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

Improving the analysis of chemical residues in food

The recent 2017 North American Chemical Residues Workshop (NACRW) focuses on health and safety concerns linked to the presence of pesticides, pathogens, heavy metals and chemical contaminants 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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