Chemical Contaminants and Residues in Food

Professor Dieter Schrenk leads a research team at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. Professor Schrenk has published extensively on a wide variety of topics within food science, with particular focus on health-related effects of food ingredients.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Risk assessment and selected analytical methods

Chapter 1: Risk assessment of chemical contaminants and residues in food

Abstract:

1.1 Introduction

1.2 Risk assessment

1.3 Risk characterisation

1.4 Role of risk assessment in risk management

Chapter 2: Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods

Abstract:

2.1 Introduction

2.2 Gas chromatography injection techniques

2.3 Gas chromatography separation strategies 2.3.1 Conventional GC

2.4 Gas chromatography-mass spectrometry detection

2.5 Validation of new analytical methods

2.6 Applications and future trends

2.7 Acknowledgements

2.8 Sources of further information

Chapter 3: Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in food

Abstract:

3.1 Introduction

3.2 Ionisation techniques

3.3 Mass spectrometer systems

3.4 Screening and identification using HPLC-MS

3.5 Quantification using HPLC-MS

Chapter 4: Cell-based bioassays for the screening of chemical contaminants and residues in foods

Abstract:

4.1 Introduction

4.2 Description of bioassays

4.3 Transcriptomics fingerprinting technologies

4.4 Workflow of a transcriptomics fingerprinting-based screening strategy

4.5 Applications of transcriptomics fingerprinting for the screening of chemical contaminants and residues in foods

4.6 Conclusion and future trends

4.7 Acknowledgements

4.9 Appendix: Abbreviations

Part II: Major chemical contaminants of foods

Chapter 5: Dioxins and polychlorinated biphenyls in foods

Abstract:

5.1 Introduction

5.2 Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs)

5.3 Toxicity of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs)

5.4 Toxic effects of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) in humans and experimental animals

5.5 Properties and occurrence of polychlorinated biphenyls (PCBs)

5.6 Toxicity of polychlorinated biphenyls (PCBs)

Chapter 6: Emerging environmental organic contaminants in foods

Abstract:

6.1 Introduction

6.2 Polychlorinated naphthalenes (PCNs)

6.3 Brominated flame retardants (BFRs)

6.4 Polybrominated dibenzo-p-dioxins and furans (PBDD/Fs)

6.5 Mixed bromo-chloro dibenzo-p-dioxins and dibenzofurans (PXDD/Fs) and mixed bromo-chloro biphenyls (PXBs)

6.6 Perfluorooctane sulfonic acid (PFOS) and related substances

6.7 Conclusion

Chapter 7: Veterinary drug residues in foods

Abstract:

7.1 Introduction: risk assessment and risk management of veterinary drug residues

7.2 Major causes of the presence of drug residues

7.3 Group A - residues of substances which have an anabolic effect and unauthorised substances

7.4 Group B - residues of veterinary drugs: antibacterial substances

7.5 Residues of other veterinary drugs

7.6 Analytical methods for drug residue control

7.7 Residue monitoring programmes

Chapter 8: Pesticide residues in foods

Abstract:

8.1 Introduction

8.2 Regulation of pesticides in food

8.3 Pesticide residue monitoring

8.4 Risk assessment for pesticide residues in food

8.5 Special topics: organic and imported foods

Chapter 9: Heat-generated toxicants in foods: acrylamide, MCPD esters and furan

Abstract:

9.1 Introduction

9.2 Acrylamide in food

9.3 Monochloropropane-1,2-diol (MCPD) esters and related compounds

9.4 Furan in food

9.5 Future trends and conclusions

Chapter 10: Toxic metals and metalloids in foods

Abstract:

10.1 Introduction

10.2 Aluminium in foods

10.3 Arsenic in foods

10.4 Cadmium in foods

10.5 Copper in foods

10.6 Iron in foods

10.7 Lead in foods

10.8 Mercury in foods

10.9 Tin in foods

10.10 Zinc in foods

10.11 Risk assessment of toxic metals and metalloids in foods

Chapter 11: Toxicants in foods generated by non-thermal processes

Abstract:

