By
Takayuki Shibamoto, University of California, Davis, USA
Leonard Bjeldanes, University of California, Berkeley, USA
Description
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds
found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This second edition of
Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of
food toxicology.
Introduction to Food Toxicology 2nd edition includes new and updated coverage of key topics including the circulatory
systems and their influence on toxicity, molecular mechanisms of absorption and excretion, the multiplicity and specificity of phase
I and II reactions, toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton,
focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins, regulations,
including the Food Quality Control Act, solid-pfase extraction, immuno assay, and LC/MS, mechanisms of regulation of xenobiotic activation
and deactivation, developments in the modes of action and impact of natural toxins in food plants, a comprehensive review of the issues
surrounding dioxins, the function of antioxidants and their toxicological aspects, acrylamide, its occurrence, toxicity and regulation
on its use, phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
and diet and drug interactions.
Included in series
Food Science and Technology
Audience:
Both professionals and those in academic institutions who need to understand this steadily growing field. Upper level undergraduate students
in food science, nutrition, toxicology, environmental studies, dietetics. Entry level food safety and industry professionals whose responsibilities
include this area. These readers will be both continuing education credit seekers and independent readers as well. Educated consumer
readers interested in food sources and public health issues.Course names: Food Toxicology; Foodborne Hazards; Nutritional
Toxicology and Food Safety; Food Toxicology and Safety; Public Health
