Handbook of Food Toxicology: 1st Edition (Hardback) book cover

Handbook of Food Toxicology

1st Edition

By S.S. Deshpande

CRC Press

920 pages

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Hardback: 9780824707606
pub: 2002-08-29
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From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses 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. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.


“Owing to the breadth and depth of this book, it should find a home on the bookshelf of professional toxicologists, food scientists, and others interested in the general science of toxicology and its relation to the food we eat. Other similar texts have not as successfully reviewed similar issues in such scope … . This handbook is timely—especially in an era of heightened concerns over food supply security.”

— E-Streams, Vol. 6, No. 7, July 2003

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Table of Contents


About the Series

Food Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Toxicology