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Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

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Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD,volume 9))

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Abstract

This book provides a summary of the state of the art of current chemical safety issues concerning meat and poultry and the tools available for their control. The main safety issues in the field of meat and poultry in recent years and current international legislation regarding analytical controls are reviewed. Furthermore, the book provides an overview of the pathways for residues of growth promoters, antibiotics and substances that might be either present in meat or poultry or generated as a consequence of their further processing, the health-related effects for consumers, and the available tools and analytical methods for the detection and control of these substances. The substances may be quite varied in nature, such as heterocyclic amines generated by heating, nitrosamines present in meats cured with nitrite if not properly processed, polycyclic aromatic hydrocarbons that can be generated depending on the method of smoking used, and biogenic amines generated during fermentation. The book concludes with a view toward future trends in the field and some key references that may be useful for readers interested in learning more about the topic.

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia), Spain

    Fidel Toldrá

  2. Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, Valencia, Spain

    Milagro Reig

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  1. Fidel Toldrá
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© 2012 Fidel Toldrá and Milagro Reig

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Toldrá, F., Reig, M. (2012). Analytical Tools for Assessing the Chemical Safety of Meat and Poultry. In: Analytical Tools for Assessing the Chemical Safety of Meat and Poultry. SpringerBriefs in Food, Health, and Nutrition, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-4277-6_1

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