Process-Induced Food Toxicants - by Richard H Stadler & David R Lineback (Hardcover)

Book Synopsis

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

From the Back Cover

A COMPREHENSIVE LOOK AT ANALYTICAL, HEALTH, AND RISK MANAGEMENT ISSUES

Process-Induced Food Toxicants provides a much-needed single-source reference on food process toxicants that also answers important food safety questions. The text presents currently known toxicants, and includes a balanced view, given by renowned experts in industry, academia, and the regulatory field, of mitigation options, risk assessment, and risk management for these compounds.

The text begins by considering different processes used in the manufacture and processing of foods--including thermal treatment, drying, fermentation, preservation, and high hydrostatic pressure processing--and examines the risks of potential contaminant/toxicant formation as they relate to each processing method. For each subject covered, the book offers a consistent approach featuring:

• Occurrence in food
• Methods of analysis
• Mechanisms of formation
• Approaches to mitigation/reduction
• Human exposure through the food supply
• Potential health risks
• Risk management

Process-Induced Food Toxicants gives readers the latest information based on results from recent research, as well as new technological and methodological developments and how they bear on mitigation. These include both analytical methodologies and practical systems such as HACCP for managing food safety concerns. Process-Induced Food Toxicants provides a wide range of students and professionals in food science, food technology, toxicology, public health, public policy, and other related disciplines with a unique, comprehensive, and invaluable resource.

Review Quotes

"Chapters contain ample tables and illustrations to supplement the text and include current original sources as references. This book is an excellent contemporary food toxicology reference." (CHOICE, August 2009)

About the Author

RICHARD H. STADLER, PHD, is the head of the Quality Management Department at the Nestlé Product Technology Center in Orbe, Switzerland.

DAVID R. LINEBACK, PHD, is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.