COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off our Print & eBook bundle option. Terms & conditions.
Food Toxins - 1st Edition - ISBN: 9780128142899

Food Toxins

1st Edition

0.0 star rating Write a review
Editors: Shahzad Zafar Iqbal
Hardcover ISBN: 9780128142899
Imprint: Academic Press
Published Date: 1st November 2029
Page Count: 272
Sales tax will be calculated at check-out Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


Food Toxins focuses on the presence harmful food toxins produced during processing and production of food and provides insights into the latest advancements and challenges facing food industries today. This quick reference text will help promote an understanding of health effects of the main and most deadly toxins, as well as recent developments and analytical techniques of detecting them in food.

Food Toxins presents the necessary background to an understanding of analytical methods that can be used to assess toxins’ impact in the food industry to scientists, researchers, students involved in risk assessment and food science, and those whose work involves food production where chemical contamination may occur.

Key Features

  • Provides detailed information on natural food toxins, their toxicity and the future challenges in food safety
  • Discusses the health effects of food toxins, current regulations and other aspects directly linked to food safety, including chemistry, toxicology and epidemiology
  • Covers all major toxins, including natural food toxins


Food scientists, food technologists, and researchers working in food safety

Table of Contents

  1. Mycotoxins
    2. Hetrocyclic aromatic compounds
    3. Polyaromatic hydrocarbons
    4. Heavy metals
    5. Acrylamide
    6. Pesticides
    7. Biogenic amines
    8. Artificial food coloring/preservatives
    9. Genetically Modified Food
    10. Toxins from Sea Food
    11. Health Hazards of Bisphenol A
    12. Recent Advancements in Food Safety


No. of pages:
© Academic Press 2021
1st November 2029
Academic Press
Hardcover ISBN:

About the Editor

Shahzad Zafar Iqbal

Shahzad Zafar Iqbal is an assistant professor on tenure track in Department of Applied Chemistry and Biochemistry at Government College University in Pakistan. He started his career as a postdoctoral fellow at the Food Safety Research Center, Universiti Putra Malaysia, Malaysia. He has a PhD in chemistry and was a visiting research fellow at Cornell University. His research focuses on food safety and the assessment and detoxification of mycotoxins in food and food products. He has published several research papers and has won nine awards, including the Research Productivity Award 2014-15, awarded by Pakistan Council for Science and Technology.

Affiliations and Expertise

Department of Applied Chemistry and Biochemistry, Faculty of Science and Technology, Government College University Faisalabad, Pakistan

Ratings and Reviews