ABSTRACT

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.

chapter 1|10 pages

The Science of Toxicology

chapter 2|30 pages

Principles of Toxicology

chapter 3|12 pages

Manifestations of Organ Toxicity

chapter 5|44 pages

Biotransformation of Xenobiotics

chapter 6|44 pages

Measurement of Toxicants and Toxicity

chapter 7|56 pages

Dietary Constituents

chapter 8|66 pages

Food Additives

chapter 9|36 pages

Toxicants Resulting from Food Processing

chapter 10|66 pages

Toxicants and Antinutrients in Plant Foods

chapter 11|70 pages

Fungal Toxins

chapter 12|126 pages

Food-Borne Infections

chapter 13|104 pages

Bacterial Toxins

chapter 14|68 pages

Seafood Toxins and Poisoning

chapter 15|28 pages

Mushroom Toxins

chapter 17|52 pages

Pesticides and Industrial Contaminants

chapter 18|16 pages

Drug Residues