Handbook of Food Toxicology (Hardcover)

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.

General

Imprint:	Crc Press
Country of origin:	United States
Series:	Food Science and Technology
Release date:	August 2002
First published:	2002
Authors:	S.S. Deshpande
Dimensions:	280 x 210 x 51mm (L x W x T)
Format:	Hardcover
Pages:	920
ISBN-13:	978-0-8247-0760-6
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Toxicology (non-medical) Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-8247-0760-5
Barcode:	9780824707606

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