http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Section I. Fundamental concepts -- An overview of food and nutritional toxicology -- General principles of toxicology -- Factors that influence toxicity -- Food safety assessment methods in the laboratory : toxicological testing methods -- Food safety assessment : compliance with regulations -- Risk -- Epidemiology in food and nutritional toxicology -- GI tract physiology and biochemistry -- Metabolism and excretion of toxicants -- Section II. Toxicants found in foods -- Bacterial toxins -- Animal toxins and plant toxicants -- Fungal mycotoxins -- Toxicity of nutrients -- Parasites, viruses, and prions -- Section III. Food contamination and safety -- Residues in foods -- Food additives, colors and flavors -- Food irradiation -- Polycyclic aromatic hydrocarbons and other processing products -- Emerging food safety issues in a modern world
Includes bibliographical references and index.