Part 1 â Residues of avoidable chemicals

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Part 1 â Residues of avoidable chemicals

äºChemical hazards in foods of animal origin

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Frans J.M. Smulders

Frans J.M. Smulders
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Ivonne M.C.M. Rietjens

Ivonne M.C.M. Rietjens
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Martin Rose

Martin Rose
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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.

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.

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Chemical hazards in foods of animal origin

ä¸ç¼ï¼ ECVPH Food safety assurance, å·ï¼ 7

ISBN:: 9789086868773

åºçç¤¾:: Wageningen Academic

å°å·åºçæ¥æ:: 01 Jan 2019

Subjects
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Part 1 â Residues of avoidable chemicals

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