Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk etc.
It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colors.
Non biological components comprise chemical and physical hazards which may be introduced during animal production, slaughter and processing or packaging. Emphasis in this paper is placed on those residues which are of most interest to Veterinary Services and for which Veterinary Services have responsibility, namely: residues of veterinary drugs, industrial chemicals, heavy metals and pesticides which may be introduced during animal production. The most contentious residues which occur in meat, milk and eggs are antibacterial drugs, hormonal growth promoters and certain pesticides, heavy metals and industrial chemicals.
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