Food Toxicology

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety.

The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter.

Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.

Dose‐Response: An Overview and Significance in Food Toxicology. Measurement of Toxicants and Toxicity. Food Associated Carcinogenesis: A Review. Food Chemical Carcinogens: Sources and Mechanism of Exogenous DNA Adduct Formation. Absorption of Food Toxicants: An Overview on Polycyclic Aromatic Hydrocarbons. Overview of Food Allergy in Children and Adults. Pathogens Associated with Fruits and Vegetables: Contamination, Incidences and Prevention. Safety Issues of Food Ingredients from Plant Cell, Tissue and Organ Cultures: An Explication. Food Security and Foodborne Mycotoxicoses, Risk Assessment, Preventive Measures and Underestimated Hazard of Masked Mycotoxins or Joint Mycotoxin Interaction. Exposure of Radionuclides in Foods: Major Challenges. Infant Toxicology: Overview and Considerations for the Safety Assessment of Products for Infants. Naturally Occurring Toxicants as Etiologic Agents of Food-borne Disease. Natural Toxin and Antinutrient in Plant and Fungi: The Etiological Biochemistry of Food. A Review on Mushroom Toxins. Dioxin and Related Compounds in the Human Food Chain. Mercury Toxicity in Food: A Review. Tea Beverages and Extracts as a Source of Exposure to Lead and Other Heavy Metals. The Dual Effects of Vanadium: Toxicity Analysis in Developing Therapeutic Lead Ups. Fluoride Toxicity: A Major Health Hazard. Antioxidant Additives in Food Preservation and Human Health. Industrial Food Processing Contaminants. Targeting Cancer Stem Cells by Functional Foods and Their Constituents. Packaging: A Noteworthy Feature in Food Safety. Role of Gut Microbiome in Modulation of Environmental Toxicants and Therapeutic Agents. The Future of GM Foods or GM Foods of the Future: Where is the Biotech Revolution Heading?