Chemicals In Food Products
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Author | : IARC Working Group on the Evaluation of Carcinogenic Risks to Humans |
Publisher | : IARC Monographs on the Evaluat |
Total Pages | : 0 |
Release | : 2013 |
Genre | : Medical |
ISBN | : 9789283213246 |
This volume of the IARC Monographs provides an assessment of the carcinogenicity of 18 chemicals present in industrial and consumer products or food (natural constituents, contaminants, or flavorings) or occurring as water-chlorination by-products. The compounds evaluated include the widely used plasticizer di(2-ethylhexyl) phthalate and the food contaminant 4-methylimidazole. In view of the limited agent-specific information available from epidemiological studies, the IARC Monographs Working Group relied mainly on carcinogenicity bioassays, and mechanistic and other relevant data to evaluate the carcinogenic hazards to humans exposed to these agents.
Author | : Rachid Chaib |
Publisher | : Springer Nature |
Total Pages | : 70 |
Release | : 2020-03-05 |
Genre | : Technology & Engineering |
ISBN | : 3030429431 |
This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.
Author | : Mousumi Sen |
Publisher | : John Wiley & Sons |
Total Pages | : 500 |
Release | : 2022-01-19 |
Genre | : Technology & Engineering |
ISBN | : 1119791618 |
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Author | : Deborah Blum |
Publisher | : Penguin |
Total Pages | : 370 |
Release | : 2018-09-25 |
Genre | : Political Science |
ISBN | : 0525560289 |
A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.
Author | : National Research Council (U.S.). Committee on Diet, Nutrition, and Cancer |
Publisher | : |
Total Pages | : 478 |
Release | : 1982 |
Genre | : Cancer |
ISBN | : |
Author | : Melvin A. Benarde |
Publisher | : McGraw-Hill Companies |
Total Pages | : 216 |
Release | : 1971 |
Genre | : Medical |
ISBN | : |
If public paranoia continues, it is only a matter of time before apple pie itself comes under the toxicologist's scrutiny. I do not mean to sound frivolous or to imply that I consider chemicals in foods a trivial problem. I do not. On the other hand, I am not worried by their presence -- and neither should you be, and I shall attempt to explain why. - p. 14-15.
Author | : United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products |
Publisher | : |
Total Pages | : 596 |
Release | : 1951 |
Genre | : Cosmetics |
ISBN | : |
Author | : United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products |
Publisher | : |
Total Pages | : 898 |
Release | : 1951 |
Genre | : Fertilizers |
ISBN | : |
Author | : United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products |
Publisher | : |
Total Pages | : 1080 |
Release | : 1951 |
Genre | : Food adulteration and inspection |
ISBN | : |
Author | : National Research Council |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2022-10-27 |
Genre | : History |
ISBN | : 9781015691629 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.