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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.
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and contr
Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a sy
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and contr
Handbook of Arsenic Toxicology, Second Edition presents the latest findings on arsenic, including its chemistry, sources and effects on the environment and huma
This volume describes some of the new research published since volume 1 of the series, Plant and fungal toxins , was published in 1983. A few chapters update to
