Latest Developments in Analysis and Risk Assessment of Trace Levels of Chemical Residues in Food

NACRW, LCGC and Thermo Fisher Scientific collaborated to put together the following eBook which covers the latest studies and findings:

• Jo Marie Cook, the chief of the Bureau of Chemical Residue Laboratories of the Division of Food Safety at the Florida Department of Agriculture and Consumer Services.
• Yelena Sapozhnikova, a research chemist at the US Department of Agriculture’s Agricultural Research Service
• Eric Verdon, the head of the European Union Reference Laboratory
  (EU-RL) for Antibiotic Veterinary and Dye Residues in Food from Animal Origin at the Anses-Fougeres Laboratory in France
• Paul Reibach, the technical director of chemistry at Smithers Viscient

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