Msagati - Food forensics and toxicology

1. Chapter 02
2. Chapter 03
3. Chapter 05
4. Chapter 11
5. Chapter 12
6. Chapter 15

1. Chapter 04
2. Chapter 05
3. Chapter 06
4. Chapter 07
5. Chapter 11
6. Chapter 12
7. Chapter 15
8. Chapter 16
9. Chapter 17
10. Chapter 18
11. Chapter 19

Titus A. M. Msagati

College of Science, Engineering and Technology
University of South Africa
Johannesburg, South Africa

This edition first published 2018
2018 John Wiley & Sons Ltd

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Library of Congress CataloginginPublication Data

Names: Msagati, Titus A. M.
Title: Food forensics and toxicology / Titus A.M. Msagati.
Description: First edition. | Hoboken, NJ, USA : Wiley, 2017. | Includes bibliographical references and index. |
Identifiers: LCCN 2017031781 (print) | LCCN 2017036341 (ebook) | ISBN 9781119101390 (pdf) | ISBN 9781119101383 (epub) | ISBN 9781119101413 (hardback)
Subjects: LCSH: FoodToxicology. | Food fraud. | Food industry and tradeHealth aspects. | Food adulteration and inspection. | Fraud investigationCase studies. | Food poisoningCase studies. | BISAC: TECHNOLOGY & ENGINEERING / Food Science.
Classification: LCC RC965.F58 (ebook) | LCC RC965.F58 M73 2017 (print) | DDC 615.9/54dc23
LC record available at https://lccn.loc.gov/2017031781

Cover Design: Wiley
Cover Image: Andrzej Wilusz/Shutterstock

Deliberate tampering of foods (food adulteration, changes to originality and composition, etc.) for whatever purpose, be it for ensuring unfair business advantages in winning markets for economic gain, or unlawful tendencies that result in trespassing on legal binding standards, and crimes harming other human beings, are on the increase. The tendencies to either add or subtract food components, replace food ingredients with inferior ones, or label inferior food products with those of higher grade components, have become a serious problem and are affecting people in various ways almost everywhere.

In some cases, food adulteration has involved the deliberate introduction of harmful substances into foods (chemical and biological poisonous agents), where foodstuffs such as fruits, seafood, milk, dairy products, and water have been poisoned and therefore have directly affected the health of consumers either individually or as a large part of the community, causing disease and illness, abnormalities such as neurological impairment, allergies, and even death. There is a heavy penalty to be paid by criminals who cause food poisoning by food adulterations, as there are now laws that govern the quality of foods, together with standards, guidelines, and regulations that have to be adhered to by food producers, food processing industries, vendors, and food distributors.

This book covers different types of cases that encompass food forensics and food toxicology. The book also surveys different methods and techniques that are useful in providing the evidence required to be presented in food forensics cases. The book will be of relevance to colleges and universities where forensics science modules are being taught, or to academics who are involved in research activities in food forensics or food toxicology. The book may also be useful in food forensics laboratories, to researchers in food forensics, and government departments that deal with health and the general public at large.