Handbook of Food Toxicology

Front Cover
CRC Press, Aug 28, 2002 - Technology & Engineering - 920 pages
2 Reviews
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
  

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Got food toxicity: foodborne illness, mycotoxin

Contents

The Science of Toxicology
1
Principles of Toxicology
11
Manifestations of Organ Toxicity
41
Carcinogenesis Mutagenesis and Teratogenesis
53
Biotransformation of Xenobiotics
75
Measurement of Toxicants and Toxicity
119
Dietary Constituents
163
Food Additives
219
Fungal Toxins
387
FoodBorne Infections
457
Bacterial Toxins
583
Seafood Toxins and Poisoning
687
Mushroom Toxins
755
Toxic Metals Radionuclides and Food Packaging Contaminants
783
Pesticides and Industrial Contaminants
813
Drug Residues 181 INTRODUCTION
865

Toxicants Resulting from Food Processing
285
Toxicants and Antinutrients in Plant Foods
321

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