Edited By: JO Nriagu and MS Simmons
This book addresses issues in the contamination of food from nvironmental sources, considering the persistence of some toxic substances in the human food chain and the toxicological and health significance of observed contaminant levels. It provides critical and timely reviews on detection sources, distribution, speciation and the bioavailability of environmental contaminants and their metabolites in various food products.
Agricultural and Related Contamination in Foods: An Historical Perspective; Food Contamination with Camium in the Environment; Food Contamination with Arsenic in the Environment; Residues of Dithiocarbamate Fungicides in Fruits, Vegetables and Some Field Crops; Pesticide Contamination of Food; Environmental Contamination of Food by Nitrosamines Derived from Pesticides; Pasteurized Diary Products: The Constraints Imposed by Environmental Contamination; Food Residues from Pesticides and Environmental Pollutants; Environmental Contaminants in Mexican Foods; Use of Organochlorine Pesticides for Pest Control in Buildings: The Effect of Occupants; Viral Disease Transmission by Seafood.
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