Persistent organic pollutants and toxic metals in foods

Persistent organic pollutants (POPs) and toxic elements are substances of major concern for the food industry. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels. In this book, editors Dr. Martin Rose and Dr. Alwyn Fernandes, present both the regulatory and scientific challenges in ensuring the food supply is safe from these chemicals. The first section covers regulatory efforts to screen and control for persistent organic pollutants and toxic metals. It also includes case studies on regulatory responses to accidental contamination incidences for dioxins. These examples set the stage for the second section that describes the occurrence, exposure, and toxicity of individual chemicals and chemical classes.