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Carryover Toxins in Processed Foods, Toxicity, Detection and Mitigation talks about the chemicals that form during various processing methods such as thermal, fermentation and irradiation and how to minimize these toxicants to mitigate the risk to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production, to precursor, reaction, and environmental conditions. It also provides information on quality assurance and regulatory aspects and explains analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings will also be discussed.
List of contents
Section 1. COTs in food products: classification, toxicity, production (precursor, reaction, environmental conditions), mitigation and sensorial impact1. COTs produced/leaked during processing (process-induced)
2. COTs Added via food additives or some food ingredients
3. COTs Added via packaging
4. COTs produced or developed during the storage time (after distribution until the retail sale and
Section 2. Quality assurance and regulatory aspects for reduction of COTs 5. HACCP approach and risk assessment for COTs in processed foods
6. Regulatory limits for COTs in different food products
Section 3. Determination of COTs in food products 7. Determination of chemical COTs
8. Determination of microbial COTs/bio-COTs (bacterial toxins or mycotoxins) (endotoxins or exotoxins)
About the author
Amir Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation.Elham Khanniri graduated from Shahid Beheshti University of Medical Sciences, Iran (BSc, MSc and PhD of Food Technology) and is an assistant professor at the National Nutrition and Food Technology Research Institute in Iran. She has published several book chapters and international papers indexed in Scopus and ISI Web of Science. Her professions and interests are focused on functional foods, bioactive compounds in food, dairy science and food detoxification.
