Food Toxicology

图书简介

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.

Introduction to Food Toxicology. History of US Food Regulation. Concepts of Toxicology. Manifestations of Organ Toxicity. Measurement of Toxicants and Toxicity. Drug and Pesticide Residues in Food. Industrial and Food Processing Contaminants. Dose?Response Relationships. Absorption of Toxicants. Distribution and Storage of Toxicants. Biotransformation of Xenobiotics and Elimination of Toxicants. Target Organ Toxicity. Teratogenesis, Mutagenesis, and Carcinogenesis. Food Allergy. Food Intolerance and Metabolic Disorders. Food Additive Safety Assessment. Toxicology of Selected Food Additives. Genetically Modified Organisms in Food. Food Irradiation. Food Borne Infections. Natural Toxins and Anti-nutrients in Plants and Fungi: The Ecological Biochemistry of Food. Toxic Mold and Mycotoxins. Marine and Seafood Toxins in Food. Naturally Occurring Toxicants as Etiologic Agents of Food-borne Disease. Bacterial Toxicogenesis. Mushroom Toxins. Animal Drug Residues in Food. Toxicants Formed During Food Processing and Food Borne Toxins. Dioxin and Related Compounds in the Human Food Chain. Human Health Risk Assessment of Lead and Arsenic. Mercury in the Human Food Chain. Food Packaging contaminants. Radionuclides.

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Food Toxicology 食品毒理学 毒理学

Food Toxicology

食品毒理学
毒理学