Strategies For Reducing Drug And Chemical Residues In Food Animals

Author: Ronald E. Baynes
Publisher: John Wiley & Sons
ISBN: 1118872827
Size: 78.71 MB
Format: PDF
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Strategies For Reducing Drug And Chemical Residues In Food Animals from the Author: Ronald E. Baynes. Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock. Focuses attention on drug and chemical residues in edible animal products Covers novel computational, statistical, and mathematical strategies for dealing with chemical exposures in food animals Details major drug classes used in food animal production and their residue risks Highlights efforts at harmonizing and the differences among areas like US, EU, Canada, Australia, South America, China, and Asia, where the issue of chemical exposures has significant impact on livestock products Ties veterinary clinical practice and the use of these drugs in food animals with regulatory standards and mitigation practices

Chemical Analysis Of Non Antimicrobial Veterinary Drug Residues In Food

Author: Jack F. Kay
Publisher: John Wiley & Sons
ISBN: 1118695070
Size: 51.39 MB
Format: PDF, Docs
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Chemical Analysis Of Non Antimicrobial Veterinary Drug Residues In Food from the Author: Jack F. Kay. Provides a single-source reference for readers interested in the development of analytical methods for analyzing non-antimicrobial veterinary drug residues in food Provides a comprehensive set of information in the area of consumer food safety and international trade Covers general issues related to analytical quality control and quality assurance, measurement uncertainty, screening and confirmatory methods Details many techniques including nanotechnology and aptamer based assays covering current and potential applications for non-antimicrobial veterinary drugs Provides guidance for analysis of banned drugs including natural and synthetic steroids, Resorcylic acid lactones, and Beta-agonists

Chemical Analysis Of Antibiotic Residues In Food

Author: Jian Wang
Publisher: John Wiley & Sons
ISBN: 9781118067192
Size: 26.17 MB
Format: PDF, ePub
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Chemical Analysis Of Antibiotic Residues In Food from the Author: Jian Wang. An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS Provides general guidance for method development, validation, and estimation of measurement uncertainty Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.

Food Contaminants And Residue Analysis

Author: Yolanda Picó
Publisher: Elsevier
ISBN: 9780080931920
Size: 36.76 MB
Format: PDF, ePub, Mobi
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Food Contaminants And Residue Analysis from the Author: Yolanda Picó. Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating cleanup, and preparing substances for further instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the past few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide, semicarbazide, phthalates and food packing migrating substances. This book can be a practical resource that offers ideas on how to choose the most effective techniques for determining these compounds as well as on how to solve problems or to provide relevant information. Logically structured and with numerous examples, Food Contaminants and Residue Analysis will be valuable a reference and training guide for postgraduate students, as well as a practical tool for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienists, and everybody who needs to use the analytical techniques for evaluating food safety.

The Use Of Drugs In Food Animals

Author: Panel on Animal Health, Food Safety, and Public Health
Publisher: National Academies Press
ISBN: 0309054346
Size: 21.21 MB
Format: PDF, Mobi
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The Use Of Drugs In Food Animals from the Author: Panel on Animal Health, Food Safety, and Public Health. The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industries--poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management. November

A Plan To Strengthen Public Health In The U S

Author:
Publisher: DIANE Publishing
ISBN: 9781568065571
Size: 27.23 MB
Format: PDF, ePub, Docs
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A Plan To Strengthen Public Health In The U S from the Author: . Discusses PHS capacity-building strategies; and PHS actions for building capacity in 4 assessment strategies, such as developing useful health information systems, making such information available through new technology, and evaluating the impact of public health programs and policies; in 3 policy development strategies, such as developing goals for public health at the national, state and local levels; and in 6 assurance strategies, such as helping to ensure an adequate supply of trained health personnel, broadening the partnership for assuring the delivery of public health services, and providing health information and related services directly to the public.

Encyclopedia Of Meat Sciences

Author:
Publisher: Elsevier
ISBN: 0123847346
Size: 17.53 MB
Format: PDF
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Encyclopedia Of Meat Sciences from the Author: . The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Gracey S Meat Hygiene

Author: David S. Collins
Publisher: John Wiley & Sons
ISBN: 1118650026
Size: 70.25 MB
Format: PDF, Mobi
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Gracey S Meat Hygiene from the Author: David S. Collins. Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.