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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.
|Publisher:||Taylor & Francis|
|Edition description:||New Edition|
|Product dimensions:||6.25(w) x 9.25(h) x 0.90(d)|
Table of ContentsFUNDAMENTAL 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
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
Animal Toxins and Plants Toxicants
Toxicity of Nutrients
Parasites, Viruses, and Prions
FOOD CONTAMINATION AND SAFETY
Residues in Foods
Food Additives, Colors and Flavors
Emerging Issues for Naturally Occurring Toxicants