Intentional and Unintentional Contaminants in Food and Feed (American Chemical Society Publication)

Intentional and Unintentional Contaminants in Food and Feed (American Chemical Society Publication)

By: Lauren S. Jackson (author), Fadwa Al-Taher (author), Jonathan W. DeVries (author)Hardback

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Assurance of the safety and quality of foods requires the constant vigilance of scientists (and others) in the food supply chain to the potential presence of contaminants. Most frequently, contaminants are naturally incurred, e.g. mycotoxins resulting from mold growth, minerals of concern from soils in which the food is grown, and pathogenic microbes. Scientists worldwide have developed programs and analytical methods to minimize the negative impacts of naturally occurring contaminants on humankind. More insidious perhaps, is the intentional adulteration of foods by addition of non-inherent materials (either as a substitution for an authentic component, or simple addition) for economic gain, i.e. increasing the perceived, and thus the sales value of the food. Often these substitutions do not result in a food safety issue per se (there may be nutrition impact); however, numerous instances have surfaced wherein the economic adulteration resulted in a negative safety impact to the food supply. Melamine is an example of a macroscale adulterant, used to increase the analytically derived protein quantity of a food protein source. In as much as melamine will equate to roughly 400% protein utilizing current analytical technologies used for trade, adding small amounts along with other non-proteinaceous materials can result in an adulterated protein ingredient or product meeting the full certificate of analysis claims. Sudan dyes are an example of a microscale adulterant, added in small quantity to ingredients such as paprika or dried chili peppers to enhance the color, and thus the perceived value of the ingredient. This book defines or highlights some of the issues with natural contamination and economic adulteration and the response of the food community to these issues to minimize negative impacts to the food supply.

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About Author

Fadwa Al-Taher, M.S. is currently a Senior Support Scientist at the National Center for Food Safety and Technology (NCFST) at the Illinois Institute of Technology, a consortium of academia, government and industry members that work together on food safety issues. Lauren Jackson, Ph.D. is currently a Research Food Technologist at the Food and Drug Administration/National Center for Food Safety and Technology (FDA/NCFST) located in Summit-Argo, IL. Jonathan W. DeVries , Ph.D is currently a Senior Principal Scientist at General Mills Inc. where he serves as Senior Technical Manager for the Medallion Laboratories division, a division which provides analytical services to the food and other industries.


PREFACE ; 1. Overview Chapter ; FADWA AL-TAHER ; 2. U.S. Food and Drug Administration's Program for Chemical ; CONTAMINANTS IN FOOD ; MIKE BOLGER, PAUL SOUTH, C. MURRAY, LAUREN ROBIN, G. WOOD, HENRY KIM AND NEGA BERU ; 3. Microbial contamination of fresh produce ; SUSANNE E. KELLER ; 4. Nanoscale materials in foods: existing and potential sources ; BERNADENE A. MAGNUSON ; 5. Renal toxicity of pet foods contaminated with melamine and related compounds ; WILLIAM H. TOLLESON ; 6. Mycotoxins of concern in imported grains ; DOJIN RYU AND LLOYD B. BULLERMAN ; 7. Effect of heat-processed foods on acrylamide formation ; FADWA AL-TAHER ; 8. Furan in thermally processed foods ; PATRICIA NYMAN ; 9. What chemists need to know about very low levels of chemicals in food ; RICHARD W. LANE ; 10. Effects of pasteurization on detection and toxicity of the beans from Abrus precatorius ; ERIC AE. GARBER ; 11. Detection and confirmation of food allergen using mass spectrometric techniques: Characterization of allergens in hazelnut using ESI and MALDI Mass Spectrometry ; DORCAS WEBER, GUSTAVO POLENTA, BENJAMIN P.-Y. LAU, AND SAMUEL BENREJEB GODEFROY ; 12. Inactivation of microbial contaminants in fresh produce ; BRENDAN A. NIEMIRA, BASSAM ANNOUS, XUETONG FAN, CHING-HSING LIAO, AND JOSEPH SITES ; 13. CARVER + Shock: Risk Assessment Tool ; PHILLIP POHL, ERIC LINDGREN, CECELIA WILLIAMS, MALYNDA ARAGON, JEFFREY DANEELS, ROBERT BROWITT, MADISON LINK, REGINA HUNTER, DON KAUTTER, JON WOODY, AMY BARRINGER, DAVE ACHESON, CORY BRYANT, FRED SHANK, AND SARAH DAVIS ; 14. Dealing with intentional and unintentional contaminants in meat and poultry products regulated by the USDA/FSIS ; KERRY L. DEARFIELD AND SUZANNE RIGBY ; 15. Lead in Food: The Neo-classical contaminant ; MICHAEL E. KASHTOCK ; 16. Achieving total food protection: Benefits from integrating food safety and food defense programs ; DAVID K. PARK ; INDEXES ; AUTHOR INDEX ; SUBJECT INDEX

Product Details

  • publication date: 25/03/2010
  • ISBN13: 9780841269798
  • Format: Hardback
  • Number Of Pages: 304
  • ID: 9780841269798
  • weight: 530
  • ISBN10: 0841269793

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