Metal Contamination of Food

Since publication of the previous edition of this successful book,there have been many advances in the field of food science andmetal analysis and these have been taken into account of incompiling this new edition. Data on metal levels in foods and dietshave been updated with information gathered from recentinternational literature. More than 80% of the text has beencompletely rewritten and, as the addition of a new subtitlesuggests, greater account is taken than in earlier editions of theimportance of the nutritional properties of many of the metals thatwe consume. In the compilation of this cutting-edge new edition, fullaccount has been taken of the significant advances in the readyavailability of multi-element analysis, improved sample preparationprocedures and a growing interest in the content of chemicalspecies in foods. Details of several metals, not considered indepth in previous editions but now widely used in the electronicand chemical industries, have also been included. The third edition of Metal Contamination of Food is anessential reference book for food industry personnel, includingthose working in food processing, formation and ingredients,packaging, quality control and food safety. Nutritionists, publicanalysts and chemists will also find much of great use within thecovers of this book. Libraries and laboratories worldwide in alluniversities and research establishments where food science andtechnology, nutrition and chemistry are studied and taughtshould