Analysis of Food Contaminants

BOOK REVIEWS NEFCO CANNING BOOK. First Edition. Edited by William C. Hurst. Dixie Canner Equipment Company, Inc., 786 E. Broad St., Athens, GA 30601. 1984. 142 pp. $10.00. This text covers the basic principles of food canning technology and the steps required in the canning operation to produce a product that is safe, fit to eat and complies with commercial and regulatory specifications. Topics covered in this book include types and causes of canned food spoilage, cannery sanitation, basic principles of thermal processing, unit operations and identification of critical control points in the canning process, can seam evaluation and the canning of fruits and vegetables. This book is technical rather than academic. It is well written, concise and well illustrated. It would be a good reference book for inspection personnel in food canning establishments and a useful text in introductory food processing courses. J.P. Smith McGill University

are comprehensively reviewed. The text not only reviews our knowledge of the microbiological and biochemical aspects of cheese and fermented milk manufacture, but it alerts the reader to the exciting challenges for further research and knowledge in this area. The text is highly recommended for students and researchers interested in further study of the biological processes in cheese and fermented milk manufacture. M.E. Stiles University of Alberta ANALYSIS OF FOOD CONTAMINANTS. Edited by J. Gilbert. Elsevier Science Publishing Co., Inc., 52 Vanderbilt Ave., New York, NY 10017. 1984. 386 pp. $74.00. The aim of this book, according to its editor, is to deal with a number of specialized techniques in trace analysis of food contaminants. The techniques selected are those where there have been important developments in recent years. Seven main topics are dealt with in seven chapters. Each of them has an introductory section, a discussion of the specific methodology and a review of some applications by way of examples. The first chapter deals with size exclusion and gel chromatography. M.J. Shepherd provides a good coverage of the fundamental considerations of these two techniques and goes on to describe a number of specific applications particularly in how these methods can be employed to clean-up food samples for contaminant analysis. The second chapter written by Heitzman deals with immunoassay techniques for the measurement of veterinary drug residues in farm animals and animal products. Again, there is a good introductory section on immunoassays followed by specific discussion of the preparation of labelled ligands, of separation techniques and extraction procedures. Conditions and validation of immunoassay procedures are discussed in sufficient depth to alert the non-expert in this area. Anyone entering into this field will need to consult any number of references about specific aspects of this methodology, but this chapter serves as an excellent overview, highlighting important aspects. The third chapter, written by B. Kolb, discusses headspace gas chromatography. Instrumentation and methodology are adequately covered, providing the reader with a good appreciation of the method. The major part of the chapter deals with specific application of the HSGC method to the analysis of volatile contaminants in food and beverages and to food contaminants from packaging material. Chapter 4 deals with developments in the measurement of trace metal constituents in foods. There is an excellent section on the preparation of the sample and on the pros and cons of wet oxidation and dry ashing, as methods of organic matter destruction. The actual methods for elemental determination are described and compared and examples of specific application are provided. The determination of mycotoxins in foods is the subject of Chapter 5. After an introductory section on the occurrence of various mycotoxins in foods, there is a discussion of the appropriate assay method to select. TLC, HPTLC, HPLC and GLC are discussed in more detail with ample reference to published literature. Several other methods are briefly mentioned. Mass spectrometry in the mode of selected ion monitoring, is the subject of the sixth chapter, written by J. Gilbert. This technique is discussed as a confirmatory and quantitative one. The chapter details the choices for recording single or multiple ions and for operation at low or high specificity. Again selected examples of food packaging monomers, nitrosamines and mycotoxins are used to illustrate the usefulness of this method. The final chapter, contributed by R.A. Scanlan discusses chemiluminescence for measuring N-nitrosamines in foods. The concept of the technique and its selectivity for nitroso compounds is discussed and compared to other detection methods. Some procedures for analysis of volatile nitrosamines are presented. In its entirety, the book provides excellent overviews of a number of important analytical techniques. The coverage is up-to-date and extensive enough to permit analysts to use this book as an excellent reference. Anyone embarking on one of these analytical problems would be greatly assisted by this contribution. On the other

