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Full Description
Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation talks about the chemicals that form during various processing methods such as thermal, fermentation and irradiation and how to minimize these toxicants to mitigate the risk to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production, to precursor, reaction, and environmental conditions. It also provides information on quality assurance and regulatory aspects and explains analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings will also be discussed.
Contents
Section 1. COTs in food products: classification, toxicity, production (precursor, reaction, environmental conditions), mitigation and sensorial impact
1. COTs produced/leaked during processing (process-induced)
2. COTs Added via food additives or some food ingredients
3. COTs Added via packaging
4. COTs produced or developed during the storage time (after distribution until the retail sale and
Section 2. Quality assurance and regulatory aspects for reduction of COTs
5. HACCP approach and risk assessment for COTs in processed foods
6. Regulatory limits for COTs in different food products
Section 3. Determination of COTs in food products
7. Determination of chemical COTs
8. Determination of microbial COTs/bio-COTs (bacterial toxins or mycotoxins) (endotoxins or exotoxins)
