Food and nutritional toxicology /

Bibliographic Details
Main Author:	Omaye, Stanley T.
Format:	Book
Language:	English
Published:	Boca Raton : CRC Press, [2004]
Subjects:	Food > adverse effects. Food Additives > adverse effects. Food Analysis > methods. Food Contamination. Food Hypersensitivity. Foodborne Diseases.

Table of Contents:

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