Chapters authored
Major Contaminants of Peanut and Its Products and their Methods of Management
Peanut (Arachis hypogeae L.), Fabaceae, is highly rich in protein (26%). It has popular products such as roasted peanut, peanut butter, and oil. They are vulnerable to many contaminants specified by the Codex Alimentarius, Codex Committee on Contaminants of Food (CCCF), such as biological contaminants, insects, fungi, bacteria, and toxins, which can be byproducts or native contaminants; mycotoxins, which are yard sticks in local and global trade; physical and solid objects (e.g., trash); residues of pesticides and aerial pollutants, such as heavy metals, including lead, copper, nickel, and halogens, etc., from industrial gases and wastes; and industrial byproducts, such as furans and radiation, in addition to the free radicles that arise from rancidity and other metabolic processes. The reactions from and actions taken by the organizations of pertinence are reflected in the setting of maximum acceptable limits (MALs). These include the FAO, WHO, Codex Alimentarius, the European Food Safety Association (EFSA), USA and KSA Food and Drug Administrations, the SSMO (Sudanese Standards & Metrology Organization), etc. However, researchers and governments worldwide are all involved in enormous tedious and fruitful efforts to integrate the management of these contaminants.
Part of the book: Nut Consumption and Usefulness in the Modern World [Working title]