Chemical food safety

Food, nutrition and food safety: An introduction, cap.1 The food production and processing chain, cap.2 Unwanted chemical substances, cap.3 The production and processing chain in food safety, cap.4 Introduction to ADME (Absorption, distribution, metabolism and excretion), cap.5 Absorption and distribution of chemical compounds, cap.6 Metabolism of chemical compounds, cap.7 Excretion of chemical compounds and their metabolites, cap.8 Toxicokinetics, cap.9 Toxicodynamics, cap.10 An introduction to the history of regulation and control worldwide (International institutions in risk assessment and safety regulation), cap.11 The EU with EFSA and EMEA, cap.12 Safety assessment methods in the laboratory: Toxicity testing, cap.13 In vitro methods, cap.14 Naturally inherent plan toxicants: Introduction and non-glycosidic compounds, cap.15 Natural inherent plant toxicants: Glycosides, cap.16 Naturally inherent toxins mushrooms, algae (Marine biotoxins) and animals, cap.17 An introduction to food contaminants and about metals, metalloids and other elements, cap.18 Mycotoxins, cap.19 Pesticides and persistent organic pollutants, cap.20 Contaminants from processing machinery and food contact materials, cap.21 Toxic compounds formed during processing or improper storage, cap.22 Veterinary drugs and contaminant overall conclusión, cap.23 Food additives and flavouring, etc, cap.24 Food allergies and intolerances, cap.25 Analytical chemistry in food safety, cap.26 Risk analysis, cap.27 Food safety /Quality) assurance and certification of production, cap.28 GMOs and food, cap.29 Cases, cap.30

Contaduría Pública