Food safety is a global issue. It is a concern for scientists,
policy-makers and consumers. Food poisoning outbreaks are becoming
more common, partly because of the increasing internationalization
of food production The majority of food safety issues centres on
toxins produced naturally or through anthropogenic activties, such
as use of pesticides, chemicals, additives and pharmaceutical
products. This book covers recent developments in the chemistry,
biochemistry and physiological effects of toxicants that might have
an impact on human health and welfare. It also disucsses risk
management, legislation and regulatory issues.
General
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