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Könyv Residue Reviews / Ruckstands-Berichte Francis a. Gunther

Residue Reviews / Ruckstands-Berichte

Residues of Pesticides and Other Foreign Chemicals in Foods and Feeds / Ruckstande Von Pesticiden Und Anderen Fremdstoffen in Nahrungs- Und Futtermitteln

Szerző: Francis a. Gunther
Nyelv: Angol
Kötés: Puha kötésű
Kiadó: Springer-Verlag New York Inc.
Elérhetőség: Beszállítói készleten
Küldés 5-8 napon belül
19 330 Ft
That residues of pesticide and other "foreign" chemicals in foodstuffs are of concern to everyone ev...

Információk a könyvről

Szerző
Francis a. Gunther
Nyelv
Angol
Kötés
Könyv - Puha kötésű
Kiadva
2012
oldal
183
EAN
9781461583943
ISBN
1461583942
Enbook ID
02180865
Kiadó
Springer-Verlag New York Inc.
Súly
302
Méretek
156 x 234 x 10

Teljes leírás

That residues of pesticide and other "foreign" chemicals in foodstuffs are of concern to everyone everywhere is amply attested by the reception accorded previous volumes of "Residue Reviews" and by the gratifying enthusiasm, sincerity, and efforts shown by all the individuals from whom manuscripts have been solicited. Despite much propaganda to the contrary, there can never be any serious question that pest-control chemicals and food additive chemicals are essential to adequate food production, manufacture, marketing, and storage, yet without continuing surveillance and intelligent control some of those that persist in our foodstuffs could at times conceivably endanger the public health. Ensuring safety-in-use of these many chemicals is a dynamic challenge, for established ones are continually being displaced by newly developed ones more acceptable to food technologists, pharma cologists, toxicologists, and changing pest-control requirements in progressive food-producing economies. These matters are also of genuine concern to increasing numbers of governmental agencies and legislative bodies around the world, for some of these chemicals have resulted in a few mishaps from improper use. Adequate safety-in-use evaluations of any of these chemicals persisting into our food stuffs are not simple matters, and they incorporate the considered judgments of many individuals highly trained in a variety of complex biological, chemical, food technological, medical, pharmacological, and toxicological disciplines.

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