This reference comprehensively covers the formation,
characteristics, and control of various toxins that occur in the
production, storage, handling, and preparation of food-exploring
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.
Contains more than 3000 current references to facilitate further
research, as well as recent guidelines from the FDA and World
Health Organization regarding food hygiene and safety The Handbook
of Food Toxicology discusses methods to inhibit toxin formation the
effect of manufacturing, pesticide, and drug residues on the
tissues, organs, and biological processes of the human body the
origins, symptoms, diagnosis, and treatment of diseases caused by
food-related microorganisms, viruses, and bacteria biological and
industrial contaminants in the air, water, and soil possible
environmental factors contributing to cancer, gene mutations, and
birth defects potential toxic effects of normal dietary
constituents the role of metabolic pathways in xenobiotic toxicity
toxicants derived from food processing operations naturally
occurring antinutritional components of plants and fungi the impact
of additives on food texture, stability, and nutritional value From
health and economic consequences to exposure assessment and
detoxification, the Handbook of Food Toxicology is an authoritative
and timely guide for food toxicologists and mycotoxicologists,
nutritionists, food and environmental microbiologists, molecular
and cell biologists and biochemists, infectious disease
specialists, gastroenterologists, emergency room/poison control
physicians, agricultural scientists, phytotoxicologists, food
scientists and technologists, food sanitarians, parasitiologists,
entomologists, epidemiologists, state and federal regulatory
officials, and public health officers.
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