Toxins and Other Harmful Compounds in Foods  book cover
1st Edition

Toxins and Other Harmful Compounds in Foods

ISBN 9781498748520
Published January 24, 2017 by CRC Press
508 Pages 57 B/W Illustrations

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Book Description

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.

This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds in foods. It shows how various regulations, as well as unit operations and processes used in food production, may eliminate different toxins or generate new ones. The real health hazards for the consumers resulting from the presence of toxic/harmful compounds in aliments are discussed, and various national and international regulations obligatory in agriculture and industry aimed at increasing food safety are presented. Methods of analysis used for detection and determination of undesirable compounds are also discussed, making it possible to understand the effect of storage and processing parameters, as well as systems of quality assurance, on food safety and to select optimum procedures for analytical control.

Table of Contents

Problems of Food Safety
Waldemar Dąbrowski and Agata Witczak

Natural Toxins of Plant Origin (Phytotoxins)
Kevin D. Welch, Stephen T. Lee, Daniel Cook, Benedict T. Green, and Kip E. Panter

Mushroom Toxins
Roman Kotłowski

Marine Phycotoxins and Seafood Safety
Gustaaf M. Hallegraeff

Biogenic Amines
Sevim Köse

Sui-Sheng T. Hua, Perng-Kuang Chang, and Jeffrey Palumbo

Bacterial Toxins
Waldemar Dabrowski, Alicja Dłubała, and Izabela Helak

Pesticide, Fertilizer, and Antibiotic Residues in Food
Hassan Abdel-Gawad

Toxic Microelements in Food
Mikołaj Protasowicki

Cyanogenic Compounds and Estrogen Disruptors
Błażej Kudłak, Monika Wieczerzak, and Jacek Namieśnik

Tine Fierens, Mirja Van Holderbeke, Arnout Standaert, Isabelle Sioen, and Stefaan De Henauw

Dioxins and Dioxin-Like Compounds in Food
Agata Witczak

Epidemiological and Medical Impact of Food Contamination by Viruses Transmission Via Food and Water
Elżbieta Kucharska and Joanna Bober

Possible Adverse Effects of Food Additives
Shilpi Gupta Dixit

Food Allergens
Elżbieta Kucharska and Barbara Wróblewska

The Effect of Processing on the Safety and Nutritional Value of Food
Zdzisław E. Sikorski and Hanna Staroszczyk

Toxic Components of Food Packaging Materials
Lidia Wolska and Maciej Tankiewicz

Detection of Harmful Compounds in Food
Grażyna Gałęzowska and Lidia Wolska

Regulations Established to Control Harmful Food Contaminations
Stefan S. Smoczyński

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AGATA WITCZAK received the B.S. and M.S. from the Technical University in Szczecin, the Ph.D. from the Agricultural University in Szczecin, and the D.Sc. from the West Pomeranian University of Technology in Szczecin (ZUT). She serves as a Vice Dean for the quality of education, and for two fields of study: Commodity Science, and Management of Food Safety and Quality, at the Faculty of Food Sciences and Fisheries, ZUT. She is a member of the American Chemical Society and the Polish Society of Food Technologists, and an expert at the Sectorial Centre of Competence for the Food Industry at the Regional Centre for Innovation and Technology Transfer, ZUT. She is a chemist and toxicologist who researches persistent organic pollutants (POPs) in environmental and food safety studies.

ZDZISLAW E. SIKORSKI received the B.S., M.S, Ph.D., and D.Sc. from the Gdansk University of Technology (GUT), Dr honoris causa from the Agricultural University in Szczecin and is a fellow of the International Academy of Food Science and Technology. He gained industrial experience in breweries, in fish, meat, and vegetable processing plants, and on a deep-sea fishing trawler. He was organizer, professor, and head of the Department of Food Chemistry and Technology in GUT, served there as Dean of the Faculty of Chemistry, was chairman of the Committee of Food Technology and Chemistry of the Polish Academy of Sciences, chaired the scientific board of the Sea Fisheries Institute in Gdynia, and was an elected member of the Main Council of Science and Tertiary Education in Poland. He worked also as researcher/professor in Ohio State University; CSIRO in Hobart; DSIR in Auckland; and National Taiwan Ocean University in Keelung.