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Chemical hazards in foods of animal origin

Chemical hazards in foods of animal origin

Wageningen

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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.
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 with the ingestion of animal food products that may be contaminated with such xenobiotic chemical substances are discussed in detail, and options for risk mitigation are presented.


This volume targets an audience with both an industry and academic background, and particularly those professionals who are (or students who aspire to become) involved in risk management of foods of animal origin.

Additional Information

Author Wageningen
Availability In Print
Dimensions No
Extent 450 pages
ISBN 9789086863266
Publication date 2018
Book Type Hardcover

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