Food Contamination Reference from C.H.I.P.S.

Metal Contamination
of Food

Its Significance for Food Quality and Human Health
Third edition
by Conor Reilly

  • New edition of popular book
  • Fully up-to-date and international in the approach taken
  • Subject of wide concern in nutrition, food safety, product formulation and quality
  • Author has many years experience teaching and researching in the area

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 Third 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.

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.


  1. The Metals We Consume:
    1. Introduction
    2. The metals in food
    3. Metal analysis of food
    4. How metals get into food
    5. Metals in food and the law

  2. The Individual Metals:

    1. The persistent contaminants: lead, mercury, cadmium
    2. The packaging metals: aluminium and tin
    3. Transition metals: chromium, manganese, iron, cobalt, nickel, copper, molybdenum
    4. The other transition metals and zinc
    5. The metalloids: arsenic, antimony, selenium, tellurium and boron
    6. The new metal contaminants
    7. Barium, beryllium, thallium and the other metals - summing up


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Metal Contamination of Food:
Its Significance for Food Quality and Human Health
3rd Edition by Conor Reilly

266 pages $198.95 + shipping

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