附註:Includes bibliographical references and index.
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 Th
摘要: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.
