Toxins in Food: 1st Edition (Hardback) book cover

Toxins in Food

1st Edition

Edited by Waldemar M. Dabrowski, Zdzislaw E. Sikorski

CRC Press

376 pages | 50 B/W Illus.

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Hardback: 9780849319044
pub: 2004-11-15
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pub: 2004-11-15
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Description

While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety.

Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the US and Europe and on the critical evaluation of recent world literature. Following an introduction to the current toxicological hazards related to food, the text describes the toxins that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food.

This comprehensive volume updates our knowledge and increases our awareness of the toxins found in food. It is a valuable source of information for anyone interested in improving the safety and nutritional quality of the food supply.

Table of Contents

INTRODUCTION, Waldemar Dabrowski

Toxins in Food - The Past and the Present

Food Contamination

The Effect of Food Components on Humans

What Affects the Food Safety Issues Nowadays?

Population Changes

Trends in Food Production

Food Allergy or Food Intolerance?

Links Between Food and Health - Tracing a Human Genome

NATURAL TOXINS OF PLANT ORIGINS, Kip E. Panter

Nitrogen-Containing Plant Toxins

Nitrogen-Free Plant Toxins

MUSHROOM TOXINS, Heinz Faulstich

Introduction

Amatoxins

Orellanine

Gyrometrin

Coprin

Psilocybin, Psilocin

Ibotenic Acid and Muscimol

Muscarin

Mushrooms Causing Gastrointestinal Disorders

PHYTOESTROGENS IN FOOD PLANTS, Paola Albertazzi

Sources of Phytoestrogen and Estrogenic Effects

Phytoestrogen Metabolism

Effect of Processing Phytoestrogens and their Activity

Beneficial and Adverse Effects of Phytoestrogens in Humans

Methodology for the Detection of Phytoestrogens

Methodology for the Detection of Phytoestrogens

FOOD ALLERGIES AND FOOD INTOLERANCE, Elzbieta Kucharska

What is an Allergy?

Influence of Genetic Factors

Influence of the Environmental Factors

Food Allergens

Patomechanism of Food Allergy

Food Allergy Symptoms

Non-allergic Hypersensitivity Reaction

BIOGENIC AMINES IN FOODS, George J. Flick, Jr. and Linda A. Granata

Toxicity

Fish

Prevalence in Cheese

Prevalence in Fermented Meats

Prevalence in Fresh Meats

Prevalence in Wines and Beers

Prevalence in Other Foods

MARINE PHYCOTOXINS IN SEAFOOD, Lorraine C. Baker, Helen Schurz-Rogers, Lora E. Fleming, Barbara Kirkpatrick, and Janet Benson

Organisms, Toxins, and Syndromes

Toxin Detection and Monitoring

Mitigating the Impact of Harmful Algal Blooms

Research and Public Health Issues

BACTERIAL TOXINS, Waldemar Dabrowski and Dagmara Madrala

Clostridium botulinum

Staphylococcus aureus

MYCOTOXINS, Ana M. Calvo

Biology and Ecology of the Various Molds Species that Produce Relevant Mycotoxins

The Effects of Processing, Handling and Storage on Toxin Stability

Medical and Financial Aspects of Mycotoxin Poisonings

Selected Cases of Foodborne Mycotoxin Poisoning

Detection, Identification, and Determination of Mycotoxins in Foods and Seeds

Official Regulation Regarding Mycotoxin Content in Food and Methods of Control

HEAVY METALS, Mikokaj Protasowicki

Mercury

Cadmium

Lead

Arsenic

Copper

Zinc

Tin

PESTICIDES IN FOOD, Carl K. Winter

Pesticides: Types, Toxicity, and Use

Regulating Pesticides in Food

Pesticide Monitoring

Dietary Pesticide Risk Assessment

ANTIBIOTIC AND HORMONE RESIDUES IN FOODS AND THEIR SIGNIFICANCE, Stanley K. Katz and Paula Marie L. Ward

Antibiotic Usage in Animals

Antibiotic Residues

Animal Residue Data

Sampling Procedures

Antibiotic Residues in Imports

Antibiotic Residues in Milk

Antibiotic Residues in Eggs and Fish

Hormone Residues in Foods of Animal Origin

THE EFFECT OF PROCESSING ON THE NUTRITIONAL VALUE AND TOXICITY OF FOODS, Zdzislaw E. Sikorski

The Effect of Heating

Health Impairing Oxidation Products

Undesirable Effects of Chemical Processing of Fats

Toxic Compounds in Smoked Foods

The Effect of Other Chemical Reactions

Toxic Residues in Foods After Treatment with Fumigants

TOXIC COMPONENTS OF FOOD PACKAGING MATERIALS, Barbara Piotrowska

Regulatory Control

Toxic Materials Employed in Processing and Packaging

Migration of Toxic Components

EPIDEMIOLOGICAL AND MEDICAL IMPACT OF TOXINS IN FOODS, Elzbieta Kucharska

Foodborne Poisoning and Infections

Selected Non-Bacterial Poisonings

Xenobiotic Poisonings

About the Series

Chemical & Functional Properties of Food Components

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
MED096000
MEDICAL / Toxicology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science