| 000 | 04934cam a2200373Ki 4500 | ||
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| 999 |
_c48886 _d48886 |
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| 001 | on1079039053 | ||
| 003 | OCoLC | ||
| 005 | 20190923172309.0 | ||
| 008 | 181217s2019 ne 00| u eng d | ||
| 020 |
_a9789086863266 _q(paper) |
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| 020 |
_z9789086868773 _q(electronic bk.) |
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| 020 |
_a9086863264 _q(paper) |
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| 029 | 1 |
_aCHVBK _b556150384 |
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| 029 | 1 |
_aCHBIS _b011358646 |
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| 035 | _a(OCoLC)1079039053 | ||
| 040 |
_aWURST _beng _erda _cWURST |
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| 082 | _a664.9 | ||
| 245 | 0 | 0 |
_aFood safety assurance and veterinary public health. _nVolume 7, _pChemical hazards in foods of animal origin / _cedited by Frans J.M. Smulders, Ivonne M.C.M. Rietjens, Martin D. Rose |
| 246 | 3 | _aChemical hazards in foods of animal origin | |
| 260 |
_aWageningen : _bWageningen Academic Publishers, _c2019 |
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| 300 |
_a669 pages : _billustrations _c25 cm ; _fcased. |
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| 490 | 0 |
_aFood safety assurance and veterinary public health ; _vvolume 7 |
|
| 500 | _aCW078 | ||
| 505 | _a 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 | ||
| 700 | 1 |
_aSmulders, Frans J.M. _eeditor _4edt |
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| 700 | 1 |
_aRietjens, I.M.C.M. _eeditor _4edt |
|
| 700 | 1 |
_aRose, Martin D. _eeditor _4edt |
|
| 776 | 0 |
_tChemical hazards in foods of animal origin _w(OCoLC)1078873367 |
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| 942 |
_2ddc _cCW_GL |
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| 948 | _hNO HOLDINGS IN TIZ - 2 OTHER HOLDINGS | ||