Poisonous entities discussed here are of two kinds: those inherent in the plant, and microbial organisms consumed along with the plant. Specific topics address science and principles of toxicology, manifestations of toxic effects, biotransformations of toxicants, and toxicity of common food substances and microbes. Tidbits include the number of US approved food additives (2,800) as compared to Europe's 400, and five categories of compounds associated with human food: 1600 GRAS (generally recognized as safe) substances, and then, those others: pesticide residues and unavoidable contaminants, color additives, prohibited substances, and intentional food additives. Chapters carry an introductory overview and list of references. Deshpande, cofounder and president of Indus Therapeutics in Hyderabad, directs this volume to professionals in agriculture, food science, nutrition, microbiology, toxicology, and public health and medicine.
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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.