11.1 Introduction

11.2 Ethyl carbamate

11.3 3-Monochloropropane-1,2-diol and glycidol

11.4 Biogenic amines in fermented food

11.5 Other examples of toxicants in foods

Chapter 12: D-Amino acids and cross-linked amino acids as food contaminants

Abstract:

12.1 Introduction

12.2 D -Amino acids in food

12.3 Digestibility and utilization of d-amino acids

12.4 Toxicokinetics and pharmacological and toxicological properties of individual d-amino acids

12.5 Cross-linked amino acids in food

12.6 Lysinoalanine contents in food

12.7 Nutrition and safety: digestibility, utilization and toxic properties of lysinoalanine and lanthionine

12.8 Conclusion

Chapter 13: Mycotoxins in foods

Abstract:

13.1 Introduction

13.2 Mycotoxigenic fungi and mycotoxin occurrence in foods

13.3 Toxicity of mycotoxins

13.4 Analytical methods for mycotoxins

13.5 Regulation of mycotoxins in foods

13.6 Future trends

Chapter 14: Phycotoxins and food safety

Abstract:

14.1 Introduction

14.2 Marine biotoxins

14.3 Application of LC-MS/MS methods for determination of assorted marine biotoxins in compliance with legislation

14.4 Cyanobacterial toxins

14.5 Application of LC-MS/MS methods for determination of assorted cyanobacterial toxins in compliance with legislation

14.6 Conclusion

Chapter 15: Plant-derived contaminants in food

Abstract:

15.1 Introduction

15.2 Pyrrolizidine alkaloids (PAs)

15.3 Ethyl carbamate

15.4 Tropane alkaloids (TAs)

15.5 Opium alkaloids

15.6 Grayanotoxins

15.7 Delta-9-tetrahydrocannabinol (THC)

15.8 Conclusion and future trends

15.10 Appendix: Abbreviations

Part III: Contamination of particular foods

Chapter 16: Chemical contamination of cereals

Abstract:

16.1 Introduction

16.2 Inherent toxicants

16.3 Mycotoxins

16.4 Heavy metals

16.5 Pesticides

16.6 Process toxicants

16.7 Food additives

16.8 Conclusion

16.9 Sources of further information and advice

Chapter 17: Chemical contamination of red meat

Abstract:

17.1 Introduction

17.2 Dioxins (polychlorinated dibenzo-p-dioxins and dibenzofurans, PCDD/Fs)

17.3 Polychlorinated biphenyls (PCBs)

17.4 Polybrominated diphenyl ethers (PBDEs)

17.5 Perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA)

17.6 Pesticides

17.7 Toxic metals

17.8 Veterinary drugs

17.9 Analytical methods for PCDD/Fs, PCBs, and PBDEs

17.10 Prevention and regulations of chemical contaminants in red meat

17.11 Conclusion

17.12 Acknowledgment

Chapter 18: Chemical contamination of poultry meat and eggs

Abstract:

18.1 Introduction

18.2 Unintentional exposure of poultry to chemical contaminants

18.3 Veterinary medicines as potential sources of residues in poultry products

18.4 Regulation of veterinary drugs in animal food products in the US

18.5 Future trends

18.6 Sources of further information and advice

Chapter 19: Contamination of finfish with persistent organic pollutants and metals

Abstract:

19.1 Introduction

19.2 Environmental contaminants in finfish and human exposure

19.3 Persistent organic pollutants (POPs) in finfish

19.4 Chlorinated pesticides

19.5 Polychlorinated biphenyls

19.6 Fluorinated compounds

19.7 Metals in feral finfish

19.8 Chemical contaminants in farmed finfish

Chapter 20: Contamination of marine molluscs with heavy metals

Abstract:

20.1 Introduction

20.2 Metals in marine bivalves

20.3 Metals in marine gastropods

20.4 Bioaccessibility of metals from shellfish consumption

20.5 Metal contamination in shellfish from particular areas

Appendix: Heat-generated toxicants in foods: heterocyclic aromatic amines

Index