Metal contamination of food

목차 (Table of Contents)

• CONTENTS
• Preface to the Second Edition = ⅴ
• Preface to the First Edition = ⅸ
• PART 1. GENERAL
• 1. The Metals we Consume = 1
• The Metals = 5
• Metals in the Environment = 7
• Metals in Food = 9
• How much Metals do we Actually Eat with our Food? = 10
• The Metal Content of the Human Body = 15
• The Role of Metals in the Human Body = 17
• The Toxic Metals = 19
• Effects of Metals on Foods = 20
• References = 21
• 2. How Metals Get into Food = 24
• Metals in Soil = 24
• Accumulation of Metals by Plants = 25
• Geobotanical Indicators = 26
• Metal Accumulation in Pasture Plants and Crops = 27
• Metals in Sewage Sludge = 29
• Metal Pick - up by Foods from Agricultural Chemicals and Fertilisers = 32
• Agrochemicals = 34
• Contamination of Food by Metal - containing Water = 36
• Metal Contamination of Food during Processing = 39
• Contamination at the Factory Door = 39
• Contamination from Plant and Equipment = 39
• Metals for Food Processing = 40
• Unsuitable Metals for Food Processing = 41
• Contamination of Food in Catering Operations = 42
• Contamination of Foods = 45
• Contamination of Food by Metal Containers = 49
• Aluminium Containers = 53
• Contamination of Food by radioactive Metals = 54
• Radioisotopes in Food = 56
• Radioactive Contamination of Foods = 57
• References = 61
• 3. Protecting the Consumer : Food Legislation = 66
• Adulteration of Food = 66
• The Origins of British Food Laws = 68
• The Origins of Food Laws in the USA = 70
• International Standardisation and Harmonisation of Food Laws = 72
• EEC Regulations = 73
• The Codex Alimentarius Commission = 75
• Food Legislation in Individual Countries = 77
• Food Standards in Australia = 77
• Metals in Food Regulations (Queensland) = 79
• Conclusion = 80
• References = 80
• 4. Metal Analysis of Food = 82
• General Methods of Analysis : Sampling = 84
• Obtaining a Representative Sample = 84
• Care in Sample Preparation and Handling Procedures = 85
• Prevention of Contamination of Samples = 85
• Drying of Samples = 86
• Purity of Reagents and Water = 86
• Glassware, other Equipment = 87
• Preparation of Samples for Analysis = 87
• Sample Digestion = 87
• Dry Ashing = 88
• Wet Digestion Techniques = 89
• Nitric Acid Digestion = 89
• Sulphuric - Nitric Acid Digestion = 89
• Use of Perchloric Acid = 90
• Addition of Hydrofluoric Acid = 90
• Chelation, Solvent Extraction and Concentration of Extract = 90
• Validation of Methods and Analytical Data = 91
• End - determination Methods of Metal Analysis = 92
• Spectrophotometry = 93
• Fluorometry = 94
• Polarographic Methods = 95
• Atomic Spectroscopy = 95
• Atomic Absorption Spectrophotometry = 96
• Zeeman Effect Background Correction = 97
• Atomic Emission Spectrophotometry = 97
• Inductively Coupled Plasma Atomic Emission Spectro - photometry = 98
• X - ray Emission = 99
• Particle - induced X - ray Emission = 99
• Neutron Activation Analysis = 99
• Conclusion = 100
• References = 100
• PART Ⅱ. THE INDIVIDUAL METALS
• 5. Lead = 105
• Introduction = 105
• Chemical and Physical Properties = 106
• Production and Uses = 107
• Lead in the Human Body = 109
• Biological Effects of Lead = 112
• Alkyl Lead = 114
• Lead Intake in the Diet = 116
• Absorption of Lead from Food = 119
• Lead in different Types and Groups of Foods = 120
• Infant Formula = 120
• Meats = 121
• Water = 122
• Alcoholic Beverages = 124
• Analysis of Foodstufis for Lead = 126
• References = 127
• 6. Mercury and Cadmium = 131
• MERCURY
• Chemical and Physical Properties = 132
• Organic Compounds of Mercury = 133
• Environmental Distribution = 133
• Production and Uses = 134
• Mercury in the Environment : Chemical Modifications = 134
• Biological Effects of Mercury = 135
• Merecury in Food = 137
• Analysis of Foodstuffs for Mercury = 139
• Flameless Atomie Absorption = 139
• Gas Chromatiography = 140
• Neutron Activation Analysis = 140
• CADMIUM
• Chemical and Physical Properties = 141
• Production and Uses = 141
• Cadmium in Food and Beverages = 142
• Uptake and Accumulation of Cadmium by the Body = 145
• Effects of Cadmium on Health = 146
• Analysis of Foodstuffs for Cadmium = 147
• References = 147
• 7. The Toxic Metalloids : Arsenic, Antimony and Selenium = 152
• ARSENIC
• Chemical and Physical Properties = 152
• Production and Uses = 153
• Arsenic in Food and Beverages = 154
• Arsenic in Water = 156
• Arsenic in Fish, Seafoods = 156
• Arsenic from Industrial Pollution = 157
• Accidental Contamination of Foods by Arsenic = 157
• Uptake and Excretion of Arsenic by the Body = 158
