Process–Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

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.