Introduction to Toxicology and Food

Providing a concise overview of both the science of toxicology and food toxicology, Introduction to Toxicology and Food presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, the book is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.

TOXIN SCIENCE. General Information on Toxicology. Definition of Toxicity and Classification of Toxins. Toxication. The Effect Mechanism of Toxins. Toxicity Tests. FOOD TOXICANTS. Natural Sources of Toxicants in Foods. Contaminants. Food Additives. CHEMOPREVENTION. Chemopreventers in the Diet. References.