Food safety assurance and veterinary public health. Volume 7, Chemical hazards in foods of animal origin / edited by Frans J.M. Smulders, Ivonne M.C.M. Rietjens, Martin D. Rose

CW078

Intro; Foreword; Bernhard Url; Table of contents; Introduction; Chemical hazards in foods of animal origin and the associated risks for public health: elementary considerations; Frans J.M. Smulders1*, Ivonne M.C.M. Rietjens2 and Martin D. Rose3; Summary; 1. Introduction; 2. Perceived and actual risks; 3. A brief description of risk analysis and how it is done; 4. Key questions when assessing chemical risks in foods; 5. The fate of toxic agents in foods of animal origin: toxicokinetics in animal tissues summarised; 6. Analytical methodologies

7. Sources of chemical hazards in foods of animal origin -- a synopsis8. A note on detoxification and decontamination of animal feed; 9. Management of chemical risks in foods of animal origin in practice and the role of veterinarians; 10. Conclusions; References; Part 1 -- Residues of avoidable chemicals; Veterinary drug residues in foods of animal origin; Wendy A. Bedale; Summary; 1. Introduction; 2. How do veterinary drug residues in foods of animal origin cause human health problems?; 3. What drugs are used in food-producing animals?

4. Veterinary drug residues found in different food types5. Control and monitoring of drug residues in foods of animal origins; 6. How big is the problem of drug residues in foods now?; 7. Additional impacts of drug residues in food of animal origin; 8. The role of the consumer and non-government organizations; 9. Conclusions; Acknowledgements; References; Residues of pesticides; Julia E. Jäger; Summary; 1. Introduction; 2. Different uses and classes of pesticides; 3. Authorisation process of pesticides within the EU; 4. Dietary exposure and risk assessment -- setting of maximum residue levels

5. Analysis of pesticides6. Organic food; 7. Monitoring; 8. Conclusions; References; The assessment of the safety for the consumer of feed additives and additives added to foods of animal origin; Ruud A. Woutersen1,2*, Ine Waalkens-Berendsen3, Piet Wester4 and Ivonne M.C.M. Rietjens2; Summary; 1. Introduction; 2. Studies for the assessment of consumer safety (EFSA, 2017c); 3. Illustration of the aforementioned approach; 4. Conclusions; Acknowledgement; References; Chemicals from food contact materials; Emma L. Bradley, Laurence Castle# and Malcolm Driffield*; Summary; 1. Introduction

2. Food contact materials of interest here3. The hazards and risks; 4. Physico-chemical drivers of the migration of chemicals; 5. Risk management steps; 6. Special considerations for use of recycled materials; 7. Antimicrobial substances used as surface-active biocides; 8. Traces of packaging materials in former food products intended as animal feed materials; 9. Case studies; 10. Conclusions; References; Part 2 -- Unavoidable chemical contaminants; Persistent organic pollutants; Martin D. Rose; Summary; 1. Introduction; 2. Dioxins (PCDD/Fs) and PCBs; 3. Polychlorinated naphthalenes (PCNs)

4. Brominated (and other) flame retardants (BFRs)

The authorship of this book is comprised of a total of 65 experts of worldwide repute, originating from 13 different countries and representing various scientific disciplines such as human and veterinary medicine, agricultural sciences, (micro)biology, pharmacology/toxicology, nutrition, (food) chemistry and risk assessment science.In 25 chapters the various chemical hazards - 'avoidable' or 'unavoidable' and possibly prevailing in major foods of animal origin [muscle foods (including fish), milk and dairy, eggs, honey] - are identified and characterised, the public health risks associated wit