Food and Nutritional Toxicology / Edition 1

by Stanley T. Omaye

Overview

Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products. Chapters address the adverse effects of nutrient excesses, the impact of contaminants on nutrient utilization, metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms to such toxicants. The book includes discussions on the risk determination process, food safety regulation, and the current status of the regulatory processes.

Presenting the general principles of toxicology, this authoritative reference enhances the understanding of foodborne intoxications, infections, and diseases linked to foods. This in-depth study establishes a solid background in the principles and prevention of foodborne disease and the regulation of food safety.

Product Details

ISBN-13:	9781587160714
Publisher:	Taylor & Francis
Publication date:	03/15/2004
Edition description:	New Edition
Pages:	336
Product dimensions:	6.12(w) x 9.19(h) x (d)

Table of Contents

FUNDAMENTAL CONCEPTS. Overview of Food and Nutritional Toxicology. General Principles of Toxicology. Factors that Influence Toxicity. Food Safety Assessment Methods in the Laboratory: Toxicologic Testing Methods. Food Safety Assessment Methods in the Laboratory: Compliance with Regulations. Risk. Epidemiology in Food and Nutritional Toxicology. Gastrointestinal Tract Physiology and Biochemistry. Distribution, Metabolism and Excretion of Toxicants. Food Intolerance and Allergy. TOXICANTS FOUND IN FOODS. Bacterial Toxins. Animal Toxins and Plants Toxicants. Fugal Mycotoxins. Toxicity of Nutrients. Parasites, Viruses, and Prions.
FOOD CONTAMINATION AND SAFETY. Residues in Foods. Food Additives, Colors and Flavors. Food Irradiation. Polycyclic Aromatic . Emerging Issues for Naturally Occurring Toxicants.

Editorial Reviews

"In general the book is easy to read and the historical perspectives add an extra level of interest. The text is well supported by figures, diagrams, and chemical structures. … [T]he scope of the book is very wide and … a lot of ground is covered. … For students of this subject matter, particularly those based in the USA, this could certainly be a useful reference book."
- BTS Newsletter

"This is a good general text…There are good, basic explanations of basic toxicologic principles that are well integrated into the overall theme of the book…The information presented is accurate, and the references are appropriate and timely. The book is quite readable and easy to navigate…[I]t is an excellent introductory text and basic reference source for anyone interested in this rapidly developing field."
-Veterinary Pathology, Vol. 42, No. 3, 2005

From the Publisher