Persistent Organic Pollutants and Toxic Metals in Foods

Alwyn Fernandes is a senior scientist at FERA with a particular interest in emerging environmental contaminants.

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionForewordPrefacePart I: Regulatory control and environmental pathwaysChapter 1: Persistent organic pollutants in foods: science, policy and regulationAbstract:1.1 Introduction1.2 Dietary exposure and total diet studies (TDSs)1.3 Risk assessment, policy making and regulatory limits1.4 Enforcement and implications for food businesses1.5 Analytical methods and their influence on policy1.6 Future trends and conclusions1.7 ReferencesChapter 2: Regulatory control and monitoring of heavy metals and trace elements in foodsAbstract:2.1 Introduction2.2 Risk assessment and policy making2.3 Monitoring of foodstuffs2.4 Impact of legislation on industry and enforcement2.5 Suitability of analytical methods2.6 Future trends2.7 Sources of further information2.8 ReferencesChapter 3: Screening and confirmatory methods for the detection of dioxins and polychlorinated biphenyls (PCBs) in foodsAbstract:3.1 Introduction3.2 Biological versus physico-chemical screening for dioxins and PCBs in food and feed3.3 Specific analytical requirements for biological and physico-chemical tools3.4 Quantitative versus semi-quantitative approach3.5 Validation QA/QC3.6 Confirmatory methods for dioxins and PCBs in food and feed3.7 Future trends3.8 Sources of further information and advice3.9 ReferencesChapter 4: Screening and confirmatory methods for the detection of heavy metals in foodsAbstract:4.1 Introduction4.2 Screening methods for heavy metal detection in foods4.3 Confirmatory methods for heavy metal detection in foods4.4 Quality assurance and method validation4.5 Future trends4.6 ReferencesChapter 5: Responding to food contamination incidents: principles and examples from cases involving dioxinsAbstract:5.1 Introduction5.2 The risk analysis paradigm5.3 Food traceability5.4 Food recall and withdrawal5.5 Risk communication strategies5.6 Future trends5.7 Sources of further information5.8 ReferencesChapter 6: Uptake of organic pollutants and potentially toxic elements (PTEs) by cropsAbstract:6.1 Introduction6.2 Uptake of organic pollutants by plants6.3 Uptake of PTEs by plants6.4 In situ monitoring of plant available pollutants6.5 Conclusions6.6 ReferencesChapter 7: Transfer and uptake of dioxins and polychlorinated biphenyls (PCBs) into sheep: a case studyAbstract:7.1 Introduction7.2 Uptake pathways and sources7.3 Transfer of PCBs and polychlorinated dibenzo-P-dioxins and dibenzofurans (PCDD/Fs) into animal tissues7.4 Experimental rearing, sampling and analysis7.5 Results and discussion for PCDD/Fs, dioxin-like PCBs (DL-PCBs) and ICES6 PCBs7.6 Conclusions and future trends7.7 Acknowledgements7.8 ReferencesChapter 8: Risk assessment of chemical contaminants and residues in foodsAbstract:8.1 Introduction8.2 Risk assessment8.3 Role of risk assessment in risk management8.4 Sources of further information8.5 ReferencesPart II: Particular persistent organic pollutants, toxic metals and metalloidsChapter 9: Dioxins and polychlorinated biphenyls (PCBs) in foodsAbstract:9.1 Introduction9.2 Properties and occurrence of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs)9.3 Toxicity of PCDD/Fs9.4 Toxic effects of PCDD/Fs in humans and experimental animals9.5 Properties and occurrence of PCBs9.6 Toxicity of PCBs9.7 ReferencesChapter 10: Non-dioxin-like polychlorinated biphenyls (NDL-PCBs) in foods: exposure and health hazardsAbstract:10.1 Introduction10.2 Sources, occurrence in foods, limit values and monitoring methods10.3 Human exposure and tissue levels10.4 Toxicokinetics and metabolism10.5 Classification of PCB congeners10.6 NDL-PCB regulatory status10.7 ATHON R&D project dedicated to generating NDL-PCB toxicity data for regulatory use10.8 Cell regulation and metabolism10.9 Classification of NDL-PCB congeners10.10 Conclusions and future trends10.11 Acknowledgements10.12 ReferencesChapter 11: Brominated flame retardants in foodsAbstract:11.1 Introduction11.2 Sources, occurrence in foods and human exposure11.3 Methods of analysis and monitoring of brominated flame retardants in foods11.4 Toxicity of brominated flame retardants11.5 Major incidences of brominated flame retardant contamination of foods11.6 Implications for the food industry and policy makers for prevention and control of contamination11.7 Future trends11.8 Sources of further information and advice11.9 ReferencesChapter 12: Human dietary exposure to per- and poly-fluoroalkyl substances (PFASs)Abstract:12.1 Introduction12.2 Analytical methods for PFASs in foods12.3 Levels of PFASs in foods12.4 Pathways of food contamination12.5 Estimated exposure from food and other exposure media12.6 Conclusions and future trends12.8 ReferencesChapter 13: Polycyclic aromatic hydrocarbons (PAHs) in foodsAbstract:13.1 Introduction13.2 Sources and formation of PAHs in foods13.3 Methods of analysis of PAHs in foods13.4 Human dietary exposure to PAHs from foods13.5 Risk assessment of PAHs13.6 Food scandals13.7 Legislation of PAHs in foods within the EU13.8 ReferencesChapter 14: Phthalates in foodsAbstract:14.1 Introduction14.2 Human exposure to phthalates14.3 Sources and occurrence in foods14.4 Studies of the effects of phthalates on humans14.5 Methods of phthalate analysis and monitoring in foods14.6 Implications for the food industry and policy making for prevention and control of contamination14.7 Future trends14.8 Sources of further information and advice14.9 ReferencesChapter 15: Polychlorinated naphthalenes (PCNs) in foods: sources, analytical methodology, occurrence and human exposureAbstract:15.1 Introduction15.2 Sources of PCNs15.3 Toxicology15.4 Methods of analysis of PCNs in foods15.5 Occurrence in foods15.6 PCN occurrence in humans15.7 Conclusions and future trends15.8 ReferencesChapter 16: Mercury in foodsAbstract:16.1 Introduction16.2 Concentrations of mercury in foods16.3 Mercury exposures and risks from major food categories16.4 ReferencesChapter 17: Arsenic in foods: current issues related to analysis, toxicity and metabolismAbstract:17.1 Introduction17.2 Sources and occurrence in foods17.3 Methods for determining arsenic in foods17.4 Toxicity of arsenic17.5 Implications for the food industry and policy makers17.6 ReferencesChapter 18: Organotin compounds in foodsAbstract:18.1 Introduction18.2 Technical, agricultural and industrial uses of organotin compounds18.3 Physical and chemical properties of organotin compounds18.4 Analysis of organotin compounds in foods18.5 Human dietary exposure to organotin compounds from foods18.6 Human exposure to organotin compounds from food packaging material18.7 Health risks and toxicity of organotin compounds18.8 Conclusions and future trends18.9 References18.10 Appendix: abbreviationsIndex

"This book…explores the scientific and regulatory challenges faced by those responsible for ensuring that our food is safe to eat…While this book is of interest for analytical chemists, it is intended to address to an evenly great extend to regulators and policy makers since it gives a comprehensive view of current knowledge of the presence of known and emerging contaminants in our food and a firm background of analytical capabilities." --Quality Assurance and Safety of Crops & Foods, March 2014