by S.S. Deshpande

This reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food.

Handbook of Food Toxicology explores 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.

It contains more than 3000 current references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety!

Handbook of Food Toxicology discusses:

• methods to inhibit toxin formation
• the effect of manufacturing, pesticide, and drug residues on the tissues, organs, and biological processes of the human body
• the origins, symptoms, diagnosis, and treatment of diseases caused by food-related microorganisms, viruses, and bacteria
• biological and industrial contaminants in the air, water, and soil
• possible environmental factors contributing to cancer, gene mutations, and birth defects
• potential toxic effects of normal dietary constituents
• the role of metabolic pathways in xenobiotic toxicity
• toxicants derived from food processing operations
• naturally occurring antinutritional components of plants and fungi
• the impact of additives on food texture, stability, and nutritional value

From health and economic consequences to exposure assessment and detoxification, this authoritative and timely guide is for food toxicologists and mycotoxicologists, nutritionists, food and environmental microbiologists, molecular and cell biologists and biochemists, infectious disease specialists, gastroenterologists, emergency room/poison control physicians, agricultural scientists, phytotoxicologists, food scientists and technologists, food sanitarians, parasitiologists, entomologists, epidemiologists, state and federal regulatory officials, and public health officers.

Contents

1. Science and Principles of Toxicology
   • The Science of Toxicology
   • Principles of Toxicology
   • Manifestations of Organ Toxicity
   • Carcinogenesis, Mutagenesis, and Teratogenesis
   • Biotransformation of Xenobiotics
   • Measurement of Toxicants and Toxicity

2. Toxicity in Foods
   • Dietary Constituents
   • Food Additives
   • Toxicants Resulting from Food Processing
   • Toxicants and Antinutrients in Plant Foods
   • Fungal Toxins
   • Food-Borne Infections
   • Bacterial Toxins
   • Seafood Toxins and Poisoning
   • Mushroom Toxins
   • Toxic Metals, Radionuclides, and Food Packaging Contaminants
   • Pesticides and Industrial Contaminants
   • Drug Residues

Index

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