Adulteration Analysis of Some Foods and Drugs
Adulteration Analysis of Some Foods and Drugs

Author: Alankar Shrivastava

Publisher: Frontiers in Drug Safety

Published: 2018-08-02

Total Pages: 196

ISBN-13: 9781681086767

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Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.

Adulteration Analysis of Some Foods and Drugs
Adulteration Analysis of Some Foods and Drugs

Author: Alankar Shrivastava

Publisher: Bentham Science Publishers

Published: 2018-08-02

Total Pages: 197

ISBN-13: 1681086751

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Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.

The Use of Drugs in Food Animals
The Use of Drugs in Food Animals

Author: National Research Council

Publisher: National Academies Press

Published: 1999-01-12

Total Pages: 276

ISBN-13: 0309175771

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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 industriesâ€"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.

Food Toxicology and Forensics
Food Toxicology and Forensics

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2020-11-11

Total Pages: 495

ISBN-13: 0128223618

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Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more. - Includes toxicology and analytical methods for the determination of certain toxicants in foods - Discusses legal, economic and biological issues of food adulteration and food fraud - Presents the latest allergen measurement techniques and post reviews of allergen non-compliance cases - Provides methods of validation of DNA biochip for species identification in food forensic science

Rapid Detection of Food Adulterants and Contaminants
Rapid Detection of Food Adulterants and Contaminants

Author: Shyam Narayan Jha

Publisher: Academic Press

Published: 2015-12-23

Total Pages: 280

ISBN-13: 0128004282

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Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety. - Reviews the most common detection methods of food adulterants and contaminants - Includes supporting theory behind the latest techniques - Presents case studies to better understand practical applications and resources for further research - Addresses the safety standards of a variety of governments and serves as a reference for why government procedures are put in place

Food Chemistry
Food Chemistry

Author: Mousumi Sen

Publisher: John Wiley & Sons

Published: 2021-12-17

Total Pages: 496

ISBN-13: 1119792118

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FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Analytical Chemistry of Foods
Analytical Chemistry of Foods

Author: C.S. James

Publisher: Springer Science & Business Media

Published: 2013-12-01

Total Pages: 180

ISBN-13: 1461521653

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Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.

Countering the Problem of Falsified and Substandard Drugs
Countering the Problem of Falsified and Substandard Drugs

Author: Institute of Medicine

Publisher: National Academies Press

Published: 2013-06-20

Total Pages: 377

ISBN-13: 0309269393

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The adulteration and fraudulent manufacture of medicines is an old problem, vastly aggravated by modern manufacturing and trade. In the last decade, impotent antimicrobial drugs have compromised the treatment of many deadly diseases in poor countries. More recently, negligent production at a Massachusetts compounding pharmacy sickened hundreds of Americans. While the national drugs regulatory authority (hereafter, the regulatory authority) is responsible for the safety of a country's drug supply, no single country can entirely guarantee this today. The once common use of the term counterfeit to describe any drug that is not what it claims to be is at the heart of the argument. In a narrow, legal sense a counterfeit drug is one that infringes on a registered trademark. The lay meaning is much broader, including any drug made with intentional deceit. Some generic drug companies and civil society groups object to calling bad medicines counterfeit, seeing it as the deliberate conflation of public health and intellectual property concerns. Countering the Problem of Falsified and Substandard Drugs accepts the narrow meaning of counterfeit, and, because the nuances of trademark infringement must be dealt with by courts, case by case, the report does not discuss the problem of counterfeit medicines.