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Nitrosamines in foodstuffs

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Book cover Residue Reviews

Part of the book series: Residue Reviews ((RECT,volume 64))

Abstract

Adulteration of food has been a matter of public concern for many years. The earliest food legislation attempted to prevent the use of poisonous mineral contaminants and other malpractices of dishonest traders. I.t was then the duty of the Guilds to maintain the purity of various commodities such as pepper, sugar, essential oils, and products of the baking, brewing, and distilling trades. A history of the development of Food and Drugs Law in England has been prepared by O’Keefe (1968). Over the years, as food technology has become more sophisticated, legislation has grown more and more complex embracing a whole variety of compositional problems and standards to protect consumers and reputable manufacturers alike. Nowadays, it is recognized that there is a technological need to use chemicals in the manufacture of some foods and accordingly regulations have had to be drawn up, and kept under continual review, to ensure that only those products that are adjudged to be safe, on the basis of the available evidence, are approved for use.

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General bibliography

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Authors and Affiliations

  1. Department of Industry, Laboratory of the Government Chemist, Cornwall House, Stamford Street, London, SE1 9NQ, England

    N. T. Crosby

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  1. N. T. Crosby
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  1. Department of Entomology, University of California, 92502, Riverside, California, USA

    Francis A. Gunther

  2. Riverside, USA

    Jane Davies Gunther

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© 1976 Springer-Verlag New York Inc.

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Crosby, N.T. (1976). Nitrosamines in foodstuffs. In: Gunther, F.A., Gunther, J.D. (eds) Residue Reviews. Residue Reviews, vol 64. Springer, New York, NY. https://doi.org/10.1007/978-1-4684-7059-8_4

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  • DOI: https://doi.org/10.1007/978-1-4684-7059-8_4

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