Authors: Stanley T. Omaye
ISBN-13: 9781587160714, ISBN-10: 1587160714
Format: Hardcover
Publisher: Taylor & Francis, Inc.
Date Published: March 2004
Edition: 1st Edition
Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products. Chapters address the adverse effects of nutrient excesses, the impact of contaminants on nutrient utilization, metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms to such toxicants. The book includes discussions on the risk determination process, food safety regulation, and the current status of the regulatory processes.
Presenting the general principles of toxicology, this authoritative reference enhances the understanding of foodborne intoxications, infections, and diseases linked to foods. This in-depth study establishes a solid background in the principles and prevention of foodborne disease and the regulation of food safety.
Ch. 1 | An Overview of Food and Nutritional Toxicology | 3 |
Ch. 2 | General Principles of Toxicology | 11 |
Ch. 3 | Factors That Influence Toxicity | 25 |
Ch. 4 | Food Safety Assessment Methods in the Laboratory: Toxicological Testing Methods | 37 |
Ch. 5 | Food Safety Assessment: Compliance with Regulations | 59 |
Ch. 6 | Risk | 81 |
Ch. 7 | Epidemiology in Food and Nutritional Toxicology | 95 |
Ch. 8 | GI Tract Physiology and Biochemistry | 105 |
Ch. 9 | Metabolism and Excretion of Toxicants | 121 |
Ch. 10 | Food Intolerance and Allergy | 151 |
Ch. 11 | Bacterial Toxins | 163 |
Ch. 12 | Animal Toxins and Plant Toxicants | 179 |
Ch. 13 | Fungal Mycotoxins | 195 |
Ch. 14 | Toxicity of Nutrients | 205 |
Ch. 15 | Parasites, Viruses, and Prions | 215 |
Ch. 16 | Residues in Foods | 231 |
Ch. 17 | Food Additives, Colors, and Flavors | 249 |
Ch. 18 | Food Irradiation | 261 |
Ch. 19 | Polycyclic Aromatic Hydrocarbons and Other Processing Products | 273 |
Ch. 20 | Emerging Food Safety Issues in a Modern World | 285 |
Index | 307 |