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Chemical contaminants and residues in food

Edited by D Schrenk, Technical University of Kaiserlautern, Germany

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 235

 - provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control
 - sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods
 - chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs

Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.

Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs.

With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products.

ISBN 0 85709 058 5
ISBN-13: 978 0 85709 058 4
August 2012
608 pages  234 x 156mm  hardback  
£170.00 / US$290.00 / €205.00

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About the editor

Professor Dieter Schrenk leads a research team at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. Professor Schrenk has published extensively on a wide variety of topics within food science, with particular focus on health-related effects of food ingredients.

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Contents

PART 1 RISK ASSESSMENT AND SELECTED ANALYTICAL METHODS
PART 1 RISK ASSESSMENT AND SELECTED ANALYTICAL METHODS
PART 2 MAJOR CHEMICAL CONTAMINANTS OF FOODS
PART 3 CONTAMINATION OF PARTICULAR FOODS

PART 1 RISK ASSESSMENT AND SELECTED ANALYTICAL METHODS

PART 1 RISK ASSESSMENT AND SELECTED ANALYTICAL METHODS

Risk assessment of chemical contaminants and residues in food
D J Benford, Food Standards Agency, UK
 - Introduction
 - Risk assessment
 - Risk characterisation
 - Role of risk assessment in risk management
 - Sources of further information
 - References

Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods
P Vazquez-Roig and Y Pico, University of Valencia, Spain
 - Introduction
 - Gas chromatography injection techniques
 - Gas chromatography separation strategies
 - Gas chromatography-mass spectrometry detection
 - Validation of new analytical methods
 - Applications and future trends
 - Acknowledgements
 - Sources of further information
 - References

Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food
B Cramer and H-U Humpf, University of Münster, Germany
 - Introduction
 - Ionisation techniques
 - Mass spectrometer systems
 - Screening and identification using HPLC-MS
 - Quantification using HPLC-MS
 - References

Cell-based bioassays for the screening of chemical contaminants and residues in foods
H Naegeli, University of Zürich, Switzerland
 - Introduction
 - Description of bioassays
 - Transcriptomics fingerprinting technologies
 - Workflow of a transcriptomics fingerprinting-based screening strategy
 - Applications of transcriptomics fingerprinting for the screening of chemical contaminants and residues in foods
 - Conclusions and future trends
 - Acknowledgements
 - References
 - Appendix: Abbreviations

PART 2 MAJOR CHEMICAL CONTAMINANTS OF FOODS

Dioxins and polychlorinated biphenyls in foods
D Schrenk and M Chopra, University of Kaiserslautern, Germany
 - Introduction
 - Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F)
 - Toxicity of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F)
 - Toxic effect of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F) in humans and experimental animals
 - Properties and occurrence of polychlorinated biphenyls (PCB)
 - Toxicity of polychlorinated biphenyls (PCB)
 - References

Emerging environmental organic contaminants in foods
M Rose and A Fernandes, The Food and Environment Research Agency, UK
 - Introduction
 - Polychlorinated naphthalenes (PCNs)
 - Brominated flame retardants (BFRs)
 - Polybrominated dibenzo-p-dioxins and furans (PBDD/Fs)
 - Mixed bromo-chloro dibenzo-p-dioxins and dibenzofurans (PXDD/Fs) and mixed bromo-chloro biphenyls (PXBs)
 - Perfluorooctane sulfonic acid (PFOS) and related substances
 - Conclusions
 - References

Veterinary drug residues in foods
S Croubels, Ghent University, Belgium and E Daeseleire, Institute for Agricultural and Fisheries Research, Belgium
 - Introduction: risk assessment and risk management of veterinary drug residues
 - Major causes of the presence of drug residues
 - Group A - residues of substances which have an anabolic effect and unauthorized substances
 - Group B - residues of veterinary drugs: antibacterial substances
 - Residues of other veterinary drugs
 - Analytical methods for drug residue control
 - Residue monitoring programmes
 - References

Pesticide residues in foods
C K Winter, University of California, USA
 - Introduction
 - Regulation of pesticides in food
 - Pesticide residue monitoring
 - Risk assessment for pesticide residues in food
 - Special topics: organic and imported foods
 - References

Heat-generated toxicants in foods: acrylamide, MCPD esters and furan
R H Stadler, Nestlé Product Technology Centre, Switzerland
 - Introduction
 - Acrylamide in food
 - Monochloropropaneldiol-1,2-diol (MCPD) esters and related compounds
 - Furan in food
 - Future trends and conclusions
 - References

Toxic metals and metalloids in foods
A Hartwig and G Jahnke, Karlsruhe Institute of Technology (KIT), Germany
 - Introduction
 - Aluminium in foods
 - Arsenic in foods
 - Cadmium in foods
 - Copper in foods
 - Iron in foods
 - Lead in foods
 - Mercury in foods
 - Tin in foods
 - Zinc in foods
 - Risk assessment of toxic metals and metalloids in foods
 - References