• Metabolism and Toxic Effects of Arsenic = 158
• Interaction between Arsenic and Other Elements = 159
• Analysis of Foodstuffs for Arsenic = 159
• ANTIMONY
• Chemical and Physical Properties = 161
• Production and Uses = 161
• Metabolism and Biological Effects of Antimony = 162
• Antimony in Food and Beverages = 162
• Analysis of Foodstuffs for Antimony = 163
• SELENIUM
• Chemical and Physical Properties = 164
• Production and Uses = 165
• Selenium in Food and Beverages = 166
• Metabolism and Biological Effects of Selenium = 168
• Analysis of Foodstuffs for Selenium = 170
• References = 171
• 8. The Packaging Metals : Aluminium and Tin = 176
• ALUMINIUM
• Chemical and Physical Properties = 178
• Production and Uses = 178
• Aluminium in Food and Beverages = 179
• Absorption and Metabolism of Aluminium = 183
• Analysis of Foodstufis for Aluminium = 184
• TIN
• Chemical and Physical Properties = 186
• Production and Uses = 186
• Tin in Food and Beverages = 187
• Absorption and Metabolism of Tin = 190
• Analysis of Foodstuffs for Tin = 191
• References = 191
• 9. Transition Metals = 194
• COPPER
• Chemical and Physical Properties = 196
• Production and Uses = 197
• Copper in Food and Daily Dietary Intake = 197
• Absorption and Metabolism of Copper = 199
• Toxicity of Copper in the Human Diet = 200
• Analysis of Foodstuffs for Copper = 201
• IRON
• Chemical and Physical Properties = 202
• Production and Uses = 202
• Iron in Food and Beverages = 203
• Iron Absorption and Metabolism = 207
• Analysis of Foodstuffs for Iron = 209
• CHROMIUM
• Chemical and Physical Properties = 210
• Production and Uses = 210
• Chromium in Food and Beverages = 211
• Absorption and Metabolism of Chromium = 214
• Analysis of Foodstuffs for Chromium = 215
• MANGANESE
• Production and Uses = 216
• Manganese in Food and Beverages = 217
• Absorption and Metabolism of Manganese = 218
• Analysis of Foodstuffs for Manganese = 219
• COBALT
• Chemical and Physical Properties = 220
• Production and Uses = 220
• Cobalt in Food and Beverages = 221
• Absorption and Metabolism of Cobalt = 221
• Analysis of Foodstuffs for Cobalt = 222
• NICKEL
• Chemical and Physical Properties = 222
• Production and Uses = 223
• Nickel in Food and Beverages = 223
• Absorption and Metabolism of Nickel = 225
• Analysis of Foodstuffs for Nickel = 225
• MOLYBDENUM
• Chemical and Physical Properties = 226
• Production and Uses = 226
• Molybdenum in Food and Beverages = 227
• Absorption and Metabolism of Molybdenum = 228
• Analysis of Foodstuffs for Molybdenum = 229
• References = 229
• 10. The Other Transition Metals and Zinc = 235
• TITANIUM
• Properties, Production and Uses = 236
• Titanium in Food and Beverages = 236
• Absorption and Metabolism of Titanium = 237
• Analysis of Foodstuffs for Titanium = 237
• VANADIUM
• Chemical and Physical Properties = 238
• Production and Uses = 238
• Vanadium in Food and Beverages = 239
• Absorption and Metabolism of Vanadium = 239
• Analysis of Foodstuffs for Vanadium = 240
• SILVER
• Chemical and Physical Properties = 241
• Production and Uses = 241
• Silver in Food and Beverages = 241
• Absorption and Metabolism of Silver = 242
• Analysis of Foodstuffs for Silver = 242
• TUNGSTEN
• Chemical and Physical Properties = 243
• Production and Uses = 243
• Tungsten in Foods and Diets = 244
• Absorption and Metabolism of Tungsten = 244
• Analysis of Foodstuffs for Tungsten = 244
• ZINC
• Chemical and Physical Properties = 246
• Production and Uses = 246
• Zinc in Food and Reverages = 248
• Absorption and Metabolism of Zinc = 249
• Biological Effects of Zinc = 250
• Toxic Effects of Zinc in Food and Beverages = 251
• Analysis of Foodstuffs for Zinc = 252
• References = 252
• 11. Beryllium, Strontium, Barium and the Other Metals - Summing Up = 255
• BERYLLIUM
• Chemical and Physical Properties = 255
• Production and Uses = 256
• Beryllium in Food and Beverages = 256
• Absorption and Biological Effects of Beryllium = 257
• Analysis of Foodstuffs for Beryllium = 258
• STRONTIUM
• Chemical and Physical Properties = 258
• Production and Uses = 259
• Strontium in Food = 259
• Absorption and Metabolism of Strontium = 259
• Analysis of Foodstuffs for Strontium = 260
• BARIUM
• Chemical and Physical Properties = 260
• Production and Uses = 261
• Barium in Food and Beverages = 261
• Absorption and Metabolism of Barium = 262
• Analysis of Foodstuffs for Barium = 262
• THE OTHER ELEMENTS - SUMMING UP
• Boron = 263
• Bismuth = 264
• Germanium = 264
• Lithium = 265
• Tellurium = 266
• Thallium = 266
• Zirconium = 267
• The Remaining Metals = 268
• References = 269
• Index = 271