Food Safety and Toxicity: 1st Edition (Hardback) book cover

Food Safety and Toxicity

1st Edition

Edited by John De Vries

CRC Press

368 pages

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Hardback: 9780849394881
pub: 1996-09-26
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Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Section 2 picks up with information on the potential consequences of this ingestion, and Section 3 concludes with the discussion of prevention and minimization of health risks.

By emphasizing food safety, rather than nutritional toxicology, this book puts food hazards and their health risks in true perspective. It also explores the complementary roles of toxicology and epidemiology in studying associations between nutrition and adverse health effects and in assessing toxicological risks from food components in a deliberate manner. Food Safety and Toxicity, with clear, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.

Table of Contents

From Raw Materials to Consumer: Chemical, Microbiological, and Technological Aspects of Food

Introduction to the Raw Materials of Food, M.T. Jansen and A.G.J. Voragen

Natural Toxins, M.T. Jansen, H.M.C. Put, and M. Nout

Anti--nutritives, M.T. Jansen

Contaminants, M.T. Jansen

Food Additives, M.T. Jansen

Nutrients, M.T. Jansen

From Raw Material to Consumer: Aspects of Dietary Behavior

Dietary Behavior, P. van Assema and G.J. Kok

Adverse Effects of Food and Nutrition

Introduction to Adverse Effects of Food and Nutrition, V.J. Feron

Adverse Effects of Food Additives, H. Verhagen

Adverse Effects of Food Contaminants, J. Groten

Adverse Effects of Naturally Occurring Non-Nutritive Substances, H. van Genderen

Adverse Effects of Nutrients, A.A.J.J.L. Rutten

Toxicology of Mixtures in the Light of Food Safety, H. van Genderen

Food Allergy and Food Intolerance, T. Bruggink

Studies of Adverse Effects of Food and Nutrition in Humans, M. Verschuren

Risk Management in Relation to Food and Its Components

Introduction to Risk Management, E.J.M. Feskens

Basic Requirements of Risk Evaluation and Standard Setting, M. Smith

Extrapolation of Toxicity Data in Risk Assessment, H.J.G.M. Derks

Setting Toxicological Standards for Food Safety, F.X.R. van Leeuwen

Epidemiology in Health Risk Assessment, A.E.M. de Hollander

Risk Assessment, Risk Evaluation, and Risk Management, C.J. Henry

Behavioral Changes and Risk Perception, P. van Assema, G.J. Kok, and R.M. Meertens

Food Safety Policy, M.J. van Stigt Thans


About the Authors/Editor

De Vries\, John

Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Toxicology