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Chemical Analysis of Antibiotic Residues in Food (2011) {=IMPAVIDUS=}

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Description

 							
  
  Book Description:
  
  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.
  
  Product Details:
  
  PDF: 366 pages
  Publisher: Wiley; 1 edition (December 6, 2011)
  Language: English
  ISBN-10: 047049042X
  ISBN-13: 978-0470490426
  Amazon Link:
http://www.amazon.com/Chemical-Analysis-Antibiotic-Residues-Food/dp/047049042X/
  
  Content Details:
  
  
  
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