Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods.

The book considers the different processing methods used in the manufacture of foods and the potential contaminants for each method. Processing methods covered include:

• thermal treatment
• drying
• fermentation
• preservation
• fat processing
• high hydrostatic pressure processing

Process-Induced Food Toxicants discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Contents

Part I: Specific Toxicants Related to Processing Technology

1. Introduction to Food Process Toxicants
2. Thermal Treatment
3. Fermentation
4. Preservation
5. High Hydrostatic Pressure
6. Alkali and/or Acid Treatment

Part II: General Considerations

7. Application of HACCP for the Management of Processing Contaminants
8. Emerging Food Technologies
9. Food Processing and Nutritional Aspects
10. Risk Communication
11. Risk/Risk and Risk/Benefit Considerations

Index

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