ABSTRACT

Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Section 2 picks up with information on the potential consequences of this ingestion, and Section 3 concludes with the discussion of prevention and minimization of health risks.

By emphasizing food safety, rather than nutritional toxicology, this book puts food hazards and their health risks in true perspective. It also explores the complementary roles of toxicology and epidemiology in studying associations between nutrition and adverse health effects and in assessing toxicological risks from food components in a deliberate manner. Food Safety and Toxicity, with clear, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.

part 1A|98 pages

From raw materials to consumer: chemical, microbiological and technological aspects of food

chapter chapter two|31 pages

Natural toxins

chapter chapter three|14 pages

Antinutritives

chapter chapter four|10 pages

Contaminants

chapter chapter five|12 pages

Food additives

chapter chapter six|24 pages

Nutrients

part 1B|10 pages

From raw materials to consumer: aspects of dietary behavior

chapter chapter seven|8 pages

Aspects of dietary behavior

part 2|103 pages

Adverse effects of food and nutrition

chapter chapter eight|10 pages

Introduction to adverse effects of food and nutrition

chapter chapter nine|12 pages

Adverse effects of food additives

chapter chapter ten|14 pages

Adverse effects of food contaminants

chapter chapter twelve|14 pages

Adverse effects of nutrients

chapter chapter thirteen|6 pages

Toxicology of mixtures in the light of food safety

chapter chapter fourteen|11 pages

Food allergy and food intolerance

part 3|121 pages

Risk Management in Relation to Food and Its Components

chapter chapter sixteen|13 pages

Introduction to risk management

chapter chapter seventeen|12 pages

Basic requirements of risk evaluation and standard setting

chapter chapter nineteen|12 pages

Setting toxicological standards for food safety

chapter chapter twenty|16 pages

Epidemiology in health risk assessment

chapter chapter twenty-one|18 pages

Risk assessment, risk evaluation, and risk management

chapter chapter twenty-two|19 pages

Behavioral change and risk perception

chapter chapter twenty-three|13 pages

Food safety policy