Monograph on Residues and Contaminants in milk and milk productsSpecial Issue 9101
€165,00 + taxes as applicable
Proceedings of a Seminar in Santander (Spain) , 22-24 May 1989
Chemical residues and contaminants have become more and more important in almost all parts of the world in the past ten years. This is besides others due to the following facts :
- as a result of the increasingly strict standards concerning both the quality and the quantity of foods of animal origin and in particular of milk, a great number of chemical compounds are used either directly or indirectly in the production. As the milk industry operates in a more or less contaminated environment, conflicts of goals between producers and consumers are frequently difficult to overcome and often only by compromises.
- today consumers have become particularly sensitive as regards adverse changes in food.
- as sources of feed for dairy cattle have become more diversified, the range and probability of carry-over contamination appears to have increased.
- the knowledge on the toxicological significance of many residues and contaminants has grown during recent years.
This book covers basic terminology and principles of toxicological evaluation, and then systematically deals with the chemistry, toxicology, sources of contamination, metabolism, analysis, significance levels and recommendations concerning :
- veterinary drugs and pharmacologically active compounds – heavy metals and trace elements
- nitrate, nitrite, and nitrosamines
- polychlorinated biphenyls
- polychlorinated dibenzo-p-dioxins and dibenzofurans
- detergents and disinfectants
Special Issue 9101