Toxicants in foods generated by non-thermal processes
M Esselen and D Schrenk, University of Kaiserslautern, Germany
 - Introduction
 - Ethyl carbamate
 - 3-Monochloropropane-1,2-diol and glycidol
 - Biogenic amines in fermented food
 - Other examples of toxicants in foods
 - References

D-amino acids and cross-linked amino acids as food contaminants
A T Cartus, University of Kaiserslautern, Germany
 - Introduction
 - D-Amino acids in food
 - Digestibility and utilization of D-amino acids
 - Toxicokinetics and pharmacological and toxicological properties of individual D-amino acids
 - Cross-linked amino acids in food
 - Lysinoalanine contents in food
 - Nutrition and safety: digestibility, utilization and toxic properties of lysinoalanine and lanthionine
 - References

Mycotoxins in foods
M Rychlik, Technische Universität München, Germany
 - Introduction
 - Mycotoxigenic fungi and mycotoxin occurrence in foods
 - Toxicity of mycotoxins
 - Analytical methods for mycotoxins
 - Regulation of mycotoxins in foods
 - Future trends
 - Sources of further information
 - References

Phycotoxins and food safety
B Luckas, T Krüger and K Röder, University of Jena, Germany
 - Introduction
 - Marine biotoxins
 - Application of LC-MS/MS methods for determination of assorted marine biotoxins in compliance with legislation
 - Cyanobacterial toxins
 - Application of LC-MS/MS methods for determination of assorted cyanobacterial toxins in compliance with legislation
 - Conclusions
 - References

Plant-derived contaminants in food
B Dusemund, Federal Institute for Risk Assessment, Germany, A E M F Soffers and I M C M Rietjens, Wageningen University, The Netherlands
 - Introduction
 - Pyrrolizidine alkaloids (Pas)
 - Ethyl carbamate
 - Tropane alkaloids (Tas)
 - Opium alkaloids
 - Grayanotoxins
 - Delta-9-tetrahydrocannabinol (THC)
 - Conclusions and future trends
 - References
 - Appendix: Abbreviations

PART 3 CONTAMINATION OF PARTICULAR FOODS

Chemical contamination of cereals
A J Alldrick, Campden BRI, UK
 - Introduction
 - Inherent toxicants
 - Mycotoxins
 - Heavy metals
 - Pesticides
 - Process toxicants
 - Food additives
 - Conclusions
 - Sources of further information and advice
 - References

Chemical contamination of red meat
M Kim, Animal, Plant and Fisheries Quarantine and Inspection Agency, Republic of Korea
 - Introduction
 - Dioxins in red meat
 - Polychlorinated biphenyls (PCBs) in red meat
 - Polybrominated diphenyl ethers (PBDEs) in red meat
 - Perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) in red meat
 - Pesticides in red meat
 - Toxic metals in red meat
 - Veterinary drugs
 - Methods for analysing food of animal origin for the presence of PCDD/Fs, PCBs, and PBDEs
 - Prevention and regulation of chemical contaminants in red meat
 - Conclusions
 - Acknowledgment
 - References

Chemical contamination of poultry meat and eggs
I Reyes-Herrera and D J Donoghue, University of Arkansas, USA
 - Introduction
 - Unintentional exposure of poultry to chemical contaminants
 - Veterinary medicines as potential sources of residues in poultry products
 - Regulation of veterinary drugs in animal food products in the US
 - Future trends
 - Sources of further information and advice
 - References

Contamination of finfish with persistent organic pollutants and metals
M HG Berntssen, A Maage and A-K Lundebye, National Institute of Nutrition and Seafood Research (NIFES), Norway
 - Introduction
 - Environmental contaminants in finfish and human exposure
 - Persistent organic pollutants (POPs) in finfish
 - Chlorinated pesticides
 - Polychlorinated biphenyls
 - Fluorinated compounds
 - Metals in feral finfish
 - Chemical contaminants in farmed finfish
 - References

Contamination of marine molluscs with heavy metals
W-X Wang, Hong Kong University of Science and Technology (HKUST), Hong Kong
 - Introduction
 - Metals in marine bivalves
 - Metals in marine gastropods
 - Bioaccessibility of metals from shellfish consumption
 - Metal contamination in shellfish from particular areas
 - References

Appendix: Heat-generated toxicants in foods: heterocyclic aromatic amines
A Seidel, Biochemical Institute for Environmental Carcinogens, Germany and W. Pfau, GAB Consulting GmbH, Germany
 - Introduction
 - Formation and nomenclature
 - Occurrence and levels of HAA in food
 - Toxicology
 - Carcinogenic activity
 - Regulation
 - References