Adulteration Analysis of Some Foods and Drugs

Adulteration Analysis of Some Foods and Drugs PDF

Author: Alankar Shrivastava

Publisher: Bentham Science Publishers

Published: 2018-08-02

Total Pages: 197

ISBN-13: 1681086751

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Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.

The Use of Drugs in Food Animals

The Use of Drugs in Food Animals PDF

Author: National Research Council

Publisher: National Academies Press

Published: 1999-01-12

Total Pages: 276

ISBN-13: 0309175771

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The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.

Report on the Extent and Character of Food and Drug Adulteration (Classic Reprint)

Report on the Extent and Character of Food and Drug Adulteration (Classic Reprint) PDF

Author: Alex John Wedderburn

Publisher: Forgotten Books

Published: 2017-10-13

Total Pages: 72

ISBN-13: 9780266253846

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Excerpt from Report on the Extent and Character of Food and Drug Adulteration On the appointment of Mr. A. J. Wedderburn as special agent of the epartment, a circular approved by the Assistant Secretary of Agri as sent to about druggists and to all the officers and of State pharmaceutical and dairy associations whose could be obtained. The text of this circular was as follows: nish me with any information that you may have in relation to the use ck pepsin in (so-called) butter-making. I should be glad to learn relation to any other butter and cheese adulterants and to Obtain a concerning the adulteration of children's foods, dairy and phar franked envelope for reply. The names and addresses which you may know of any State or charged with executing the laws relating to the adulteration of 180 the names of Officers or members of the pharmaceutical asso dairy organizations in your State, and oblige. Replies were received to this circular. Mr. Wedderburn during ce as Special agent classified and abstracted the greater number but the material was not entirely put in shape for publication. Ecretary of Agriculture I have endeavored to and prepare the material for transmittal. The and the use to be made of the material collected the judgment of the special agent. E information in regard to the use of black pepsin has been for the reason that the subject is fully discussed in Farmers' no. 12. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Analytical Chemistry of Foods

Analytical Chemistry of Foods PDF

Author: C.S. James

Publisher: Springer Science & Business Media

Published: 2013-12-01

Total Pages: 180

ISBN-13: 1461521653

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Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.

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