FOOD OILS AND THEIR USES. Second Edition. T.J. Weiss. AVI Publishing Co. Inc., 250 Post Rd. E., P.O. Box 831, Westport, CT 06881. 1983. 310 pp. The second edition of Food Oils and Their Uses is basically the same as the first edition. The same format and topics are covered with updating of certain sections. The first 3 chapters give general background information on chemical and physical properties, commercial sources, and basic processing of fats and oils. Some additions have been made to these chapters which include mention of the Mettler automatic dropping point apparatus, expansion of the dilatometer section with reference to NMR techniques, a description of Canola oil and a discussion of seed storage, seed preparation, dewaxing and steam refining. The topics in these first chapters are not discussed in sufficient depth to be of great value to people in the field but for non technical persons, it is a good introduction. The remainder of the book deals with the manufacture and properties of fat and oil products such as shortenings, margarine, mayonnaise, salad dressings, peanut butter, confectionery coatings and imitation dairy products. These chapters contain useful information which cannot be found elsewhere in one book. Updated information on standard of identity, new products, new equipment and processing techniques have been added. Overall, the second edition contains the same basic information as the first edition with some new tables, figures and updated references. This book is intended for non technical personnel and serves as a guide for those interested in the manufacture of fats and oil products. Y. Kakuda University of Guelph ADVANCES IN THE MICROBIOLOGY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILK. Edited by F.L. Davies and B.A. Law. Elsevier Science Publishing Co., Inc., 52 Vanderbilt Ave., New York, NY 10017. 1984.268 pp. $52.00. This text contains nine chapters, each of which is a review of a specific aspect of the microbiology and biochemistry of cheese and fermented milks, written by researchers in that area. It is common to emphasize the origins of these fermented foods in antiquity, often overlooking the recency of our scientific knowledge. This text focuses essentially on recent advances in our basic scientific knowledge. Most of the chapters concern cheese and fermented milk starters, especially the lactic-acid bacteria. Other topics included in the text are the relationship between milk coagulation and subsequent cheese texture, developments and potential for accelerated ripening of cheese and the development of non-sensory methods for assessment of cheese flavour. The text provides a valuable reference, enabling the reader to review the newer developments in microbiology and biochemistry, as they apply to cheese and fermented milks. The physiology, growth and genetics of lactic-acid bacteria are brought up to date; current knowledge of bacteriophage and the potential for its control through genetic manipulation of starter strains is presented; and developments in the knowledge of flavour of cheese and fermented milks

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hand, it is specialized enough that a generalist would not find much use for it. It assumes a certain amount of basic knowledge about analytical techniques, which the novice would not be able to learn from this book. J. Vanderstoep University of British Columbia AUTOMATIC CONTROL OF FOOD MANUFACTURING PROCESSES. Ian McFarlane. Applied Science Publications Inc., P.O. Box 5399, Grand Central Station, New York, NY 10163. 1984.319 pp. $63.00. This book deals with computerized data acquisition and control of food manufacturing operations. The author's approach is both logical and easy to understand. He starts by introducing the computer and the types of sensors to which computers may be interfaced. A detailed discussion of control strategies is also included. The rest of the text then deals with miscellaneous applications including raw materials handling, recipe dispensing, pre-processing (refining, refrigeration, drying and filtration), cooking, fermentation, finishing and packaging. For the food technologist who may require an introduction to the many possibilities of computer control in the food industry, this book offers a wealth of ideas and applications. Again, the emphasis is on application rather than detailed discussion of computer software or hardware. This book would be ideal as an introduction to the subject for food plant engineers with little or no experience with automated data acquisition and process control. T.A. Gill Technical University of Nova Scotia

FOOD ADDITIVES TABLES, Updated Edition, Classes IX-XII. Food Law Research Center. Elsevier Science Publishing Co., Inc., 52 Vanderbilt Ave., New York, NY 10017. 1984.224 pp. $166.00. This is the updated edition of the 1975 edition of Food Additive Tables. This is the latest compilation of the legal status and conditions governing the use of food additives in Austria, Belgium, Canada, Denmark, France, Germany (FRD), Ireland, Israel, Italy, Japan, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland, England and the United States. Classes IX to XII cover Milk/Milk Products; Eggs/Egg Products; Fats and Oils, and Beverages and Drinks respectively. The new format is an improvement over the previous edition and computerization of the data will mean that future editions will more readily keep pace with legislative changes. The Tables provide a sound comparative base in terms of trends and are of major help to legislators, importers, exporters and technologists interested in the international additive scene. Updated editions for Classes I-IV, V-VII are available and Classes XIII-XV will be published soon. F. van de Voort Macdonald College of McGill University

