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Analysis of Nanoplastics and Microplastics in Food

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  • 240 Seiten
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The world's ever increasing use of plastics has created large areas of floating plastic waste in the oceans-so-called plastic sou... Weiterlesen
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Beschreibung

The world's ever increasing use of plastics has created large areas of floating plastic waste in the oceans-so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics.

Analysis of Nanoplastics and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt.

Key Features:

  • Discusses sampling and analysis of nano- and microplastics
  • Details the impacts of plastic residues in diverse compartments of the environment
  • Includes a discussion of microplastics in freshwater
  • Discusses interactions of microplastics and POPs

This book brings to light the reality-and dangers-of microplastics in food. Pollutants like polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) can accumulate in microplastics. Some studies suggest that, after consuming microplastics in food, these substances may transfer into tissues. So, it is important to estimate the average intake. Since engineered nanoparticles (from different types of nanomaterials) can enter human cells, this reality can pose consequences for human health.

Also available in the Food Analysis and Properties Series:

Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2)

Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih tles (ISBN: 978-0-367-20505-8)

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1)

For a complete list of books in this series, please visit our website at:

www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO



Autorentext

Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first, second, and third edition of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press). With F. Toldrá he co-edited 2 books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing- now Wiley). With M. Poschl he co-edited Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press). He was co-editing with Y.H. Hui and other colleagues several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing, first and second edition, (Blackwell Publishing - Wiley, 2006 and 2012), and Handbook of Fruits and Vegetable Flavors (Wiley, 2010).

Dr. Shafiullah joined Chemistry Department, Aligarh Muslim University, Aligarh in 2011 as Assistant Professor. He obtained his M.Sc., M.Phil. and Ph.D. from AMU, Aligarh. His current research interests include Isolation and characterization of medicinal compounds from various plants and physiochemical properties of Unani drugs. His current teaching interest includes courses related to Industrial aspects of organic chemistry, pharmaceutical chemistry and Fundamentals of organic chemistry. Dr. Shafiullah has published thirteen research articles in refereed journals of International repute viz. Journal of Chemical Research(U.K), Phytochemistry (U.K), Fitoterepia(Italy), Journal of Asian Natural Products Research(China), Hamdard Medicus(Pakistan) and Coauthored one book chapter in Handbook of Pesticides: Methods of Pesticide Residues Analysis CRC Press (Francis and Taylor Group).



Inhalt

Microplastics and Nanoplastics: Origin, Fate, Effects. Microplastics and Nanoplastics in the Environment. Microplastics and Nanoplastics in Food. Sampling of Microplastics and Nanoplastics. Analysis Methods. Microplastics and PCBs, PAHs, and BPA. Microplastics in Freshwater.

Produktinformationen

Titel: Analysis of Nanoplastics and Microplastics in Food
Editor:
EAN: 9780429891229
Digitaler Kopierschutz: frei
Format: E-Book (epub)
Hersteller: Taylor & Francis Ltd.
Genre: Chemie
Anzahl Seiten: 240
Veröffentlichung: 02.12.2020
Dateigrösse: 5.8 MB