SpringerBriefs in Food, Health, and Nutrition Series

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1 SpringerBriefs in Food, Health, and Nutrition Series Springer Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the fi eld of food science. Editor-in-Chief Richard W. Hartel, University of Wisconsin Madison, USA Associate Editors J. Peter Clark, Consultant to the Process Industries, USA David Rodriguez-Lazaro, ITACyL, Spain David Topping, CSIRO, Australia For further volumes:

3 Fidel Toldrá Milagro Reig Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

4 Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC) Avenue Agustín Escardino 7 Paterna (Valencia), Spain Milagro Reig Institute of Food Engineering for Development Universidad Politécnica de Valencia Camino de Vera s/n Valencia, Spain ISBN ISBN (ebook) DOI / Springer New York Heidelberg Dordrecht London Library of Congress Control Number: Fidel Toldrá and Milagro Reig 2012 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, speci fi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on micro fi lms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied speci fi cally for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a speci fi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein. Printed on acid-free paper Springer is part of Springer Science+Business Media (

5 Acknowledgements Grants Prometeo/2012/001 from Conselleria d Educació, Formació I Ocupació, as well as A-05/08 and A01/09 from CSISP (Food Safety Research) of Conselleria de Sanitat, from Generalitat Valenciana (Spain), are fully acknowledged. Work was performed under the Associated Unit IAD (UPV)-IATA (CSIC). v

7 Contents 1 Analytical Tools for Assessing the Chemical Safety of Meat and Poultry Introduction Control Tools to Assure the Chemical Safety of Meat and Poultry and Derived Products Control of Raw Meats and Poultry Controls During Processing Controls in the Final Product Veterinary Drugs Causes of Concern for the Presence of Veterinary Drug Residues in Meat and Poultry Growth Promoters Antimicrobial and Antibiotic Drugs Other Veterinary Drugs Control of Residues of Growth Promoters and Antibiotics in Meat and Poultry Analytical Methodologies for Detection of Veterinary Drugs Carcass Disinfectants Residues of Environmental Contaminants (Dioxins, Pesticides, Heavy Metals) Substances Generated During Processing of Meat and Poultry N-Nitrosamines Heterocyclic Amines Polycyclic Aromatic Hydrocarbons Biogenic Amines in Fermented Meats and Poultry vii

8 viii Contents Lipid Oxidation Products Protein Oxidation Products Irradiation-Derived Compounds References Index... 69

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