920 Pages
by
CRC Press
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses 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. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Preface, SCIENCE AND PRINCIPLES OF TOXICOLOGY, 1. The Science of Toxicology, 2. Principles of Toxicology, 3. Manifestations of Organ Toxicity, 4. Carcinogenesis, Mutagenesis, and Teratogenesis, 5. Biotransformation of Xenobiotics, 6. Measurement of Toxicants and Toxicity, TOXICITY IN FOODS, 7. Dietary Constituents, 8. Food Additives, 9. Toxicants Resulting from Food Processing, 10. Toxicants and Antinutrients in Plant Foods, 11. Fungal Toxins, 12. Food Borne Infections, 13. Bacterial Toxins, 14. Seafood Toxins and Poisoning, 15. Mushroom Toxins, 16. Toxic Metals, Radionuclides, and Food Packaging Contaminants, 17. Pesticides and Industrial Contaminants, 18. Drag Residues, Index
Biography
S. S. Deshpande
“Owing to the breadth and depth of this book, it should find a home on the bookshelf of professional toxicologists, food scientists, and others interested in the general science of toxicology and its relation to the food we eat. Other similar texts have not as successfully reviewed similar issues in such scope … . This handbook is timely—especially in an era of heightened concerns over food supply security.”
— E-Streams, Vol. 6, No. 7, July 2003Promo Copy
