Pesticide, veterinary and other residues in food

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Pesticide, veterinary and other residues in food
CRC | 2004-08-30 | ISBN: 0849325587 | 686 pages | PDF | 5 Mb
Now more than ever, producing safe foods is of paramount importance for
public safety. As the food industry strives to balance methods for
efficient food production with overall safety, new research must be
analyzed to quickly incorporate safe standards. A state-of-the-art
reference, however, has not been available until now.

Pesticides, Veterinary and other Residues in Food reviews the wealth of
research on assessing and managing the risks from pesticide,
veterinary, and other chemical residues in food. Beginning with an
introductory chapter on the key issues in food toxicology, Part 1
covers the assessment and management of risks. Chapters cover genetic
susceptibility, dietary carcinogens, good agricultural practice and
HACCP systems, and targeted and rapid methods for analyzing residues in
food. Part 2 looks at veterinary residues, covering their safety,
toxicology, and detection. Part 3 examines pesticides. In the final
part, chapters summarize a wide range of other chemical residues infood.

David Watson is a Fellow of the prestigious Royal Society of Chemistry
and the Institute of Biology, and his expertise and insight has made
Pesticides, Veterinary and Other Residues in Food a standard reference
for all those concerned with ensuring the safety of food.

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