Chemical Analysis of Antibiotic Residues in Food
Aus der Reihe
Wiley-Interscience Series on Mass Spectrometry
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Form:Einzelkauf Download
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Sprache:Englisch
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Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
08.11.2011
Herausgeber
Jian Wang + weitereVerlag
WileySeitenzahl
384 (Printausgabe)
Dateigröße
4112 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9781118067185
An insightful exploration of the key aspects concerning the
chemical analysis of antibiotic residues in food
The presence of excess residues from frequent antibiotic use in
animals is not only illegal, but can pose serious health risks by
contaminating products for human consumption such as meat and milk.
Chemical Analysis of Antibiotic Residues in Food is a
single-source reference for readers interested in the development
of analytical methods for analyzing antibiotic residues in food. It
covers themes that include quality assurance and quality control,
antibiotic chemical properties, pharmacokinetics, metabolism,
distribution, food safety regulations, and chemical analysis. In
addition, the material presented includes background information
valuable for understanding the choice of marker residue and target
animal tissue to use for regulatory analysis. This comprehensive
reference:
* Includes topics on general issues related to screening and
confirmatory methods
* Presents updated information on food safety regulation based on
routine screening and confirmatory methods, especially LC-MS
* Provides general guidance for method development, validation,
and estimation of measurement uncertainty
Chemical Analysis of Antibiotic Residues in Food is
written and organized with a balance between practical use and
theory to provide laboratories with a solid and reliable reference
on antibiotic residue analysis. Thorough coverage elicits the
latest scientific findings to assist the ongoing efforts toward
refining analytical methods for producing safe foods of animal
origin.
chemical analysis of antibiotic residues in food
The presence of excess residues from frequent antibiotic use in
animals is not only illegal, but can pose serious health risks by
contaminating products for human consumption such as meat and milk.
Chemical Analysis of Antibiotic Residues in Food is a
single-source reference for readers interested in the development
of analytical methods for analyzing antibiotic residues in food. It
covers themes that include quality assurance and quality control,
antibiotic chemical properties, pharmacokinetics, metabolism,
distribution, food safety regulations, and chemical analysis. In
addition, the material presented includes background information
valuable for understanding the choice of marker residue and target
animal tissue to use for regulatory analysis. This comprehensive
reference:
* Includes topics on general issues related to screening and
confirmatory methods
* Presents updated information on food safety regulation based on
routine screening and confirmatory methods, especially LC-MS
* Provides general guidance for method development, validation,
and estimation of measurement uncertainty
Chemical Analysis of Antibiotic Residues in Food is
written and organized with a balance between practical use and
theory to provide laboratories with a solid and reliable reference
on antibiotic residue analysis. Thorough coverage elicits the
latest scientific findings to assist the ongoing efforts toward
refining analytical methods for producing safe foods of animal
origin.
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