Analysis of Contaminants in Edible Aquatic Resources (Food Science and Technology)

In Analysis of Contaminants in Edible Aquatic Resources, aspects of the analysis for contaminants in food of aquatic origin are examined. The book covers the most common contaminants, as well as a few of the emerging groups like antimicrobials and tainting. With the number of new chemicals being introduced into the aquatic environment, the analytical chemistry of toxicants is becoming increasingly complex and expensive. The analyis of these toxicants in biologigal tissues add a new dimension of difficulty and quite often, whole methodologies must be reinvented. One aspect of the process of determining contaminant levels that is often overlooked or misunderstood by analysts, is that of sampling.

Analysis of Contaminants in Edible Aquatic Resources examines all aspects of the analytical process, from sampling through storage, work-up, analysis and information management. The book assists analysts in choosing the most suitable methodology for analysis of specific contaminants by broadening their outlook on the process of analysis.