Features of Food and Nutritional Toxicity:

• Presents a comprehensive overview of food toxicology and food safety assessment methods
• Includes extensive coverage of naturally occurring food toxicants
• Discusses the use of epidemiology, toxicity testing, and toxicokinetics in food toxicology
• Covers foodborne intoxications, infections, and diseases linked to food

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
• the persistence of feed and food contaminants in food products
• the adverse effects of nutrient excesses
• the impact of contaminants on nutrient utilization, metabolism of food toxicants
• the relationship of the body's biologic defense mechanisms to such toxicants

Food and Nutritional Toxicity also includes discussions on the risk determination process, food safety regulation, and the current status of the regulatory processes.

Contents:
Fundamental Concepts

• Overview of Food and Nutritional Toxicology
• General Principles of Toxicology
• Factors that Influence Toxicity:
  • Food Safety Assessment Methods in the Laboratory: Toxicologic Testing Methods
  • Food Safety Assessment Methods in the Laboratory: Compliance with Regulations Risk
• Epidemiology in Food and Nutritional Toxicology
• Gastrointestinal Tract Physiology and Biochemistry
• Distribution, Metabolism and Excretion of Toxicants
• Food Intolerance and Allergy

Toxicants Found in Foods

• Bacterial Toxins
• Animal Toxins and Plants Toxicants
• Fungal Mycotoxins
• Toxicity of Nutrients
• Parasites, Viruses, and Prions

Food Contamination and Safety

• Residues in Foods
• Food Additives, Colors and Flavors
• Food Irradiation
• Polycyclic Aromatic
• Emerging Issues for Naturally Occurring Toxicants

Index

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