Food safety : contaminants and toxins
著者
書誌事項
Food safety : contaminants and toxins
CABI Publishing, c2003
大学図書館所蔵 全9件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.
目次
PART I: BIOTOXINS Chapter 1: Plant Toxins and Human Health, P S Spencer and F Berman, Oregon Health and Science University, USA Chapter 2: Bacterial Pathogens and Toxins in Foodborne Disease, E A Johnson, University of Wisconsin, USA Chapter 3: Shellfish Toxins, A Gago Martinez, University of Vigo, Spain and J F Lawrence, Health Canada, Ontario, Canada Chapter 4: Mycotoxins in Cereal Grains, Nuts and Other Plant Products, J P F D'Mello PART II: ANTHROPOGENIC CONTAMINANTS Chapter 5: Pesticides: Toxicology and Residues in Food and Wine, P Cabras, Universita di Cagliari, Italy Chapter 6: Polychlorinated Biphenyls, D L Arnold and M Feeley, Health Canada, Ottawa, Canada Chapter 7: Dioxins in Milk, Meat, Eggs and Fish, H Fiedler, UNEP, Geneva, Switzerland Chapter 8: Polycyclic Aromatic Hydrocarbons in Vegetable Oils, Seafood and Meat, M D Guillen and P Sopelana, Universiad del Pais Vasco, Vitoria, Spain Chapter 9: Heavy Metals, L Jorhem, National Food Administration,Uppsala, Sweden Chapter 10: Dietary Nitrates, Nitrites and N-nitroso Compounds and Cancer Risk with Special Emphasis on the Epidemiological Evidence, M Eichholzer and F Gutzwiller, University of Zurich, Switzerland Chapter 11: Adverse Reactions to Food Additives, R A Simon, Division of Allergy, Asthma and Immunology, Scripps Clinic, California, USA and H Ishiwata, National Institute of Health Sciences, Tokyo, Japan Chapter 12: Migration of Compounds from Food Contact Materials and Articles, J H Petersen, Danish Veterinary and Food Administration, Soborg, Denmark Chapter 13: Veterinary Products: Residues and Resistant Pathogens, J C Paige and L Tollefson, Division of Epidemiology, MD, USA PART III: CASE STUDIES Chapter 14: Prion Diseases: Meat Safety and Human Health Implications, N Hunter, Institute for Animal Health, Edinburgh, UK Chapter 15: The Safety Evaluation of Genetically Modified Foods, M J Gasson, Institute of Food Research, Norwich, UK Chapter 16: Genetically Modified Foods: Potential Human Health Effects, A Pusztai, S Bardocz, Aberdeen and S W B Ewen, University of Aberdeen, Scotland Chapter 17: Radionuclides in Food: The Post-Chernobyl Evidence, J T Smith and N A Beresford, Centre for Ecology and Hydrology, Dorchester, UK Chapter 18: Radionuclides in Foods: American Perspectives, E J Baratta, Winchester Engineering and Analytical Centre, MA, USA PART IV: CONCLUSIONS Chapter 19: Widespread and Continuing Concerns over Food Safety, J P F D'Mello
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