In the last decade an increased concern has been voiced against
various environmental hazards, particularly chemicals that may
cause harm to humans or animals. Numerous studies which have dealt
with this subject invariably have focused on chemical contaminants
of some component of a food chain. In contrast, much less attention
has been paid to the potentially harmful substances that may occur
in foodstuffs naturally. The purpose of this Handbook is to
sensitize the reader to this problem and to provide a systematic
overview of the most important naturally occurring food toxicants.
The Handbook should be of interest to anybody who is concerned with
nutritive and health aspects of food. Inasmuch as many of the
discussed toxicants can be removed or destroyed by a suitable
method of food rpocessing it should be of special value to food
technologists.
General
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