Handbuch der Lebensmitteltoxikologie

This five-volume handbook represents the first comprehensive and well-founded presentation of modern food toxicology, providing food manufacturers and processors, nutrition experts and authorities with the answers to all questions regarding useful and harmful substances. Edited by leading toxicologists with an international team of more than 100 experts, this book examines the whole spectrum of toxicologically relevant food ingredients, starting with pollution due to heavy metals, chemicals or microbial toxins, via residue from pesticides or medicines, additives such as vitamins and trace elements, natural ingredients with toxic effects, right up to food supplements, active substances in „functional food“ and genetically modified ingredients. An introductory part presents the legal fundamentals of food monitoring in Germany, Austria and Switzerland, as well as on a EU level. Today’s evaluation methods for standards and limits as well as the most important methods of analysis in investigating food form the foundations for food toxicology while illustrating the possibilities of modern residue analysis. A comprehensive subject index rounds off this extraordinary work.