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Food Contamination from Environmental Sources.

FOOD CONTAMINATION from ENVIRONMENTAL SOURCES.

FOOD CONTAMINATION from ENVIRONMENTAL SOURCES. Edited by Jerome O Nriagu and Milagros S Simmons. 785 pages with index. Price: 119.50 [pounds]. (UK: John Wiley & Sons Ltd)

When one stops to think about it, virtually every chemical substance that is released into the atmosphere, water or the soil has the potential to get into the food chain. And for the majority of the world's population, diet is the primary way they become exposed to environmental contaminants. If one adds to these considerations, the increasing industrialization of certain parts of the world, it is not too difficult to realise that the food we eat currently contains a large number chemical and biological contaminants that can loosely be described as being derived from the environment. In fact, the human body has now become a useful biomonitor of what pollutants are in the environment and it is obviously true to say that this state of affairs is not new but has been going on since man first arrived.

Till now, little attention has been paid to this problem but, as it seems to be an increasing one, it is as well to devote time and effort to it. This volume sets out to fill this gap in our knowledge and it must be of considerable interest to all those involved with the quality of our foods.

The twentytwo chapters, authored by a variety of people with different expertise to offer, address this whole problem. Their titles run: Agricultural and related chemical contamination in foods - an historical perspective; Environmental contaminants in table-ready foods from the Total Diet Programme of the Food and Drug Administration; Food contamination with cadmium in the environment; Lead contamination in food; Food contamination with arsenic in the environment; Speciation of selected trace elements in edible seafood; Residues of dithiocarbamate fungicides in fruits, vegetables and some field crops; Residues in foodstuffs from bromomethane soil fumigation; Pesticides contamination of food in the United States; Food contamination with insecticide residues from non agricultural environmental sources; Environmental contamination of foods by nitrosamines derived from pesticides; Pesticide contamination of milk and milk products; Pasteurized dairy products - the constraints imposed by environmental contamination; The formation and determination of ethyl carbamate in alcoholic beverages; Food residues from pesticides and environmental pollutants in Ontario; Human exposure pathways to selected organochlorines and PCB in Toronto and Southern Ontario; Environmental contamination in Mexican food; Monitoring pesticide residues in food in Hungary; Use of organochlorine pesticides for pest control in buildings - the effects on occupants; Naturally occurring fungal toxins; Viral disease transmission by seafood; and Acute illness from environmental contaminants.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1990
Words:434
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