Metal Contamination of Food: Its Significance for Food Quality and Human Health, 3rd Edition

Preface to the second edition.

Preface to the first edition.

PART I: THE METALS WE CONSUME:.

Introduction; Ash; The metals in food; Chemical properties of the metals; Representative and transition metals; Distribution of the metals in the environment; Metals in human tissue; Metals in soil; Metals in food; Metal analysis of food; How metals get into food; Metals in food and the law..

PART II: THE INDIVIDUAL METALS:.

The persistent contaminants: lead, mercury, cadmium; The packaging metals: aluminium and tin; Transition metals: chromium, manganese, iron, cobalt, nickel, copper, molybdenum; The other transition metals and zinc; The metalloids: arsenic, antimony, selenium, tellurium and boron; The new metal contaminants; The radioactive metals; Radioisotopes; The catalytic metals; The electronic metals; Germanium; Tantalum; Caesium; Barium, beryllium, thallium and the other metals - summing up; Bismuth; Lithium; Zirconium; Cerium and the other rare earth elements; The remaining metals: summing up.

Glossary.

Index.