic influences on carcinogen-metabolizing enzymes -- 2.4 Evidence of gene-diet interactions -- 2.5 Summary and future trends -- 2.6 Sources of further information and advice -- 2.7 References -- 3 Assessing the mutagenicity of chemicals in food: the case of pesticides -- 3.1 Introduction: mutagenicity test programmes -- 3.2 Criteria for the testing of pesticides -- 3.3 Selecting appropriate tests -- 3.4 Assessing dose-response relationships -- 3.5 Developing test methodologies -- 3.6 Conclusions -- 3.7 Acknowledgements -- 3.8 References and further reading -- 4 The impact of chemical residues: the case of polychlorinated biphenyls (PCBs) -- 4.1 Introduction: risks posed by organohalogen compounds -- 4.2 Organohalogens as neurotoxins -- 4.3 Neurobehavioural consequences of PCB exposure -- 4.4 Molecular mechanisms of organohalogen-induced toxicity -- 4.5 Conclusion -- 4.6 Acknowledgements -- 4.7 References -- 5 Targeted and rapid methods in analysing residues in food -- 5.1 Introduction -- 5.2 The principles of the immunoassays -- 5.3 The use of immuno-affinity chromatography -- 5.4 Developing immunoassays to detect residues in food and water -- 5.5 Recent developments in immunoassays -- 5.6 Recent developments in immuno-affinity chromatography -- 5.7 The use of immunoassays in residue analysis -- 5.8 References -- 6 Good agricultural practice and HACCP systems in the management of pesticides and veterinary residues on the farm -- 6.1 Introduction -- 6.2 Safety issues in the food chain supply -- 6.3 Good agricultural practice -- 6.4 The Hazard Analysis Critical Control Point (HACCP) system -- 6.5 The HACCP study -- 6.6 Implementing and maintaining HACCP systems -- 6.7 Future trends -- 6.8 Conclusion -- 6.9 Acknowledgements -- 6.10 Sources of further information and advice -- 6.11 References and bibliography -- Part II Vaterinary residues -- 7 Assessing the safety of veterinary drug residues -- 7.1 Introduction -- 7.2 Types of toxicity study -- 7.3 Elaboration of maximum residue limits (MRLs) for veterinary drugs in the EU -- 7.4 Elaboration of MRLs for particular foods in the EU -- 7.5 International regulation: the role of the Joint Expert Committee on Food Additives (JECFA) -- 7.6 Conclusions -- 7.7 References -- 8 The toxicity of particular veterinary drug residues -- 8.1 Introduction -- 8.2 Griseofulvin -- 8.3 Beta-Lactam antibiotics: penicillins and cephalosporins -- 8.4 Macrolide antibiotics: spiramycin, tylosin and tilmi
Control code
62870657
Extent
1 online resource (xvii, xiv, 723 pages)
Form of item
online
Isbn
9781855737341
Lccn
2007270960
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
System control number
(OCoLC)62870657
Label
Pesticide, veterinary and other residues in food, edited by David H. Watson
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Cover -- Table of Contents -- Contributor contact details -- 1 Introduction to food toxicology -- 1.1 Introduction: defining food toxicology -- 1.2 Types of toxicant: contaminants -- 1.3 Types of toxicant: naturally-occurring toxicants -- 1.4 Types of toxicant: food processing toxicants -- 1.5 Current issues: pathogens, genetic variability and antibiotic resistance -- 1.6 Current issues: novel foods and natural toxicants -- 1.7 Conclusions -- 1.8 References -- Part I Assessing and managing risks -- 2 Genetic susceptibility to doetary carcinogens -- 2.1 Introduction: diet and cancer -- 2.2 Dietary carcinogens and anticarcinogens: mycotoxins, heterocyclic amines, aromatic hydrocarbon s, N-nitroso compounds -- 2.3 Genetic influences on carcinogen-metabolizing enzymes -- 2.4 Evidence of gene-diet interactions -- 2.5 Summary and future trends -- 2.6 Sources of further information and advice -- 2.7 References -- 3 Assessing the mutagenicity of chemicals in food: the case of pesticides -- 3.1 Introduction: mutagenicity test programmes -- 3.2 Criteria for the testing of pesticides -- 3.3 Selecting appropriate tests -- 3.4 Assessing dose-response relationships -- 3.5 Developing test methodologies -- 3.6 Conclusions -- 3.7 Acknowledgements -- 3.8 References and further reading -- 4 The impact of chemical residues: the case of polychlorinated biphenyls (PCBs) -- 4.1 Introduction: risks posed by organohalogen compounds -- 4.2 Organohalogens as neurotoxins -- 4.3 Neurobehavioural consequences of PCB exposure -- 4.4 Molecular mechanisms of organohalogen-induced toxicity -- 4.5 Conclusion -- 4.6 Acknowledgements -- 4.7 References -- 5 Targeted and rapid methods in analysing residues in food -- 5.1 Introduction -- 5.2 The principles of the immunoassays -- 5.3 The use of immuno-affinity chromatography -- 5.4 Developing immunoassays to detect residues in food and water -- 5.5 Recent developments in immunoassays -- 5.6 Recent developments in immuno-affinity chromatography -- 5.7 The use of immunoassays in residue analysis -- 5.8 References -- 6 Good agricultural practice and HACCP systems in the management of pesticides and veterinary residues on the farm -- 6.1 Introduction -- 6.2 Safety issues in the food chain supply -- 6.3 Good agricultural practice -- 6.4 The Hazard Analysis Critical Control Point (HACCP) system -- 6.5 The HACCP study -- 6.6 Implementing and maintaining HACCP systems -- 6.7 Future trends -- 6.8 Conclusion -- 6.9 Acknowledgements -- 6.10 Sources of further information and advice -- 6.11 References and bibliography -- Part II Vaterinary residues -- 7 Assessing the safety of veterinary drug residues -- 7.1 Introduction -- 7.2 Types of toxicity study -- 7.3 Elaboration of maximum residue limits (MRLs) for veterinary drugs in the EU -- 7.4 Elaboration of MRLs for particular foods in the EU -- 7.5 International regulation: the role of the Joint Expert Committee on Food Additives (JECFA) -- 7.6 Conclusions -- 7.7 References -- 8 The toxicity of particular veterinary drug residues -- 8.1 Introduction -- 8.2 Griseofulvin -- 8.3 Beta-Lactam antibiotics: penicillins and cephalosporins -- 8.4 Macrolide antibiotics: spiramycin, tylosin and tilmi
Control code
62870657
Extent
1 online resource (xvii, xiv, 723 pages)
Form of item
online
Isbn
9781855737341
Lccn
2007270960
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
System control number
(OCoLC)62870657

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