Intentional and Unintentional Contaminants in Food and Feed

Content: PREFACE; 1. Overview Chapter; FADWA AL-TAHER; 2. U.S. Food and Drug Administration's Program for Chemical; CONTAMINANTS IN FOOD; MIKE BOLGER, PAUL SOUTH, C. MURRAY, LAUREN ROBIN, G. WOOD, HENRY KIM AND NEGA BERU; 3. Microbial contamination of fresh produce; SUSANNE E. KELLER; 4. Nanoscale materials in foods: existing and potential sources; BERNADENE A. MAGNUSON; 5. Renal toxicity of pet foods contaminated with melamine and related compounds; WILLIAM H. TOLLESON; 6. Mycotoxins of concern in imported grains; DOJIN RYU AND LLOYD B. BULLERMAN; 7. Effect of heat-processed foods on acrylamide formation; FADWA AL-TAHER; 8. Furan in thermally processed foods; PATRICIA NYMAN; 9. What chemists need to know about very low levels of chemicals in food; RICHARD W. LANE; 10. Effects of pasteurization on detection and toxicity of the beans from Abrus precatorius; ERIC AE. GARBER; 11. Detection and confirmation of food allergen using mass spectrometric techniques: Characterization of allergens in hazelnut using ESI and MALDI Mass Spectrometry; DORCAS WEBER, GUSTAVO POLENTA, BENJAMIN P.-Y. LAU, AND SAMUEL BENREJEB GODEFROY; 12. Inactivation of microbial contaminants in fresh produce; BRENDAN A. NIEMIRA, BASSAM ANNOUS, XUETONG FAN, CHING-HSING LIAO, AND JOSEPH SITES; 13. CARVER + Shock: Risk Assessment Tool; PHILLIP POHL, ERIC LINDGREN, CECELIA WILLIAMS, MALYNDA ARAGON, JEFFREY DANEELS, ROBERT BROWITT, MADISON LINK, REGINA HUNTER, DON KAUTTER, JON WOODY, AMY BARRINGER, DAVE ACHESON, CORY BRYANT, FRED SHANK, AND SARAH DAVIS; 14. Dealing with intentional and unintentional contaminants in meat and poultry products regulated by the USDA/FSIS; KERRY L. DEARFIELD AND SUZANNE RIGBY; 15. Lead in Food: The Neo-classical contaminant; MICHAEL E. KASHTOCK; 16. Achieving total food protection: Benefits from integrating food safety and food defense programs; DAVID K. PARK; INDEXES; AUTHOR INDEX; SUBJECT INDEX