Food Toxicology Handbook from C.H.I.P.S.

Toxins in Food
edited by
Waldemar M. Dabrowski


  • Presents the current state of knowledge on the content, chemical properties, and mode of action of toxins in food

  • Provides data on natural toxins and those generated during food processing

  • Shows examples of loss in the nutritional value of food caused by overprocessing

Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food.

Following an introduction to the current toxicological hazards related to food, Toxins in Food describes the toxins that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food.



  • Toxins in Food - The Past and the Present
  • Food Contamination
  • The Effect of Food Components on Humans
  • What Affects the Food Safety Issues Nowadays?
  • Population Changes Trends in Food Production
  • Food Allergy or Food Intolerance?
  • Links Between Food and Health - Tracing a Human Genome

Natural Toxins of Plant Origins

  • Nitrogen-Containing Plant Toxins
  • Nitrogen-Free Plant Toxins

Mushroom Toxins

  • Amatoxins
  • Orellanine
  • Gyrometrin
  • Coprin
  • Psilocybin, Psilocin
  • Ibotenic Acid and Muscimol
  • Muscarin
  • Mushrooms Causing Gastrointestinal Disorders

Phytoestrogens in Food Plants

  • Sources of Phytoestrogen and Estrogenic Effects
  • Phytoestrogen Metabolism
  • Effect of Processing Phytoestrogens and their Activity
  • Beneficial and Adverse Effects of Phytoestrogens in Humans
  • Methodology for the Detection of Phytoestrogens
  • Methodology for the Detection of Phytoestrogens

Food Allergies and Food Intolerance

  • What is an Allergy?
  • Influence of Genetic Factors
  • Influence of the Environmental Factors
  • Food Allergens
  • Patomechanism of Food Allergy
  • Food Allergy Symptoms
  • Non-allergic Hypersensitivity Reaction

Biogenic Amines in Foods

  • Toxicity Fish
  • Prevalence in Cheese
  • Prevalence in Fermented Meats
  • Prevalence in Fresh Meats
  • Prevalence in Wines and Beers
  • Prevalence in Other Foods

Marine Phycotoxins in Seafood

  • Organisms, Toxins, and Syndromes
  • Toxin Detection and Monitoring
  • Mitigating the Impact of Harmful Algal Blooms
  • Research and Public Health Issues

Bacterial Toxins

  • Clostridium botulinum
  • Staphylococcus aureus


  • Biology and Ecology of the Various Molds Species that Produce Relevant Mycotoxins
  • The Effects of Processing, Handling and Storage on Toxin Stability
  • Medical and Financial Aspects of Mycotoxin Poisonings
  • Selected Cases of Foodborne Mycotoxin Poisoning
  • Detection, Identification, and Determination of Mycotoxins in Foods and Seeds
  • Official Regulation Regarding Mycotoxin Content in Food and Methods of Control

Heavy Metals

  • Mercury
  • Cadmium
  • Lead
  • Arsenic
  • Copper
  • Zinc
  • Tin

Pesticides in food

  • Pesticides: Types, Toxicity, and Use
  • Regulating Pesticides in Food
  • Pesticide Monitoring
  • Dietary Pesticide Risk Assessment

Antibiotic and Hormone Residues in Foods and Their Significance

  • Antibiotic Usage in Animals
  • Antibiotic Residues
  • Animal Residue Data
  • Sampling Procedures
  • Antibiotic Residues in Imports
  • Antibiotic Residues in Milk
  • Antibiotic Residues in Eggs and Fish
  • Hormone Residues in Foods of Animal Origin

The Effect of Processing on the Nutritional Value and Toxicity of Foods

  • The Effect of Heating
  • Health Impairing Oxidation Products
  • Undesirable Effects of Chemical Processing of Fats
  • Toxic Compounds in Smoked Foods
  • The Effect of Other Chemical Reactions
  • Toxic Residues in Foods After Treatment with Fumigants

Toxic Components of Food Packaging Materials

  • Regulatory Control
  • Toxic Materials Employed in Processing and Packaging
  • Migration of Toxic Components

Epidemiological and Medical Impact of Toxins in Foods

  • Foodborne Poisoning and Infections
  • Selected Non-Bacterial Poisonings
  • Xenobiotic Poisonings


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Toxins in Food
edited by Waldemar M. Dabrowski

336 pages $188.95 + shipping

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