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Analysis of Food Toxins and Toxicants: 2 Volume Set

Editat de Yiu–Chung Wong, Richard J. Lewis
Notă GoodReads:
en Limba Engleză Carte Hardback – 22 Sep 2017
Food safety compromised by food toxins and toxicants is a widely discussed global issue. Over the past two decades, we have experienced various food crises and many of them have caused profound impacts on people′s health and the business of food industry. In addition, the absence of well–developed food management and measurement systems inevitably lead to potentially life threatening exposures and resource waste. Provision of reliable measurement methods based on advanced and versatile technologies is an important prerequisite for investigating the cause of food poisoning incidents and preventing the occurrences of food catastrophes.
Analysis of Food Toxins and Toxicants consists of five sections providing up–to–date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre–treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.
This book provides a comprehensive review and practical guidance for scientists, analytical chemists and food scientists both in industry and academia, on how to choose the most appropriate and effective methodology and technology to identify food toxins and toxicants.
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Specificații

ISBN-13: 9781118992722
ISBN-10: 1118992725
Pagini: 816
Dimensiuni: 181 x 259 x 47 mm
Greutate: 2.06 kg
Editura: Wiley
Locul publicării: Chichester, United Kingdom

Public țintă

Postgraduate students, Researchers, Food professionals, Chemists and toxicologists working in labs and other settings, Nutritionists in analytical chemistry and food disciplines, Universities and libraries.
Food and chemical societies, Health authorities.

Textul de pe ultima copertă

Food safety compromised by food toxins and toxicants is a widely discussed global issue. Over the past two decades, we have experienced various food crises and many of them have caused profound impacts on people′s health and the business of food industry. In addition, the absence of well–developed food management and measurement systems inevitably lead to potentially life threatening exposures and resource waste. Provision of reliable measurement methods based on advanced and versatile technologies is an important prerequisite for investigating the cause of food poisoning incidents and preventing the occurrences of food catastrophes.
Analysis of Food Toxins and Toxicants consists of five sections providing up–to–date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre–treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.
This book provides a comprehensive review and practical guidance for scientists, analytical chemists and food scientists both in industry and academia, on how to choose the most appropriate and effective methodology and technology to identify food toxins and toxicants.

Cuprins

Table of Contents
List of Contributors ix
Foreword xvii
Preface xix
Volume 1
Section I: Recent Analytical Technology for Food Pathogens and Toxins 1
1 Omic Analysis of Protein and Peptide Toxins in Food 3
Pasquale Ferranti, Chiara Nitride, and Monica Gallo
2 Biotechnology–Based Sensing Platforms for Detecting Foodborne Pathogens 37
Akbar S. Khan
3 Review of Sample Treatments and the State–of–the–art of Analytical Techniques for Mycotoxins in Food 51
Natalia Arroyo–Manzanares, José F. Huertas–Pérez, Ana M. García–Campaña, and Laura Gámiz–Gracia
4 Isothermal Nucleic Acid Ampli cation for Food Toxicity Analyses 103
Luis A. Tortajada–Genaro, S. Santiago–Felipe, and Angel Maquieira
Section II: Microbial and Plant Toxins 137
5 Determination of Mycotoxins in Food 139
Muhammad Azhar Hayat Nawaz, Sajid Rauf, Akhtar Hayat, Gaelle Catanante, Rizwan Raza, and Jean–Louis Marty
6 Mycotoxins Detection in Asia 169
Chee Wei Lim, Angela Li, and Joanne Sheot Harn Chan
7 Surface Plasmon Resonance Analysis of Food Toxins and Toxicants 195
Valerija Vezoc nik, Vesna Hodnik, and Gregor Anderluh
8 Food Poisoning Case Studies: Mushroom and Puffer sh Toxin Investigation 217 Samuel Tsz–chun Cheung, Winnie Wing–yan Chum, Wai–yan Ha, Pui–kwan Chan, and Tin–yau Law
9 The Analysis of Pyrrolizidine Alkaloids in Honey 237
Colin Crews and Till Beuerle
10 Pyrrolizidine Alkaloids in Food: Analytical, Toxicological and Health Considerations
Caroline T. Grif n, Aisling Sheehan, Martin Danaher, and Ambrose Furey
Volume 2
Section III: Marine Toxins   319
11 The Determination of Marine Biotoxins in Seafood 321
Arjen Gerssen and Mirjam D. Klijnstra
12 Detection of Paralytic Shell sh Poisoning Toxins in Molluscs 363
Stephen Burrell and Andrew D. Turner
13 Determination of Saxitoxin and Tetrodotoxin in Fish 403
Sara C. McGrath and Jonathan R. Deeds
14 Determination of Saxitoxin, Tetrodotoxin and Common Phycotoxins 431
Luis M. Botana, Amparo Alfonso, Mercedes R. Vieytes, M. Carmen Louzao, Ana M. Botana, Carmen Vale, and Natalia Vilariño
15 Ciguatoxin Detection Methods and High–Throughput Assays 469
Marco Inserra, Yelena Lavrukhina, Alun Jones, Richard J. Lewis, and Irina Vetter
Section IV:    Biogenic Amines and Common Food Toxicants    489
16 Detection of Histamine Based on Biosensor System 491
Takeshi Ito
17 Flow–based Technology for Analysis of Food Pesticides
Antonio Ruiz–Medina, Eulogio J. Llorent–Martínez, María Luisa Fernández–de Córdova, and Pilar Ortega–Barrales
18 Residual Pesticides and Heavy Metals Analysis in Food 537
Sameeh A. Mansour
19 Microarray Methodologies for Pesticides and Other Toxins in Foods 571
Xiaofeng Hu, Suiyan Ouyang, Peiwu Li, Qi Zhang, Xianfeng Ren, Huali Xie, and Zhaowei Zhang
Section V: Quality Assurance and Regulatory Development   593
20 Accreditation, a Key Recognition for the Analysis of Food Toxins and Contaminants 595
Wang–wah Wong
21 Quality Assurance and Control for Accurate Measurement of Food Toxins 621
Alan Richards
22 Analytical Methods and Development of Reference Materials for Toxic Metals and Metal Species in Food and Dietary Supplements 639
Stephen E. Long, Michael Ellisor, Frances Nilsen, Laura Wood, Karen Murphy, and Lee Yu
23 Overview of Toxins and Toxicants in Food and Their Regulatory Limits
Peter A. Brown
24 Food Allergy: Managing Food Allergens 711
Michael J. Walker and M. Hazel Gowland
Index 743

Notă biografică

About the Editors
Yiu–chung Wong, Analytical and Advisory Services Division, Government Laboratory, Hong Kong
Richard J. Lewis, Institute for Molecular Bioscience, The University of Queensland, Australia