HANDBOOK OF VITAMINS. NUTRITIONAL, BIOCHEMICAL AND CLINICAL ASPECTS. E. Lawrench and J. Macklin. Marcel Dekker, Inc., 270 Madison Ave., New York, NY 10016. 1984. 632 pp. $79.50 (U.S. & Can.); $92.25 (others). This book provides a concise but comprehensive source of information on vitamins for the human and animal nutrition. It includes a discussion on the chemistry, availability and quantity in food, metabolism, function, clinical deficiency symptoms, methodology for evaluating vitamin status, nutritional requirements, the interaction of vitamins with other nutrients, the interaction and roles specific vitamins play in disease states and a discussion on the safety and wisdom of mega doses of selected vitamins. There have been 19 contributions to this book. It is easy to read, informative, and has a comprehensive reference list for each vitamin. It is an excellent addition to the reference books of the nutritionist, dietitian, biochemist, clinician and others interested in vitamins, food and health. Mary G. Alton Mackey School of Dietetics and Human Nutrition McGill University

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INSECT MANAGEMENT FOR FOOD STORAGE AND PROCESSING. First Edition. Edited by Fred J. Baur. American Association of Cereal Chemists, 3340 Pilot Knob Rd., St. Paul, MN 55121. 1984. 383 pp. This book deals specifically with insect problems in food products and food premises and the elimination of such problems when they arise. There are 28 chapters in this text; each chapter is written by specialists in their respective fields. Several chapters are devoted to pest identification, important behavioural aspects of selected pests in food, health hazards of insects and mites in food, insect infestation of packages, physical and chemical methods for detecting insect filth in foods and regulatory actions/attitudes to pests in foodstuffs and processing plants. Numerous chapters review chemical methods of disinfestation of foodstuffs and premises and the related health hazards of pesticides. Other chapters review physical methods of insect control and disinfestation specifically the use of heat sterilization, low temperatures, modified atmospheres, ionizing radiation and electrocutor light traps. The concluding chapter is a collection of 25 case histories of insect infestations covering the cause of each problem, detection of the problem and methods of resolving the problem. The book abounds in Tables (50) and illustrations (30) which are clear and well produced. The chapters are well written with more than adequate reference material at the end of each chapter. In conclusion, this book is perhaps the most complete text available on pest infestation of food and other consumer products and methods of control and disinfestation. This book would be an invaluable addition to any food technologists library and would also be a useful reference source for undergraduate and graduate food science and entymology students and pest control operators. J.P. Smith McGill University FOOD INDUSTRIES AND THE ENVIRONMENT. Proceedings International Symposium, Budapest, Hungary, September 9-11, 1982. Edited by J. Hollo. Elsevier Science Publishing Co., Inc., 52 Vanderbilt Ave., New York, NY 10017. 1984,578 pp. $109.25. This Symposium topic was selected by the 80-year-old International Commission of the Food and Agricultural Industries, in a timely move to bring together 65 experienced authors, from 20 countries, to review recent developments, in reducing the usual major adverse effects of conventional practices of these industries, on the Environment. The many delegates from Eastern and Western Europe, plus representatives from South America, North America, Africa, the Middle East, and Asia, offered much information of value, that would otherwise be hard to obtain. This volume shows the contrasts between the practices in developed countries, in which the Agricultural-Food Processing Industries have recently "matured", after having had to adequately cope with their Environmental problems recently; and other countries, which are now facing major needs to rapidly expand their productions of raw and processed products, under difficult resource/environmental scenarios. Too many of the latter have tended to follow conventional approaches, emphasizing poor in-plant controls on the making of potential problems, with resultant "end-of-pipe" consequences, finally as Environmental degradation. But most of the papers in this book rightly emphasize more or less complex, and usually cost-effective measures, whereby water, energy, materials, time, and money can be conserved. A deep recognition of the need to focus on in-plant measures, at critical process steps, which will reduce all losses and problems, is obvious throughout this volume. The fullest recovery of potentially valuable by-products, is strongly emphasized, with several innovative examples (e.g. food proteins from animal bloods, sterilized liquid feeds from packing plant viscera, the combination of whey with jerusalem artichokes for ethanol production, the use of corn-cob bran as a coagulant for protein recovery from meat processing wastes, and others). The essential forms of segregation of major waste streams are covered, and the options for their efficient processing for waste recovery and final treatment, are reviewed. A wide range of industries are included especially meat, dairy, canning, starch, and fish processing. Many papers cover specific case histories of the application of proven technologies such as membrane processes, electroflotation/flocculation, industrial fermentations, and aerobic/anaerobic treatments of wastes before discharge. The difficulties in achieving good economics with most of these options, highlights J. lnst. Can. Sci. Technol. Aliment. Vol. 19. No.4. 1986