Pesticide, veterinary and other residues in food - Tapa dura

Pesticides, Veterinary and other Residues in Food reviews the wealth of research on assessing and managing the risks from pesticide, veterinary, and other chemical residues in food. Beginning with an introductory chapter on the key issues in food toxicology, Part 1 covers the assessment and management of risks. Chapters cover genetic susceptibility, dietary carcinogens, good agricultural practice and HACCP systems, and targeted and rapid methods for analyzing residues in food. Part 2 looks at veterinary residues, covering their safety, toxicology, and detection. Part 3 examines pesticides. In the final part, chapters summarize a wide range of other chemical residues in food.

David Watson is a Fellow of the prestigious Royal Society of Chemistry and the Institute of Biology, and his expertise and insight has made Pesticides, Veterinary and Other Residues in Food a standard reference for all those concerned with ensuring the safety of food.