1st Edition

Food Toxicology

Edited By Debasis Bagchi, Anand Swaroop Copyright 2017
    584 Pages 19 Color & 97 B/W Illustrations
    by CRC Press

    584 Pages 19 Color & 97 B/W Illustrations
    by CRC Press

    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.

    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


    Bagchi, Debasis; Swaroop, Anand