Metal Contamination of Food
Its Significance for Food Quality and Human Health
3. Edition October 2002
284 Pages, Hardcover
Wiley & Sons Ltd
Since publication of the previous edition of this successful book,
there have been many advances in the field of food science and
metal analysis and these have been taken into account of in
compiling this new edition. Data on metal levels in foods and diets
have been updated with information gathered from recent
international literature. More than 80% of the text has been
completely rewritten and, as the addition of a new subtitle
suggests, greater account is taken than in earlier editions of the
importance of the nutritional properties of many of the metals that
we consume.
In the compilation of this cutting-edge new edition, full
account has been taken of the significant advances in the ready
availability of multi-element analysis, improved sample preparation
procedures and a growing interest in the content of chemical
species in foods. Details of several metals, not considered in
depth in previous editions but now widely used in the electronic
and chemical industries, have also been included.
The third edition of Metal Contamination of Food is an
essential reference book for food industry personnel, including
those working in food processing, formation and ingredients,
packaging, quality control and food safety. Nutritionists, public
analysts and chemists will also find much of great use within the
covers of this book. Libraries and laboratories worldwide in all
universities and research establishments where food science and
technology, nutrition and chemistry are studied and taught
should
Preface to the second edition.
Preface to the first edition.
PART I: THE METALS WE CONSUME:.
Introduction; Ash; The metals in food; Chemical properties of
the metals; Representative and transition metals; Distribution of
the metals in the environment; Metals in human tissue; Metals in
soil; Metals in food; Metal analysis of food; How metals get into
food; Metals in food and the law..
PART II: THE INDIVIDUAL METALS:.
The persistent contaminants: lead, mercury, cadmium; The
packaging metals: aluminium and tin; Transition metals: chromium,
manganese, iron, cobalt, nickel, copper, molybdenum; The other
transition metals and zinc; The metalloids: arsenic, antimony,
selenium, tellurium and boron; The new metal contaminants; The
radioactive metals; Radioisotopes; The catalytic metals; The
electronic metals; Germanium; Tantalum; Caesium; Barium, beryllium,
thallium and the other metals - summing up; Bismuth; Lithium;
Zirconium; Cerium and the other rare earth elements; The remaining
metals: summing up.
Glossary.
Index.
breadth and scope... This book is highly comprehensive but still
amazingly rich in detail; exceptional quality... this book is at
the very cutting edge of current analytical technical development
and public health and safety... Impressive reading!" -
Professor Berislav Momcilovic, Croatian Medical Journal
"Libraries will be anxoius to have this comprehensive text on
their shelves... well presented and lucid throughout. It is a
worthy successor to the previous editions." Les Ebdon, British
Journal of Nutrition, November 2003
"Ein Standartwerk der angelsächsischen Lteratur, das
eine weite Verbreitung verdient und in die Grundausstattung der
Bibliotheken gehort." H Klostermeyer, European Food Research
and Technology, May 2003.
Translation: "A standard work on anglo-saxon literature that
deserves extensive
circulationand belongs on the shelves at every library."
'a well balanced and valuable reference for any health
professional interested in the role of metals in health, for the
food industry or any academic library.'
Nutrition Bulletin
