Chemical contaminants in foods

Diet has consistently been shown to be the dominant source of exposure to the majority of contaminants that pose a threat to human health. However, there is concern that current methods for detection, analysis and risk assessment of chemical residues in food may not accurately reflect the complex cocktail of contaminants to which different groups may be exposed. Chemical contaminants in foods: Understanding and managing risks provides a comprehensive overview of new approach methodologies with the potential to identify and assess health risks from chemicals in food or feed more accurately and rapidly, including human biomonitoring, advances in-vitro cell culture and in-silico methods and physiologically-based pharmacokinetic models. The book also considers how techniques such as adverse outcome pathways can inform more sophisticated, next-generation risk assessments to better protect the health of different groups in the population. Edited by a world-renowned expert in the field, the book will be a standard reference for university and other researchers in food safety, international, regional and national government food standards and safety agencies, companies specialising in monitoring food safety, as well as companies responsible for food processing and distribution. Dr Rob Theelen has worked for the Dutch Ministry of Agriculture, Nature and Food Quality, the Netherlands Food and Consumer Product Safety Authority (NVWA) and the National Institute for Public Health and the Environment (RIVM). Dr Theelen was formerly Technical Assistant to the Chair of the Codex Committee on Contaminants in Food. He is involved in the EU Better Training for Safer Food (BTSF) Initiative, the European Commission (EC) Technical Assistance and Information Exchange (TAIEX) Platform, and manages the Food Safety Portal supporting chemical risk management and assessment.