Residues of drugs and chemicals in edible tissues of food-producing animals are a major public health concern. Until now, information on applications of pharmacokinetic principles to drug and chemical residue avoidance has been spread throughout literature. For the first time, this handbook brings this information together in a convenient and concise volume.
For easier reference, text is divided into three parts: physicochemical constants and chemical structures, legal tissue tolerances, and pharmacokinetic parameters derived from open literature. This is the only publication that offers all this information in a single source. For fast access, numerous tables present valuable pharmacokinetic data for drugs in serum, plasma, or blood and in other matrices. The authors include their own previously unpublished pharmacokinetic parameters, results of statistical analyses performed on time/concentration data tabulated in the primary sources. Helpful appendices contain FDA approved tolerances and action levels as well as chemical structures and physicochemical properties. This is an essential handbook for veterinarians, toxicologists, pharmacologists, animal scientists, food hygienists, and regulatory personnel involved in human food safety.
For easier reference, text is divided into three parts: physicochemical constants and chemical structures, legal tissue tolerances, and pharmacokinetic parameters derived from open literature. This is the only publication that offers all this information in a single source. For fast access, numerous tables present valuable pharmacokinetic data for drugs in serum, plasma, or blood and in other matrices. The authors include their own previously unpublished pharmacokinetic parameters, results of statistical analyses performed on time/concentration data tabulated in the primary sources. Helpful appendices contain FDA approved tolerances and action levels as well as chemical structures and physicochemical properties. This is an essential handbook for veterinarians, toxicologists, pharmacologists, animal scientists, food hygienists, and regulatory personnel involved in human food safety.
