Food Toxicology  book cover
1st Edition

Food Toxicology

ISBN 9781498708746
Published December 1, 2016 by CRC Press
584 Pages 19 Color & 97 B/W Illustrations

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Book Description

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety.

The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter.

Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.

Table of Contents

Dose‐Response: An Overview and Significance in Food Toxicology
Lauren Connelly, Katheryne Daughtry, Jennifer Gill, Ellen Goertzen, Cameron Parsons, and Gabriel Harris

Measurement of Toxicants and Toxicity
Alexander Gosslau

Food Associated Carcinogenesis: A Review
Koraljka Gall Troselj, Francoise Gueraud, Tanja Matijevic Glavan, Fabrice Pierre, and Neven Zarkovic

Food Chemical Carcinogens: Sources and Mechanism of Exogenous DNA Adduct Formation
Peter P. Fu and Qingsu Xia

Absorption of Food Toxicants: An Overview on Polycyclic Aromatic Hydrocarbons
Kelly L. Harris, Leah D. Banks, Kenneth J. Harris, Anthony E. Archibong, Darryl B. Hood, and Aramandla Ramesh

Overview of Food Allergy in Children and Adults
Bright I. Nwaru and Aziz Sheikh

Pathogens Associated with Fruits and Vegetables: Contamination, Incidences and Prevention
Y.S. Rohinishree, M.C. Varadaraj, and P.S. Negi

Safety Issues of Food Ingredients from Plant Cell, Tissue and Organ Cultures: An Explication
Hosakatte Niranjana Murthy, Kee Yoeup Paek, So-Young Park, and Vijayalaxmi S. Dandin

Food Security and Foodborne Mycotoxicoses, Risk Assessment, Preventive Measures and Underestimated Hazard of Masked Mycotoxins or Joint Mycotoxin Interaction
Stoycho D. Stoev

Exposure of Radionuclides in Foods: Major Challenges
Dr. Francisco Javier Guillen Gerada

Infant Toxicology: Overview and Considerations for the Safety Assessment of Products for Infants
Yen-Ching Wu, Jeffrey Fisher, and April Neal-Kluever

Naturally Occurring Toxicants as Etiologic Agents of Food-borne Disease
Raj K. Keservani, Rajesh K. Kesharwani, and Anil K. Sharma

Natural Toxin and Antinutrient in Plant and Fungi: The Etiological Biochemistry of Food
L. B. Borse, S. L. Borse, and N. A. Gujarathi

A Review on Mushroom Toxins
Md. Akil Hossain and Seung-Chun Park

Dioxin and Related Compounds in the Human Food Chain
Sidney J. Stohs

Mercury Toxicity in Food: A Review
Alessia Carocci, Alessia Catalano, Graziantonio Lauria, Maria Stefania Sinicropi, and Giuseppe Genchi

Tea Beverages and Extracts as a Source of Exposure to Lead and Other Heavy Metals
Sidney J. Stohs and Sidhartha D. Ray

The Dual Effects of Vanadium: Toxicity Analysis in Developing Therapeutic Lead Ups
Rituparna Ghosh

Fluoride Toxicity: A Major Health Hazard
Abbas Ali Mahdi, Ayushi Jain, Maheep Bhatnagar, and Rekha Bhatnagar

Antioxidant Additives in Food Preservation and Human Health
Piya Das Ghatak and Chandan K. Sen

Industrial Food Processing Contaminants
K.V. Ragavan Navin K Rastogi, and Alok Kumar Srivastava

Targeting Cancer Stem Cells by Functional Foods and Their Constituents
Prasad R. Dandawate, Dharmalingam Subramaniam, and Shrikant Anant

Packaging: A Noteworthy Feature in Food Safety
Raquel Sendón and Ana Sanches-Silva

Role of Gut Microbiome in Modulation of Environmental Toxicants and Therapeutic Agents
Ashfaque Hossain, Godfred Antony Menezes, Mohammad Al-Mogbel, and Ibraheem Ashankyty

The Future of GM Foods or GM Foods of the Future: Where is the Biotech Revolution Heading?
Stuart J. Lucas, Aydın Türkeç, and Elif Karlık

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